Ingredients
12 slice(s)
- 110 g basmati rice
- 110 g Long grain brown rice
- 80 g millet
- 40 g dried chickpeas
- 140 g arrowroot flour
- 40 g mixed seeds of choice (e.g. chia, golden linseed)
- 2 tsp xanthan gum
- 1-2 tbsp raw or rapadura sugar
- 400 g water
- 2 tsp dried instant yeast or 20 g fresh yeast
- 1 tsp sea salt
- 30 g macadamia oil or olive oil
- 1 tsp apple cider vinegar
- 2 eggs
Recipe's preparation
Preheat oven to 180°C.
Place basmati rice, brown rice, millet and chickpeas into mixing bowl and mill 1 min/speed 9, or until a flour consistency is achieved.
Add arrowroot flour, seeds, xanthan and sugar and mix 10 sec/speed 4. Set aside.
Place water and yeast into mixing bowl and heat 1 min/37°C/speed 1.
Add all remaining ingredients, including reserved flour mixture, and mix 15 sec/speed 5. Scrape down sides of bowl and mix for a further 5 sec/speed 5.
Transfer mixture into prepared loaf tin and allow to prove in a warm area for 30 minutes.
Bake 40-45 minutes. Allow to cool in tin for 5 minutes before transferring to a wire rack. Serve warm or allow to cool completely before placing into an airtight container to store.
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Tip
Serve gluten free bread with your favourite jams or use to make gluten free breadcrumbs.
Proving time may vary depending on season or ambiance. Choose a warm, dark place to leave your dough to prove and try covering your tin with a tea towel to insulate the heat, if necessary.
If your dough hasn't risen after 30 minutes, allow to prove for a further 15-30 minutes or until nearly doubled in size. A maximum of 45-60 minutes should be sufficient.
Comments
Add a commentBest bread we have eaten (including purchased)...
Best bread we have eaten (including purchased) since our son was diagnosed as celiac. I make the dry mix in batches and then add the other ingrediants and cook in the bread maker as required.
My mixture was liquid. I note other people with...
My mixture was liquid. I note other people with same issue. Cooked it regardless but was not good.
I went through the recipe and I didn't miss anything or add too much liquid.
Great recipe. No millet do used buckwheat kernels...
Great recipe. No millet do used buckwheat kernels and milled them instead. Used linseed rather than sunflower seeds. Thanks
Hi...
Hi
what size loaf tin have people used?
thanks
kylie
Excellent easy and quick recipe. ...
Excellent easy and quick recipe.
I cooked the mix (with quinoa replacing millet and sesame and poppy seeds) in a bread maker on customised setting...1kg loaf, dark crust, no kneading, 60mins rise at 34degs, 45mins cooking at 137degs (default bread maker temp). Came out perfectly.
THANKS for sharing! x
If you have trouble making 'normal' bread, make...
If you have trouble making 'normal' bread, make this. lol...
I never have success with baking bread but have made this twice and it's perfect.
Thanks for sharing
Thanks for sharing
Great gluten free bead recipe. I could not source...
Great gluten free bead recipe. I could not source millet so subbed in quinoa. Very happy with the outcome.
Michelle Sykes
Thermomix Consultant
Gladstone Queensland
Lots of people asking for substitute for chick...
Lots of people asking for substitute for chick peas? Ive used various beans and dried peas. Worked out OK. Im guessing just about any legume seeds would work. Going to give peanuts a try sometime, should be interesting.
Best GF bread I've tried. Beautifully soft and not...
Best GF bread I've tried. Beautifully soft and not at all dense. I used quinoa instead of millet. And topiaca flour instead of arrowroot. 1 tbsp of raw sugar and let prove for about 50 minutes.
This will now be my go-to bread recipe!!!
Is there a reason the recipe asks specifically for...
Is there a reason the recipe asks specifically for basmati rice, instead of any other white rice?
Made for the first time, cam out well. Next time I...
Made for the first time, cam out well. Next time I might give it a bit more raising time, as it was a bit dense on the bottom.
Fabulous. Swapped tapioca flour for arrowroot...
Fabulous. Swapped tapioca flour for arrowroot because that's what I had in the cupboard.
Beautiful bread. First time making gluten free...
Beautiful bread. First time making gluten free bread for my daughter. I even loved it. Easy to make as well. 10/10
cathmckenna: did you replace like for like...
cathmckenna: did you replace like for like quantities? Was that to make it low FODMAP? Did you use quinoa flour or flakes? Thanks
Could you substitute something else for the eggs?
Could you substitute something else for the eggs?
Was so easy to make. Defiently going to make again
Was so easy to make. Defiently going to make again
Amazing Bread - first time trying this recipe and...
Amazing Bread - first time trying this recipe and the result is fantastic 👍
..so good! The family loved this bread. Very easy...
..so good! The family loved this bread. Very easy to make in the Thermomix
MagalieBrisbane...
MagalieBrisbane:
Xantham gum is what thickens the mixture so need to make sure that is used.
This is more of a mixture rather than an actual dough. The other thing that could of happened is if your scales were out if something was leaning against your machine etc when you were measuring.
Thermomix Head Office
Liquid mixture...
Liquid mixture
I followed the exact recipe and the mixture is completely liquid?! Any idea what went wrong?
Did anyone replace Xanthan Gum or bake the bread...
Did anyone replace Xanthan Gum or bake the bread withou it?
At last, a decent gluten free
At last, a decent gluten free bread - thank you!
Great bread recipe better
Great bread recipe better than brought did tweeki to what I had in the cupboard
This is my favourite bread at
This is my favourite bread at the moment. I have baked it twice and worked both times. I substituted the millet and chickpeas for sorghum flour and quinoa.
Hi Pen63 Gluten free breads
Hi Pen63
Gluten free breads are always a bit denser, due to them being gluten free. One way you may be able to get it a bit lighter is to let the bread prove for a bit longer.
Kind regards
Thermomix Head Office
I cooked this last night but
I cooked this last night but it was a bit heavy. How can I lighten it up please? Tasted great though so I will definitely be trying again.
Any suggestions for a low
Any suggestions for a low FODMAP alternative to chickpea flour? Thanks
I am also after a low FODMAP
I am also after a low FODMAP alternative to chickpeas
Have decided two weeks ago to
Have decided two weeks ago to go gluten free so was happy to find this recipe. Second time making it and really enjoy it's delicious taste. Have served it to a gluten free guest who also said it was really good. Thanks!
Great recipe, I use your
Great recipe, I use your flour mix to make a large bread mix batch and have used it to make banana bread and muffins. Ta
this turned out perfectly and
this turned out perfectly and tastes 10 times better than store bought Gluten Free Bread. Will be making this all the time now.
What size (in centimetres)
What size (in centimetres) loaf pan do you use? I have a few different sized loaf pans so would like to know the exact size.
Very nice loaf. I didn't have
Very nice loaf. I didn't have sorghum on hand so I used quinoa. Good feedback from the GF eaters. Thanks for the recipe.
Gluten Free bread the start
The happy wife of a THERMOMIX TM5 Consultant
Not sure what I did wrong,
Not sure what I did wrong, maybe used too cold water when adding yeast, not sure but big flop
figuratively and literally.
Doughy and couldn't get to cook properly
I just successfully baked
I just successfully baked this bread for my lovely spouse who rated it 5 Stars! I made a one change. I substututed quinoa for the millet. I also found it needed 50 minutes to prove and 50 to bake in an old, St George range oven. You know your oven best so I'm sure you can work out the correct time better than I can.
Tia, SheilaE mentioned that
Tia, SheilaE mentioned that she substituted quinoa and buckwheat for millet on two separate ocassions, NOT the rice. I think the rice is a necessary ingregiate and shouldn'e be substituted. However, I reckon that the chick peas and millet could be substituted with another ingredient. I guess it's all about experimenting.
Can I ask you what
Can I ask you what ingredients did you substitute the quinoa and buckweat please? are you refering to the basmati and brown rice?
TIA
does this bread freeze well?
does this bread freeze well?
Absolutely delicious. My
Absolutely delicious. My go-to GF bread!
I've substituted both quinoa
I've substituted both quinoa flour ( toasted) and buckwheat flour ( I used buckwheat groats and blitzed them in step 2) for millet. The bread made with quinoa was delicious. Buckwheat, as you'd imagine, gives a slightly earthy flavor, and takes about 15 minutes longer to rise, and in my oven took 45 minutes ( as opposed to the quinoa substitution which took 40 minutes to cook). It was also very good. The bread does seem to grow mold rather quickly so I've stored mine in the fridge.
Great recipe. We didn't have
Great recipe. We didn't have any millet on hand so substituted quinoa flour (toasted in the oven first). Turned out perfect!
Has anyone found a
Has anyone found a substitution for chickpeas? Thanks
I LOVE this bread. It's so
I LOVE this bread. It's so easy and delicious. I always go over board on the seeds!
Hi Alejaimatti, There isn't
Hi Alejaimatti,
There isn't anything that could give the same rise as yeast in this gluten free bread recipe. We suggest you try another yeast-free, gluten free recipe here
Thermomix Head Office
Just wondering if I can
Just wondering if I can substitute yeast as my son is intolerant
Very nice. Thani you very
Very nice. Thani you very much for the recipe!
I am just about to make this.
I am just about to make this. What is the pull apart recipe? My 3 year old loves pull aparts but has recently had to go gluten free....she misses cheesy mite scrolls
Yummy thank you
Yummy thank you