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Gluten free bread


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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
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Recipe's preparation

  1. Preheat oven to 180°C.

  2. Place basmati rice, brown rice, millet and chickpeas into mixing bowl and mill 1 min/speed 9, or until a flour consistency is achieved.

  3. Add arrowroot flour, seeds, xanthan and sugar and mix 10 sec/speed 4. Set aside.

  4. Place water and yeast into mixing bowl and heat 1 min/37°C/speed 1.

  5. 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.

  6. Transfer mixture into prepared loaf tin and allow to prove in a warm area for 30 minutes.

  7. 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.

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Comments

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  • Best bread we have eaten (including purchased)...

    Submitted by Should I buy one on 23. June 2023 - 12:24.

    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.

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  • My mixture was liquid. I note other people with...

    Submitted by Bidbod on 6. March 2023 - 20:05.

    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.

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  • Great recipe. No millet do used buckwheat kernels...

    Submitted by Kairiii on 10. January 2023 - 12:16.

    Great recipe. No millet do used buckwheat kernels and milled them instead. Used linseed rather than sunflower seeds. Thanks

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  • Hi...

    Submitted by Kairiii on 7. January 2023 - 23:47.

    Hi
    what size loaf tin have people used?

    thanks
    kylie

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  • Excellent easy and quick recipe. ...

    Submitted by Jo Voller on 12. December 2022 - 14:31.

    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

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  • If you have trouble making 'normal' bread, make...

    Submitted by Maisie23 on 28. October 2022 - 06:36.

    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.

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  • Thanks for sharing

    Submitted by ArdellaPolinski on 12. August 2022 - 02:04.

    Thanks for sharing

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  • Great gluten free bead recipe. I could not source...

    Submitted by shell76 on 23. May 2021 - 18:48.

    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 Mixingbowl closed

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  • Lots of people asking for substitute for chick...

    Submitted by tupsnjude on 4. May 2021 - 13:54.

    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.

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  • Best GF bread I've tried. Beautifully soft and not...

    Submitted by Alexandria on 20. November 2020 - 21:24.

    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!!!

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  • Is there a reason the recipe asks specifically for...

    Submitted by Alexandria on 19. September 2020 - 13:50.

    Is there a reason the recipe asks specifically for basmati rice, instead of any other white rice?

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  • Made for the first time, cam out well. Next time I...

    Submitted by Nadiaw3 on 6. January 2020 - 19:44.

    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.

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  • Fabulous. Swapped tapioca flour for arrowroot...

    Submitted by AnnW33 on 9. June 2019 - 18:22.

    Fabulous. Swapped tapioca flour for arrowroot because that's what I had in the cupboard.

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  • Beautiful bread. First time making gluten free...

    Submitted by harleybeau on 24. February 2019 - 18:39.

    Beautiful bread. First time making gluten free bread for my daughter. I even loved it. Easy to make as well. 10/10

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  • cathmckenna: did you replace like for like...

    Submitted by DaniiWebb on 2. January 2019 - 16:29.

    cathmckenna: did you replace like for like quantities? Was that to make it low FODMAP? Did you use quinoa flour or flakes? Thanks

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  • Could you substitute something else for the eggs?

    Submitted by sheri.dunn on 2. June 2018 - 10:31.

    Could you substitute something else for the eggs?

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  • Was so easy to make. Defiently going to make again

    Submitted by EllieSwindells on 19. April 2018 - 15:03.

    Was so easy to make. Defiently going to make again

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  • Amazing Bread - first time trying this recipe and...

    Submitted by NZJen42 on 23. November 2017 - 15:12.

    Amazing Bread - first time trying this recipe and the result is fantastic 👍

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  • ..so good! The family loved this bread. Very easy...

    Submitted by FlowerChicChic on 8. October 2017 - 15:11.

    ..so good! The family loved this bread. Very easy to make in the Thermomix

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  • MagalieBrisbane...

    Submitted by Thermomix in Australia on 5. May 2017 - 17:58.

    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

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  • Liquid mixture...

    Submitted by MagalieBrisbane on 4. May 2017 - 19:42.

    Liquid mixture
    I followed the exact recipe and the mixture is completely liquid?! Any idea what went wrong?

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  • Did anyone replace Xanthan Gum or bake the bread...

    Submitted by Patrycjat on 9. February 2017 - 07:48.

    Did anyone replace Xanthan Gum or bake the bread withou it?

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  • At last, a decent gluten free

    Submitted by toni5623 on 16. September 2016 - 14:51.

    At last, a decent gluten free bread - thank you!

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  • Great bread recipe  better

    Submitted by Chancey on 4. August 2016 - 14:57.

    Great bread recipe  better than brought  did tweeki to what I had in the cupboard  

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  • This is my favourite bread at

    Submitted by cathmckenna on 31. July 2016 - 18:45.

    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. 

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  • Hi Pen63 Gluten free breads

    Submitted by Thermomix in Australia on 26. July 2016 - 14:07.

    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

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  • I cooked this last night but

    Submitted by Pen63 on 24. July 2016 - 08:46.

    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. 

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  • Any suggestions for a low

    Submitted by MChalmers on 15. July 2016 - 18:48.

    Any suggestions for a low FODMAP alternative to chickpea flour? Thanks  tmrc_emoticons.)

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  • I am also after a low FODMAP

    Submitted by MChalmers on 15. July 2016 - 18:46.

    I am also after a low FODMAP alternative to chickpeas tmrc_emoticons.) 

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  • Have decided two weeks ago to

    Submitted by bellla on 16. February 2016 - 19:22.

    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!

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  • Great recipe, I use your

    Submitted by Lauren30@live.com on 22. January 2016 - 19:29.

    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

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  • this turned out perfectly and

    Submitted by tinyeclare on 12. December 2015 - 21:13.

    this turned out perfectly and tastes 10 times better than store bought Gluten Free Bread. Will be making this all the time now.

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  • What size (in centimetres)

    Submitted by Paleo Family on 4. December 2015 - 11:45.

    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.

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  • Very nice loaf. I didn't have

    Submitted by jakari on 12. October 2015 - 22:33.

    Very nice loaf. I didn't have sorghum on hand so I used quinoa. Good feedback from the GF eaters. Thanks for the recipe.

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  • Gluten Free bread the start

    Submitted by MrsEdge on 29. July 2015 - 12:54.

    Gluten Free bread Gluten Free bread
    the start point the start point
    I love this recipe! I have Coeliac Disease so am always looking for wholesome, cooked-from-scratch recipes that are gluten free. I've made this recipe twice now after having it recommended by my lovely consultant Melanie (I've only had Sir Mixalot a couple of weeks and we are already in love).

    The happy wife of a THERMOMIX TM5 Consultant Smile

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  • Not sure what I did wrong,

    Submitted by cm673 on 22. May 2015 - 10:44.

    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

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  • I just successfully baked

    Submitted by GJOESQ on 8. May 2015 - 14:54.

    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.   tmrc_emoticons.)

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  • Tia, SheilaE mentioned that

    Submitted by GJOESQ on 8. May 2015 - 12:32.

    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.  tmrc_emoticons.-)

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  • Can I ask you what

    Submitted by spanaus on 15. April 2015 - 20:14.

    Can I ask you what ingredients did you substitute the quinoa and buckweat please? are you refering to the basmati and brown rice?

    TIA

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  • does this bread freeze well?

    Submitted by rlamhut on 16. March 2015 - 20:02.

    does this bread freeze well?

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  • Absolutely delicious. My

    Submitted by cilla.a on 20. January 2015 - 22:06.

    Absolutely delicious. My go-to GF bread!

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  • I've substituted both quinoa

    Submitted by SheilaE on 11. January 2015 - 12:45.

    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. 

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  • Great recipe. We didn't have

    Submitted by Maile on 29. December 2014 - 12:35.

    Great recipe. We didn't have any millet on hand so substituted quinoa flour (toasted in the oven first). Turned out perfect! 

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  • Has anyone found a

    Submitted by gmevans on 19. December 2014 - 10:14.

    Has anyone found a substitution for chickpeas? Thanks

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  • I LOVE this bread. It's so

    Submitted by nzgwynn on 10. November 2014 - 17:11.

    I LOVE this bread. It's so easy and delicious. I always go over board on the seeds!

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  • Hi Alejaimatti, There isn't

    Submitted by Thermomix in Australia on 21. October 2014 - 14:17.

    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

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  • Just wondering if I can

    Submitted by Alejaimatti on 19. October 2014 - 22:24.

    Just wondering if I can substitute yeast as my son is intolerant

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  • Very nice. Thani you very

    Submitted by MoreIreland on 13. October 2014 - 06:37.

    Very nice. Thani you very much for the recipe!

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  • I am just about to make this.

    Submitted by stusan on 21. September 2014 - 13:55.

    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

     

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  • Yummy thank you

    Submitted by Tamara.Rees on 5. July 2014 - 09:48.

    Yummy thank you

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