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Gluten Free Bread

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Ingredients

20 slice(s)

Bread

  • 2 cups glutinous rice flour
  • 2/3 cup potato flour
  • 1/3 cup tapioca starch
  • 3 tsp Yeast
  • 3 tsp sugar
  • 1 tsp salt
  • 1 tsp xanthan gum
  • 3 large eggs
  • 80 g oil
  • 1 cup milk
  • sesame seeds (optional)
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Recipe's preparation

    Mix dough

  1. Toss all the dry ingredients into the TM bowlClosed lid

    Set TM on 37'/speed 3.5 / 5 mins

    Once it is going, add oil, milk & eggs in through the lid. 

    Allow to finish beating. (The mixture will be the consistency of a buttercream cake as in picture). 

     

  2. Allow to finish beating. (The mixture will be more like a batter than a dough - like the consistency of a buttercream cake as in picture).

    Leave lid on, and allow to double in size for about an hour (till the dough is pushing up the clear cup) 

    3. Stage 2: Proving

  3. Set the TM on speed 3.5 / 1 minute.

    This will knock the batter down again to original size.

    Line a bread pan with baking paper & pour bread batter into bread pan. Smooth the top.

    Sprinkle with sesame seeds if preferred.

  4. Leave to rise again, covered, in a warm place. 

    I use a lidded-roasting dish with a little water in the bottom, and I leave it on the floor of the kitchen where it catches the sun. 

  5. It has risen enough when it nears the top of the bread pan. 

    Do not over-rise at this step or it may overflow in your oven when cooking it!

    Preheat your oven or BBQ now.

    6. Baking

  6. Bake for 30-35 minutes in a moderately hot oven (200' ish)

    I use the lidded BBQ to cook mine - placing the bread pan directly onto a pizza stone. (we live in the tropics and I hate heating up the house to cook!) In the BBQ it takes more like 25 minutes

    Turn out onto a rack to cool completely before slicing. 

    I store it in the freezer, and we use it for kid's lunches. It is the first Gluten free bread that has not been horrible by lunchtime for them. 

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Accessories you need

  • Spatula TM5/TM6
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Tip

Works well with any type of milk / soy / lactose-free / even water.

If you don't have any rice flour, mill brown rice as the first step.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • So I found some glutinous rice today and tried...

    Submitted by Roosta on 19. May 2017 - 17:36.

    So I found some glutinous rice today and tried making this again. I had high hopes but unfortunately this bread is very dense and as Tasmum said, not soft. I will keep it for making toast, but my kids won't eat it as a sandwich. tmrc_emoticons.-(

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  • I only had sushi rice available Not good My loaf...

    Submitted by Roosta on 18. May 2017 - 21:05.

    I only had sushi rice available. Not good! My loaf turned out dry and crumbly. Will definitely have to find some glutinous rice for next time!

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  • Wasn't as soft as I hoped. I

    Submitted by Tasmum on 20. April 2016 - 07:02.

    Wasn't as soft as I hoped. I milled half brown and half white rice, wonder if that affected the outcome? It was great for toast though and for making bruschettas with tmrc_emoticons.)

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  • This is a wonderful recipe. 

    Submitted by SnipSnap on 19. July 2015 - 14:00.

    This is a wonderful recipe.  I was unable to buy tapioca starch locally so just added more potato flour.  I don't have a Thermomix (yet) but use a cheap version of the same principle.  It worked and I am thrilled with the result.  30 minutes in a 180c oven perfect.  Thank you.

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