Preparation time
20min
Total time
1h 10min
Portion
1250
g
Level
easy
Ingredients
Gluten Free Bread
- 200 grams plain flour, ALDI gluten free plain flour
- 200 grams flour, wholemeal, ryeless rye bread bread mix from "Well & Good"
- 30 grams Psyllium husk
- 0.9 litres warm water
- 40 grams extra virgin olive oil
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- • Place quinoa, teff and rice into mixing bowl and mill 1 min/10
• Add plain gluten free flour, ryeless rye bread flour, salt and yeast and mill 30sec/10
• Add 500ml of water and olive oil and knead dough for 5 min
• Add remaining 400ml of water and knead dough for 5 min
• Fill dough into bread form or muffin form (for rolls)
• Cover with cloth and let rise for 15 minutes
• Pre-heat oven to 190 celcius
• Put bread/rolls into oven and bake for 40min (rolls) or 50 minutes (bread) at 190 celcius
• When putting bread/rolls into oven also put baking dish with 500ml of water on the rack below the bread to give the bread/rolls a nice crust
This recipee makes one loaf and 8 rolls (if put into standard muffin forms).
Yummy nutty tasting gluten free bread which "behaves like normal bread"
Tip
Once you put the dough into the bread/muffin form you can sprinkle sunflower or pumpkin seeds over the dough.
Thermomix Model
-
Recipe is created forTM 31
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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Comments
Hi. I’m confused.... in the first step you mention ingredients that aren’t listed on the ingredients list. Can you clarify please.
Cheers.
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