Cyndi O'Meara's gluten free bread - slightly tweaked
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Thermomix TM 31
Created: 2012-07-23 22:10
Changed: 2012-08-12 02:03
Total time: 47m
Preparation time: 7m
Baking time: 40m
This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.
110 g organic brown rice
110 g basmati rice
140 g arrowroot/tapioca flour (bought or pre-mill tapioca seeds in your TMX for 2 mins)
40 g dry chickpeas (or use besan flour)
40 g mixed seeds (linseed & chia is what I used) (I use sunflower, linseed, pepitas, chia &/or sesame seeds)
2 tsp xanthan gum
2.5 tsp dried yeast
20 g raw sugar or rapadura sugar
400 g lukewarm water
30 g macadamia oil
80 g whole millet
1 tbsp apple cider vinegar
2 eggs (I use XL free-range)
1 heaped tsp sea salt flakes
Preheat oven to 180C
Grease & line a medium sized loaf pan with baking paper. Alternatively, grease a non-stick pan & sprinkle with extra sesame seeds.
Place brown rice, basmati rice & millet in clean, dry TM bowl & mill 2 minutes on speed 9 to make flour. Set aside in a separate bowl.
Place chickpeas in TM bowl & mill 2 minutes on speed 9.
(If you are milling tapioca seeds to flour, do so before the chickpeas & place in bowl with ground rice/millet)
Put all dry ingredients in the TM bowl & mix for 15 secs on speed 4.
Place water, oil, vinegar and eggs into the bowl and mix for 15 secs on speed 5-6.
Tip mixture into prepared tin, spread evenly with the spatula & let rise for 30mins in a warm position (I sit the tin on top of the stove to take advantage of the heat from the oven underneath).
Bake for 40mins or until the bottom sounds hollow when tapped. Remove from oven, allow to sit in tin for a minute before removing to a rack to cool.
I usually make this GF bread for our cooking classes to rave reviews.
I follow the original recipe pretty closely, but have written this version with the ingredients & timings that I use. Those who know the original recipe or have the GF cookbook will see the main differences are that I mill the rice a bit longer & add an extra 1/2 tsp of yeast. I prefer the taste of chickpeas to buckwheat, so I've only ever used besan flour (milled fresh). I also love the sweet, nutty flavour of macadamia oil, so always use that over olive oil. Sometimes I use all the seeds I've mentioned, other times just a blend of say 3 different ones. I think the addition of chia seeds works well as not only are they uber-healthy, they also act as a binding agent to improve the texture.
I find it needs longer to rise than the original 15 minutes stated in the recipe, so I've said 30 mins here. Of course, that does depend on ambient temp & atmospheric conditions, so just look for the slight cracking & fluffy look to get the same texture I get.
You can prepare the dry ingredients for a few loaves ahead of time (sans yeast) & store in jars, ziploc bags or whatever other airtight storage option you use. When ready to make a loaf, put the dry-premix into the TM bowl with the yeast & mix on speed 4 for a few seconds to mix. Add wet ingredients & continue with recipe per normal. I have tried to mill double quantities of grains, but they didn't mill finely enough, so only do as much as the recipe states in each batch.
This stays fresh for a couple of days & is nice toasted. Slice & freeze if you want, but it never lasts long enough around here to do that
This recipe, although sticky, is still firm enough to make into rolls. Use the spatula to scoop roll-size blobs (size up to you) onto a baking sheet lined with baking paper. Use the edge of the spatula to smooth & shape the rolls. For an extra-smooth surface, dampen your fingers with a little water & smooth over the rolls. Sprinkle with seeds if desired. Cook until they sound hollow when tapped (time will depend on size).
Let me know how these tweaks work for you, especially if you've tried making this bread before