Cyndi O'Meara's gluten free bread - slightly tweaked

Thank you for your help.  I will definitely make it again and try it without the tin or as bread rolls and see if I have more luck.  I've only made a couple of GF breads so far and they were all a bit the same - didn't rise much and were quite heavy but were edilble.  This was my first in the Thermomix.  I will persevere!!  Thank you.

Hmmm, maybe the oven is a contibuting factor?  The only things that differ from the original recipe (which can be found in the Gluten Free cookbook) is some extra yeast, longer milling time for grains & longer rising time before cooking.  The dough does not rise as much as regular flour due to the lack of gluten (therefore less elastic structure to hold the CO2 gas released by the yeast), but it should look sort of "fluffy" & cracked on top before it goes in the oven.  With any bread, atmospheric moisture & temperature can make a difference to the end result.  I have had some batches that have been a bit sticky when cutting, particularly when warm.  The stickiness does reduce on cooling.  One thing you can try is to take the bread out of the tin at the end of the baking time, flipping it over & cooking for a few more minutes bottom-side up.  You may need to tweak your oven temp, too.  Hopefully it will work for you next time  :-)

Hi, I just made your recipe today!  I only received my Thermomix yesterday and my consultant suggested this recipe as I was after a GF bread for my daughter.  I have had a few issues and would really appreciate your advice.

Regular pizza dough etc I have made in the past doubles in size.  This barely altered in size over the 30 minutes sitting on top of a warm oven and I left it a little while longer with no change.  Is that typical for GF bread or should it rise a lot more?

I baked it for 40 minutes, it was golden outside and sounded hollow but when I cut into it, it was fairly dense on the bottom and quite moist. I popped it back in the oven for a little while longer but no change.

I have had a few issues with my older oven and cakes etc needing to be baked for longer.  I am wondering if I made an error somewhere in the recipe that meant it didn't rise enough or it's my oven ... or maybe me!  

Any suggestions as to what I may have done wrong?  

PS It's still quite warm - maybe I should be leaving it alone until it's completely cooled?

Absolutely nothing, deltebeur.  GF bread is always more like a batter, but the texture is great when cooked.

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I just made this batter in the thermomix then. I swapped the xantham gum for chia seeds as I read it does the same thing.

My mix isnt a dough at all its more like pancake batter, what have I done worng?

The original recipe says besan or buckwheat flour.  I find the buckwheat has a stronger taste than besan, but your tastebuds may prefer it?  Otherwise, maybe a high protein seed like quinoa or try milling some dry beans like broadbeans or cannellini beans?

Hi,

Do you have a suggestion for a replacement for the besan? I recently made Cyndi's substitute flour and found the besan too strong. I only just received my thermomix and have ordered cyndi's gf book.  I am keen to try this recipe in nxt few days.

Thanks in advance

Kedali

Very popular! Thanks for all the additional info. Very helpful :

Interesting swap!  Xanthan gum is used to give a gluten-like texture, but I'd never have thought to use psyllium.  Great to hear it turned out well

Thanks for sharing this modified recipie Nyree.  It turned out great.  I just made a small change, swapped the xanthan gum for psyllium husk.

Thanks for posting ths tweak Nyree. It's always good to see how others adapt recipes and will certainly be trying your suggestions next time I make this awesome gluten free bread.

I apologise for the millet & salt not being higher up the list of ingredients,  I have tried moving them, but they never stay there when saving.  The formatting of the text is all over the place too, so I hope you can work it all out!