Gluten Free Bread (Cyndi's Modified & Supersized )
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Thermomix TM 31
Created: 2011-10-13 11:13
Changed: 2012-07-19 22:09
Large solid metal bread tin, 31cmLx13cmWx11cmD.
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.
IngredientsFreshly milled flour
330 grams rice white, brown, glutinous, wild, use a mix
120 grams millet
60 grams dried chickpeas
Additional dry ingredients
210 grams arrowroot flour or tapioca starch
60 grams seeds of your choice Sesame/sunflower/linseed
3 teaspoons xanthan gum
2 sachets dried yeast
1 heaped teaspoon sea salt Celtic or Himalyan preferrably
30 grams sugar rapadura or raw
600 grams water luke warm
45 grams oil rice bran
1.5 tablespoons apple cider vinegar
3 large eggs
Pre-heat oven to 180C fanforced. Line a large solid metal bread tin, 31cmLx13cmWx11cmD with baking paper.
Place rice, millet and chickpeas into TM bowl and mill for 1 minute on speed 9 to make flour.
Add other dry ingredients to TM bowl and mix for 20 seconds on speed 4.
Add wet ingredients to TM bowl and mix for 20 seconds on speed 5. Stop and scrape down sides of bowl if necessary.
Transfer mixture into bread tin lined with baking paper. I use pegs to hold baking paper to tin, remember to remove before baking though! Spread mixture evenly in the bottom of the tin.
Place bread tin in a warm place and allow mixture to rise to the top of the tin. This can take 20 minutes or much longer on a cold winters day. I place tin at the back of my stove top as its then warmed by the hot air from the preheating oven.
Place bread tin in oven and bake for 45 minutes to an hour, depending on your oven. Check it's cooked with a wooden skewer.
Remove loaf from tin and baking paper and leave upright on a cooling rack. I wrap mine in a clean tea towel before placing on the rack. Once completely cool cut into slices with an electric bread knife. I then freeze the whole sliced loaf in a freezer zip lock (double layer) bag. My boys have at least one slice toasted for breakfast everyday.
This is the Gluten Free bread I have at every cooking class with my consultants in the Melville team. Enjoy!