3
  • thumbnail image 1
  • thumbnail image 2
Print to PDF
[X]

Print recipe

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


Print:
4

Ingredients

1 portion(s)

  • 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
5

Recipe's preparation

  1. 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.

  2. 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.

  3. 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)

  4. Put all dry ingredients in the TM bowl & mix for 15 secs on speed 4.

     

  5. Place water, oil, vinegar and eggs into the bowl and mix for 15 secs on speed 5-6.

  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.

10
11

Tip

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 tmrc_emoticons.;)  

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 tmrc_emoticons.)


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

Other users also liked...


Comments

Add a comment
  • Great recipe! daughter has

    Submitted by oMo on 17. January 2016 - 14:19.

    Great recipe! daughter has been gluten free due to coeliac disease for 4.5 years now.  This is my first loaf from scratch.Used avocado oil, and half/half chickpea and buckwheat flour, also milled the seeds - sesame, sunflower, pepita, chia and threw in some golden flaxmeal.  And one sachet of yeast (7g).Tastes great and daughter loves it.

    Fb: Thermo Amy + Gluten Free TIndependent Thermomix Consultant

    Login or register to post comments
  • Is there something I could

    Submitted by jen_knight99 on 14. July 2014 - 19:55.

    Is there something I could substitute for the yeast?  My poor Dad is intolerant to yeast and wheat and I'd love to bake this for him!

    Login or register to post comments
  • Hi rtmum - It turned out

    Submitted by jen_knight99 on 20. June 2014 - 08:38.

    Hi rtmum - It turned out perfectly (same as all the other times using eggs!).  For each egg, just replace with 1T flaxseed/linseed mixed with 3T warm water (so double it for this recipe)!  Yum!!

    Login or register to post comments
  • Melanie Sharp wrote: Made

    Submitted by Nyree Yali on 19. June 2014 - 17:30.

    Melanie Sharp

    Made this bread and it turned out well, except a bit sticky inside when I sliced it and a yeasty taste.

    can anyone tell me what I've done wrong.

     

    Yes, it does tend to be a bit sticky inside as is common with a lot of GF breads.  You can try cooking it a little longer next time - all ovens & atmospheric conditions vary & will affect any baking.  I've never found it to taste overly yeasty.  I have increased the yeast from the original recipe as I found it didn't rise enough, but you could always drop it back to one spoon of yeast & see how that goes.

     

     

     

     

    Former Thermomix Consultant in Tas

     

     

    Login or register to post comments
  • rtmum - I discovered at the

    Submitted by jen_knight99 on 19. June 2014 - 14:51.

    rtmum - I discovered at the last moment I only had one egg instead of two, so I've replaced the other with 1T flaxseed/linseed mixed with 3T warm water to replace the other egg.  I'll let you know how it turns out!

    Login or register to post comments
  • Made this bread and it turned

    Submitted by Melanie Sharp on 2. June 2014 - 14:26.

    Made this bread and it turned out well, except a bit sticky inside when I sliced it and a yeasty taste.

    can anyone tell me what I've done wrong.

     

    Login or register to post comments
  • I want to make this for a

    Submitted by rtmum on 6. May 2014 - 11:25.

    I want to make this for a friend, her son is egg, nut, dairy & gluten free :O  What can I replace the eggs with in this recipe????

    Login or register to post comments
  • Awesome

    Submitted by ArwensThermoPics on 13. April 2014 - 15:57.

    Awesome

    Cooking from scratch  www.arwensthermopics.com

    Login or register to post comments
  • Made this for a GF TM demo.

    Submitted by Gemmadek on 20. March 2014 - 17:16.

    Made this for a GF TM demo. The girl loved it.. Even tried some myself and think I will make again!! Not GF myself but it was tasty tmrc_emoticons.)

    Login or register to post comments
  • Wow fantastic. Thanks heaps

    Submitted by Dondelta on 10. February 2014 - 22:24.

    Wow fantastic. Thanks heaps best bread ever. 

    Login or register to post comments
  • Great recipe. Made for

    Submitted by AmyCarruthers on 10. January 2014 - 22:19.

    Great recipe. Made for customer who is allergic to apples. Replaced cidar with lemon juice. Still worked great. Cheers

    Login or register to post comments
  • Thank you so much for this

    Submitted by michellebarra on 21. November 2013 - 14:35.

    Thank you so much for this recipe Nyree. I've made it twice now and it's worked brilliantly. But like you, I had to use what I had on hand so I made a couple of tweaks too. I replaced the chickpeas and mixed seeds with 80g milled quinoa, and replaced the millet with sorghum flour but I followed the rest of your recipe to the letter and the result is delicious. 

    Login or register to post comments
  • Add psyllium husk as a

    Submitted by Samarra on 2. September 2013 - 10:36.

    Add psyllium husk as a natural replacement for xanthan gum, 1-1 ratio. Let it sit in the water while you are milling your flours. It is a perfect replacement, definitely always add the chia (10-20g). Without fail everytime, is such a beautiful bread with the tweaks. 

    Thermomix Consultant GC

    Login or register to post comments
  • Yes, as I mentioned earlier,

    Submitted by Nyree Yali on 2. July 2013 - 02:34.

    Yes, as I mentioned earlier, it is more of a pourable consistency rather than dough-like.  How did it turn out?  I find getting the cooked texture right depends a lot on letting it rise longer than the original recipe (in the GF cookbook, and now in the new EDC) states.When I make rolls, I scoop big spoonfuls of batter onto a lined baking tray then smooth them off with a silicon spatula.  I get about 10-12 rolls per batch, depending on how big I make them.  

    I stuffed up when I was making rolls the other night.  I had them all shaped & sprinkled with sesame seeds when I realised I'd forgotten the tapioca (arrowroot) flour.  They actually looked OK, just a little stickier than usual, but the unopened packet of flour was the give-away tmrc_emoticons.;)  I scraped everything back in the jug & mixed through the flour.  They still turned out fine.  

    I use the gum AND chia seeds in my bread, but I know not everyone likes using gums.  Maybe the chia itself does not quite bind enough?  

    Former Thermomix Consultant in Tas

     

     

    Login or register to post comments
  • I just made this using the

    Submitted by Shayneo on 1. July 2013 - 14:52.

    I just made this using the chia seeds instead of the xanthum gum as well and it is really slopping - I can pour it!  Def couldn't make rolls out of it.  Hoping that the cooked version is still going to be ok...

    Login or register to post comments
  • Thank you for your help.  I

    Submitted by mylittlemod on 1. March 2013 - 21:20.

    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.

    www.facebook.com/mylittlemod

    Login or register to post comments
  • Hmmm, maybe the oven is a

    Submitted by Nyree Yali on 1. March 2013 - 20:48.

    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  tmrc_emoticons.-)

    Former Thermomix Consultant in Tas

     

     

    Login or register to post comments
  • Hi, I just made your recipe

    Submitted by mylittlemod on 1. March 2013 - 18:11.

    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?

     

    www.facebook.com/mylittlemod

    Login or register to post comments
  • Absolutely nothing,

    Submitted by Nyree Yali on 15. February 2013 - 01:22.

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

    Former Thermomix Consultant in Tas

     

     

    Login or register to post comments
  • (No subject)

    Submitted by Samarra on 3. February 2013 - 16:50.

    tmrc_emoticons.)

    Thermomix Consultant GC

    Login or register to post comments
  • ( I just made this batter in

    Submitted by deltebeur on 26. November 2012 - 16:56.

    tmrc_emoticons.((

    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?

    Login or register to post comments
  • The original recipe says

    Submitted by Nyree Yali on 10. September 2012 - 22:03.

    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?

    Former Thermomix Consultant in Tas

     

     

    Login or register to post comments
  • Hi, Do you have a suggestion

    Submitted by Kedali on 31. August 2012 - 22:06.

    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

     

    Login or register to post comments
  • Very popular! Thanks for all

    Submitted by kerrie's tmx on 17. August 2012 - 21:22.

    Very popular! Thanks for all the additional info. Very helpful :0)

     

    Login or register to post comments
  • Interesting swap!  Xanthan

    Submitted by Nyree Yali on 12. August 2012 - 03:59.

    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 tmrc_emoticons.)

    Former Thermomix Consultant in Tas

     

     

    Login or register to post comments
  • Thanks for sharing this

    Submitted by Chetts on 5. August 2012 - 20:43.

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

     

     

    Closed lid

    Login or register to post comments
  • Thanks for posting ths tweak

    Submitted by Fiona Hoskin on 24. July 2012 - 10:09.

    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. tmrc_emoticons.;)

    Login or register to post comments
  • I apologise for the millet &

    Submitted by Nyree Yali on 24. July 2012 - 00:29.

    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!

    Former Thermomix Consultant in Tas

     

     

    Login or register to post comments