You are here:
4
Ingredients
0 portion(s)
Gluten Free Bread
- 140 gram tapioca flour
- 180 gram rice flour
- 90 gram potato flour
- 70 gram White Sorghum Flour
- 1 level teaspoon salt
- 1 level teaspoons Vinger
- 30 gram olive oil
- 1 tablespoons sugar
- 400 gram water
- 2.5 teaspoon Yeast
-
6
1h 5min
Preparation 20minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
-
-
9
5
Recipe's preparation
- 1 Put the water, sugar in mixing bowl 2mins/37 C/speed 3.
2 Add yeast by sprinkling around the bowl. Wait 8 mintues before going to the next step.
3 Add oil and water than add the dry ingredients. 2mins/speed 4
4 Line a bread tin and then tip mixture into bread tin.
5 Place bread tin in the oven on 100 degrees for 12 mins.
6 Take bread out for 12 mins and turn the oven up to 180 degrees.
7 Return bread to the oven for 45mins on 180 degrees.
8 Wait for bread to complete cool before cutting
10
Accessories you need
-
Spatula TM5/TM6
buy now
11
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.
Comments
Add a comment