- 100g polenta
- 250g Gluten free plain flour
- 15g xanthan gum
- 3 heaped teaspoons Gluten Free Baking Powder
- 1 level teaspoon salt
- 1 Dessert spoon of Honey
- 3 heaped teaspoons Dry active yeast
- 390g Hot water from the tap (not boiling)
- 30g olive oil
1h 0minPreparation 35minBaking/Cooking
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
1. Mill polenta 2 mins 45 secs / speed 10, transfer to a bowl and set aside. Don't wash the bowl.
2. Activate the yeast by adding yeast, honey and hot water to mixing bowl and mix 2 mins 30 secs / speed 2.
3. While yeast is activating, place a bowl on top, set scales to zero and weigh the GF Plain flour, Xanthan gum, baking powder and salt. Set aside until yeast is done.
4. Add milled polenta to yeast mix then add flour mix and Olive oil. Mix 10 secs / speed 5-6 to combine then switch to dough setting and knead for 2 mins 30 secs.
5. Transfer to a greased bowl or Thermoserver with a wet spatula and using wet hands, shape the dough into a rough ball. Put the lid on the Thermoserver or cover bowl with plastic wrap and a tea towel; leave for 30 mins or until doubled in size.
6. Turn dough out onto a well floured surface, flour your hands and spatula then divide the dough into 8 even portions. Roll each one with a well floured rolling pin into round about 1/4 cm thick.
7. Preheat the frypan over a medim heat, once its hot, dry fry each round for a minutes or so on each side until puffy and cooked through... as you can see in the picture below they will only be very lightly toasted, set aside on a plate covered with a tea towel to keep warm.
8. Serve immediately or cool and freeze flat with baking paper between. Defrost as needed.
The second test, I actually spread these out on a baking tray and baked them for about 8 mins at 180 degrees (170 degrees if fan forced) and they turned out just as good!
My friend who is new to gluten free ate three in one sitting and said it was because it was the first 'real bread' style GF food she had tasted since realising her issues with gluten.
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.
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