Chia, cheese and linseed - Gluten Free bread by mylittlemod. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

You are here:

Print to PDF

[X]

Print recipe

Chia, cheese and linseed - Gluten Free bread

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

0 g

Flours

200 grams dried chickpeas
100 grams brown rice
150 grams tapioca starch
200 grams potato starch

Dough

2 tablespoons chia seeds
375 grams water, 1.5 cups
25 grams olive oil
1 teaspoon Rapadura, sugar
1 teaspoon salt
2 tablespoon dry yeast

Other

1 tablespoon rice flakes
1 tablespoon psyllium husks
60 grams linseed
125 grams cheese
2 eggs

Add to shopping list

6

1h 10min

Preparation 20min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Lunch Snack Baking Bread Appetizer Side dish Starter Buffet Everyday Picnic Children food Gluten free Natural

Recipe's preparation

To start:

Warm oven to 200 degrees/grease bread tin
Grate 125 g of cheese - 6 to 8 seconds speed 8.
Set aside. Rinse and dry bowl and lid.

Add two tablespoons of chia seeds to 375g/1.5 cups of water and stir. Set aside (will form a gel).

Mill Flours

This GF flour blend makes approximately 650 g. You will need 500 g for this recipe. Store the remainder in a paper bag and use in other baking.

Mill 200 g dried chickpeas for 60 seconds (or until fine) on speed 9 - set aside
Mill 100 g of brown rice for 60 seconds on speed 9 - add to chickpea/besan flour
Measure 150 g tapioca starch - add to flours
Measure 200g potato starch - add to flours
Stir flours to mix well.

To ensure they are evenly blended sieve flour from one bowl to another. Set aside.

Make the dough

Pour the chia/water gel combo into the Thermomix.
Heat for 3 minutes, 50 degrees, reverse, speed 1.
Add 1/4 cup olive oil
1 teaspoon of Rapadura sugar (or sugar of your choice)
1 teaspoon of salt
and while the mixture is still warm add 2 tablespoons of dry yeast.

With the MC lid off, reverse, speed 1/2, slowly add 500 g of the flour blend along with 1 tablespoon of rice flakes and 1 tablespoon of psyllium husk. Hand beat 2 eggs and add to the mixture. When the mixture is fully combined (you can add a small amount of water if it is a little dry) add the grated cheese and 60 g of linseeds. Mix on reverse speed 1/2 for 30 seconds or until combined.

To bake

Pour the batter into your tin or mini loaf pan.
Sit on top of the warm oven for approximately 15 minutes to rise.
Cook 50 minutes for one loaf
Cook 30 minutes for mini loaves. Will sound hollow when tapped if fully cooked.

Accessories you need

Spatula TM5/TM6
buy now

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.