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Fluffy and Tasty Gluten, Dairy, Egg, Corn, Nut and Soy free bread. Suitable for FAILSAFE Elimination Diet


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4

Ingredients

20 slice(s)

Initial ingredients

  • 600 g water
  • 20 g Rice malt syrup, or preferred sweetener. We have omitted it.
  • 2 tsp dried yeast, or 1 x sachet
  • 4 tablespoon Psyllium husk, Approx 30g. THIS IS CRITICAL!

Subsequent Ingredients

  • 170 g white rice flour, I use 50/50 med and long grain white rice, milled in my Thermie
  • 100 g brown rice flour, Or extra white can be used
  • 170 g tapioca starch
  • 100 g sorghum flour, Red or white flour ok
  • 1 tsp salt, We use himalayan
  • 2 tsp baking powder, See EDC
  • 20 gram oil, Use your preferred oil.
5

Recipe's preparation

    Create Dough
  1. If required, mill rice. I pre-grind mine and have it ready to use at any point in time.
  2. Set aside required amount/s.
  3. NOTE: You can swap out brown rice and use white rice instead. Also, you can mill 100g of buckwheat instead of sorghum - up to your pantry and taste buds! Using different grains from that which I use may impact on the outcome of your dough.
  4. Without washing bowl, add water, psyllium husk, rice malt syrup/sweetener and yeast into bowl and heat until temperature reaches 37C. This may be 1.5-2.5 minutes on speed 1-2 (will vary depending on starting water temp).

    TIP: In my TM5, I find it better to have on 40C for the heating time. Normally 1.5 minutes is enough.
  5. For best results, allow water, psyllium, sweetener and yeast mixture to sit for 5-10 minutes - for instance, while getting remaining ingredients together. You can opt to add other ingredients at this time, the yeast will start to grow while you start.
  6. Add dry ingredients and oil.
  7. Steadily turn Thermomix up to speed 6 until dry ingredients combined into wet. Generally about 5-6 seconds is long enough.
  8. Mix Closed lidDough mode for 2 minutes.
  9. For pizzas, scrolls, or rolls: Wrap in Thermomat, leave in bowl or put into Thermoserver to rise in a warm place for 20-60+ minutes. I personally use my Thermomat for anything except a loaf of bread as I think the outcomes are even better than a Thermoserver, but either will do!
  10. Cooking and Baking: LOAF
  11. LOAF: GENTLY roll into a roll/loaf shape (I use a Thermomat to help) then position into loaf tin immediately and allow to rise in tin in slightly pre-warmed oven/or covered in a warm place.

    Use pastry brush to put water over surface of dough (& sprinkle sesame seeds or any other toppings preferred) BEFORE AND AFTER rising time
  12. Put into cold oven, turn up to 200C and leave in long enough to brown. Loaf tin will be approx 50 minutes at 200C. Made into scrolls or bread rolls may only be 25-30 minutes.

    Time will vary greatly between ovens, so please beware that your loaf may be done in 50 minutes or may need less or more time.
  13. Allow to cool for a few minutes before removing from tin and cooling on a rack.
  14. The original recipe made one small loaf. In the Thermomix, the volume is much greater and I have found my silicone moulds are too small to fit the whole mix in! A large bakers tin should be ok though.
  15. FOR ROLLS: Use spatula to 'cut' into segments to be bread rolls, or roll out into flat dough, cover with topping and roll into a scroll.
  16. Cooking and Baking: PIZZA
  17. Instead of using as a loaf, pizzas are a great alternative.

    Use spatula to divide dough into portions. Roll each portion out to desired thickness and then add preferred sauces and toppings. Bake in 200C oven (or hotter - my oven doesn't go much above 200).
  18. Cooking and Baking: Pull-apart
  19. Divide dough into 4-5 portions.
  20. Place rolling pin on one segment of dough, cover rolling pin + dough with a small drizzle of oil. Use this to prevent sticking during rolling (add more if needed). Roll to approx side of a dinner plate - try to make it round.
  21. Place completed dough onto baking paper or oven mat. Top with selected topping - for easter try some butter/nuttelex + brown sugar, then sprinkle with cinnamon. For savoury scrolls, some sauce, ham and cheese.
  22. Repeat with remaining dough portions, keeping the similar size/shape of past sizes.

    Complete 'star' using method outlined in the Thermomix in Australia Nutella Brioche recipe including the glaze.
  23. Bake at 200°C for 25-30 minutes (keep an eye on it, it does vary between ovens!)
  24. Cooking and Baking: SCROLLS
  25. Roll out entire batch of dough on your thermomat or other surface. To do this, place the rolling pin on dough, drizzle oil over both rolling pin and dough, and roll it out. It coats the dough evenly and makes it less difficult with flour everywhere!
  26. Add chosen topping - make sure the final edge is left free so the topping doesn't roll out. Roll dough into a single large log.
  27. Use knife or fishing line to cut into portions. Place in lined tin, close together as this helps with the rising of the dough.
  28. Top with extra cheese or other topping, spray with fresh water and bake in 200°C for 20-25 minutes as required.
10

Accessories you need

11

Tip

This recipe was originally found on the following website - Failsafe Foodie Bread I then adapted it and listed it on my own website.

I generally only use white rice to mill into flour (no brown rice) and it works fine every time.

The dough should be fairly easily handled after it has risen... dust hands with extra tapioca if needed or for less mess, coat hands and working surface in oil.

Turn it into bread rolls... or make pizza bases, pull-aparts or more...

Dry enough to roll out, but not dry to eat. Fluffiest GF bread I've tried without other additives/flours. We roll out a batch and freeze in layers like this on baking paper. Then once frozen, we put into large zip-lock bags and use up throughout the week as fresh pizzas or 'pita bread' style snacks which we pan-fry with sauce of choice on top.


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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Comments

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  • Have used this for bread and pizza base, it's been...

    Submitted by Lulu74 on 25. April 2020 - 08:40.

    Have used this for bread and pizza base, it's been a life saver while on the RPAH elimination diet. Thanks so much for this delicious recipe!

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  • Thank you so much for this recipe!! I have not had...

    Submitted by kbelle84 on 10. April 2020 - 16:26.

    Thank you so much for this recipe!! I have not had anything like it since going gluten free and it was delicious. I only had psyllium husk powder so used 3 tbs, and subbed oat flour for sorghum as I didn't have any. It turned out absolutely devine.

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  • I LOVE this recipe, and make 3 loaves every single...

    Submitted by MelodyJoy on 31. August 2019 - 12:00.

    I LOVE this recipe, and make 3 loaves every single week. I use the rice and psyllium, and usually tapioca, but I am often out of various other grains, and I just sub them with whatever...Grind up any seeds I have or quinoa, anything works. Oats is a great sub for sorghum! But I'm just going to make the pizza bases today and I can't find anywhere how long to bake them for...would it be the same as the loaves? I feel like because they're a lot thinner than a loaf it'd be quicker...?! But also, it says to add the toppings before baking...and that seems wrong. I'd think bake the base first, then add the toppings and cook 10-15mins. Thoughts?

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  • Rboehmer: try 30g psyllium husks instead of...

    Submitted by Gregory123 on 9. May 2019 - 15:58.

    Rboehmer: try 30g psyllium husks instead of tablespoons

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  • My family loves this recipe! Thank you!

    Submitted by Gregory123 on 9. May 2019 - 15:57.

    My family loves this recipe! Thank you!

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  • Made this bread again today! I love it. I find if...

    Submitted by EmFidirikkos on 7. January 2018 - 21:41.

    Made this bread again today! I love it. I find if I mill my own rice flour, the mix it really wet - but I just let it sit for about an hour and all the extra moisture is soaked up.

    I find I get the nicest result when I leave to dough to sit for a while - I often make the dough in the morning, then cook it in the afternoon.

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  • Thank you for sharing this recipe...

    Submitted by Mrs_Patto on 19. October 2017 - 13:35.

    Thank you for sharing this recipe

    My daughter and I love this recipe we make it at least once a week thanks again

    It is delicious toasted

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  • dtheg:did you substitute the yeast for anything? I...

    Submitted by MummaFee on 16. September 2017 - 09:13.

    dtheg:did you substitute the yeast for anything? I would like to make a yeast free loaf.

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  • I made mine yeast free and I

    Submitted by dtheg on 27. May 2016 - 19:33.

    I made mine yeast free and I got the measurements mixed up with the Tapioca and sorghum flour but it still came out lovely and tastes great. Next time I will add the seeds to the dough mixture rather than put them on top as they ended up everywhere when I cut it.

    Thanks for a great recipe.

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  • Hi there, do you use level or

    Submitted by Rboehmer on 10. May 2016 - 17:33.

    Hi there, do you use level or heaped tablespoons of psyllium husks? I made the recipe today and it was too wet. I used level tablespoons and wondered if I I needed heaped? What should it look like before adding the rest of the ingredients? Also, I milled the rice myself, measuring 170g rice before milling. I didn't bother weighing the rice flour after milling as it should have equaled 170g, but maybe I was short? Other thing I'm wondering is if my Thermomix scales are accurate? Let me know your thoughts. The flavour is definitely good, so would love to perfect this one. Thanks for sharing! 

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  • Best GF 'failsafe' bread we

    Submitted by MealsPlans on 12. April 2016 - 09:49.

    Best GF 'failsafe' bread we have tried...kids and I love it!!! Thanks for sharing. 

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  • Fantastic recipe thanks. I

    Submitted by Emma j on 5. April 2016 - 18:59.

    Fantastic recipe thanks. I use 50gms sweet rice, 120 long grain white and 100 long grain brown. I only use 2 tbs pysillium and 10gms olive oil as it was too sticky. For me now it makes a perfect Gluten free loaf. My kids can't have maize, gluten, dairy, soy, nuts or coconut so so many recipes and store bought breads are out. Thank god for this recipe as had lots of fails before this one! Thank you!!

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  • My 13 year old Daughter

    Submitted by kajogeru on 23. February 2016 - 14:40.

    My 13 year old Daughter called this bread amazing the 1st time she had it. it will lend itself to soo many variations and experimenta. 

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  • Hands down my favourite  gf

    Submitted by moodfornoodles on 21. February 2016 - 21:34.

    Hands down my favourite  gf bread recipe!!!! I always mill my own rice flour. This recipe makes me so happy- amazing fresh gf bread, thanks a lot. 

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  • acn wrote: Yep I used 4tbsp

    Submitted by KristanK on 1. February 2016 - 00:42.

    acn

    Yep I used 4tbsp Psyllium husk (macro brand from woollies). It was a nice gel consistency before adding the dry ingredients. Mix of medium calrose and long grain white rice, brown rice (milled myself) and sorghum flour. And tapioca flour (assumed this was the same as starch?). Also rice bran oil. The only other thing I can think of is...maybe there is something wrong with my thermomix. I hope not!

     

    I have sent you a private message so we can trouble shoot there. We will update here for others to read afterwards!

     

     

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  • Yep I used 4tbsp Psyllium

    Submitted by acn on 28. January 2016 - 14:03.

    Yep I used 4tbsp Psyllium husk (macro brand from woollies). It was a nice gel consistency before adding the dry ingredients. Mix of medium calrose and long grain white rice, brown rice (milled myself) and sorghum flour. And tapioca flour (assumed this was the same as starch?). Also rice bran oil. The only other thing I can think of is...maybe there is something wrong with my thermomix. I hope not!

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  • acn wrote: Hi Kristan, I

    Submitted by KristanK on 28. January 2016 - 13:39.

    acn

    Hi Kristan, I followed the recipe exactly to make a loaf, however my dough seems dry. The thermomix couldn't knead it! I tried adding more water, then kneading it with my hands before putting it back in the thermomix but it still couldn't knead it. I went ahead anyway, and it came out like a brick. Very dense! and perhaps not cooked fully. Kids still liked it but it started to smell off after only 1.5 days (live in sth east Qld). This is my first attempt at GF bread to I am not sure what it's supposed to be like. Attempt number 2 today to make pizza dough and dough is still dry. have added more oil this time and will see what happens. What did I do wrong? Please help as my 1yr old is DF, EF and NF and we're doing failsafe elimination diet at the moment and your recipe sounded perfect for us!

    Did you definitely use 4 tablespoons of psyllium husk not 4 tablespoons of psyllium powder? That's one thing that springs to mind as a possibility. It definitely shouldn't be dry at the dough stage.

    What rice did you use? Did you use sorghum or something else instead of it?

     

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  • Hi Kristan, I followed the

    Submitted by acn on 28. January 2016 - 13:28.

    Hi Kristan, I followed the recipe exactly to make a loaf, however my dough seems dry. The thermomix couldn't knead it! I tried adding more water, then kneading it with my hands before putting it back in the thermomix but it still couldn't knead it. I went ahead anyway, and it came out like a brick. Very dense! and perhaps not cooked fully. Kids still liked it but it started to smell off after only 1.5 days (live in sth east Qld). This is my first attempt at GF bread to I am not sure what it's supposed to be like. Attempt number 2 today to make pizza dough and dough is still dry. have added more oil this time and will see what happens. What did I do wrong? Please help as my 1yr old is DF, EF and NF and we're doing failsafe elimination diet at the moment and your recipe sounded perfect for us!

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  • Hi Kristan  I milled rice

    Submitted by Tills on 4. January 2016 - 11:02.

    Hi Kristan 

    I milled rice skipped the yeast and psylium process and added dry and wet ingredients together with 4 tbsp of chia seeds. 

    batter is quite wet still so i am leaving in a bowl for the chia seeds to swell. fingers crossed this works because so far it smells amazing tmrc_emoticons.) 

     

    thank you for sharing your recipe 

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  • Can you help me with

    Submitted by KristanK on 2. January 2016 - 18:21.

    Can you help me with answering a few questions please?

    - What rice/rice flour did you use? Did you mill it yourself?

    - did you use 4 tablespoons of psyllium?

    - did you swap any other ingredients (eg did you use sorghum not something else)?

    These are the main things I can flag causing it to not work as expected. Once I hear back from anyone having trouble with it being wet with these answers, I'll make suggestions. 

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  • Am making this for the second

    Submitted by Amerozzie on 2. January 2016 - 13:53.

    Am making this for the second time today and having the same issue with a REALLY wet dough. Completely unworkable. I'm able to get it into the loaf tin, last time it rose to perfection but started burning after 30 min so had to turn off. The bread was only half way cooked through

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  • Hey - Ive found that when i

    Submitted by EmFidirikkos on 28. November 2015 - 22:14.

    Hey - Ive found that when i use milled rice (instead of bought rice flour) I have the same problem. I now decrease the water to 500g and leave the dough to prove over night. The rice absorbs the excess water and you will be left with a mouldable dough!

     

     

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  • Scrolls: drizzle a little bit

    Submitted by Shezzie123 on 8. November 2015 - 16:39.

    Scrolls:

    drizzle a little bit of olive oil over dough (after first prove) , press it out into a rectangle and spread some soft butter over, sprinkle with cinnamon & rapadura sugar. Roll up and cut into 12 scrolls. Sprinkle some extra cinnamon & sugar and prove again for 30-40min, then bake.

    I'm 

    could also use cheese/ bacon or ricotta/ honey or Vegemite/ cream cheese

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  • I don't do breadrolls much

    Submitted by KristanK on 29. October 2015 - 13:19.

    I don't do breadrolls much anymore now, but, I would generally divide it into 4 portions, then divide each portion down into about 3-4 smaller rolls.

    I do 3 portions when its into pizza bases. 

    You can also (if not tacky!) divide up the bread rolls, position them into the tray you are going to cook them on, then let rise in a luke-warm oven (ideally have a bowl of water in there so its moist warmth too) and then after they have risen, bake straight away. You will get a good rise and I'd say a less chewing outer part.

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  • I totally understand what you

    Submitted by KristanK on 29. October 2015 - 13:16.

    I totally understand what you are saying, but its a tricky balance. Many will have the ingredients and will just measure directly into the bowl as the recipe asks for... or once they get a hang of the recipe they do tmrc_emoticons.-)I used to have the instructions much more stepped out with leaving time to sit for the psyllium, but  I had feedback that it needed to be simpler, that it works well even without long to soak, etc......so I took that on too and have tried to have it somewhere in between... 

    There isn't *that* much more time between adding ingredients one at a time because you are measuring from another container/s, or adding all dry ingredients in together because they are pre-measured... so I think your plan to just let it sit a bit longer will counter this difference well. 

    I can generally roll the dough straight out and handle it without it being too tacky, and literally I do the steps listed - heat water mix, add psyllium, add dry ingredients and then knead......so another thing to consider is maybe where you are there is a higher moisture content in the flour? Either way, for yourself, and anyone reading along in the future, please don't be afraid to let the psyllium sit longer soaking the water in before adding the dry ingredients... and/or don't be afraid to let the whole lot sit in the thermomix for a few minutes (up to 10+ minutes) to let the psyllium absorb the water before handling. I've done this by accident before and the dough still turns out fine!

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  • no rating, not sure they

    Submitted by oMo on 25. October 2015 - 19:11.

    no rating, not sure they worked out the way they should lol.  I didn't cut my dough in half and work with two lots, should I have?  I think I should have because it was alot.  Also will make sure I add my psyllium and leave it sit a little while.It was a bit chewy on the outside due to the extra tapioca required so that I could actually work with it and the rest was a bit doughy, but still edible.  It rose well, to the top of my thermoserver.

    Fb: Thermo Amy + Gluten Free TIndependent Thermomix Consultant

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  • Aaah, can you please put that

    Submitted by oMo on 25. October 2015 - 17:43.

    Aaah, can you please put that at the beginning to add psyllium BEFORE measuring the rest.  Because we are doing it in the thermomix we have most of our dry ingredients already measured out due to having to mill up rice, buckwheat etc first, so less time for the psyllium to be sitting in there.Mine are in the oven, but it was fiddly as it was still a bit sticky even though I used more tapioca on my hands/mat etc.  Thankfully my trusty spatula came in handy for helping lift the dough from the mat and scraping off my hands.Will come back with a verdict in an hour or so tmrc_emoticons.;)Thanks

    Fb: Thermo Amy + Gluten Free TIndependent Thermomix Consultant

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  • Amazing recipe

    Submitted by Emmakn20 on 26. September 2015 - 14:49.

    Amazing recipe

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  • Delicious GF bread. Easy to

    Submitted by allison_maree on 21. September 2015 - 16:30.

    Delicious GF bread. Easy to make and keeps well!  tmrc_emoticons.)

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  • I would think most likely is

    Submitted by KristanK on 3. September 2015 - 22:34.

    I would think most likely is that you didn't add enough psyllium. Did you use 4 tablespoons? It works really well if you heat the water + yeast, then add the psyllium to sit while you measure in the rest of the ingredients. it helps it to thicken even better when you come to knead it.

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  • Please help- i dont know what

    Submitted by flynnfam on 3. September 2015 - 16:55.

    Please help- i dont know what i did wrong. I milled all the rices with the dry and then followed the steps. But it was so watery. Like a milkshake. So i added another 200g of brown rice flour. Whete could i have gone wrong??

    Leeah Flynn

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  • Thanks Kristan for this

    Submitted by michfb2 on 19. July 2015 - 18:58.

    Thanks Kristan for this recipe,, I keep recommending it to my customers and they keep reporting how much they love it. You have nailed a real GF bread that doesnt't waste over night and can be folded over into a single slice sandwich without breaking.

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  • Thanks for this recipe, this

    Submitted by KateWills on 15. July 2015 - 06:50.

    Thanks for this recipe, this is a great gluten free bread that can be eaten as a bread for several days! I am so excited with this recipe, it is simple, fuss free and so easy to make. I used ground linseed instead of sorghum flour and it has worked perfectly. I have one very happy coelic husband tucking into warm bread from the oven right now. This is going to be a firm favorite in our house.  Love

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  • Ground linseed worked fine

    Submitted by KateWills on 15. July 2015 - 06:50.

    Ground linseed worked fine with me.

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  • I am sure it would work - its

    Submitted by KristanK on 1. July 2015 - 23:54.

    I am sure it would work - its a very forgiving recipe! If I haven't had milled rice, but I've had commercial (fine) rice flour, it has worked. I've even had to get creative with psyllium powder not psyllium husks when the wrong item came in via my co-op. Give it a try and let everyone know  tmrc_emoticons.)

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  • Sounds great. Can you use

    Submitted by AllyMcBeal75 on 1. July 2015 - 18:27.

    Sounds great. Can you use only brown rice in this recipe too or would this not work??? Thanks.

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  • This makes FANTASTIC

    Submitted by Tamyve77e on 19. June 2015 - 09:05.

    This makes FANTASTIC scrolls!!

    I am so pleased to finally find a gf bread dough that you can roll out to make scrolls. Thank you sooooo much for posting this recipe. I divided my dough into halves, then rolled out and filled one half with spinach & feta and the other half with cheese & bacon. They were are real hit with the family. Looking forward to using this dough to make lots of other yummy variations!!

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  • This bread is great. First GF

    Submitted by tamwh on 21. May 2015 - 09:43.

    This bread is great. First GF loaf that I actually enjoy eating!!!! Quick question - does it freeze well? There is only me eating it in the house so a whole loaf will go to waste. Also has anyone tried making raisin/fruit loaf with this recipe? Thanks  tmrc_emoticons.)

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  • I have never in my life

    Submitted by Annie_T on 18. May 2015 - 14:02.

    I have never in my life attempted to make bread before encountering my son's allergies and so was expecting the worst - but this first time result is amazing! So impressed!

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  • My fave gluten free bread

    Submitted by moodfornoodles on 28. April 2015 - 21:25.

    My fave gluten free bread that I have made. Its slightly spongey-almost crumpet like in a way but delicious-neutural flavour. I used all white rice.

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  • I made this today. My dough

    Submitted by becsta7 on 27. April 2015 - 19:09.

    I made this today. My dough was really wet and sticky. The bread was still really yummy.

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  • Soo good!  Yes, Stace -

    Submitted by thermiejunkie on 22. April 2015 - 13:20.

    Soo good!  Yes, Stace - finally bread that tastes like bread!  I even did the rising in my Thermoserver (wrapped the Thermoserver in a blanket and popped near the ducted heating vent - perfect tmrc_emoticons.)

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  • This bread was fantastic and

    Submitted by Thermiewhiz on 14. April 2015 - 07:13.

    This bread was fantastic and so easy to make. We turned  the dough  into bread rolls and these were even good the next day.

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  • Kristan this bread is great,

    Submitted by jacinda24 on 13. April 2015 - 12:45.

    Kristan this bread is great, yummy, going to turn it into pizza bases next.  Thanks 

     

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  • Got the all clear on psyllium

    Submitted by oMo on 3. April 2015 - 12:22.

    Got the all clear on psyllium husks!  Now to think of a scroll flavour.

    Fb: Thermo Amy + Gluten Free TIndependent Thermomix Consultant

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  • I'm sorry to say, that if you

    Submitted by KristanK on 28. February 2015 - 11:52.

    I'm sorry to say, that if you don't have any psyllium you may have to wait until you do. The pysllium is the binding part of the bread that gives it the texture and fluffiness.

    I'm sure there is an alternative that could work - chia seeds, egg (obviously only if egg tolerated), etc, but I certainly haven't experimented to find that combination required. There are a lot of other GF loaves out there which don't use the psyllium which maybe you could try instead until you get some? Sorry!

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  • What if I don't have

    Submitted by oMo on 28. February 2015 - 10:42.

    What if I don't have any Psyllium husk?  is there an alternative that still works that gives same quality end result ?

    Fb: Thermo Amy + Gluten Free TIndependent Thermomix Consultant

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  • Love this bread and the

    Submitted by Paula De on 20. February 2015 - 11:21.

    Love this bread and the grandkids approve.  Tried it for the Quirky Cooking Monkey Bread.  Yum!

     

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  • Hi Stephanie You add the oil

    Submitted by KristanK on 19. February 2015 - 23:19.

    Hi Stephanie tmrc_emoticons.)You add the oil around when you add the dry ingredients (I add it last before mixing/kneading, though I don't think it really is critical). I hae fixed up the typo with the two lots of oil - it should just be one. It shouldn't be really wet - are you sure you added 4 tablespoons of psyllium husk? That normally absorbs the bulk of the water, and it takes it in pretty quickly. You shouldn't need to add any flour to the mix at all. Fan forced 200, but it does vary between ovens. I always thought mine seemed hot, but we have a thermometer in it and it actually is fairly close to what you would expect according to the dial. If it takes longer, then that's what your oven needs tmrc_emoticons.)

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  • Hi Stephanie You add the oil

    Submitted by KristanK on 19. February 2015 - 23:19.

    Hi Stephanie tmrc_emoticons.)You add the oil around when you add the dry ingredients (I add it last before mixing/kneading, though I don't think it really is critical). I hae fixed up the typo with the two lots of oil - it should just be one. It shouldn't be really wet - are you sure you added 4 tablespoons of psyllium husk? That normally absorbs the bulk of the water, and it takes it in pretty quickly. You shouldn't need to add any flour to the mix at all. Fan forced 200, but it does vary between ovens. I always thought mine seemed hot, but we have a thermometer in it and it actually is fairly close to what you would expect according to the dial. If it takes longer, then that's what your oven needs tmrc_emoticons.)

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