- 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!
- 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.
- If required, mill rice. I pre-grind mine and have it ready to use at any point in time.
- Set aside required amount/s.
- 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.
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.
- 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.
- Add dry ingredients and oil.
- Steadily turn Thermomix up to speed 6 until dry ingredients combined into wet. Generally about 5-6 seconds is long enough.
- Mix for 2 minutes.
- 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!
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
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.
- Allow to cool for a few minutes before removing from tin and cooling on a rack.
- 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.
- 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.
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).
- 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.
- 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.
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.
- Bake at 200°C for 25-30 minutes (keep an eye on it, it does vary between ovens!)
- 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.
- Use knife or fishing line to cut into portions. Place in lined tin, close together as this helps with the rising of the dough.
- Top with extra cheese or other topping, spray with fresh water and bake in 200°C for 20-25 minutes as required.
Cooking and Baking: LOAF
Cooking and Baking: PIZZA
Cooking and Baking: Pull-apart
Cooking and Baking: SCROLLS
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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