- 220 grams brown rice
- 80 grams buckwheat
- 40 grams millet
- 40 grams linseed (flax seed)
- 40 grams sunflower seeds
- 140 grams Tapioca or arrowroot flour
- 1 heaped teaspoon psyllium husk or powder
- 400 grams buttermilk or water if DF
- 15 grams honey or coconut sugar if vegan
- 2 heaped teaspoon dried yeast
- 30 grams olive oil
- 1 tablespoon apple cider vinegar (ACV)
- 2 --- eggs
- 1 teaspoon salt
- seeds of choice to decorate
2h 0minPreparation 2h 0minBaking/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 brown rice sp. 9 1 minute
2. add buckwheat, millet, linseeds. sp 9 1 minute.
3. add tapioca starch/arrowroot, sunflower seeds, psyllium, salt, yeast, honey. Mix speed 6 6 seconds.
4. add wet ingredients - buttermilk/ water, oil, ACV, eggs.
5. Heat through 37 degrees 1 minute sp 2
6. scrpe down sides, mix again speed 6 15 seconds.
7. knead function 2 minutes
8. batter will be wet as GF. Pour batter into lined loaf tin, or bread proving basket with liner and let rise for 1 hour.
9. wait until batter starts to slightly drop.
10. Turn on oven to hottest temp. Place cast iron pot into hot oven to heat up.
11. turn out if in wicker proving basket into a hot cast iron pot with lid and put lid on and straight into the oven.
12. Turn down oven temp to 180 degrees. after 30 minutes take off cast iron lid and then let crisp up crust approx 15 minutes.
11. place bread tin into oven turning down the temp to 180 degrees. Cook for about 45 minutes.
Describe the preparation steps of your recipe
Using a cast iron pot such as a Le Creuset and a wicker proving basket gives you the best hard crispy crust with a GF recipe.
You can switch around your favourite seeds to use instead of these as its a pretty flexible recipe - use quinoa/ chia/ sorghum......
The honey gives it a nice sweet flavour, but you can replace with coconut sugar if vegan and use chia seeds in place of eggs.
This does take time to rise so don't panic if it takes time especially over winter.
This is loosely based off the Chia Pepita GF loaf in the basic cookbook but changes made due to dietary needs/ flavour.
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.
Other users also liked...
- Ruth’s Sourdough Rye Turkish Bread
- Black Buger Buns
- Gf cheese and onion mini breads
- brioche rolls masterchef
- Sue’s White Bread Loaf
- Low FODMAP Easy Everyday White Bread
- Wholemeal rolls
- Dutch Oven Bread (crunchy crust) *** WARNING - THIS BREAD NEEDS 12 HOURS OR OVERNIGHT TO RISE!!!
- Breakfast bread
- Simply Delicious Sourdough Bread
- Gluten Free Bread- Go to recipe
- Gluten, Grain and Nut free Bread rolls
- Rich Minestrone soup with pasta
- Spicy Black Bean Burger
- Cauliflower Zuccini rice with cashew nuts
- Soft Flatbread
- Easy date scones
- Fair Dinkum Aussie Pasties
- Chloe’s fav Mac n cheese
- Pineapple and cheese scrolls
- Spinach and cheese scrolls
- Fail free Muffins
- Pork Fritters
- THE BEST RAW AVOCADO CHOCOLATE MOUSSE