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Gluten, Dairy, Egg, Nut Free Bread



1 portion(s)


  • 150 g Sorgum/buckwheat/rice
  • 100 g millet
  • 100 g tapioca starch
  • 30 g Linseed or Psyllium Husks
  • 2 tsp salt
  • 2 tsp xantham gum
  • 1 tbsp Yeast
  • 50 g grapeseed oil (or oil of your choice)
  • 35 g honey or sugar
  • 440 g Luke Warm Water
  • 1 tsp apple cider vinegar
  • 6
    Preparation 5min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

  1. Put buckwheat or rice, millet, linseed (if using) into TM bowl and mill sp 9 for 1min.  Add remaining dry ingredients and mix sp 5 for 5 secs. Add all other ingredients and mix sp 5 for 5 secs and knead 2 minutes.

    Put in loaf tin in warm place for approx 15 minutes (while oven is heating) and then bake for 40 minutes in a moderate oven.



Liberally oil your hands and make this mixture into bread rolls for a change.

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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Add a comment
  • Are you sure the measurements

    Submitted by PigensomelskerTM on 15. October 2014 - 18:06.

    Are you sure the measurements are right? Especially the water?

    My result was more like a batter which i poured into my bread tin. There was no way it could have made rolls.

    I had to cook it for 75 mins and even then it wasn't cooked tmrc_emoticons.(

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