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1 Gluten free bread (clone of EDC cookbook GF bread)

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Gluten free bread (clone of EDC cookbook GF bread)

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Ingredients

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Dough

  • 110 grams basmati rice
  • 110 grams brown rice
  • 80 grams millet
  • 40 grams buckwheat
  • 80 grams seeds(sunflower, linseed, sesame)
  • 140 grams Arrowroot Flour.
  • 2 teaspoons Xanthan Gum/ Guar gum
  • 2 teaspoons dried yeast
  • 1 heaped teaspoon sea salt
  • 20 grams Rapadura Sugar
  • 400 grams Luke Warm Water
  • 30 grams olive oil
  • 20 grams apple cider vinegar
  • 2 large eggs
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Recipe's preparation

  1. Mill rice, millet and buckwheat 11/2mins/sp9

  2. Add seeds and mill on top of flour 30secs/sp9

  3. Add rest of dry ingredients and mix 15secs/sp4

  4. Put a mixing bowl on TM lid and add wet ingredients. 

    Place all in TM bowl and mix 20-30secs/sp6.

    scrape down once and carry on

  5. Place in bread tin lined with baking paper.

    Wet hands and pat down, top with extra seeds

  6. Leave to rise 15 mins in a cold oven to come 3/4 up tin.

    turn oven on to 180 degrees and cook 50mins.

    stick toothpick in and is ready if comes out clean. If not put back for 5-10mins. 

    Leave in tin for 10 mins to cool so as not to collapse. 

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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.

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