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Gluten Free Bread (Cyndi's Modified & Supersized )


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Ingredients

Freshly milled flour

  • 330 grams rice, white, brown, glutinous, wild, use a mix
  • 120 grams millet
  • 60 grams dried chickpeas

Additional dry ingredients

  • 210 grams arrowroot flour or tapioca starch
  • 60 grams seeds of your choice, Sesame/sunflower/linseed
  • 3 teaspoons xanthan gum
  • 2 sachets dried yeast
  • 1 heaped teaspoon sea salt, Celtic or Himalyan preferrably
  • 30 grams sugar, rapadura or raw

Wet ingredients

  • 600 grams water, luke warm
  • 45 grams oil, rice bran
  • 1.5 tablespoons apple cider vinegar
  • 3 large eggs
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Recipe's preparation

    Method
  1. Pre-heat oven to 180C fanforced. Line a large solid metal bread tin, 31cmLx13cmWx11cmD with baking paper.

  2. Place rice, millet and chickpeas into TM bowl Closed lid and mill for 1 minute on speed 9 to make flour.

  3. Add other dry ingredients to TM bowl Closed lid and mix for 20 seconds on speed 4.

  4. Add wet ingredients to TM bowl Closed lid and mix for 20 seconds on speed 5. Stop and scrape down sides of bowl if necessary.

  5. Transfer mixture into bread tin lined with baking paper. I use pegs to hold baking paper to tin, remember to remove before baking though! Spread mixture evenly in the bottom of the tin.

  6. Place bread tin in a warm place and allow mixture to rise to the top of the tin. This can take 20 minutes or much longer on a cold winters day. I place tin at the back of my stove top as its then warmed by the hot air from the preheating oven.

  7. Place bread tin in oven and bake for 45 minutes to an hour, depending on your oven. Check it's cooked with a wooden skewer.

  8. Remove loaf from tin and baking paper and leave upright on a cooling rack. I wrap mine in a clean tea towel before placing on the rack. Once completely cool cut into slices with an electric bread knife. I then freeze the whole sliced loaf in a freezer zip lock (double layer) bag. My boys have at least one slice toasted for breakfast everyday.

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Tip

This is the Gluten Free bread I have at every cooking class with my consultants in the Melville team. Enjoy!


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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  • Yeast Question:Just wondering

    Submitted by France on 28. June 2014 - 14:55.

    Yeast Question:Just wondering if your sachets are 5, 7 or 15 grams? I think normally they are 7g but I know they can come in other sizes too and I'm not an expert at GF breads yet, so any help will be appreciated. Just making this now, went with 2.5 tsp yeast (mine is loose, instant). Thanks.

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  • Hi Jessie what did you to to

    Submitted by Joanna Rusling - Group Leader on 25. March 2014 - 16:49.

    Hi Jessie

    what did you to to make it into rolls? Divide into blobs on a baking tray? Thanks for you comments

    kind regards

    Joanna Rusling

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  • How do you turn this recipe

    Submitted by MrsFlinstone on 25. March 2014 - 15:24.

    How do you turn this recipe into rolls?! Would love to try it xo

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  • Hi Joanna have used this

    Submitted by Jessie36 on 25. February 2013 - 13:21.

    Hi Joanna have used this recipe and the bread is fabulous, but the bread rolls are wonderful.  So much easier to use.  I had some chestnut flour so used some of that as well turned out great.  Everyone so far have enjoyed.

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  • Am trying this recipe to day

    Submitted by Jessie36 on 20. February 2013 - 11:00.

    Am trying this recipe to day its resting now could be a hit

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  • Glad you like it

    Submitted by Joanna Rusling - Group Leader on 31. December 2012 - 14:09.

    Glad you like it :bigsmile:

    kind regards

    Joanna Rusling

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  • Loved this recipe! It is my

    Submitted by Jo_P on 26. December 2012 - 17:33.

    Loved this recipe! It is my first gluten free bread recipe I have tried in the thermomix. My whole family loves it!

    Married to Mr Perfect-for-me● Homeschooling 3 boy warriors● Gluten free & dairy free. 

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  • Thank you thank you finally a

    Submitted by Kedali on 7. September 2012 - 22:33.

    Thank you thank you finally a gf bread my kids like!!  I ditched the chickpeas & upped the amount of rice flours. Turned out fabulous. Thanks. 

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  • Thank you thank you finally a

    Submitted by Kedali on 7. September 2012 - 22:32.

    Thank you thank you finally a gf bread my kids like!!  I ditched the chickpeas & upped the amount of rice flours. Turned out fabulous. Thanks. 

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  • Awesome glad you were able to

    Submitted by Joanna Rusling - Group Leader on 19. July 2012 - 23:10.

    Awesome glad you were able to get it right for you. My oven on fan forced might be hotter so 600g of water isn't a problem when I bake it. :)

    kind regards

    Joanna Rusling

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  • I had a bit of trouble with

    Submitted by wilma.ashby@bigpond.com on 19. July 2012 - 18:01.

    I had a bit of trouble with this recipe, while it tasted fantastic and the texture was good, every time I made it it sank.  I spoke to a baker friend of ours and he said that perhaps I was proving it for too long and to let the mixture rise only half way up the bread pan.  I tried that and it was better but still sank. I started to think that maybe there was too much moisture so I reduced the amount of water to 510g and it worked perfectly!

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  • Sooo so good.  Can't believe

    Submitted by izzyp on 24. May 2012 - 00:15.

    Sooo so good.  Can't believe it's gluten free. :party:

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  • Got to love supersized Cyndi

    Submitted by Thermomix in Australia on 13. October 2011 - 17:54.

    Got to love supersized Cyndi recipes....

    Thermomix Head Office

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