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Gluten free bread


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Ingredients

12 slice(s)

  • 110 g basmati rice
  • 110 g Long grain brown rice
  • 80 g millet
  • 40 g dried chickpeas
  • 140 g arrowroot flour
  • 40 g mixed seeds of choice (e.g. chia, golden linseed)
  • 2 tsp xanthan gum
  • 1-2 tbsp raw or rapadura sugar
  • 400 g water
  • 2 tsp dried instant yeast or 20 g fresh yeast
  • 1 tsp sea salt
  • 30 g macadamia oil or olive oil
  • 1 tsp apple cider vinegar
  • 2 eggs
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Recipe's preparation

  1. Preheat oven to 180°C.

  2. Place basmati rice, brown rice, millet and chickpeas into mixing bowl and mill 1 min/speed 9, or until a flour consistency is achieved.

  3. Add arrowroot flour, seeds, xanthan and sugar and mix 10 sec/speed 4. Set aside.

  4. Place water and yeast into mixing bowl and heat 1 min/37°C/speed 1.

  5. Add all remaining ingredients, including reserved flour mixture, and mix 15 sec/speed 5. Scrape down sides of bowl and mix for a further 5 sec/speed 5.

  6. Transfer mixture into prepared loaf tin and allow to prove in a warm area for 30 minutes.

  7. Bake 40-45 minutes. Allow to cool in tin for 5 minutes before transferring to a wire rack. Serve warm or allow to cool completely before placing into an airtight container to store.

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Tip

Serve gluten free bread with your favourite jams or use to make gluten free breadcrumbs.

Proving time may vary depending on season or ambiance. Choose a warm, dark place to leave your dough to prove and try covering your tin with a tea towel to insulate the heat, if necessary.

If your dough hasn't risen after 30 minutes, allow to prove for a further 15-30 minutes or until nearly doubled in size. A maximum of 45-60 minutes should be sufficient.

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  • Amazing Bread - first time trying this recipe and...

    Submitted by NZJen42 on 23. November 2017 - 15:12.

    Amazing Bread - first time trying this recipe and the result is fantastic 👍

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  • ..so good! The family loved this bread. Very easy...

    Submitted by FlowerChicChic on 8. October 2017 - 15:11.

    ..so good! The family loved this bread. Very easy to make in the Thermomix

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  • MagalieBrisbane...

    Submitted by Thermomix in Australia on 5. May 2017 - 17:58.

    MagalieBrisbane:
    Xantham gum is what thickens the mixture so need to make sure that is used.
    This is more of a mixture rather than an actual dough. The other thing that could of happened is if your scales were out if something was leaning against your machine etc when you were measuring.

    Thermomix Head Office

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  • Liquid mixture...

    Submitted by MagalieBrisbane on 4. May 2017 - 19:42.

    Liquid mixture
    I followed the exact recipe and the mixture is completely liquid?! Any idea what went wrong?

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  • Did anyone replace Xanthan Gum or bake the bread...

    Submitted by Patrycjat on 9. February 2017 - 07:48.

    Did anyone replace Xanthan Gum or bake the bread withou it?

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  • At last, a decent gluten free

    Submitted by toni5623 on 16. September 2016 - 14:51.

    At last, a decent gluten free bread - thank you!

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  • Great bread recipe  better

    Submitted by Chancey on 4. August 2016 - 14:57.

    Great bread recipe  better than brought  did tweeki to what I had in the cupboard  

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  • This is my favourite bread at

    Submitted by cathmckenna on 31. July 2016 - 18:45.

    This is my favourite bread at the moment. I have baked it twice and worked both times. I substituted the millet and chickpeas for sorghum flour and quinoa. 

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  • Hi Pen63 Gluten free breads

    Submitted by Thermomix in Australia on 26. July 2016 - 14:07.

    Hi Pen63

    Gluten free breads are always a bit denser, due to them being gluten free. One way you may be able to get it a bit lighter is to let the bread prove for a bit longer.

    Kind regards

    Thermomix Head Office

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  • I cooked this last night but

    Submitted by Pen63 on 24. July 2016 - 08:46.

    I cooked this last night but it was a bit heavy. How can I lighten it up please? Tasted great though so I will definitely be trying again. 

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  • Any suggestions for a low

    Submitted by MChalmers on 15. July 2016 - 18:48.

    Any suggestions for a low FODMAP alternative to chickpea flour? Thanks  tmrc_emoticons.)

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  • I am also after a low FODMAP

    Submitted by MChalmers on 15. July 2016 - 18:46.

    I am also after a low FODMAP alternative to chickpeas tmrc_emoticons.) 

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  • Have decided two weeks ago to

    Submitted by bellla on 16. February 2016 - 19:22.

    Have decided two weeks ago to go gluten free so was happy to find this recipe. Second time making it and really enjoy it's delicious taste. Have served it to a gluten free guest who also said it was really good. Thanks!

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  • Great recipe, I use your

    Submitted by Lauren30@live.com on 22. January 2016 - 19:29.

    Great recipe, I use your flour mix to make a large bread mix batch and have used it to make banana bread and muffins. Ta

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  • this turned out perfectly and

    Submitted by tinyeclare on 12. December 2015 - 21:13.

    this turned out perfectly and tastes 10 times better than store bought Gluten Free Bread. Will be making this all the time now.

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  • What size (in centimetres)

    Submitted by Paleo Family on 4. December 2015 - 11:45.

    What size (in centimetres) loaf pan do you use? I have a few different sized loaf pans so would like to know the exact size.

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  • Very nice loaf. I didn't have

    Submitted by jakari on 12. October 2015 - 22:33.

    Very nice loaf. I didn't have sorghum on hand so I used quinoa. Good feedback from the GF eaters. Thanks for the recipe.

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  • Gluten Free bread the start

    Submitted by MrsEdge on 29. July 2015 - 12:54.

    Gluten Free bread Gluten Free bread
    the start point the start point
    I love this recipe! I have Coeliac Disease so am always looking for wholesome, cooked-from-scratch recipes that are gluten free. I've made this recipe twice now after having it recommended by my lovely consultant Melanie (I've only had Sir Mixalot a couple of weeks and we are already in love).

    The happy wife of a THERMOMIX TM5 Consultant tmrc_emoticons.-)

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  • Not sure what I did wrong,

    Submitted by cm673 on 22. May 2015 - 10:44.

    Not sure what I did wrong, maybe used too cold water when adding yeast, not sure but big flop

    figuratively and literally.

    Doughy and couldn't get to cook properly

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  • I just successfully baked

    Submitted by GJOESQ on 8. May 2015 - 14:54.

    I just successfully baked this bread for my lovely spouse who rated it 5 Stars!  I made a one change.  I substututed quinoa for the millet.  I also found it needed 50 minutes to prove and 50 to bake in an old, St George range oven.  You know your oven best so I'm sure you can work out the correct time better than I can.   tmrc_emoticons.)

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  • Tia, SheilaE mentioned that

    Submitted by GJOESQ on 8. May 2015 - 12:32.

    Tia, SheilaE mentioned that she substituted quinoa and buckwheat for millet on two separate ocassions, NOT the rice.  I think the rice is a necessary ingregiate and shouldn'e be substituted.  However, I reckon that the chick peas and millet could be substituted with another ingredient.  I guess it's all about experimenting.  tmrc_emoticons.-)

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  • Can I ask you what

    Submitted by spanaus on 15. April 2015 - 20:14.

    Can I ask you what ingredients did you substitute the quinoa and buckweat please? are you refering to the basmati and brown rice?

    TIA

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  • does this bread freeze well?

    Submitted by rlamhut on 16. March 2015 - 20:02.

    does this bread freeze well?

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  • Absolutely delicious. My

    Submitted by cilla.a on 20. January 2015 - 22:06.

    Absolutely delicious. My go-to GF bread!

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  • I've substituted both quinoa

    Submitted by SheilaE on 11. January 2015 - 12:45.

    I've substituted both quinoa flour ( toasted) and buckwheat flour ( I used buckwheat groats and blitzed them in step 2) for millet. The bread made with quinoa was delicious.  Buckwheat, as you'd imagine,  gives a slightly earthy flavor, and takes about 15 minutes longer to rise, and in my oven took 45 minutes ( as opposed to the quinoa substitution which took 40 minutes to cook). It was also very good. The bread does seem to grow mold rather quickly so I've stored mine in the fridge. 

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  • Great recipe. We didn't have

    Submitted by Maile on 29. December 2014 - 12:35.

    Great recipe. We didn't have any millet on hand so substituted quinoa flour (toasted in the oven first). Turned out perfect! 

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  • Has anyone found a

    Submitted by gmevans on 19. December 2014 - 10:14.

    Has anyone found a substitution for chickpeas? Thanks

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  • I LOVE this bread. It's so

    Submitted by nzgwynn on 10. November 2014 - 17:11.

    I LOVE this bread. It's so easy and delicious. I always go over board on the seeds!

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  • Hi Alejaimatti, There isn't

    Submitted by Thermomix in Australia on 21. October 2014 - 14:17.

    Hi Alejaimatti,

    There isn't anything that could give the same rise as yeast in this gluten free bread recipe. We suggest you try another yeast-free, gluten free recipe here

     

    Thermomix Head Office

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  • Just wondering if I can

    Submitted by Alejaimatti on 19. October 2014 - 22:24.

    Just wondering if I can substitute yeast as my son is intolerant

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  • Very nice. Thani you very

    Submitted by MoreIreland on 13. October 2014 - 06:37.

    Very nice. Thani you very much for the recipe!

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  • I am just about to make this.

    Submitted by stusan on 21. September 2014 - 13:55.

    I am just about to make this. What is the pull apart recipe? My 3 year old loves pull aparts but has recently had to go gluten free....she misses cheesy mite scrolls

     

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  • Yummy thank you

    Submitted by Tamara.Rees on 5. July 2014 - 09:48.

    Yummy thank you

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  • Any suggestions on a

    Submitted by Nic3011 on 27. May 2014 - 13:24.

    Any suggestions on a variation to using chickpeas?

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  • I made this last night, both

    Submitted by Dorothy Lawes on 2. April 2014 - 08:36.

    I made this last night, both my husband and my self found it very yummy. I will be making it all the time. I'm now eager to make the pull apart!

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  • Xanthan Gum is in the gluten

    Submitted by emilynamnik on 4. March 2014 - 18:13.

    Xanthan Gum is in the gluten free / health food section at supermarkets, or from a health food store.

    I could only find millet at the health food store.

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  • where can I buy Xanthan gum

    Submitted by Ali Farrell on 1. March 2014 - 11:28.

    where can I buy Xanthan gum and millet from? thanks!

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  • I have tried this recipe

    Submitted by slcox68 on 1. February 2014 - 17:42.

    I have tried this recipe twice now and it is very liquid, nothing like the you tube video at all. What am I doing wrong?

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  • We're so glad to hear you

    Submitted by Thermomix in Australia on 2. January 2014 - 15:00.

    We're so glad to hear you loved the recipe! Thanks for uploading the picture!

    Thermomix Head Office

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  • I've never made gluten free

    Submitted by Amanda248 on 23. December 2013 - 17:52.

    I've never made gluten free bread before, this was my first attempt. It was so easy and came out great. It also tastes good too. Thanks for sharing  tmrc_emoticons.D

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