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Gluten Free Bread


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Ingredients

20 slice(s)

Bread

  • 2 cups glutinous rice flour
  • 2/3 cup potato flour
  • 1/3 cup tapioca starch
  • 3 tsp Yeast
  • 3 tsp sugar
  • 1 tsp salt
  • 1 tsp xanthan gum
  • 3 large eggs
  • 80 g oil
  • 1 cup milk
  • sesame seeds (optional)
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Recipe's preparation

    Mix dough
  1. Toss all the dry ingredients into the TM bowlClosed lid

    Set TM on 37'/speed 3.5 / 5 mins

    Once it is going, add oil, milk & eggs in through the lid. 

    Allow to finish beating. (The mixture will be the consistency of a buttercream cake as in picture). 

     

  2. Allow to finish beating. (The mixture will be more like a batter than a dough - like the consistency of a buttercream cake as in picture).

    Leave lid on, and allow to double in size for about an hour (till the dough is pushing up the clear cup) 

  3. Stage 2: Proving
  4. Set the TM on speed 3.5 / 1 minute.

    This will knock the batter down again to original size.

    Line a bread pan with baking paper & pour bread batter into bread pan. Smooth the top.

    Sprinkle with sesame seeds if preferred.

  5. Leave to rise again, covered, in a warm place. 

    I use a lidded-roasting dish with a little water in the bottom, and I leave it on the floor of the kitchen where it catches the sun. 

  6. It has risen enough when it nears the top of the bread pan. 

    Do not over-rise at this step or it may overflow in your oven when cooking it!

    Preheat your oven or BBQ now.

  7. Baking
  8. Bake for 30-35 minutes in a moderately hot oven (200' ish)

    I use the lidded BBQ to cook mine - placing the bread pan directly onto a pizza stone. (we live in the tropics and I hate heating up the house to cook!) In the BBQ it takes more like 25 minutes

    Turn out onto a rack to cool completely before slicing. 

    I store it in the freezer, and we use it for kid's lunches. It is the first Gluten free bread that has not been horrible by lunchtime for them. 

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Accessories you need

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Tip

Works well with any type of milk / soy / lactose-free / even water.

If you don't have any rice flour, mill brown rice as the first step.


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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  • So I found some glutinous rice today and tried...

    Submitted by Roosta on 19. May 2017 - 17:36.

    So I found some glutinous rice today and tried making this again. I had high hopes but unfortunately this bread is very dense and as Tasmum said, not soft. I will keep it for making toast, but my kids won't eat it as a sandwich. tmrc_emoticons.-(

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  • I only had sushi rice available Not good My loaf...

    Submitted by Roosta on 18. May 2017 - 21:05.

    I only had sushi rice available. Not good! My loaf turned out dry and crumbly. Will definitely have to find some glutinous rice for next time!

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  • Wasn't as soft as I hoped. I

    Submitted by Tasmum on 20. April 2016 - 07:02.

    Wasn't as soft as I hoped. I milled half brown and half white rice, wonder if that affected the outcome? It was great for toast though and for making bruschettas with tmrc_emoticons.)

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  • This is a wonderful recipe. 

    Submitted by SnipSnap on 19. July 2015 - 14:00.

    This is a wonderful recipe.  I was unable to buy tapioca starch locally so just added more potato flour.  I don't have a Thermomix (yet) but use a cheap version of the same principle.  It worked and I am thrilled with the result.  30 minutes in a 180c oven perfect.  Thank you.

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