- 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)
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)
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.
Stage 2: Proving
Accessories you need
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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