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Gluten Free Bread

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Ingredients

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Wet Ingredients

  • 330 g water, or milk of choice
  • 55 g Grapeseed Oil, or oil of choice (1/4 cup)
  • 1 teaspoon apple cider vinegar
  • 3 eggs, large
  • 20 g honey (1 tablespoon)

Dry Ingredients

  • 3 teaspoon Dry active yeast
  • 85 g millet flour (1/2 cup)
  • 100 g buckwheat flour (1/2 cup)
  • 170 g brown rice flour (1 cup)
  • 65 g arrowroot flour (1/2 cup)
  • 95 g potato starch (1/2 cup)
  • 3 teaspoon xanthan gum
  • 1.5 teaspoon salt
  • 3 tablespoon brown sugar, (I have made it successfully without the sugar)
  • 1/4 --- cup preferred mix of flax/sunflower/sesame seeds, optional
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  • 6
    1h 40min
    Preparation 1h 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
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Recipe's preparation

  1. Place water, oil, apple cider vinegar, eggs, honey and yeast into bowl. 

     

  2. Add Millet flour, buckwheat flour, brown rice flour, arrowroot, potato starch, xanthan gum, salt, sugar (if using) and seeds to the bowl.

     

  3. Knead for 6 minutes.

     

  4. Dough will be thick and sticky. Scrape the dough into a loaf tin lined with baking paper. Leave to rise in a warm place for 30-45 minutes (until dough has just reached the top of the tin.

     

  5. Bake in preheated 180°C oven for 35-40 minutes. Top should be golden brown when cooked. Move to a wire rack to cool.

     

  6. When fresh, this bread is flexible and delicious. Once cooled the texture is still great, although it will lose its flexibility as all gluten free bread does! It is lovely toasted.

     

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Tip

You can find the original recipe at this link:

//gfrealfood.com/2009/06/10/kims-gluten-free-dairy-free-whole-grain-bread/

This recipe is very customisable and forgiving - it's worth going to the original page above to read all the owner's notes about it. You don't have to use the flours I have created the recipe with; they can be swapped out for other things such as sorghum, quinoa, amaranth, tapioca, teff, cornstarch...and you can mix and match to suit your taste or pantry contents! Have fun playing and finding a good combination. Remember though that the gram weight for flours can differ, so weigh out 1/2 cup or 1 cup if you use different flours to those listed in this recipe. 

Here is another link for a slightly simplified version of this loaf:

//gfrealfood.com/2010/01/15/kims-whole-grain-gf-df-bread-simplified-version/

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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  • Sure is! Glad it worked for

    Submitted by gothermojo on 5. May 2015 - 23:20.

    Sure is! Glad it worked for you tmrc_emoticons.)  

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  • This is a tasty bread!

    Submitted by Rachi on 5. May 2015 - 22:27.

    This is a tasty bread!

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