- 80 grams white rice
- 50 grams Chickpeas
- 80 grams brown rice
- 100 grams tapioca flour
- 50 grams linseed
- 25 grams chia seeds
- 60 grams quinoa
- 2 teaspoons xanthan gum
- 2 teaspoons dried yeast
- 1 teaspoon salt
- 20 grams Coconut sugar
- 400 grams water
- 30 grams avacado oil
- 15 grams apple cider vinegar
- 1 egg
- some sunflower seeds (optional), for sprinkling on top of rolls
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Weigh into TM bowl white and brown rice, chickpeas, quinoa. Mill 1 minute/Speed 9. Pour into bowl and set aside.
Weigh water, sugar and yeast into TM bowl. 2 minutes/37 degrees/speed 1.
Add remaining ingredients along with reserved milled flour.
Mix 6 seconds/Speed 5
Knead "Dough mode" 2 minutes
Set aside to rise in a preheated Thermoserver for 30 minutes.
Scoop onto a lined oven tray to bake at 200 degrees C
Gluten Free Chia Linseed Bread Rolls
Accessories you need
Use an ice cream scoop to scoop out onto baking tray lined with baking paper.
Sprinkle sunflower seeds on the top of the rolls before baking (optional).
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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