Ingredients
10 slice(s)
Preheat Oven to 180
- 60 grams basmati rice
- 50 grams brown rice
- 50 grams arborio rice
- 80 grams Quinoa flakes
- 25 grams buckwheat grain
- 25 grams dried chickpeas
- 50 grams Pepita's
- 100 grams arrowroot flour
- 2 tsp xanthan gum
- 2 tsp dried yeast
- 1 tsp himalyan salt
- 20 grams Coconut sugar
- 400 grams Luke Warm Water
- 1 tbsp apple cider vinegar
- 1 --- egg
- 30 grams coconut oil liquid
Recipe's preparation
This is as close to " Normal Bread" as i have found, its kid tested and approved, please see notes after method for some variations and tips. Don't be put of by the ingredient list- its a very simple recipe.
1. Add to bowl Rice, Quinoa Flakes, buckwheat, dried chickpeas and pepita's - MILL 1 minute speed 9.
2. Add all other ingredients (order doesnt matter )
3. MIX speed 5 for 15 seconds, scrape down sides, then KNEAD "Dough mode" 1 min, 30 seconds.
4. This bread batter is exactly that, a batter, it shouldn't be thin , but a very sticky thick batter. Scoop batter into lined loaf tin , you will need to use a wet spatula or your hands to push the batter into the sides of the tin, smooth down the top and allow to sit for 10-15 mins in a warm spot - Once its risen to just over the top bake in oven for approx 50 mins.
I have tested this recipe over the last few weeks with many different variations , you can use all one type of Rice if you like, or all buckwheat , or all chickpeas - you can NOT mill the pepitas if you prefer a grainy bread.
I have made this with cornflour in place of arrowroot and it worked fine. You can replace the coconut sugar with Raw sugar but i feel the sugar is needed to " feed" the yeast.
IF you would like to make bread rolls you can do that too - Simply use wet hands to mould your bread into bread roll shape and place on a lined baking tray, allow to prove slightly and bake as usual . Its a little messy but worth it !
** EGG Allergy ? add 1 tablesoon of Chia seeds that have soaked in 3 tablespoons of water for 15 mins.
Accessories you need
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Spatula TM5/TM6
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Tip
I found the original recipe on the 4blades page - have adapted to suit.
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.
Comments
Add a commentI made these today!! ...
I made these today!!
Freaking good!!
So soft, like wheat bread.
I didn't have quinoa flakes... I used regular quinoa. Also I didn't have coconut sugar, so I used two tsp of raw sugar. Maybe I'll use only one next time.
I made six big rolls using 150g of batter per roll. I would probably reduce that next time to 100g and get 9 (or so) rolls.
You do need WET hands to shape the batter... lol...
These are so easy. 🤩👍
These are amazing! Soft, doughy and just so much...
These are amazing! Soft, doughy and just so much like wheat-bread.
I used 50/50 brown and basmati rice, oats (rather than quinoa) and sunflower seeds (rather than pepitas).
I shaped them into 10 hamburger-size rolls. Using an oiled 1/2 cup made this process really easy. I used a wet knife to smooth out the edges and create a smooth surface.
Baked them in a 180 non-fan, oven for 28 mins.
kfarrell:...
kfarrell:
Thanks for sharing, what a Great idea for shaping your rolls👍
Thank you so much for sharing this recipe! 🙂 I...
Thank you so much for sharing this recipe! 🙂 I have baked it twice now (after almost giving up on baking GF bread). Substituted the coconut oil for a more neutral sunflower oil in my second try. Will definitely make it again!
Thank you for this recipe 😊 the gluten-free...
Thank you for this recipe 😊 the gluten-free kidault is very happy and so am I!
I'll try bread rolls next time. Best GF bread I've made so far. All the others have been like bricks 🧱😉
This is the best GF bread recipe. I've baked rolls...
This is the best GF bread recipe. I've baked rolls twice, second time I omitted the buckwheat and quinoa flakes and just used all chickpeas. Also used pysillium husk as i had no eggs. Turned out beautifully.
Is there a substitution for Quiona Flakes? Loved...
Is there a substitution for Quiona Flakes? Loved the rolls but a bit nutty flavour for my daughter.
This is such good bread! I make it with the egg...
This is such good bread! I make it with the egg free version and use Rice Malt Syrup instead of the sugar. It's so moist. And stays fresh for far longer than any other gluten free bread I've made.
Has anyone tried doubling the recipe to make a bigger loaf?? It's just a little small for the (Thermomix) bread tin I have which means I have long but not very high bread...
So I admit to being fairly hopeless in the kitchen...
So I admit to being fairly hopeless in the kitchen but decided to try this recipe anyway and wow. It worked and tastes great. It was so simple and it has worked every time I make it. It has the texture of 'real' bread. I have cut it into slices and put in the freezer and it defrosts as fresh bread. I dont use the chickpeas but 50gm buckwheat instead. I did try the yeast free version on the4blades webpage but that ended up a door stop so I now stick to the yeast.
I was surprised at how well this turned out. I...
I was surprised at how well this turned out. I made the dough into half a dozen rolls, just plopping onto a baking tray, took about 25 minutes. I used sunflower seeds instead of pepitas, because that was all I had, and it added quite a nutty flavour, so will definitely try with pepitas next time. Otherwise super easy and made with ingredients that are already lying around at home!
Love love love this recipe. Bake it at least twice...
Love love love this recipe. Bake it at least twice a week as my daughter has coeliacs disease. Not only do I make it into a loaf of bread but it makes awesome pizza bases. I spread it out thin on baking paper on pizza trays then bake it for 15 minutes then top with whatever toppings. Perfect and healthy.
So delicious and perfect texture! I used brown...
So delicious and perfect texture! I used brown rice in place of all the different rices and worked perfectly first time. Next time I will try to swap out half or all of the arrowroot for teff flour for a bit more of a nutritional benefit
Anyone wondering about a
Anyone wondering about a replacement for xantham gum. I used double the amount of psyllium husk as suggested by quirky Jo
Still worked really well!
Still worked really well! Kids love it. It actually tastes like real bread! very keen to make rolls though. Anybody know why my dough could've been so runny?
Followed the recipe to a tee.
Followed the recipe to a tee. It was very runny. Not sure where I went wrong!!?? Intended on making bread rolls but it was so runny it didn't hold shape! In the oven now so will be interesting to see if it works!
Giving it a go... I'm
Giving it a go... I'm intolerant to chickpeas, is substituting them likely to be a problem ? Forgot the salt...fingers crossed !
Yummy, toasts and freezes
Yummy, toasts and freezes beautifully, tastes good and easy to make! Swapped out some of the quinoa and used millet instead! Thanks for the recipe!
Tried the rolls today 50min
Tried the rolls today 50min would have been to long! I took them out at about 45, and they were a tad over done- still good , but would take one out at 40 min. Also cooked at 180 no fan use on my oven . Will def try again.
Wow wow wow! I changed up the
Wow wow wow! I changed up the ingredients a little but it still surened out just beautiful!!!!
Thanks
In the ingredient section it
In the ingredient section it says preheat oven to 180
Hi there what temp in oven? I
Hi there what temp in oven? I usually bake bread at 230•c is that correct?
Amandajane
Delish! surprisingly easy!
Delish!
surprisingly easy! Lovely soft bread. Thanks!
What's the recommended time
What's the recommended time for cooking the rolls? Great recipe, thank you! Turned out great. Nothing like successful bread or rolls when having to cook gluten free!!
I made 7 rolls out of this, I
I made 7 rolls out of this, I oiled a 1/2 cup measure and blobbed it straight onto the tray. Made it very clean to work with.
Is your yeast ok? I have
Is your yeast ok? I have never had a problem with this recipe it is the best GF bread recipe I have tried!
Oh wow! Do not be put off by
Oh wow! Do not be put off by the ingredients list. Easiest recipe EVER for gluten free bread. I made mine into rolls. Took 20 mins to cook. Unbelievable. Brilliant recipe. So soft. So pliable. So edible. So easy. Bingo, have hit the jackpot!
Great recipe! Really pliable
Great recipe! Really pliable and soft (great for sandwiches - you could even wrap it around a sausage which is rare for GF bread). I didn't have a few ingredients so did some substitutions (jasmine rice instead of basmati & a combination of oats and millet flour instead of buckwheat and quinoa flakes), it still turned out brilliantly. This is even better than the everyday cookbook recipe in my opinion.
These were a disaster! The
These were a disaster! The batter was as per instruction, a wet cake batter. I dolloped some onto a baking tray but they never rose. I put them in the oven and they were brown and crispy at 20 mins. They came out flat as a pancake. Very disappointed,can anyone offer any help or sugfestions please?????
Thermo4me
Really good, thank you. Made
Really good, thank you. Made it a few times now. Just waiting for it to rise so i can put it in the oven, This time i added some extra seeds to the batter, tbsp of chia and tbsp of linseeds.
such a great recipe! turned
such a great recipe!
turned out perfect even though I forgot to put the 'egg' in.
just put it in the oven, was
just put it in the oven, was really easy to make batter. Can't wait to see it.
I haven't tried anything else
I haven't tried anything else ! Please let me know if you find something
Thank you. I have tried alot
Thank you. I have tried alot of different breads and this is by far my favourite. Even better then Quirky Jo's
Just wondering what i can substitute Xanthum gum with and if you have tried it with anything else? Looking up substitutes now but scared to try.
Absolutely without a doubt
Absolutely without a doubt the best gluten free bread I have ever made. I now make this several times a week.
Just wanted to say a massive
Just wanted to say a massive THANK YOU for this recipe. It was amazing. I made bread rolls and they were softer than my normal fresh bread after 3 days. No more excuses for me not to take lunch.
Thank you for this recipe.
Thank you for this recipe. I'd only ever made the GF bread from the Thermomix basic cookbook. This is the best GF bread I've tasted. I made it into rolls by simply dropping big dollups on to a lined baking dish. They were delicious for days and didn't need to be toasted. I even froze some and they were just as good when they defrosted. The non GF people in my family were eating them in preference to normal bread. Big win!
Thank you for the recipe! I
Thank you for the recipe! I tried this for the first time yesterday and it has made a really moist loaf of bread with a nice flavour. Looking forward to trying it with different herb combinations!
Hi, I made this for the
Hi,
I made this for the first time and didn't have the quinoa flakes either so just excluded them. I also went half-half with the aborio and basmati rices. This was delicious, though a little crumbly. I am thinking of maybe adding an additional egg or extra coconut oil next time round? Wasn't sure what went wrong here but it rose beautifully and was delicious!
How many rolls did you make
How many rolls did you make yours into & how long did you bake for?
this is the lightest, most
this is the lightest, most moist gf bread ive tried yet. very good
Thank you so much for your
Thank you so much for your comments and for rating this recipe =)
Im so glad you love it ! Its
Im so glad you love it ! Its made so much here now i can do it without the recipe in front of me LOL
This recipe is AMAZING!!! The
This recipe is AMAZING!!!
The best gluten-free loaf I've ever made.
I made it for a demo I did where two guests were gluten-free. You should have seen the looks on their faces!
So soft and light!
I used 50/50 basmati & aborio rice. I didn't have quinoa flakes, so I used 50/50 white quinoa & millet in place of the flakes. I also placed a damp tea towel over the tin after it came out of the oven, this kep the crust so lovely and soft - it still had crunch to it, but was flexible and you'd be hard pressed to find the difference between it and a regular loaf of bread.
Thanks so much!
Loved the recipe so
Loved the recipe so soft.........does anyone know what I could replace the quinoa with?
Thanks so much for this
Thanks so much for this recipe I made bread rolls to take to a demo with me as my host was GF (and another guest). They were so impressed with how soft these are. Even my kiddlypeeps who usually turn their noses up at GF bread enjoyed these. I think next time I will replace the quinoa flakes with something else though as the nutty/earthy flavour was a bit much for me personally.