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Gluten Free EASY Bread & Rolls


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4

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
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Recipe's preparation

  1. 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  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. 

10

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11

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 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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  • This is the best GF bread recipe. I've baked rolls...

    Submitted by Shay247 on 24. April 2021 - 17:03.

    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.

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  • Is there a substitution for Quiona Flakes? Loved...

    Submitted by Pisteuo on 11. June 2018 - 20:37.

    Is there a substitution for Quiona Flakes? Loved the rolls but a bit nutty flavour for my daughter.

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  • This is such good bread! I make it with the egg...

    Submitted by Purcellfamily on 2. March 2018 - 16:14.

    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...

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  • So I admit to being fairly hopeless in the kitchen...

    Submitted by DeborahCF on 26. January 2018 - 14:02.

    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.Smile

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  • I was surprised at how well this turned out. I...

    Submitted by lex.p on 18. September 2017 - 20:16.

    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!

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  • Love love love this recipe. Bake it at least twice...

    Submitted by macek on 7. April 2017 - 14:38.

    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.

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  • So delicious and perfect texture! I used brown...

    Submitted by Rebecca11 on 7. January 2017 - 18:21.

    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

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  • Anyone wondering about a

    Submitted by Amy Armstrong on 23. October 2016 - 16:51.

    Anyone wondering about a replacement for xantham gum. I used double the amount of psyllium husk as suggested by quirky Jo tmrc_emoticons.)

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  • Still worked really well!

    Submitted by Amy Armstrong on 23. October 2016 - 16:50.

    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? 

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  • Followed the recipe to a tee.

    Submitted by Amy Armstrong on 23. October 2016 - 13:13.

    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! 

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  • Giving it a go... I'm

    Submitted by Sue Barford on 26. June 2016 - 11:40.

    Giving it a go... I'm intolerant to chickpeas, is substituting them likely to be a problem ? Forgot the salt...fingers crossed !

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  • Yummy, toasts and freezes

    Submitted by cliffies on 12. June 2016 - 22:52.

    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!

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  • Tried the rolls today 50min

    Submitted by hpt78 on 10. March 2016 - 17:59.

    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.

     

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  • Wow wow wow! I changed up the

    Submitted by Kravisty on 26. September 2015 - 09:36.

    Wow wow wow! I changed up the ingredients a little but it still surened out just beautiful!!!!

    Thanks

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  • In the ingredient section it

    Submitted by Felicia81 on 17. June 2015 - 19:20.

    In the ingredient section it says preheat oven to 180

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  • Hi there what temp in oven? I

    Submitted by AJSollorz on 17. June 2015 - 13:14.

    Hi there what temp in oven? I usually bake bread at 230•c is that correct? 

    Amandajane

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  • Delish! surprisingly easy!

    Submitted by smitchem on 8. June 2015 - 14:51.

    Delish!

    surprisingly easy! Lovely soft bread. Thanks!  

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  • What's the recommended time

    Submitted by gothermojo on 4. June 2015 - 11:39.

    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!! 

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  • I made 7 rolls out of this, I

    Submitted by kfarrell on 31. May 2015 - 12:48.

    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.

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  • Is your yeast ok? I have

    Submitted by Donnza79 on 26. May 2015 - 14:30.

    Is your yeast ok? I have never had a problem with this recipe it is the best GF bread recipe I have tried!

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  • Oh wow! Do not be put off by

    Submitted by i love to cook on 2. May 2015 - 22:37.

    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!

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  • Great recipe!  Really pliable

    Submitted by Maile on 15. March 2015 - 20:17.

    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. 

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  • These were a disaster! The

    Submitted by Thermo4me on 22. February 2015 - 09:41.

    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

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  • Really good, thank you. Made

    Submitted by Lenicka80 on 17. February 2015 - 12:40.

    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.

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  • such a great recipe! turned

    Submitted by Gopal_Amala_Veda on 9. February 2015 - 12:07.

    such a great recipe!

    turned out perfect even though I forgot to put the 'egg' in.

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  • just put it in the oven, was

    Submitted by Ootong on 6. February 2015 - 17:10.

    just put it in the oven, was really easy to make batter. Can't wait to see it. 

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  • I haven't tried anything else

    Submitted by Elisha Squire on 2. February 2015 - 07:59.

    I haven't tried anything else ! Please let me know if you find something tmrc_emoticons.) 

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  • Thank you.  I have tried alot

    Submitted by Traceyv83 on 28. January 2015 - 11:39.

    Thank you.  I have tried alot of different breads and this is by far my favourite.  Even better then Quirky Jo's  tmrc_emoticons.;)

    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.

     

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  • Absolutely without a doubt

    Submitted by CAG69 on 24. January 2015 - 02:23.

    Absolutely without a doubt the best gluten free bread I have ever made.  I now make this several times a week.

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  • Just wanted to say a massive

    Submitted by Dizie1 on 15. January 2015 - 18:24.

    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.

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  • Thank you for this recipe.

    Submitted by lcc on 11. January 2015 - 15:54.

    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!

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  • Thank you for the recipe! I

    Submitted by k.telfer on 8. December 2014 - 18:28.

    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!

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  • Hi,  I made this for the

    Submitted by Sarjay1 on 25. November 2014 - 22:36.

    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!

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  • How many rolls did you make

    Submitted by snowball on 16. November 2014 - 13:22.

    How many rolls did you make yours into & how long did you bake for?

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  • this is the lightest, most

    Submitted by Kath5 on 10. November 2014 - 16:21.

    this is the lightest, most moist gf bread ive tried yet. very good

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  • Thank you so much for your

    Submitted by Elisha Squire on 10. October 2014 - 19:55.

    Thank you so much for your comments and for rating this recipe =)

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  • Im so glad you love it ! Its

    Submitted by Elisha Squire on 10. October 2014 - 19:54.

    Im so glad you love it ! Its made so much here now i can do it without the recipe in front of me LOL

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  • This recipe is AMAZING!!! The

    Submitted by Felicia81 on 5. October 2014 - 21:59.

    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!

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  • Loved the recipe so

    Submitted by Baileylauchie on 25. September 2014 - 20:48.

    Loved the recipe so soft.........does anyone know what I could replace the quinoa with?

     

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  • Thanks so much for this

    Submitted by Donnza79 on 16. September 2014 - 12:59.

    Thanks so much for this recipe tmrc_emoticons.) 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.

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