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1 Gluten Free Rice Bread (RPAH Elimination Diet-friendly - an egg/dairy/nut free, low salicylate/amine variation of Marmie's recipe)

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Gluten Free Rice Bread (RPAH Elimination Diet-friendly - an egg/dairy/nut free, low salicylate/amine variation of Marmie's recipe)

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Ingredients

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Milling

  • 200 g white rice
  • 100 g brown rice
  • 120 g Seed Tapioca (sago), (substitute with a suitable tapioca flour/arrowroot if you're avoiding preservative 220)
  • 60 g quinoa, (whichever colour you prefer)

What you add to the flours

  • 15 g psyllium husks, (about 1/4 c)
  • 15 g dried yeast, (1 rounded Tablespoon)
  • 30 g sugar
  • 2 teaspoons Orgran No-Egg powder
  • 45 g Rice Bran Oil
  • 1 heaped teaspoon salt
  • 450 g warm water
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Recipe's preparation

    Milling

  1. Mill white rice and quinoa for 30 seconds/speed 9-10 and set aside.

  2. Mill brown rice and sago 30 sec/speed 9-10.

  3. Return all milled flours to bowl and blend for 10 seconds/speed 9-10.

    Learn to “listen” for when the rattling of grains stops. You can always mill for longer (1 minute or more) if you want a finer flour.

    4. The Batter!

  4. Line a loaf tin with baking paper. Add psyllium husks, yeast, sugar, No-Egg, oil, salt and warm water to flours in bowl. Mix 15 seconds/speed 5 to form a runny batter. This will very quickly thicken, so tip into loaf tin ASAP. (Not to worry if it does thicken, it's just easier to get out of the TM when thin)

     

  5. Set in a warm place to rise for 30-40 minutes (or until nearly doubled in size; may take longer on a cool day).

  6. Bake at 190 degrees for 40 minutes or until done.

  7. Remove loaf from tin and cool on a wire rack.

     

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Tip

You can use commercially pre-milled flours, if you prefer; my goal was to do as much as possible in the TM. Instead of sago, use arrowroot powder or Erawan tapioca starch (available in the asian section of supermarket). OK to use your favourite oil instead of rice bran oil.

A delicious & healthy bread with a pleasing “crunch.”

I've successfully replaced quinoa with amaranth and also millet for different flavours on occasion. 

A very big THANK YOU to marmie for the original Gluten Free Rice Bread recipe (which this is a variation of).  I have tried many rice bread recipes with varying degrees of success and this one appears to be a very foolproof recipe!  It's delicious as fresh bread, in sandwiches and as toast.

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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  • Hi Clare, No-Egg is an egg

    Submitted by 00annie on 18. August 2013 - 17:01.

    Hi Clare, No-Egg is an egg replacer for those who can't eat eggs. If you can eat eggs ok, then use 2 eggs instead  tmrc_emoticons.)

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  • Hi. Can you please explain

    Submitted by ClareNZ on 24. July 2013 - 11:47.

    Hi. Can you please explain what 2 no-egg refers to?  I'm new to all this and am trying to  find a reasonable substitute for bread as have been told to leave all wheat and grain products alone!

     

    Thanks Clare

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