Ingredients
Milling
- 200 g white rice
- 100 g brown rice
- 120 g Seed Tapioca (sago)
- 60 g flaxseed (linseeds)
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 eggs
- 45 g Rice Bran Oil
- 1 heaped teaspoon salt
- 400 g water, lukewarm
-
6
45min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 31
-
Recipe's preparation
Mill white rice 20 seconds/speed 9-10 and set aside.
Mill brown rice and sago 30 sec/speed 9-10 and set aside with white rice flour.
Mill linseeds for 10 seconds/speed 9-10.
Return flours to ground seeds in bowl and mill 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.
Add psyllium husks, yeast, sugar, eggs, 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 greased loaf tin ASAP. (Not to worry if it does thicken, it's just easier to get out of the TM when thin)
Set in a warm place to rise for 30-40 minutes (or until nearly doubled in size; may take longer on a cool day).
Bake in a hot oven (200ºC) for 40 minutes or until done.
Remove loaf from tin and cool on a wire rack.
- A delicious & healthy bread with a pleasing “crunch.”
Milling
The Batter!
Accessories you need
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Spatula TM5/TM6
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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. OK to use your favourite oil instead of rice bran oil.
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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Comments
Add a commentLove this recipe. Have been looking for a bread...
Love this recipe. Have been looking for a bread recipe that’s easy and tasty. Hubby is coeliac and raves about how good it tastes. Thanks for making my life easier
I'm new to the GF world and thought I'd try making...
I'm new to the GF world and thought I'd try making my own bread. This was delicious and easy to make. Really great, will definitely be baking it again
This is my favourite of all the GF breads I've...
This is my favourite of all the GF breads I've tried. Thanks for the recipe!
We really enjoyed this gluten free bread, thank...
We really enjoyed this gluten free bread, thank you. It had a lovely flavour. I substituted 1 Tablespoon molasses for the sugar, only added 20g oil and used 150g each of white and brown rice.
Absolutely love this bread. Ive been making a few...
Absolutely love this bread. Ive been making a few different gluten free ones for a while now but this one is definitely going to the top of the list. I added grated parmesan cheese to the top aswel. So nice and fluffy.
(No Subject)
SO DELICIOUS! This will be a daily bake!
kP
Love this bread. Easy to make and delish to eat....
Love this bread. Easy to make and delish to eat. Light and fluffy. Found easy to slice. Will definitely be making this again.
Have just made very nice bread and soft
Have just made very nice bread and soft
This is the most amazing
This is the most amazing gluten free bread ever!!!! I eliminated the psyllium for a friend who is sensitive and on a FODMAP a diet. Perfect
Tasty but fell apart. Made
Tasty but fell apart.
Made this once and it this tasted good at first but when sliced, the slices seemed to fall apart. Is this expected, or could there be something wrong with my particular loaf?
I made this for the first
I made this for the first time today and it didn't rise much. Had it in a warm room for about 1.5 hours and when cooked it was about 2.5 inches high. Doesnt look anything like your photo.
Great! I always use baking
Great! I always use baking paper now, too.
So sorry, just saw your
So sorry, just saw your question
I use a standard larg-ish loaf tin, the sort you get "everywhere", not the small date-loaf style, nor the longer professional type.
It really doesn't matter, you just adjust the cooking time. I am house sitting at the moment and all they have is a small loaf tin, so I had to leave some of the batter out to give it room to rise.
Just wondering what size tin
Just wondering what size tin you used for this bread??
Thank you!
Sorry for taking so long to
Sorry for taking so long to report back... I subbed in quinoa for the linseed and No-Egg instead of egg and it worked a great! Great recipe!! Only trouble I had was getting it out of the loaf tin so I now line it with baking paper, problem solved. Thank you
thanks, I'll try it today.
thanks, I'll try it today. I'll have to sub the eggs with No-Egg too :/
Sorry for the late reply,
Sorry for the late reply, annie! I'm sure that you can leave the linseeds out - they are just good for you (unless you are allergic to them!) I'm just not sure if you should decrease the liquid, though. SO I think it would probably be best to substitute them with 60 g of either the white or the brown rice, to be on the safe side. Let me know how you go. I'm sure it will be fine. It's a very "forgiving" recipe.
Marmie
YES, something is very
YES, something is very wrong! I'm sure it was there before. Never heard of text vanishing, but that has to be what happened. :O
How awful/confusing for you.
I'll see about fixing it straight away.
Best Regards,
Marmie
GRRRR I do not know what I
GRRRR I do not know what I did wrong, please give me some advice.
I followed the instructions exactly, I even went back on to this page a number of times during the process because I was wanting to know why there was no kneading in the instructions, and I found someone else wondered the same. The only thing is there was no instruction about mixing the wet and dry ingredients at all so I dutifully followed the only instructions there, wondering the whole time "How does it mix?" I let it stand the allotted time it rose bubbling and gurgling but of course then I had to transfer mix from thermomix to bread pan and found all underneath ingredients dry which of course led to disaster. Please tell me there is a step missing or I am sure I have gone nuts.
thanks
I'd have to leave the linseed
I'd have to leave the linseed out - would i need to replace it with something specific or would adding extra flour instead work? Thanks in advance
What is the warm microwave
What is the warm microwave method Bush Gourmand?
Hi, Kerrie,Logical question
Hi, Kerrie,
Logical question and you guessed the answer!
No kneading necessary. When you first combine the ingredients, it is a very runny batter but quickly thickens. Just follow the directions and you'll be right.
Happy cooking!
Marmie
Hi I have a question re the
Hi
I have a question re the instructions above.
There is no mention of Kneading the batter in the Thermomix?
Is this an omission or you don;t with this receipe
I am new to gluten free cooking so forgive me if this is a dumb question
BTW, you can use pre-milled
BTW, you can use pre-milled flours (rice, linseed, etc, and arrowroot instead of the sago!) but I wanted a recipe where I was milling everything I possibly could in the TM.
Let me know how it goes! I
Let me know how it goes! I haven't ever substituted the Psyllium with anything else... I don't think it's a super-light of a loaf in the end, but mine has never fallen, so I'm guessing the "original" recipe will work better for you
I made this yesterday but had
I made this yesterday but had to sub out the psyllium for 5g xanthan and made up the remaining 15 g with potato flour. The loaf rose beautifully (I used the warm microwave method). But it collapsed when I put it down on the bench to go in the oven! Still came out ok, though not as light as it probably should have been. It tastes delicious! I bought some psyllium today, so will make this again. Thanks for a great recipe.
www.thermogourmand.com.au
This looks lovely! I'll be
This looks lovely! I'll be trying it tomorrow. So the ground linseeds replace Xanthan gum? Excellent!
www.thermogourmand.com.au
I loved this bread. I am not
I loved this bread. I am not gluten intolerant but made it for a demo and it was so nice that I'll be making it again.
Looks very classy, Marmie.
Looks very classy, Marmie. Thank you for the recipe.
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