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Gluten Free Rice Bread


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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
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Recipe's preparation

    Milling
  1. Mill white rice 20 seconds/speed 9-10 and set aside.

  2. Mill brown rice and sago 30 sec/speed 9-10 and set aside with white rice flour.

  3. Mill linseeds for 10 seconds/speed 9-10.

  4. 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.

  5. The Batter!
  6. 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)

     

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

  8. Bake in a hot oven (200ºC) for 40 minutes or until done.

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

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

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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 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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  • I'm new to the GF world and thought I'd try making...

    Submitted by Ami3Bon3 on 24. May 2020 - 20:26.

    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

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  • This is my favourite of all the GF breads I've...

    Submitted by sjdaotearoa on 11. November 2019 - 10:21.

    This is my favourite of all the GF breads I've tried. Thanks for the recipe!

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  • We really enjoyed this gluten free bread, thank...

    Submitted by Megamix4 on 22. October 2019 - 14:11.

    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.

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  • Absolutely love this bread. Ive been making a few...

    Submitted by renee_heaslip on 28. July 2018 - 12:45.

    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.

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  • (No Subject)

    Submitted by KristyPimm on 7. May 2018 - 20:11.



    SO DELICIOUS! This will be a daily bake!

    kP

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  • Love this bread. Easy to make and delish to eat....

    Submitted by PeneJ on 15. March 2017 - 20:50.

    Love this bread. Easy to make and delish to eat. Light and fluffy. Found easy to slice. Will definitely be making this again.

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  • Have just made very nice bread and soft

    Submitted by Chancey on 7. December 2016 - 18:45.

    Have just made very nice bread and soft

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  • This is the most amazing

    Submitted by AllieTMX on 6. December 2015 - 12:45.

    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

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  • Tasty but fell apart. Made

    Submitted by brownbag on 25. January 2015 - 07:33.

    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?

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  • I made this for the first

    Submitted by cheryl2030 on 6. January 2014 - 17:58.

    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. tmrc_emoticons.(

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  • Great! I always use baking

    Submitted by marmie on 27. April 2013 - 13:20.

    Great! I always use baking paper now, too.

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  • So sorry, just saw your

    Submitted by marmie on 27. April 2013 - 13:18.

    So sorry, just saw your question  tmrc_emoticons.(( 

    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. 

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  • Just wondering what size tin

    Submitted by Bronii on 4. April 2013 - 22:10.

    Just wondering what size tin you used for this bread?? 

    Thank you!  Big Smile

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  • Sorry for taking so long to

    Submitted by 00annie on 23. January 2013 - 22:44.

    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 tmrc_emoticons.)

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  • thanks, I'll try it today. 

    Submitted by 00annie on 5. January 2013 - 12:04.

    thanks, I'll try it today.  I'll have to sub the eggs with No-Egg too :/

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  • Sorry for the late reply,

    Submitted by marmie on 31. December 2012 - 09:37.

    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

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  • YES, something is very

    Submitted by marmie on 31. December 2012 - 09:21.

    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

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  • GRRRR I do not know what I

    Submitted by mattymoo on 29. December 2012 - 17:55.

    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 Cooking 6 tmrc_emoticons.((

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  • I'd have to leave the linseed

    Submitted by 00annie on 27. December 2012 - 14:21.

    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 tmrc_emoticons.)

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  • What is the warm microwave

    Submitted by wilma.ashby@bigpond.com on 9. September 2012 - 13:12.

    What is the warm microwave method Bush Gourmand?

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  • Hi, Kerrie,Logical question

    Submitted by marmie on 8. July 2012 - 13:18.

    Hi, Kerrie,

    Logical question and you guessed the answer! tmrc_emoticons.)

    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

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  • Hi I have a question re the

    Submitted by Kerrie227 on 8. July 2012 - 10:26.

    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

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  • BTW, you can use pre-milled

    Submitted by marmie on 15. May 2012 - 08:27.

    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.

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  • Let me know how it goes!  I

    Submitted by marmie on 15. May 2012 - 08:25.

    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 tmrc_emoticons.;)

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  • I made this yesterday but had

    Submitted by The Bush Gourmand on 15. May 2012 - 00:50.

    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.bushgourmand.com.au www.facebook.com/thermogourmand

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  • This looks lovely! I'll be

    Submitted by The Bush Gourmand on 13. May 2012 - 00:13.

    This looks lovely! I'll be trying it tomorrow. So the ground linseeds replace Xanthan gum? Excellent!

    www.bushgourmand.com.au www.facebook.com/thermogourmand

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  • I loved this bread. I am not

    Submitted by Trudie on 7. May 2012 - 16:07.

    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.

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  • Looks very classy, Marmie.

    Submitted by Ros Teirney on 30. April 2012 - 09:56.

    Looks very classy, Marmie.  Thank you for the recipe.  tmrc_emoticons.)

    Renew.  Refresh.  Rejoice.  https://www.facebook.com/thermorevolution


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