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Gluten Free Rice Bread


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Ingredients

10 slice(s)

Gluten Free Rice Bread

  • 360 grams Raw White Rice, short grain works best (I used Arborio)
  • 240 grams water, luke warm
  • 45 grams vegetable oil
  • 6 grams salt
  • 25 grams brown sugar
  • 7 grams dried instant yeast
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Recipe's preparation

  1. Place your simmer basket onto the lid and weigh in 360 grams of raw white rice (short grain arborio works best)
  2. Leaving the rice in the simmer basket, run under cold water for 2 minutes to wash the rice - use your hands to rub the rice together. The water should be murky to start with and then it'll run clear. That's when you know it's washed.
  3. Once rinsed, soak the rice in room temp water for 2 hours. I just leave the rice in the simmer basket and immerse in a bowl of water.
  4. After 2 hours, remove the simmer basket from the water, rinse briefly under cold water, and then ensure the rice is throughly drained.
  5. Preheat your oven to 40 degrees Celcius (which should be your ovens lowest temp), and lightly spray (or line with baking paper) a bread tin.
  6. Tip the well-drained, soaked rice, into the Thermomix bowl
  7. Add 240 grams room temp water to the bowl
  8. Add 45 grams vegetable oil
  9. Add 6 grams salt
  10. Add 25 grams brown sugar
  11. Add 7 grams dried instant yeast
  12. Place the lid on, and blitz for 2-3 minutes on speed 10.
  13. The result will be a white, pasty, liquid.
  14. Tip this liquid into your bread tin, lightly spritz the top with water (to stop it drying), cover the tin with a towel, and let it proof for around 30mins to an hour (or until doubled in size) in your 40 degree oven
  15. Once the dough has risen to almost double it's size, remove from oven, and heat oven to 180 degrees Celcius
  16. Once the oven has heated, remove towel from on top of bread, spritz lightly again with water, and bake in the oven for 35-40 minutes or until the top of the bread is golden brown.
  17. Remove from oven, and cool on a wire rack. Enjoyed best fresh, but can be popped into the fridge once cool and then used as toast bread.
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Accessories you need

  • Simmering basket
    Simmering basket
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  • Measuring cup
    Measuring cup
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

I have a video on my channel which shows how I've done it: https://www.instagram.com/p/CeNWmZ_JQ4G/

Short grain rice is best - do not use long grain rice. I used Riviana Arborio Italian Risotto Rice.

When youve completed step 12, the liquid will be quite warm. This (and the 40 degree oven) will help keep this heat and allow the liquid to proof (and rise).

You do not have to spray the pre-cooked dough with spray before you pop it in the oven - that's just to stop the crust from getting too hard.

If you don't eat it fresh, store in a container on a bench and it'll keep soft for a few days - works great as toast too!


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 was so easy and fluffy! Mine was a bit...

    Submitted by berniecoleman04 on 27. June 2022 - 20:33.

    This was so easy and fluffy! Mine was a bit crumbly to cut not sure if over proved or under cooked or I cut whilst still to warm....
    Seriously delish though!

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