- 540 grams water, warm
- 2.5 teaspoon dry yeast
- 1 teaspoon Maple syrup
- 2 tablespoon olive oil
- 2 tablespoon Maple syrup
- 1/3 cup, chia seeds, Ground
- 1/3 cup, psyllium husk
- 3 cups, Gluten Free plain flour
- 1 teaspoon salt
1. Place chia seeds in TM bowl and pulse for 1 second. Repeat.
2. Remove Chia seeds and place in a bowl with the psyllium husk. Put to the side.
3. Place the water, maple syrup and yeast in TM bow and mix for 10 seconds speed 1.5. Allow to sit for 10 minutes whilst the yeast activates.
4. Add the chia seeds, psyllium husk, olive oil and maple syrup into the yeast mixture. Mix on speed 2 for 10 seconds. Allow to sit for NO MORE than 2-3 minutes for the chia and psyllium to release their gelatinous substances. Then repeat mixing on speed 2.5 for 5 seconds.
5. Add the gluten free flour, 1 cup at a time along with the salt to the TM bowl. Mix on speed 2 for 10 seconds or until the flour is mixed in.
6. Repeat step 5 with the second cup of GF flour. Check consistency of bread, it needs to be slghtly sticky but hold together. Add small amounts of the final cup until this texture is achieved.
7. Remove dough onto a floured surface, mould into a ball and place in a lightly oiled bowl for 1 hour, or until roughly doubled in size.
8. Preheat oven to 180 degrees, place pizza stone into the cool oven and allow to heat up, and place a bowl of water in the bottom of the oven.
9. Punch down the dough and turn out onto a lightly floured wooden board or dough mat. Knead the dough for about a minute and then form into a ball.
10. Place on a piece of parchment paper, cut a shallow 'tic-tac-toe' pattern on the top. Drizzle with olive oil and sprinkle with poppy seeds and/or sesame seeds. Set aside and let rise for about 30 minutes in a warm spot.
11. Remove hot pizza stone from oven and carefully lift the baking paper with the risen loaf and place it onto the stove. Place in the oven and bake for about 40 minutes.
12. Remove from the oven and let cool for 30-60 minutes before cutting it. The original recipe suggests that the bread will be very gummy hot out of the oven, however I believe this is due to the flours the original poster usesas I've not had this isssue. But if you do, then I'd suggest to leave until cooled down.
Original recipe and full source : http://86lemons.com/wp-content/uploads/2013/02/GFVHomemadeBread.pdf
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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