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Gluten Free Yeast Free Egg Free Bread Rolls


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Ingredients

12 portion(s)

Gluten Free Yeast Free Egg Free Bread Rolls

  • 110 grams basmati rice
  • 110 grams Long grain brown rice
  • 80 grams millet
  • 40 grams Psyilium Husks
  • 20 grams pepitas
  • 30 grams chia seed, Option: Soak these first in water
  • 160 grams tapioca flour
  • 2 teaspoons Guar Gum or Xanthin Gum
  • 1 tsp salt, Teaspoon

Liquid

  • 800 grams warm water
  • 30 grams olive oil
  • 1 level teaspoons apple cider vinegar
  • 1 tsp Vitamin C Powder
  • 2 heaped teaspoons Gluten Free Baking Powder
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Recipe's preparation

  1. Flour:

    Weigh into TM bowl
    :
    basmati rice, brown rice, millet, psyilium husks, petitas, chia seeds, (these can be soaked in water and added when water is added to bowl) Mill 1 minute, speed 9
    Weigh in
    Tapioca flour, guar gum OR xanthin gum, salt
    Mix together 30 seconds, speed 6
    Transfer to a bowl
    Turn oven on to 180
    °C

    Liquid:

    Weigh in:
    water, oil, apple cider vinegar, vitamin C powder, and gluten free baking powder (will froth a bit)

    Mix 4 seconds, speed 3

    Add reserved flour mix

    Mix 5 seconds, speed 5
    Scrap down sides of mixing bowl
    Mix 5 seconds, speed 5 (make sure dough is well combined)

    Form dough into rolls. Mixture will be sticky, damp hands help

    Place on baking tray and bake in 180°C oven for 35-40 minutes
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Accessories you need

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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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  • My son loves these bread rolls. He feels like a...

    Submitted by JadeyBear on 22. May 2019 - 17:31.

    My son loves these bread rolls. He feels like a normal child being able to take these to school. He has allergies to milk and egg and intolerances to gluten and all legumes. Thank you Wendy for being so clever in making up this recipe 😀.

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