You are here:
  1. Home
  2. Breads & rolls
  3. Gluten, Yeast and Lactose Free Bread


1 Gluten, Yeast and Lactose Free Bread

2 Breads & rolls recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Gluten, Yeast and Lactose Free Bread

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

15 slice(s)

Dough

  • 110 grams white rice
  • 110 grams brown rice
  • 70 grams millet
  • 120 grams Tapoica Flour
  • 70 grams sorghum flour
  • 20-30 grams raw sugar
  • 30 grams sesame seeds
  • 20 grams Linseeds
  • pinch of sea salt
  • 2 teaspoons xantham gum
  • 1 tablespoon baking powder
  • 40 grams olive oil
  • 2 eggs
  • 1-2 tablespoons Apple Cider or Rice Wine Vinegar
  • 400 grams lukewarm water
Add to shopping list
5

Recipe's preparation

  1. Preheat oven to 160 degrees Celcius. Line 24cm X 10cm bread tin with baking paper.

  2. Place white and brown rice and millet in TM bowl. Mill 30-60seconds/speed 9.

  3. Add remaining dry ingredients to TM bowl. Combine 15 seconds/speed 4-5.

  4. Add all wet ingredients to TM bowl. Combine until all ingredients are well mixed - 20-30 seconds/speed 5-6. Use spatula through TM lid to assist with combining mixture if dry ingredients are not combining well.

  5. Place bread mix into prepared bread tin, ensuring that the top of the bread is smoothed out nicely

  6. Bake for 30 minutes and then increase oven temperature to 180 degrees Celcius.

  7. Bake for a further 20 to 30 minutes. Bread is done when the top appears golden brown and a skewer inserted comes out clean.

  8. Cool in bread tin for 5 minutes and then transfer to wire cooling rack.

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

Wait for bread to cool completely before slicing.

If using mix to make bread rolls, muffin tins or individual ramekins should be used (tins/ramekins should be greased before placing mix in). The number will depend on the size of muffin tins or ramekins used. Baking time will vary depending on chosen size of rolls.

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.

Other users also liked...

Comments

Add a comment

  • Excellent taste and easy to

    Submitted by marklock on 23. September 2016 - 12:41.

    Excellent taste and easy to make bread that is perfect for my allergies.  Thank you for this top recipe.  

    Login or register to post comments

  • What do you think I could use

    Submitted by nesssimmons on 31. March 2016 - 08:22.

    What do you think I could use instead of Vinegar as I can't have that either at the moment? Thanks 

    Login or register to post comments

  • I just want to say thank you

    Submitted by kaliwello on 12. May 2014 - 13:44.

    I just want to say thank you very much for sharing this receipe. It's the best I've found yet and even my fussy 3 year old likes it. It's perfect for us as it's gluten, yeast and dairy free. Easy to make. Thanks again tmrc_emoticons.)

    Login or register to post comments