Jumbo Gluten Free Bread Loaf by GF-Kim. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Jumbo Gluten Free Bread Loaf

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Ingredients

16 slice(s)

Dough

240 grams rice, I use a mixture of brown rice and basmati
100 grams millet
50 grams Buckwheat or quinoa
30 grams Linseeds
150 grams arrowroot flour
1 tablespoon xantham gum
1 tablespoon dry yeast
1 heaped teaspoon salt
20 grams Sugar (optional)
450 grams warm water
40 grams olive oil
2 --- eggs
1 tablespoon apple cider vinegar
50 grams pepitas
50 grams sunflower seeds

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6

1h 55min

Preparation 1h 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Baking Bread Easy Low budget Appetizer Side dish Starter Australian Everyday Gluten free Lactose free Non-dairy Nut free

Recipe's preparation

Preheat fan forced oven to 180°C.

Line the bottom of your jumbo bread tin with baking paper. I use the Thermomix bread tin which you can purchase online.

Weigh rice into bowl and mill 1 minute, speed 9.

Weigh millet, buckwheat and linseeds into the bowl and mill 1 minute, speed 9.

Add remainder of the dry and wet ingredients (except pepitas and sunflower seeds).

Mix 10 seconds, speed 4.5.

Weigh seeds into bowl and knead the dough for 2 minutes"Dough mode" .

Transfer mixture to bread tin and leave to prove in a warm place for an hour or until the dough rises to the top of the tin.

Bake in the oven for 45-50 minutes. Remove from tin within 5 minutes and leave to cool on a wire rack or enjoy while its still warm.

Accessories you need

Spatula TM5/TM6
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Tip

You could use any combination of gluten free grains in place of the millet, buckwheat or linseeds, such as quinoa or chickpeas.

This recipe also makes a great fruit loaf by replacing the seeds with 200 grams of dried fruit and adding 1 tablespoon of cinnamon and a good shake of nutmeg, ginger and cloves in with the dry ingredients.

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.