We’d love to meet Tess. Tess clearly knows what she is talking about. Because she has inadvertently given us one of the best gluten free breads we’ve ever tried. It rose amazingly well. It was dense. It was delicious. Alas, we were given this recipe on a piece of paper with no contact details to identify Tess at all. So, if you are Tess – let us know!
Here is the recipe for this great gluten free bread loaf:
INGREDIENTS
160g Rice – Whatever you have – Red, Brown, Basmati, Arborio (a mixture works best) (we used half / half of brown / white rice)
100g Sago or Tapioca Flour
50g Buckwheat or Besan Flour (we used whole chickpeas)
80g Quinoa flour (we used whole white quinoa)
55g Pepitas or Sunflowers or a mix (we used half / half)
2 tsp Xanthan Gum
1 Sachet (or 2 tsp) Dried Yeast
1 heaped tsp himalayan salt
20g Coconut Sugar (we just used raw – didn’t have coconut)
400g luke warm water
30g Rice Bran or Macadamia or Coconut oil (we used macadamia)
1 Tbspn apple cider vinegar
1 large egg
METHOD
1. Place rice and any other whole items such as Sago or buckwheat (except seeds) in TM and mill till flour consistency. We did 1 minute, Speed 9.
2. Add all other dry ingredients, water, seeds, oil, vinegar and egg into bowl and mix on speed 4-5 for 15 seconds.
3. Knead for 1 minute 30 seconds on closed lid position.
4. Place in lined bread tin and sit for 10 minutes or so and then bake in a conventional oven on 180 degrees for 50 – 60 minutes, or fan forced for 40 – 50 minutes.
Note: This is a dense bread and it is better to cook it slower and a bit longer to get the best result.
VARIATIONS
Bit more Gourmet: Make some Nut Milk – (half Almond and Hazelnut is yummy) and add leftover meal and use half nut milk and water
Vegan or Egg Allergy: 1 egg equals:- 1 tablespoon of chia soaked in 3 tablespoons of water. Let sit for 15minutes before adding to recipe.
Yeast Allergy: Add 3 teaspoons Baking powder and juice of half a lemon.
This bread has been made into a cobb loaf, and featured in Episode 33 of The 4 Blades Podcast: Thermomix BBQ Recipes.
Tess’s Rustic Gluten Free Bread Loaf
- Total Time: 1 hour
- Yield: 6-8
Description
We’d love to meet Tess. Tess clearly knows what she is talking about. Because she has inadvertently given us one of the best gluten free breads we’ve ever tried. It rose amazingly well. It was dense. It was delicious. Alas, we were given this recipe on a piece of paper with no contact details to identify Tess at all. So, if you are Tess – let us know!
This bread has been made into a cobb loaf, and featured in Episode 33 of The 4 Blades Podcast: Thermomix BBQ Recipes.
No: Gluten / Dairy / Nuts
Contains: Egg
Ingredients
- brown rice – 80g
- white rice – 80g
- quinoa – 80g
- tapioca starch – 100g
- besan / chickpea flour – 50g
- sunflower kernels – 35g
- pepitas – 20g
- yeast – 2 tsp, dried
- salt – 1 heaped tsp
- sugar – 20g
- water – 400g, lukewarm
- rice bran oil – 30g, or macadamia oil
- apple cider vinegar – 20g
- egg – 1, large
Instructions
- Line a bread tin with baking paper.
- Add the brown rice (80g), white rice (80g) and quinoa (80g) to the bowl. Program 1 minute / Speed 9 until the mixture is a flour consistency.
- Add the tapioca starch (100g,), besan (50g), sunflower kernels (35g), pepitas (20g), xanthan gum (2 tsp), dried yeast (2 tsp), salt (1 heaped tsp), sugar (20g), lukewarm water (400g), oil of choice (30g), apple cider vinegar (20g) and egg (1) to the bowl. Mix Speed 4-5 / 15 seconds.
- Program 1:30 minutes / Closed Lid / Kneading Function.
- Move the dough into the prepared bread tin and allow to rise for 10 minutes.
- Bake at 180C for 50-60 minutes, or fan forced for 40-50 minutes.
- Prep Time: 1 hour
Keywords: Thermomix Breakfasts, Free Thermomix Recipes, Lunch & Dinner Thermomix Recipes, Savoury Thermomix Snacks, Thermomix Side Dishes, Vegetarian