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
This recipe looks quite similar to the Cyndi O’Meara (Changing Habits) Gluten Free Bread in the TMX GF cookbook. While some people love it, I have sadly never had a success, always ending up with a solid, unpleasant tasting brick. However, on the strength of your rave review, I will gather my courage to attempt this version and see how it goes.
Hello I am Tess and thank you for your lovely comments
Thanks Tess! How exciting to have found you! We certainly appreciate your recipe and we hope we have done it justice!
Very happy to report success! Owing to my bad track record with this kind of loaf, I did add a smidge more yeast. The instructions say to sit the dough for 10 minutes before baking – mine hadn’t done anything in that time, so I gave it 40 minutes in a slightly warmed (then turned off) oven to rise. Also, I took it out of the tin for the last 10 minutes of baking time to make a nice firm crust. Good flavour & texture – it even looks almost exactly like your picture! Thank you Tess for the recipe, and Rebecca & Joe for sharing it.
Hooray! Glad to hear you’ve had success Judith! Well done!
I think this recipe is best GF bread recipe I have ever made. Tess I think you are amazing. I have made it a few times now, success each time!
Hooray! Great feedback Blaise – thank you!
Hi, does this recipe make a really wet dough? Or did i do simething very wrong? Lol.
Hi Maree! In comparison to some other GF breads, the dough is quite dry. In comparison to a normal loaf (with gluten), it is quite wet. How wet are we talking?
I just made the ‘dough’ and it is like soup! It’s thicking up a little as it sits, but it is VERY wet
Hmm… it shouldn’t be like soup! It’s a thick batter, but workable… definitely not like soup. How did it turn out?
Yes, hmmm…. Tasted great though and got a nice rise. Far more cake-like than bread though. Will try again!
Hi, just checking whether you mean apple cider as written or apple cider vinegar.
I ask because I’d have to go shopping if it was apple cider and I’m trying to avoid a car trip!
Thanks
Oh, thanks for alerting us to that! ‘Apple Cider Vinegar’ is how that should have read!
I made this loaf tonight, to avoid paying $9 for a similar loaf at our local GF bakery in Canberra. It is sensational and tastes exactly like the quinoa loaf at the aforementioned bakery. Very, very nice. The uncooked mixture was like a silky soft cake batter. I cooked it in a (cake) loaf tin because I thought my bread tin would be too big. The only difficulty I had was in timing when it was cooked. I did it for 40 initially but it was quite moist inside still. In the end, I cooked it for 70 minutes. Totally worth the wait – thanks guys, and Tess!
Hi Niki,
I am so pleased you like it. I love serving it to non gluten free people and they usually have no idea that it is GF! I will have to post my pizza dough, as it is really tasty also.
Cheers Tess
Hi Tess,
fab bread recipe, any chance of you posting your pizza dough recipe as my hubby is really missing his pizza fix now we’ve gone GF
Thanks Shirley
PS I have a thermomix if I need to grind any flours for the mix
This is fabulous news! I think it really does depend on your oven temperature – you’ve really got to keep an eye on it!
Seriously delicious. I have just began my wheat free baking journey and this is the first loaf i have had my husbands approval. It comes out moist and flexible and so delicious. I added some sea salt, polenta sprinkles and a dash of olive oil on top before baking and it crunched up on the outside superbly.
question: how to make a cob loaf not in bread pan with such a runny mixture?
Great question Elizabeth! It’s quite a funny thing because I have asked around and it seems that the mixture can either be runny or quite thick… follow it absolutely to the letter and let me know if it makes a difference. It was quite thick and easy to shape when I have made it, but I have spoken to people that found it runny. Let us know how you go!
I don’t own a thermomix, would this work if I use ground rice flours, mix the rest of the ingredients by hand and then knead for a while? I want to try the yeast free version. Also would it make a difference if I leave out the sunflower or pepitas? Thanks!
Hi Evie! Give it a try and let us know the results! Do you have a Bamix or other hand blender? You could try giving the seeds a little chop in their first, before mixing by hand. We’d love to know your results!
I went ahead and tried it, the dough was too wet. More like a pancake batter and it was really moist inside after 75 minutes. . . Taste was good though.
I don’t own any kind of mixer… unfortunately. I never really baked until recently because I am starting to crave bread again… (been wheat free for a year) I wanted to give more detail of the process: I mixed all the dry ingredients + baking powder in one bowl, all the wet ingredients + juice of half a lemon in one bowl. When I stirred them together, I realized it was really wet (like a pancake batter) – so I had to skip the “kneading” part. THen I baked for 60 minutes, but it was too moist when I tested with a toothpick. 15 minutes more later, still too moist when tested with the toothpick… but I tested the temperature it was around 204F. It did hold up together into a loaf… but I am just wondering… perhaps I can decrease the water?? any ideas?
Hi, my dough was like soup??
I’ll try again
Hi Keeley! Did you put it into a tin and bake it anyway? If so, how did it turn out? GF bread in the tin can still work well… although being too wet for the cobb loaf… let us know what happened and we’ll help you to workshop it. 🙂
I made this for my lovely friend and her family. They all loved it thank you Jess and The 4 Blades
Fabulous news! Thanks for letting us know!
Awesome, thank you!
Ooh I just made your bread. It was runny as I added an extra egg as I didn’t have xanthan gum. I should have reduced the liquid but instead I added some almond flour at the last minute to thicken it slightly. I will let you know how it turns out.
I made this today! I kneaded it for 6 mins stopping and starting at 1 min 39 each time. Let rise in the off oven for 20 mins. It was amazing a little over kneaded possibly cause all I could think about was a crumpet when I was eating it but still I have not had a crumpet In years….I was excited. It was strong on chick peas so might use a combination of buckwheat and chick pea instead to lessen the flavour. Well done I love this recipe!!
Great idea Kerry! You could definitely mix up the grain balance – let us know how you go. We tend to not use buckwheat too much as Joe doesn’t really like the flavour, but it should work well!
Best GF bread I’ve ever baked! And I’ve tried many!! This is great tasting, great texture, easy to slice and gives a decent loaf. Will be baking this on a weekly basis! Thank you so much for sharing, very impressed!
Our pleasure Kate! So glad you’ve had success with it – great when you can make your own… especially when GF bread can be so expensive!
This is the best and easiest TM GF bread recipe that I have followed. The bread is delicious and I did not get the holes that I have got with other TM GF recipes (possibly due to the kneading?). I let it rise for 20 min (until it had risen to about 1 cm from the top of the tin) and it needed 60 min in my fan forced oven. Definitely going to be making it again and again! Thank you.
Awesome Nicki! That’s so great to hear… thanks for sharing your baking times as well, as ovens can vary so much – so that’s very helpful!
I’m finding sago/tapioca flour hard to find at local shops. Have not gone online yet. I would love to try this recipe right now 🙂 anything else I can substitute in instead? Thank you
Hi Chelsea – it can go under the name Arrowroot flour, and is available at Woolworths and Coles. 🙂
Thank you. Have that in my cupboard. Silly me!
Hi, I’m new to bread making and I was wondering if I could make this without the Xanthan Gum, how should I substitute it? Thanks
Just a quick question for Tess (if you happen to see it?) I would love your pizza dough recipe. Do you have a website/blog?
Many thanks
Hey I would love the pizza dough too! I am about to make this bread! great reviews 🙂
I have issues as this is pretty much cyndi omearas recipe only difference is quantity of rice – when can we start calling a recipe ours when it really isn’t modified at all.
Hi Deb! This version of the Cyndi O’Meara bread was the first GF bread we made with the Thermomix: http://www.recipecommunity.com.au/baking-savoury-recipes/cyndi-omearas-gluten-free-bread-slightly-tweaked/48885 – is that the version you are referring to? If you have another, let us know! When my sister shared this recipe with us, I (Bec) thought it would be really similar too! But I have to say that the addition of quinoa, the removal of millet, and the differing quantities of rice, tapioca starch, chickpeas, seeds and eggs ended up with quite a different mixture, and loaf consistency. We’ve been happy with both outcomes though! 🙂
I have this sitting waiting to go in the oven right now. I didn’t have enough tapioca, so used some potato starch. Didn’t have sunflower seeds, so used some chia and pumpkin seeds and made up remaining weight with almond meal! I also used a tablespoon of Lola’s Wheatfree World Bread Improver to see how that goes. The ingredients are egg whites, citric acid, sucrose and tapioca starch.
Bugger! Just realised that I didn’t add salt! Oh well, it’s rising nicely, we’ll see how it tastes…
Wow! Soft and flexible, not cake like at all. Delicious flavour, though salt would have been nice….
I cut the crust off while it was still warm and found it was still a little moist, so have popped it back in the oven for another 10 minutes or so.
Sensational feedback, thanks Megan! You’ve given me a hankering for GF bread now…
I made this bread this morning and it turned out amazing. My gluten intolerant son loved it so much that I have just made a further 2 loaves to put in the freezer. Not sure it will even make the freezer!!
So good to hear!
Hey I am wanting to make this for Mr 3 but he doesn’t like the taste of chickpea flour, a bit too strong for him, I don’t have any buckwheat flour on hand only have sorghum would this be ok to use??
Hi Jodie! I know we’ve touched base on FB, but please do leave some feedback here for everyone to know how the sorghum flour went!
I made it with the sorghum flour and Mr 3 loved it, he was so happy to take a sandwich to preschool today, so i think we have found a replacement, Thanks for all your help 🙂
Hi, is the Xanthan gum needed? what is it anyway?
Hi Julie, you’ll need the xanthan gum if you don’t want your flour to look like mud floating in water 🙂 It’s a gelling agent / thickener for GF cooking.
Hi. I have been feeding a buckwheat sourdough starter for 3 weeks now. Can u advise if I can u this in this recipe and how much I’d need to adjust it?
Hi Yvonne! I’m so sorry but we don’t have experience with using sourdough starters. We would LOVE to know how you go though!
This is in the oven right now, smells so good! I’m a little nervous as I left it for a bit over 10 mins but it didn’t appear to have risen at all? The yeast is a newish container kept in the fridge, only open less than 6 mo. We’ll see how it goes, hope it turns out okay! My first attempt at GF bread from scratch. The packets suck!
How did it go Bree?
Great loaf Tess. Still learning about the thermomix and the sensitive scales so ended up with a bit too much water in it (‘soupy’ is a good desription) but it turned out okay. Also didn’t have tapioca starch so substituted potato starch instead. Re xanthum gum, I don’t use it any more. Instead I put equal quantities of linseed meal and boiling water in a cup and let it sit for 10mins then add it in with the wet ingredients. They key is to have the linseed meal wet and sludgy, but not watery.
Sorry, should have said a couple of teaspoons full of linseed meal and the same of water. Not a cupful or anything 🙂
This is the BEST Gluten free bread I’ve ever made! Thank you!
Another suggestion for a xanthum-alternative:
– Leave out the xanthum gum
-Leave out the 80g quinoa flour (I don’t know if you could try leaving out 80-85g of any of the other kinds of flour, but I tried with leaving out the quinoa flour)
– Before you start, blitz 60g psyllium husk for 1 min speed 10
– With dry ingredients in the above recipe add 25g chia seeds
This held together beautiful, rose beautifully, and the kids accepted the flavour (in contrast to all my other bread attempts over the last few weeks, which did not meet approval!)
This is a staple for my gf kids!! Love it thank you 🙂 I was hoping someone would know how to make it into a bigger loaf? To fit the mackies bread tins? xx
That’s awesome to hear Jay! You might find that doubling it will mean your Thermomix explodes, haha. I tried doubling it and it didn’t go well! An option could be making up your dry quantities in batches and putting them all into a container and knowing the dry:wet ratio, so that you could make up the size that you need.
I was successful! And it was my first gf loaf ever. Thank you very much for the wonderful recipe. It is good to have varieties of flour.
Great news! Thank you for sharing!
Has anyone tried this in a bread maker? I have a thermie, but thought I’d throw it all into a bread maker, so I don’t have to put on an oven in 40c heat. 🙂
I’m trying it right now. I have a thermie too so milled the rice and weighed out all the other ingredients and threw them in a bread maker
Have not used my breadmaker for years but it’s 4 am and I am sick and wanted bread for tomorrow.
Hope it works if not I may try the proper way tomorrow
Has to be the best gf bread I have ever made! So proud I didn’t have quinoa so I omitted it and added more of the other flours. Crispy on outside but soft in the middle. Will become a regular now!
Woohoo! So good to hear!
I hope you are feeling better (and that you liked the bread!)
I did! All better now *accidently glutened from eating out ????
Oh no! That’s the worst!