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You are here: Home / Recipes / Baking / Gluten Free Bread

Gluten Free Bread

14/10/2015 by Gina Leave a Comment

This loaf is inspired by Cyndi O’Meara, whose original recipe appeared in the Thermomix Gluten Free Cookbook.  I have made some subtle changes to suit my own taste, and whilst I am not gluten free, I love having this from time to time.

It is particularly delicious toasted in a sandwich toaster … it goes crispy on the outside (which I think it due to the rice) and beautiful and soft on the inside. Great topped with labne or fresh ricotta, berries and maple syrup for an alternative to French toast … in fact, this combination is delicious!

But be warned, this bread is very filling, so one decent slice is enough at any one time.

The bread keeps relatively well in a sealed bag in the pantry for two to three days. What is not used can be sliced into thick pieces and frozen in individual snap lock bags, and taken out of the freezer as you need them. Once frozen the bread is better toasted. Makes great bread crumbs to use in cooking (i.e. meatloaf), or as topping on baked dishes (i.e. veggie bake), or as a coating on meat like chicken breasts.

I know many people do not like to use gums of any kind in their cooking and I totally respect that. However, I have tried using alternatives in this recipe without success, so I use Guar Gum as I get good results with it, I can get it in the organic range, and I prefer it to other gums as it is derived from a plant.  Please see update note below.

See here for link to my gluten free fruit bread recipe.

RECIPE UPDATE APRIL 2020:

I have just retested this recipe replacing the guar gum with 2 tbls of powdered psyllium and it is perfect … everything else in the recipe remains the same.  If you can only buy psyllium husk, then mill it in the Thermomix by placing 50g in the ™ bowl and milling 10 seconds / speed 10.  Use 2 tbls in this recipe, adding it when you would the guar gum, and keep the balance in a container in the fridge to use for your next loaf.

The Guar Gum I use, or replace with 2 tbls powdered psyllium
Dry ingredients mixed and set aside
Wet ingredients in ™ bowl ready to warm up to activate yeast

Returning dry mix to ™ bowl with warmed wet mix
Adding eggs before final mixing
Batter mixed and ready to put into tin

In bread tin with seeds on top
Batter has risen to 2 cms from top of tin
Baked and resting for 10 minutes …

… before removing from tin …
… and wrapping loosely in tea towel
Plain bread in front, fruit loaf in rear

 

Gluten Free Bread
 
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Prep time
10 mins
Cook time
40 mins
Total time
50 mins
 

Plain loaf at front, fruit loaf at rear

Author: Gina @ The Passionate Pantry
Serves: 1 loaf
Ingredients
  • 110g basmati rice
  • 110g brown rice
  • 80g whole millet seeds / or buckwheat kernels
  • 40g quinoa seeds (I use white)

  • 140g arrowroot flour
  • 20g sunflower seeds
  • 20g pepitas
  • 2 tsp Guar Gum (level), or 2 tbls powdered psyllium
  • 1 sachet dry yeast
  • 1 tsp fine sea salt

  • 400g filtered water
  • 30g olive oil
  • 1 tbls apple cider vinegar
  • 30g honey

  • 2 x 59g large eggs
Instructions
  1. Line bread tin with baking paper (base measurement 22cm x 9cm), ensuring that you have two ends extending beyond the tin to allow for easy removal of loaf when it is baked, put aside
  2. Add the basmati, brown rice, millet or buckwheat, and quinoa seeds to your bowl and mill 1 minute x speed 9.
  3. Add the arrowroot flour, sunflower seeds, pepitas, Guar Gum or powdered psyllium, dry yeast and salt and mix 15 seconds x speed 4
  4. Remove mix from bowl
  5. Do not clean bowl
  6. Add water, olive oil, apple cider vinegar and honey to TM bowl and heat 3 minutes x 50 x speed 1
  7. Return dry ingredients to TM bowl, place eggs on top and mix 15 seconds x speed 5
  8. The mix will look like a paste
  9. Pour mix into loaf tin and flatten top evenly with spatula
  10. Sprinkle top with seeds if desired, and put aside for 20 minutes in a warm spot to start rising
  11. Time will depend on where the loaf is placed, but you want the mix to rise up to 2 cms of the top of the tin
  12. Set your timer for 20 minutes so that you don’t forget to check the bread, turn your oven to 180 degrees (fan forced), place rack into middle of oven, and get your cooling rack with a fresh tea towel draped across it ready for when the bread is baked
  13. Check your bread after 20 minutes and reset timer if it still needs to rise further
  14. Once risen, place loaf in oven and bake for 40 minutes … check with skewer for doneness
  15. Remove from oven and place onto tea towel sitting on the cooling tray
  16. Set timer for 10 minutes
  17. After 10 minutes, remove bread from baking tin using baking paper to assist in doing this
  18. Place the bread (with the baking paper still around it) onto tea towel and wrap tea towel loosely around bread and leave to cool completely before cutting or storing
Notes
This bread is particularly delicious toasted in a sandwich toaster … it goes crispy on the outside (which I think it due to the rice) and beautiful and soft on the inside. Great topped with labne or fresh ricotta, berries and maple syrup for an alternative to French toast … in fact, this combination is delicious!

The bread keeps relatively well in a sealed bag in the pantry for two to three days. What is not used can be sliced into thick pieces and frozen in individual snap lock bags, and taken out of the freezer as you need them. Once frozen the bread is better toasted. Makes great bread crumbs to use in cooking (i.e. meatloaf), or as topping on baked dishes (i.e. veggie bake), or as a coating on meat like chicken breasts.

I know many people do not like to use gums of any kind in their cooking and I totally respect that. However, I have tried using alternatives in this recipe without success, so I use Guar Gum as I get good results with it, I can get it in the organic range, and I prefer it to other gums as it is derived from a plant.

RECIPE UPDATE APRIL 2020:

I have just retested this recipe replacing the guar gum with 2 tbls of powdered psyllium and it is perfect ... everything else in the recipe remains the same. If you can only buy psyllium husk, then mill it in the Thermomix by placing 50g in the ™ bowl and milling 10 seconds / speed 10. Use 2 tbls in this recipe, adding it when you would the guar gum, and keep the balance in a container in the fridge to use for your next loaf.
3.5.3251

 

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Related

Filed Under: Baking, Breads, Breakfast, Gluten Free, Lunch, Meals and Courses, Nut Free, Special Diets

« Buttercake with Coconut (or Vanilla) Buttercream
Gluten Free Fruit Bread (using my GF plain bread recipe as a base) »

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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