A lot of commercially available gluten free breads can be stodgy, and a bit flavourless, and he has been tinkering with a few different approaches to make a pleasant tasting loaf, with a nice crust, and that will "bend around a sausage." This recipe produces a consistent loaf, which ticks all his boxes!
- Preheat oven to 50 degrees
- Add: 100g Basmati Rice, 100g Brown Rice and 100g Buckwheat to your Thermomix. Mill them together for 1 minute on speed 9.
- Add: a tablespoon of mixed seeds, an extra tablespoon of chia seeds, 100g Arrowroot Flour, 80g Quinoa Flour, 2 teaspoons xanthan gum, 2 teaspoons dried yeast, 2 tablespoons rapadura sugar, 1 tablespoon Himalayan salt, 1 tablespoon psyllium husk. Mix them on reverse for 20 sec on speed 5.
- Add: 400g warm water, 40g coconut oil, 1 teaspoon apple cider vinegar and 2 eggs. Mix them on reverse for 1 minute on speed 5 to combine everything.
- Transfer the mixture to a loaf tin. We usually line the tin with baking paper, to make it a bit easier to remove the loaf from the tin once it's cooked. Sprinkle the top with sesame or poppy seeds.
- Place the loaf tin in the oven and then turn the oven off. Leave the loaf to prove for at least 30 minutes. Alternatively, If you can leave the tin in a warm area for a few hours, the yeast will have a much better chance to interact with the sugar, and the bread will become much lighter and fluffier.
- Immediately prior to baking the loaf, score the top of the loaf with a few shallow diagonal lines, then return it to the oven and close the door.
- Crank the oven up to 180 degrees, and bake for 50-60 minutes.
- Take the loaf out of the oven and leave it to cool on a wire rack.