The quest for delicious gluten free bread is a difficult one. I love our recipe for gluten free bread. Not only is it super easy with the Thermomix, it is the closest to wheat bread that I can find. It has a crisp crust and soft texture – it will not crumble when you slice it and there is nothing ‘cake-like’ about it.
The loaf will only come to half way up the loaf pan wall when baked – don’t be tempted to increase the dough quantities, it will sink after cooking if you do. I buy the potato flour, tapioca flour and corn flour in bulk bins at the Health Food store.
Makes one 900g loaf
130g white rice
420g tepid water
2 tsp instant dried yeast
35g olive oil
130g potato flour
130g gluten-free corn flour
65g tapioca (arrowroot) flour
1 tsp salt
2 tsp sugar
2 tsp xanthum gum
Mill the rice at Speed 10 for 2 minutes.
Add remaining ingredients in order specified and mix at Speed 4 for 15 seconds.
Scrape down the sides and mix for a further 15 seconds at Speed 5.
Spoon the mixture into lightly oiled TM Essentials Loaf Pan. Using the back of a large spoon dipped in water, smooth the surface of the bread mixture. Sprinkle with poppy or sesame seeds (optional).
Slide the Loaf Pan lid into place and allow to rise in a warm place (I use Defrost setting on the oven 35°C) for 1 hour. Remove the Loaf Pan lid.
Preheat the oven to 200°C.
Gently place in the oven and pour ½ cup ice in the base of the oven, either on the floor of the oven or on a tray.
Bake at 200°C for 60 minutes or until or until an instant-read thermometer shows 95-99°C.
When finished, remove from the oven and allow to rest in the pan for 5 minutes before turning onto a wire rack to cool completely before slicing.
After baking the TM Essentials Loaf Pan and lid should be wiped clean rather than washed in detergent.