Gluten Free Bread! Thermomix Style - Best I've ever tasted!

I would like to share with you all a recipe for Gluten Free bread that you can make from scratch!

If anyone has had the unpleasant experience of eating GF bread bought from a packet, not only is it like eating crumbly cardboard, but it is full of preservatives and nasties worth steering clear from.

This recipe I have taken from the Thermomix Recipe Community website.  I find it easy enough to make, bake and store in the freezer for future consumption!

Gluten Free Bread (Cyndi's Modified & Supersized)

Ingredients

Freshly Milled Flour

330g rice (white, brown, wild - use a mix)

120g millet*

60g dried chickpeas

Additional Dry Ingredients

210g arrowroot flour or tapioca starch*

60g seeds of your choice (sesame, sunflower, linseed, chia)

3 tsp xantham gum*

2 sachets dried yeast

1 heaped tsp sea salt

30g rapadura sugar* or raw sugar

Wet Ingredients

600g luke warm water

45g rice bran oil

1.5 tbsp apple cider vinegar

3 large eggs

* Buy these items from a health food shop.  For the Shire-ees I find Mrs Watson's at Cronulla has the best range and stock availability for these items!

Preparation

1. Pre-heat oven to 180C fan forced.  Line a large solid metal bread tin 31cm x 13cm x 1cm with baking paper.

2. Place rice, millet and chickpeas into the TM bowl and mill for 1 minute on Speed 9 to make flour.

3. Add other dry ingredients and to TM bowl and mix for 20 seconds on Speed 4.

4. Add wet ingredients to TM bowl and mix for 20 seconds on Speed 5.  Stop and scrape down sides of the bowl if necessary

5. Transfer mixture into the tin lined with baking paper.  I use pegs to hold the the baking paper to the tin, remember to remove them before baking though!  Spread mixture evenly in the bottom of the tin.

6. Place bread tin in a warm place and allow the mixture to rise to the top of the tin.  This can take 20 mins or longer on a cold winters day.  I place the tin at the back of my stove as it's then warmed by the hot air from the pre-heating oven.

7. Place bread tin in the oven and bake for 45 mins to an hour, depending on your oven.  Check it's cooked by inserting a wooden skewer.

8. Remove the loaf from the tin and baking paper and leave upright on a cooling rack.  Once it's cooled, I slice the bread, double wrap the bread in plastic wrap and freeze.  

If you can't wait for the bread to cool, it's super yummy warm with some ham and cheese!!

This recipe makes a large amount of bread 'batter'.  What I often do is make a GF pizza base with left over mixture.

1. Simply line a pizza tray with baking paper and spread the mixture out evenly.

2. Spray the mixture with spray oil and sprinkle herbs of the mixture - rosemary is nice!!

3. Pop in the oven for around 20mins.

GF pizza base ready for your favourite toppings!