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This gluten free bread is made with yeast and the gluten free flour on the next page. It has
much better cutting and taste qualities than the gluten free loaves one can buy in a
supermarket.
2 Tbsp granulated sugar
130 g gluten free flour (you must use gluten free flour for this bread to work well)
1/2 tsp salt
1+1/2 tsp xanthum gum
1 tsp unflavoured gelatine granules
1/2 TM Measuring Cup finely ground almonds or 30 gm dry milk power
30 g fresh yeast or 2 tsp instant yeast
2 eggs
3 Tbsp margarine or butter or 45 g olive oil
1/2 tsp dough enhancer or vinegar
2 tsp honey or molasses
200 g warm water
1.
Place all ingredients into the TM bowl. Mix 20 seconds/Speed 4.
2. Scrape down the sides of the TM bowl with the spatula. Knead 2 minutes/Dough
Settings. Scrape dough out of bowl into a greased and floured 1+1/2 loaf tin or drop
into mini loaf tins or muffin tins or shape the whole amount of dough into a flatter
loaf and place in a greased round cake tin.
3. Lightly oil the top of the buns/loaf. Cover with a clean tea towel and leave in a warm
place to rise until doubled in size.
4. Bake loaf at 200 for 50 to 60 minutes. (Cover loosely with foil after the first 10
minutes to prevent overbrowning.) Baker rolls 10 to 15 minutes.
Use in cake recipes or in the gluten free bread recipe on the preceding page.
250g rice flour
250g tapioca flour
250g corn flour
2 tsp potato flour
1.
Place a large bowl on top of the Thermomix lid. Into this bowl, weigh the flours.
2. Stir flours together gently until thoroughly mixed and store in a sealed bag or storage
jar in a cool place or in the fridge.
Tip: you can make your own rice flour by grinding 250g rice for 3 minutes/Speed 10.
℃
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