Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Special Diets => Topic started by: vivacity on July 17, 2009, 03:54:40 pm
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GF bread with rice/buckwheat/maize flour (from German GF brochure)
(20 slices)
Ingredients:
350g brown rice
50g buckwheat
50g maize flour
200g milk or soya milk, lukewarm
200g water, lukewarm
1 tsp sugar
1 tsp salt
1 sachet of dried yeast
40g butter
1 egg
Procedure:
1) Mill rice in two portions in TMX 1 ½ m/speed 10. Set aside.
2) Mill buckwheat 30s/speed 10.
3) Add rice flour and other ingredients to the bowl 3m/dough setting and then place dough in oiled bread pan.
4) Leave dough to rise for 1 hour and then bake in a preheated oven.
Oven temperature: 200C
Baking time: about 30 minutes
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Thanks vivacity. I bought buckwheat yesterday and MrsT siad - what for - now I have an excuse. :D :D
Actually was going to make a buckwheat risotto and buckwheat noodles, but can do this too. ;)
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Ok I have some questions about this recipe and/or GF bread recipes in general.
I have a whole lot of brown rice to use up, which was the reason I dug out this recipe. We dont have to avoid gluten in this household so I am not really familiar with GF cooking.
Anyways I made up the bread exactly as per recipe (well except that I didnt have buckwheat and just substituted more brown rice in) and the 'dough' had the consistancy of pancake mix ???. Is that normal?? LOL. I figured the bread wouldnt work but was curious to see what it would look like after proving so I didnt chuck it out. (ever the scientist ;)) . After an hour the 'dough' had risen to the edge of the loaf tin so I thougtht 'what the heck I'll chuck it in the overn and cook it'.
Anyway what resulted was a nice, bubbly, nutty flavoured loaf of bread.
So did I get lucky or is that how all GF bread works?
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Hi Milli :D
yep, generally GF 'doughs' are runnier than a gluten bread dough
thanks vivacity, i might give this one a try :) i bought a second bread tin so i can do 2 loaves for rora at a time so now i need to use it!
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Ok Cool. Dough is a very loose description of what I created though. I literally poured it into the loaf tin :D
My step-mum has coeliac disease, so i will tuck this recipe away ;D Although I liked it enough to make it for us on a regular basis.
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Milly, did you find that this bread was very crumbly on the top surface?
it smells and tasted DELICIOUS - probably the best GF bread yet - but when i sliced it (with an electric slicer) all the top just broke off and crumbled...
i have to admit though that i'd left it cooling and forgotten about it for about 6 hours, so perhaps it had dried out a little?
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I honestly cant remember Karen. I dont think so, but we did eat it pretty much as soon as it came out of the oven.
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Does anyone know what I can substitute the yeast in this for? I am doing a demo for a family who are yeast, wheat & dairy free & would like to give it a go.........
Thanks
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Gosh that is a big ask. :o I have made a special loaf that uses baking powder before (people raved about it on a website), but I thought it was very cakey. Gluten free sourdough would probably be a good option for the family in the future. :)