Gluten Free Bread

Gluten Free Bread
Adapted from Cyndi O’Meara from the Thermomix gluten free cookbook

400g luke warm water
30g olive oil
1 Tbsp Apple cider vinegar
2 eggs

110g basmati rice
110g brown rice
40g dry chickpeas 
80g millet or quinoa

140 arrowroot flour
2 tsp xantham gum
1 sachet/2 tsp dried yeast
2 tsp good quality salt
20g rapadura or 1 tbs agave nectar
Seeds of choice  e.g sesame, sunflower, pumpkin, poppy

Put brown rice,  basmati rice,  millet/quinoa and  chickpeas and mill for 1 min, speed 9, all at the same time. The first 5-10 secs are not quiet!!
Add the rest of the dry ingredients to the bowl and mix on speed 5 for 10 secs
Gently whisk wet ingredients in a separate bowl till combined, being careful not to make too many bubbles
Add wet ingredients to TM bowl, mix for 10 secs on speed 5 or until combined. You may need to scape down the sides of the bowl part way.

Tip mixture (which is quite wet) into a bread tin lined with baking paper, and let rise for 15-20 mins in a warm position, then bake at 180 degrees for 40-45 mins. I have a food dehydrator so I set it to 45 degrees and get a perfect rise on the bread. After this rise, poke the bread with a bread and butter knife to ease out some air bubbles and sprinkle seeds on  top.


Check the beard with a skewer after 40 mins and if its almost clean its done.
Remove bread from tin and place on a cooling rack.

Make sure you have a piece of the bread while still warm with lashings of butter...so good you won't know its gluten free bread!

Pumpkin Soup with Pesto

Pumpkin Soup

500g  pumpkin & 1 large parsnip chopped into approx 2-3cm pieces

Half a leek, cut into appox 5 cm pieces

Half a large onion, halved

20-30g olive oil

1-2 garlic cloves

500g water

1 heaped Tbs stock concentrate 

cracked pepper, tamari, nutmeg

Chop garlic speed 7 for a few secs

Add onion and leek and chop speed 5 for a few secs

Saute in olive oil for 4 mins 100 degrees

Add veg and chop further on speed 6 for a few secs

Add water and stock and cook for 30 mins on 100 degrees, speed 1

Blend for 30 secs on speed 8

Add cracked pepper, a splash of tamari and approx 1/4 tsp of nutmeg

Serve with a dollop of pesto and yummy fresh bread

Pesto 

3 packed cups of fresh basil leaves

9 Tbs pine nuts

1/2 cup olive oil

3/4 tsp good salt (e.g Himalayan, Celtic)

juice of half a lemon

1-2 tsp honey or agave

Pulse on turbo briefly twice, scrape down sides and pulse twice again 

Store in the fridge in a glass jar and try not to eat it all at once!