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!