This is my favourite one:
Gluten Free Bread - by Cyndi OMeara
Ingredients - dry
110g of brown rice
110g of white glutinous rice
80g of millet or quinoa
140g of Arrowroot or Tapioca flour
40g of Besan Flour
40g mixed seed of choice (Sesame/Sunflower/Linseed)
2 tsp Xanthan gum or Guar gum
Sachet of dried yeast (7g)
1 heaped tsp sea salt
20g of Rapadura or raw sugar
Ingredients - wet
400g luke warm water
30g Macadamia nut oil or Olive Oil
1tblsp Apple Cider Vinegar
Add rice and millet to TM Bowl and mill for 1 minute, speed 8. Add all other dry ingredients.
Add wet ingredients to TM Bowl, and mix, speed 7 for 6 seconds.
Knead for 25 seconds, add 2 Tblsp of water and mix for 1 minute, speed 4.
Leave to prove in a warm place in lined bread tin or on a tray, free form for 20 30 minutes
Add seeds to top or drizzle with oil and add seeds.
Bake in a moderate oven for 30 to 40 minutes, check by inserting a skewer, when clean remove bread from oven. Cool and serve with favourite topping
Recipe taken from ‘Changing Habits Changing Lives - Cyndi O’Meara
If you don’t have a Thermomix just mix the flours together, add all other dry ingrediants, add wet ingrediants and mix. Knead for ? a minute or so if you are using a mixer that kneads - if doing by hand I don’t know how long. Then add the 2 Tblsp water and mix to incorperate and from then prove for 30 mins, add seeds and bake.
This is the best GF bread I have ever tasted. It is beautiful.