This is my favourite one:
Gluten Free Bread - by Cyndi O?Meara
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
? 2 eggs
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.