Yes, you did read fluffy bread which is gluten and so many other things free!
First of all, full credit to Trish, the lady behind ‘Failsafe Foodie’ (see original here)… she gave me some sanity back many years ago, and saved my hip-pocket from trying more breads that I just couldn’t eat anyway due to reactions to ingredients AND which is quite tasty too.
Now I have changed the recipe to be Thermomix friendly and swapping sugar for rice malt syrup since I have my Thermomix to do it now and am trying to minimise processed sugar, which is hard when you are on a heavily restricted diet. We often leave the sugar source out now too and it still works.
The recipe seems to be much fluffier and more perfect than I have ever managed to achieve with a stand mixer.
Mind you, its important to note, I have found rice flour type does matter with this. More about that below the recipe.
Gluten, Dairy, Egg, Corn and Soy Free Bread
Ingredients
- 600 g water
- 2 tsp yeast
- 1 tsp rice malt syrup or other sugar source
- 4 tbsp psyllium husks
- 20 g oil or soft butter I have used many types of oil – all work fine
- 100 g brown rice flour*
- 170 g white rice flour*
- 100 g sorghum flour
- 170 g tapioca or arrowroot starch
- 1 tsp salt
- 2 tsp baking powder
Instructions
- If rice flour is needed, mill up to 250g at a time for 2 min/speed 10. You should be mindful of following your Thermomix instructions for how much to mill at a time – I do no more than 250g.Set aside.
- Add water and sugar source + yeast into Thermomix bowl. Mix at 37 degrees C for approx 2 minutes on speed 1 – until heated and well mixed/dissolved.
- Add psyllium husk and mix on speed 1 for 10-15 seconds until gently mixed. Ideally leave for a few minutes to ‘gel’ up.
- Leave approximately 10 minutes to activate yeast – ideally while preparing dry ingredients - it may take you this long to add your other ingredients. Leaving longer can be worth it – depends on your need. Another 10+ mins is ideal.
- Add dry ingredients, make a small well at the top and add oil or butter.
- Mix at approx speed 5 or 6 for up to 10 seconds until well combined. Knead mixture for 2 minutes on the dough setting.
- Put mixture into prepared/greased loaf tin/s**.
- Leave in a warm place to prove for 20-60 minutes.
- NOTE: the longer the better I have found, but it works well ok with 20 minutes on a warm day. Aim is to allow to double in volume.
- Bake in a pre-heated 200-220 degree C oven for about 50 minutes (will vary between ovens, mine cooks extremely quickly, so after ~40 is done).
- Remove from oven and remove from tin and cool on rack.
Speedy version
- Mill rice as needed
- Measure pre-heated water into Thermomix or measure cold water in add rice malt or sugar, yeast and psyllium husk and combine then heat to 37C for ~1.5-2 minutes on speed 1 or 2
- Add all other ingredients as per above
- Combine dough, knead and use as required.
Notes
- You can pre-heat the water in your kettle or Thermomix
- When made in the Thermomix, it does get more aerated and/or rise more, so, it can be prone to overflowing in a standard loaf tin.
- Sometimes I use a standard tin + a mini loaf tin (as pictured) – otherwise a large “bakers” tin (designed for ~800g loaves) will work well
- This mix will hand-roll into bread rolls, be rolled out to make pizza bases, scrolls etc – it’s very versatile.
- We often actually do 270g white rice flour as we may not have brown rice flour or brown rice to make rice flour. Results typically seem to be best with brown and white flour. Picture is from using rice flour prepared in the Thermomix from medium grain white rice.
- If you coat your measuring spoons with a little oil before adding the rice malt syrup, it will all come out easily and avoid a sticky mess.
Hi. Is there a Thermomix-free recipe for this bread. I don’t have a Thermomix & don’t plan on getting one as I don’t like the taste of the food it produces. That’s just my personal view.
I’m really sorry you’ve obviously had a very negative experience with the taste of the food you’ve sampled from a Thermomix, I’ve been around them for 13 years and have tried so many different foods and recipes that I or others have prepared, I’m really taken aback to hear this.
I don’t know how that could translate to a problem in recipes like this because it comes down to the ingredients as much as the technique in many regards, though I’ve found more success with the Thermomix than with the stand mixer I started off with.
All going well, I will work on something in the coming weeks – given a couple of questions this week including yours asking for a non-thermie recipe.
In the meantime a great starting point would be to visit the website I note as being the inspiration for the recipe (the place where I originally started). There should be a method in a more manual/non Thermomix way listed there as that’s how I began this process back in 2013.
Beyond that, it should work well to use the overall order of ingredients and flow, just use the appliances or equipment you have instead of a Thermomix as far as combining the components.
EG mix the water, yeast and sugar together, make sure it’s warm water and has some time to start activating. Add dry ingredients to that, and combine. Use a kneading attachment on a bench top mixer and use. Measure ingredients using a scale so you know it’s in the right portions.
I cannot guarantee the end results will be as good as in a Thermomix. I used to use a stand mixer >11 years ago, but the recipe really came into it’s own once I adjusted it with extra psyllium and the ability to combine it and knead that the Thermomix helps to do. It is overall a pretty forgiving recipe however, so I’m sure if you give it some gentle experimentation, you’ll find an adjustment that suits what you have.
Do you have a method for this recipe if don’t have a thermomix?
Great question – I will work on something in the coming weeks to help it be included.
In the meantime a great starting point would be to visit the website I note as being the inspiration for the recipe (the place where I originally started). There should be a method in a more manual/non Thermomix way listed there as that’s how I began this process back in 2013.
Beyond that, it should work well to use the overall order of ingredients and flow, just use the appliances or equipment you have instead of a Thermomix as far as combining the components.
EG mix the water, yeast and sugar together, make sure it’s warm water and has some time to start activating. Add dry ingredients to that, and combine. Use a kneading attachment on a bench top mixer and use. Measure ingredients using a scale so you know it’s in the right portions.
I cannot guarantee the end results will be as good as in a Thermomix. I used to use a stand mixer >11 years ago, but the recipe really came into it’s own once I adjusted it with extra psyllium and the ability to combine it and knead that the Thermomix helps to do. It is overall a pretty forgiving recipe however, so I’m sure if you give it some gentle experimentation, you’ll find an adjustment that suits what you have.