Gluten Free Bread (original post 13/11/10)

_There is something about bread isn't there?! That thing, apart from it being tasty and satisfing, is that its is literally an addictive substance, grains, especially gluten containing grains, have opioid like substances that affect the brain like a drug.

I honestly feel betteroverall nopt eating any bread, even gluten free, howver I bake the occaisonal loaf, mmaybe once or twice a month. This loaf unike store bought loaves tastes fresh and has no chemicals! Look at he ingredienst list of commercially made gluten free bread (any breda actually) and it is full of chemcialc to preserve it for shelf life. I can taste them, its gross. This recipe is adapted from Cyndi O’Meara, from the Thermomix Gluten Free Cookbook.

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

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

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

Method
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
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 and mix again

Tip mixture (which is quite wet) into a bread tin lined with baking paper (see instructions below), and let rise for 20-30 mins in a warm position until it has doubled in size, 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  initial rise you can sprinkle some seeds on  top to make it look pretty.

Check the bread 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! Don't expect nice clean slices till its full cooled however. After the first 1-2 days, it is best toasted.

Note: You can make this without a thermomix by buying the individual flours and mixing by hand or with a hand mixer. Milling your own flour will make a much tastier loaf as the flours will not have had  a chance to go rancid, unlike many bought flours such as chickpea (besan flour)