Well, after Mr MaMT was advised to go on a dairy-yeast-sugar free embargo for a few months, the challenge was on to find a decent bread for me to make that’s also gluten free. After a short search, I came across a recipe on the internet that seemed straightforward and set about ‘thermifying’ and tweaking it. Here’s today’s result:
I was rather chuffed with this result! Whilst a little crunchy on the outside, it was soft on the inside and, given the lack of sweetener, tasted not too bad! In fact, Mr MaMT was very happy and enjoyed with a couple of quick pork and garlic burgers sandwiched in between!
The mixture only makes about 4 decent sized rolls/muffins and I did go on to make a second batch in the form of a loaf, by doubling the recipe. The result was slightly different: soft, dense and a bit doughy, but surprisingly palatable!!!! I was a bit unsure of temperature and timings, as I got distracted and forgot to set the timer, so it was all a bit of a guessing game in the end. Oh well, another excuse to have another go!
Here’s the formula for the rolls:
Mill on speed 9 / 30 seconds:
- 1 x 20ml tbs linseeds
Take and put into a small glass dish:
- 3 tsp of the linseed meal
Cover with and stir in, then set aside for a few minutes to soak in:
- 3 tbs boiling water
Meanwhile, put the rest of the (dry) linseed meal aside for now too.
Weigh in and grind on speed 9 / 1 minute, scraping down the sides of the bowl at the end:
- 70g chick peas
Add and mix on speed 5-6 / 15 seconds:
- 60g potato starch
- 85g cornflour (or tapioca starch)
- 2 tsp xanthan gum
- 1 tsp GF baking powder
- 1/2 tsp salt
- dry linseed meal from earlier
Add and set to speed 6 / 15-20 seconds:
- 60g olive oil (or oil of choice)
- 1 tsp apple cider vinegar
- the soaked ground linseed meal
Whilst the Thermomix is in motion, pour into the lid well, with the MC in place (like you would for mayonnaise):
- 170g sparkling water (or just use still water with 1 tsp bicarb of soda mixed with the apple cider vinegar)
Scrape down the sides and blend again speed 6 / 15 seconds, ensuring all of the chick pea flour is well combined. You may need to blend again. The batter should be light and fluffy …
Spoon into 4 large muffin cases, then bake at 220deg or 210 deg (fan forced) for 35 minutes.
NB: it may help to place a container of water on the rack underneath, to add some steam – I didn’t on this occasion, but after pulling out of the oven, I covered with a dampish tea towel and that seemed to help soften the crust.
Stay tuned for the loaf version and pizza base!
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