Amended to include a nut free version and the use of citric acid/bicarb over baking powder:
Grind in Thermomix on speed 9 for 1 minute, or until finely ground:
- 110g white basmati rice (or substitute for quinoa or millet – I haven’t tried these though)
- 110g brown rice (substitute for sorghum/jowar)
- 30g linseeds
Add and grind on speed 9 for 10 seconds, or until finely ground:
- 55g almonds – you could also try cashews/hazelnuts. For a nut free version, use sunflower or pumpkin seeds
Add and mix on speed 6 for 10 seconds:
- 55g besan/gram/chickpea flour (or use buckwheat flour or buckwheat groats ground for 30 seconds/speed 9)
- the ground rice from earlier
- 55g potato starch (GF cornflour also works)
- 1 tsp xanthan gum (or sub for psyllium – this doesn’t impart the stiffness of xanthan, but gives a lovely smooth top)
- 1.5 tsp Himalayan rock or sea salt
- 1 tsp bicarbonate of soda + 1 tsp citric acid or 2 tsp baking powder
Add wet ingredients and mix on speed 5-6 for 15 seconds, using spatula to help it along if needed:
- 350g warm water (add another 10-20g if you feel it’s necessary)
- 1 tsp apple cider vinegar
- 2 tbs olive oil (or oil of choice)
Throw in and mix briefly on speed 5 / reverse for a few seconds, until combined:
- handful of mixed seeds (optional, but you’ll almost definitely need the extra 10-20g water above)
The batter should be quite a fluffy consistency
- Grease a loaf tin, or line one with baking paper, then pour in the batter. For the rolls, I use 6 large silicone muffin cups.
- Bake at 220deg fan forced for approximately 10 minutes, then reduce reduce the temperature to 180deg fan forced for 15 minutes until golden on top (for rolls, 6 minutes and 15 minutes respectively
- Remove from the baking dish/tin and place upside down onto a plate or wire rack. To test if the bread is fully cooked, tap gently on the underside with your knuckles. You should get a hollow sound. If not, I tend to turn the oven off and place the loaf back in for a few more minutes, upturned, to allow the base to cook a little more.
- Remove from oven, turn back over, cover with a clean tea towel and allow to cool before slicing.
- Great spread with some nut butter or coconut oil 🙂
3 thoughts on “Gluten/Dairy/Sugar/Yeast/Egg Free Loaf or Rolls. Can be nut free too!”
Yuuuuuuuummmmmm – sampling now – and thumbs up from the 12yo and my good self! Thanks for this one – it’s a winner! I used buckwheat instead as we’re out of chickpeas – yumbo! Having it with some ago for bfast tomorrow!!!
Wohoo! Thanks, for trialling it and giving it the thumbs up, Jos! 🙂
Ago – what the? I meant avo – would love automatic spell check to find a new home!!!!