Gluten/Dairy/Sugar/Yeast/Egg Free Loaf or Rolls. Can be nut free too!

Yeast Free, gluten free, dairy free, sugar free rolls with citric acid-001

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

Set aside

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 🙂
The less rustic nut and xanthan gum free version

The less rustic nut and xanthan gum free version

3 thoughts on “Gluten/Dairy/Sugar/Yeast/Egg Free Loaf or Rolls. Can be nut free too!

  1. 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!!!

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