Bread without gluten in the Thermomix

AuthorChef
ScoreDifficultyEasy

Sponge-free bread gluten-free, with good crumb and delicious flavor.

Bread without gluten in the thermomix

Preparing bread is an art in itself, and that our Thermomix make things much easier. Prepare a rich gluten-free bread that is also rich is much harder - until today we bring you this delicious recipe gluten-free bread in the Thermomix

The important thing is the crumb, and the taste, and the smell, and the kneading ... so respect the ingredients and times of the recipe to the letter!

I leave you with a rich gluten-free bread in the Thermomix : )

Rinde20 Servings
Preparation55 minutesCooking50 minutesTotal1 hr 45 minutes

Ingredients to make Bread without gluten in the Thermomix

110 g of rice flour
75 g of tapioca starch
180 g of cornstarch
25 g of potato flour
1 cdta of xanthana rubber
50 g of milk powder (optional)
45 g butter
80 g of honey
1 big egg
1 cdta of apple cider vinegar
1 About gluten-free yeast
250 g water
Chia seeds to taste

Preparation of gluten-free bread in the Thermomix

1

The butter melts, we can do it in a microwave or the same thermomix. The time and temperature will depend on whether it is cold or ambient. Important not to burn it. Remove the excess fat with a napkin if it is made in the thermomix jar. It is mixed with honey.

2

Add rice flour, tapioca starch, cornstarch, salt, xanthan gum, milk powder and yeast in the glass. We pick up a little with the spatula being careful not to make a lot of mess.

3

Add the previously melted butter and honey, without the mixture being too hot as it can kill the yeast.

4

Add eggs, water and apple cider vinegar.

5

The thermomix is ​​programmed in Spike mode for 5 minutes.

6

The molds are buttered and the mixture carefully poured. 2 / 3 are filled from the mold.

7

Sprinkle the chia seeds on the loaves. This step is optional.

8

Let the dough rest for one hour, inside the oven (off).

9

After the rest, we take the bread out of the oven, precañentamos a few minutes to 180 degrees, we put a tray with some water under the whole (just a little) and introduce the molds.

10

We bake a few 50 minutes, check when you start to smell bread and do not let it get too brown (the gluten-free bread does not catch gold easily and can get very dry)

11

Remove the bread and let rest for 20 minutes before slicing it.

Ingredients

110 g of rice flour
75 g of tapioca starch
180 g of cornstarch
25 g of potato flour
1 cdta of xanthana rubber
50 g of milk powder (optional)
45 g butter
80 g of honey
1 big egg
1 cdta of apple cider vinegar
1 About gluten-free yeast
250 g water
Chia seeds to taste

Instructions

1

The butter melts, we can do it in a microwave or the same thermomix. The time and temperature will depend on whether it is cold or ambient. Important not to burn it. Remove the excess fat with a napkin if it is made in the thermomix jar. It is mixed with honey.

2

Add rice flour, tapioca starch, cornstarch, salt, xanthan gum, milk powder and yeast in the glass. We pick up a little with the spatula being careful not to make a lot of mess.

3

Add the previously melted butter and honey, without the mixture being too hot as it can kill the yeast.

4

Add eggs, water and apple cider vinegar.

5

The thermomix is ​​programmed in Spike mode for 5 minutes.

6

The molds are buttered and the mixture carefully poured. 2 / 3 are filled from the mold.

7

Sprinkle the chia seeds on the loaves. This step is optional.

8

Let the dough rest for one hour, inside the oven (off).

9

After the rest, we take the bread out of the oven, precañentamos a few minutes to 180 degrees, we put a tray with some water under the whole (just a little) and introduce the molds.

10

We bake a few 50 minutes, check when you start to smell bread and do not let it get too brown (the gluten-free bread does not catch gold easily and can get very dry)

11

Remove the bread and let rest for 20 minutes before slicing it.

Bread without gluten in the Thermomix

2 Comments

  1. I had time without trying a bread as rich as this, to be intolerant to gluten I was all those who got quite dry or bad taste.

    I did this and I was surprised by its smell, taste and texture.

    !Thank you!

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