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Clone of Cyndi O'Meara's gluten free bread with Quinoa



1 portion(s)

  • 110 g organic brown rice
  • 110 g basmati rice
  • 140 g arrowroot/tapioca flour, (bought or pre-mill tapioca seeds in your TMX for 2 mins)
  • 80 g quinoa seed
  • 40 g mixed seeds (linseed & chia is what I used), (I use sunflower, linseed, pepitas, chia &/or sesame seeds)
  • 2 tsp xanthan gum
  • 2.5 tsp dried yeast
  • 20 g raw sugar or rapadura sugar
  • 400 g lukewarm water
  • 30 g macadamia oil
  • 1 tbsp apple cider vinegar
  • 2 eggs, (I use XL free-range)
  • 1 heaped tsp sea salt flakes

Recipe's preparation

  1. Preheat oven to 180C

    Grease & line a medium sized loaf pan with baking paper.  Alternatively, grease a non-stick pan & sprinkle with extra sesame seeds.

  2. Place brown rice, basmati rice & quinoa in clean, dry TM bowl & mill 2 minutes on speed 9 to make flour.  Set aside in a separate bowl.



  4. Put all dry ingredients in the TM bowl & mix for 15 secs on speed 4.


  5. Add water, oil, vinegar and eggs into the bowl and mix for 15 secs on speed 5-6.  Scrape down sides of bowl and mix again for 5 secs on speed 5-6.

  6. Tip mixture into prepared tin, spread evenly with the spatula (making sure there are no air bubbles (& let rise for 30mins in a warm position (I sit the tin on top of the stove to take advantage of the heat from the oven underneath).  

    Bake for 40mins or until the bottom sounds hollow when tapped.  Remove from oven, allow to sit in tin for a minute before removing to a rack to cool.


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  • The tastiest GF bread recipe, I have made this...

    Submitted by Mammamix on 20. February 2017 - 21:45.

    The tastiest GF bread recipe, I have made this lots!

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