Yes, you did read fluffy bread which is gluten and so many other things free!
First of all, full credit to Trish, the lady behind ‘Failsafe Foodie’ (see original here)… she gave me some sanity back, and saved my hip-pocket from trying more breads that I just couldn’t eat anyway due to reactions to ingredients AND which is quite tasty too.
Now I have changed the recipe to be Thermomix friendly and swapping sugar for rice malt syrup since I have my Thermomix to do it now and am trying to minimise processed sugar, which is hard when you are on a heavily restricted diet.
The recipe seems to be much fluffier and more perfect than I have ever managed to achieve with a stand mixer.
Mind you, its important to note, I have found rice flour type does matter with this. More about that below the recipe.
- 600g water
- 2 tsp yeast
- 1 tbsp rice malt syrup (or approx 20g works fine)
- 2 tbsp psyllium husks (I’ve been adding 4 tbsp and it results in a more ‘normal’ loaf AND you can even roll them out as bread rolls)
- 20g oil (I use rice bran or failsafe canola)
- 100g brown rice flour*
- 170g white rice flour *
- 100g sorghum flour
- 170g tapioca starch
- 1 tsp salt
- 2 tsp baking powder
* –> I actually just do 270g white rice flour. Results will be best with brown and white flour; picture is from using rice flour prepared in the Thermomix from medium grain white rice.
- Add water and rice malt syrup into Thermomix bowl. Mix at 37 degrees C for approx 2 minutes on speed 1 – until heated and well mixd/dissolved.
- Add yeast, mix on speed 1 for ~30 seconds.
- Leave approximately 10 minutes to activate yeast – ideally while preparing dry ingredients to add later.
- Add psyllium husk and mix on speed 1 for 10-15 seconds until gently mixed. Ideally leave for a few minutes to ‘gel’ up. Leaving longer is worth it! Another 10+ mins is ideal.
- Add oil then dry ingredients.
- Knead mixture for 2 minutes on the interval setting.
- Put mixture into prepared/greased loaf tin/s**. Leave in a warm place to proof for 20-60 minutes. With this proofing time – the longer the better I have found, but it works well ok with 20 minutes on a warm day. Aim is to allow to double in volume.
- Bake in a pre-heated 200-220 degree C oven for about 50 minutes (will vary between ovens, mine cooks extremely quickly, so after ~40 is done).
- Remove from tin and cool on rack.
** –> Worth noting that when made in the Thermomix, it does get more aerated and/or rise more, so, it can be prone to overflowing in a standard loaf tin.
I’ve taken to keeping a little out in another smaller loaf tin (as pictured) that I have and doing a ‘mini’ loaf as well. I intend on tweaking the recipe soon so it will stay in one loaf tin!
So in the mean time, maybe about half-fill your loaf tin and then put the rest into silicone muffin cases or a muffin tray to make bread rolls? Only about half-fill them to allow room to rise.
- If you spray your measuring spoons with a little oil before adding the rice malt syrup, it will all come out easily and avoid a sticky mess. Or just weigh it 😉
- We use silicone baking trays and actually do some of the cooking in the microwave to speed up the process. After being allowed to proof, I cook the loaf for 7 minutes at 700w and then 15 minutes at about 200C. Our oven cooks relatively hot, so most ovens will probably need a little longer
- For best fluffiness and texture with this recipe, use rice flour milled yourself. I use medium grain white rice and make my own rice flour with it. The imported (Asian) brand that I can get from local supermarkets is better for other baking, but will leave loaves flat and soggier.