Thermomix Gluten Free Bread Rolls

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These Thermomix Gluten Free Bread Rolls are the perfect breakfast treat to start a successful day. The shapes are quirky but the texture is so fluffy. Having a nice bread for breakfast can be a tricky task for those of us who eat gluten free. These little Thermomix Gluten Free Bread Rolls are about to save the day for you. Although they have slightly quirky shapes, the texture of them is so fluffy and the crust is crunchy. Everything you need in a bread. The bread dough is almost like thick cake batter and is baked in a muffin tin to get the shapes right. You can use pre-mixed gluten free flour blend, just make sure to get the strong white gluten free flour blend. I found mixing my own flour blend is much better and you know what you are putting in. Just make sure you read the packaging of the ready made flour and see whether it already contains xanthan gum. If so, do not add anymore in the recipe.

Ingredients

  • 70 g brown rice flour
  • 70 g white rice flour
  • 140 g potato starch
  • 60 g tapioca flour/starch
  • 60 g cornflour
  • 2 tsp xanthan gum or chia seeds
  • 1 tsp salt
  • 1 Tbsp caster sugar
  • 1 Tbsp dry active yeast
  • 150 g whole milk
  • 150 g water
  • 2 eggs
  • 2 tsp cider vinegar
  • 2 Tbsp olive oil

Instructions

  1. Place the milk, water, sugar and yeast in the mixing bowl. Warm 2 Min. / 37°C / Speed 2.
  2. If you don't have a Thermomix, place the milk, water, sugar and yeast in a saucepan and warm slightly, staring until blood warm. The yeast should be dissolved. Then tip into a large bowl.
  3. Add the brown rice flour, white rice flour, potato starch, cornflour, xanthan gum or chia seeds, salt, eggs, cider vinegar and olive oil and mix 1 Min. / Speed 5.
  4. If you don't have a Thermomix, add the brown rice flour, white rice flour, potato starch, cornflour, xanthan gum or chia seeds, salt, eggs, cider vinegar and olive oil to the bowl and combine, using an electric whisk, until smooth.
  5. Preheat the oven to 200°C and grease and flour a 12-hole cupcake tin. Pour the mixture in each hole, filling to about 2/3 up. Leave to proof for 30 minutes uncovered so that a skin builds.
  6. Before baking, use a knife to slightly score each bread. This might not be easy but will avoid quirky shapes from building.
  7. Bake in the oven for 20 minutes until browned on top. Remove and transfer onto a wire cooling rack. Then slice up and spread jam all over it. Enjoy!

Recipe Notes

Instead of xanthan gum you can also use chia seeds or flaxseed to absorb the moisture and bind the mixture together. Don't be afraid to experiment. If it does not work out immediately, it might be because of the flour to moisture ratio or other circumstances. Gluten free baking is a little bit of hit and miss so don't be discouraged, it is absolutely fine.

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8 Comments

  1. L on June 10, 2016 at 8:25 pm

    Has anyone tried these without dairy?

    • admin admin on June 10, 2016 at 8:27 pm

      I haven’t yet. I found that the eggs add the binding agent. However, as a tip, I have heard that the liquid in the chickpea can does replace the egg really well so you could give that a go 🙂

  2. Karen on August 23, 2016 at 8:50 am

    This recipe is amazing! I substituted with bakers flour and dextrose and it’s so nice, first success with GF bread for me, thank you

    • admin admin on August 23, 2016 at 8:51 am

      That’s amazing 🙂

  3. Caroline on November 5, 2017 at 5:53 am

    My son is gluten free and intolerant to potato starch – what can I substitute?

    • admin admin on January 11, 2018 at 10:47 am

      Instead of potato starch you could opt for corn flour. x

  4. Virginia on June 14, 2018 at 9:42 pm

    I cannot have any milk, can I change it to almond milk, or soya milk, rice milk… please let me know what would be better. thank you!!

    • Jesse S Jesse S on January 17, 2019 at 3:01 pm

      Of course. You can change it to any other milk you like 🙂

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