Warm Hugs from Jana xo
- 2 small loafs (1 large) or
- 1 small loaf and 24 medium muffins or
- LOTS of muffins
Ingredients - Part 1
110g brown rice flour
110g basmati rice flour
80g millet flour or other flour
140g tapioca flour
40g besan or buckwheat flour
40g mixed seeds (linseed, chia, sunflower, pumpkin or sesame)
2 tsp Xanthan gum
2.5tsp dried yeast
20g rapadura sugar
1 heaped tsp Himalayan Salt
400g lukewarm water
30 g macadamia or olive oil
1 tbsp Apple Cider vinegar
Ingredients - Part 2 (double if just making muffins)
1 carrot or 1/4 sweet potato grated
1 zucchini grated
100g cheese, plus extra for on top.
- Preheat oven to 180C. Decide if making bread and/or muffins and line tins, no need to line if using silicon.
- If using thermomix mill the following for 2min each on speed 9 in the following order:
- Rice and millet set aside.
- Chickpeas, set aside with above.
- Mix all dry ingredients together (15sec on speed 4).
- Place water, oil, vinegar and eggs onto dry mixture and mix until combined (15sec on speed 5-6).
- If making only bread - place mixture into tins.
- If making bread and muffins
- fill bread tin 3/4 full.
- then add all part 2 ingredients to the remaining mixture, then 3/4 fill muffin trays.
- If making LOTs of muffins
- Add 2 x part 2 ingredients, then 3/4 fill muffin trays.
- Place in a warm place to rise for 30mins, and add cheese on top of muffins.
- Bake for 30 - 40 minutes, until nice and brown on top. Remove from oven and leave in tins for 5min before allowing to cool on a cooling rack. I let the muffins cool upside down on the rack as they are a bit soft when still hot.
- These muffins store very well in the freezer. They are my Mr X's favourite for school lunch at the moment.
Gluten Free Cheesy Muffins & Bread
Links to other favourite Gluten Free Breads
Quirky Cooking GF Artisan Bread - All the family love this. I usually times the recipe by 1.5 and keep dough in the fridge for up to a week, so I can just bake easily when I need fresh bread.
Life Changing Bread - Thank you to Leah at Life's Pantry for finding this one. I'm the only one that likes this bread at home, which means it last me longer which is great. It does contain oats so still has gluten, unless you source quality GF Oats. It is a very simple bread to make and was my go to while away. I mixed up the dry ingredients at home into zip lock bags, so all I had to add was water and oil before baking.
Grain Free Rosemary Bread - I have to admit I haven't made this properly yet. I followed the "Loving yourself to Great Health Book" book recipe but it was missing the water component....VERY IMPORTANT part, it was dry and just crumbled. However the flavour was great, so I look forward to trying again soon.
All of the above breads freeze really well. I usually slice the whole loaf up once cooled and place 1/2 in the freezer and 1/2 to use over the following few days.