Cyndi's Gluten-Free Bread
Cyndi's Gluten-Free Bread is a rustic loaf made from freshly ground rice, millet and dried chickpeas, mixed with cornflour, xanthan gum and mixed seeds. The Thermomix TM7 grinds the grains to a fine flour in seconds, then mixes and proves the dough for a beautifully risen, crusty result. Ideal for anyone avoiding gluten who still wants proper homemade bread.
About this recipe
Gluten-free bread recipes for the Thermomix TM7 reach a whole new level with Cyndi's version, because the all-in-one kitchen machine grinds the grains fresh before a single drop of water is added. Rice, millet grain and dried chickpeas are milled into a fine, fragrant flour in seconds — something no shop-bought gluten-free blend can match for freshness and flavour. Cornflour and xanthan gum then create the structure that gluten normally provides, while mixed seeds add crunch and character to every slice. The TM7 mixing bowl doubles as proving chamber and dough mixer, so you weigh, mill, blend and proof without dirtying a single extra container. This loaf is the ideal solution for coeliac households, gluten-free lunchboxes and Sunday breakfast tables where proper, crusty bread is missed. Serve it warm with butter, or toast slices the next day for an excellent crunchy texture that holds together beautifully.
Preparation tips
- Grind the rice, millet and dried chickpeas in small batches so the flour stays even and fine; uneven flour is the most common cause of a crumbly gluten-free loaf with mixed seeds.
- Let the shaped loaf prove in a warm, draught-free spot until visibly puffed before baking; xanthan gum doughs rise less dramatically than wheat doughs, so judge by volume rather than doubling.
- Store the cooled bread sliced in a freezer bag and toast straight from frozen — the chickpea and millet crumb stays moist for days, and the seed crust regains its crunch perfectly under the toaster.
Recipe variations
- Seedy budget variation: replace half the mixed seeds with sunflower seeds and add a tablespoon of psyllium husk for extra binding; this keeps the millet and chickpea base affordable while improving sliceable structure.
- Festive seasonal variation: stir a teaspoon of ground cinnamon and a handful of cranberries or chopped walnuts into the dough before proving, then brush the top with honey after baking for a fragrant gluten-free holiday loaf.
Thermomix TM7 Benefits
- Fresh flour milling - The TM7 grinds rice, millet and chickpeas into fine flour in seconds for maximum freshness. [Grinding]
- Precise dosing - Weigh the xanthan gum and cornflour directly in the Thermomix bowl to the exact gram. [Weighing]
- Even dough blending - The Thermomix mixes the gluten-free batter with water into a smooth, lump-free consistency. [Mixing]
- Gentle proving warmth - Controlled heating from the Thermomix activates the instant yeast for a well-risen loaf. [Heating]
- Seeded topping grating - The TM7 grates or chops the mixed seeds coarsely for a crunchy, decorative crust. [Chopping]
Ingredients
- rice
- millet grain
- dried chickpeas
- raw cane sugar
- cornflour
- xanthan gum
- dried instant yeast
- fine sea salt
- mixed seeds
- water