Gluten-free Bread
Gluten-free bread made with cornflour, long grain rice and dried soy beans is the star of this Thermomix TM7 recipe. The appliance grinds the rice and soy beans into fresh flour, mixes the batter evenly with psyllium husks for structure, and delivers a soft loaf with a tender crumb. Ideal for anyone avoiding gluten without giving up homemade bread.
About this recipe
Gluten-free bread Thermomix TM7 recipes finally make homemade loaf baking possible without wheat. This recipe transforms long grain rice and dried soy beans into fresh flour directly in the mixing bowl, which gives the bread a naturally sweet, subtly nutty flavour that shop-bought gluten-free loaves rarely achieve. Cornflour keeps the crumb tender, while psyllium husks work as the binding backbone, replacing gluten's structure so every slice holds together for sandwiches or toast. The TM7 all-in-one kitchen machine takes care of the heavy lifting: it grinds the grains finely, mixes the wet batter uniformly and kneads hands-free, so you never wrestle with a sticky spoon. Perfect for breakfast, lunchboxes and weekly meal prep, this loaf suits coeliacs and gluten-avoiding households alike. Bake it on a Sunday, slice it, and enjoy fresh bread all week long.
Preparation tips
- Line the loaf tin carefully with baking paper, leaving an overhang on both sides so you can lift the gluten-free loaf out easily after baking without breaking the soft crumb.
- Let the bread cool completely on a wire rack before slicing; because psyllium husks set the structure as it cools, cutting too early gives a gummy crumb instead of clean sandwich slices.
- For a nuttier flavour, toast a handful of the soy beans in a dry pan before grinding, and store the sliced loaf in a bread tin or freezer bag for up to three days.
Recipe variations
- Seedy variation: stir sunflower, pumpkin and linseeds into the batter after mixing for extra crunch and a rustic crust that also boosts the fibre content of every slice.
- Festive variation: add a teaspoon of ground cinnamon and a handful of raisins to the rice and soy bean batter for a lightly sweet loaf, lovely toasted with butter at Christmas breakfast.
Why this recipe works
Achieving the perfect rise and texture with gluten-free bread can be a challenge, but the Thermomix TM7 guarantees flawless results without the stress. Its precise temperature control and automatic kneading functions remove the risk of overworking the dough, ensuring a light and airy loaf every time. You no longer need to guess the proving time or worry about a dense crumb; the TM7 handles the technicalities. Enjoy the satisfaction of bakery-standard bread that looks professional and tastes divine, all made effortlessly in your own kitchen.
Thermomix TM7 Benefits
- Grinding the long grain rice and dried soy beans into fine fresh flour, the TM7 delivers far more flavour than packaged gluten-free flour blends. [Multi-Function]
- By weighing the cornflour and psyllium husks directly in the bowl, the Thermomix guarantees exact ratios for a stable gluten-free crumb. [Precision Control]
- Steady heating of the water activates the dried instant yeast at a safe warmth, so the batter rises reliably every bake. [Safety]
- Hands-free kneading by the TM7 develops the psyllium-bound dough evenly, saving you from sticky, tedious stirring by hand. [Hands-Free]
- Gentle mixing blends the cornflour batter into a lump-free consistency in minutes, giving the loaf an even, tender texture. [Time Savings]
Ingredients
- long grain rice
- dried soy beans
- water
- dried instant yeast
- psyllium husks
- cornflour, gluten-free
- fine sea salt
- water