Grain free bread
This is how I make really yummy grain free bread. The thermomix (tmx) is exceptionally helpful but not necessary.
240g raw chickpeas ground into flour (I mill mine in tmx but you could buy besan flour) | 160g tapioca flour | 80g potato flour | 2 teaspoons xanthan gum (mix all these dry ingredients and set aside in a bowl).
Heat 2 teaspoons of yeast and 400mls water for 1 minute at 37 degrees (here’s where tmx comes in handy but you could always heat on the stove and use a cooking thermometer or just guess when its luke warm!) Then add 2 large eggs | 30ml oil (I use olive or macadamia, but use whatever you like) | 1 teaspoon apple cider vinegar | pinch of salt | the ‘flour’ mix previously set aside.
Blend speed 5 (tmx) or moderate speed if using another machine 15 – 20 seconds, stir like crazy if you are manually mixing it! Check it is fully mixed together. If the yeast has activated enough during heating process it should be a very thick batter now. Put into lined bread tin and place in sun, covered with a tea towel or food cover to rise for about 45 minutes. It should rise up almost double the height. Then bake in 200-220 degrees c oven, (pre-heated) for 40 minutes.
Cool in the tin. Slice once cold. Unless you are impatient like me and love warm grain free bread, but it can be a bit soft and difficult to cut evenly when it’s still warm. Enjoy your healthy grain free bread – guilt free!