Rustic Gluten Free Cobb Loaf
How fantastic to be able to make your own gorgeous rustic loaf when you are cooking gluten free! The basis for this recipe was shared with us by Tess, a Thermomix™ consultant from Brisbane. It has been very well received in our kitchen, and we know that it will be in yours too... especially when served with one of the yummy dips in the recipes that follow!
Recipe Tester Feedback: “A simple, easy gluten free bread that has delish flavour!" - Heidi
No: Gluten / Dairy / Nuts
Preparation Time 10 minutes + 10 minutes rising time
Cooking Time approx. 50 minutes
Makes 1 loaf
Can be frozen
You will need:
meat thermometer, optional
aluminium foil, optional
- brown rice - 120g
- white rice - 80g
- quinoa - 80g
- tapioca starch - 100g
- besan / chickpea flour - 100g
- sunflower kernels - 35g
- pepitas - 20g
- xanthan gum - 2 tsp
- yeast - 2 tsp, dried
- salt - 1 heaped tsp
- sugar - 20g
- water - 400g, lukewarm
- rice bran oil - 30g, or macadamia oil (*use rice bran oil for NF)
- apple cider vinegar - 20g
- egg - 1, large
- Line a baking tray with baking paper.
- Add the brown rice (120g), white rice (80g) and quinoa (80g) to the bowl. Program 1 minute / Speed 9, so that the mixture is a flour consistency.
- Add the tapioca starch (100g), besan (100g), sunflower kernels (35g), pepitas (20g), xanthan gum (2 tsp), dried yeast (2 tsp), salt (1 heaped tsp), sugar (20g), lukewarm water (400g), rice bran oil (30g), apple cider vinegar (20g) and egg (1) to the bowl. Mix Speed 4-5 / 15 seconds.
- Program 1:30 minutes / Closed Lid / Kneading Function. Allow to sit for 5 minutes.
- Remove the lid from the bowl and tip it upside down onto the lined baking tray. Twist the knob that attaches to the blades until the dough has dropped in a clump onto the tray. Use your spatula to scrape out any remaining dough.
- Using wet hands, smooth the outside of the dough into an oval shape, like a slightly flattened football. Let it rise for 10 minutes.
- Preheat the oven to 160C.
- Bake until the loaf has darkened in colour and makes a hollow sound when you knock on it, approx. 40-50 minutes. Keep an eye on it to ensure it does not burn. To test for doneness, you can insert a meat thermometer and ensure the middle of the loaf is 90C. If you want to keep cooking but don't want the outside to become more brown, you can carefully cover the browned loaf with aluminium foil.
- Set aside and allow to cool before cutting.