I love my Thermomix – in case you hadn’t noticed 😉
I’ve been an Independent Thermomix Demonstrator with UK Thermomix for three years now, and I am seeing a growing number of people in the UK who are gluten intolerant. I read somewhere that this may be due to the speed at which our industrially-produced bread is risen, which doesn’t give the natural gluten contained in wheat flour enough time to develop its digestibility. Whatever the cause, however severe the effects, there are luckily many good recipes out there for Gluten Free breads, including this delicious gluten free focaccia recipe by Leslie Collins (@meandmythermie), Adriana Rabinovich (@glutenfree4kids) and UK Thermomix Director Janie Turner.
It’s so fast and easy to grind the ingredients freshly with your Thermomix, and this makes a wonderful difference to the flavour and nutrition. This focaccia is really tasty and has good texture and consistency so you can make it for your whole family and they’ll love it. The recipe is very flexible, too, so you can replace some or all of the rice and chickpeas with a bought variety of GF bread flour, such as Dove’s Farm, if you’re in a hurry – but never fear, it’s really quite fast and easy to grind your own flours. I have a client who has a life-threatening allergy to almonds so I have experimented with alternatives suggested by Lesley Collins and they work well, too. My personal favourite is today’s batch, made with 55 g of gluten-free oatmeal in place of the almonds. The texture is the closest to wheat bread that I’ve made so far. Lesley says this recipe also makes a terrific pizza base!
Thermomix Gluten Free Focaccia Bread
110 g basmati rice
110 g brown rice
110 g dried chickpeas
55 g almonds or coconut flour or GF oatmeal or Millet
55 g potato starch or potato flour or cornflour
2 tsp xanthan gum
1 1/2 tsp fine sea salt
1 1/2 tsp sugar
2 level tsp instant yeast (or 1 x 7 g sachet)
350 g water plus more to reach desired consistency
30 g olive oil plus more to drizzle over the top
1 Tbsp rosemary needles, fresh or dried to sprinkle over the top – optional
1 tsp flaky sea salt to sprinkle over the top – optional
1/2 lemon, freshly grated zest to sprinkle over the top – optional
- Grind rice 1 minute/Speed 10.
- Add chickpeas and almonds. Grind 1 minute/Speed 10.
- Add remaining ingredients (except the rosemary, flaky salt and lemon zest). Mix 10 seconds/Speed 6, pause to scrape down the sides of the TM bowl with the spatula, then mix again 10 seconds/Speed 6. The dough should be the consistency of a cake batter. Add more water if needed to get the right consistency.
- Prepare a large rectangular baking tray by pouring in a thin layer of olive oil and swirling it around so it coats the bottom and sides of the dish. Pour in the batter. Let the bread rise for 20 minutes in a warm place, then press your fingers into it all over to make little dimples. Add toppings of your choice, or drizzle with some olive oil and scatter with chopped fresh rosemary, flaky sea salt and freshly grated lemon zest. Bake in a pre-heated oven at 200°C/400°F/gas 7/Aga Roasting Oven for 20 to 30 minutes until golden, with browned, crispy edges. Remove from the baking tray and place upside down onto a wire rack. To test if the bread is fully cooked, tap gently on the underside with your knuckles – you should get a hollow sound. If not, place it back in the oven for a few more minutes to finish baking. Leave to cool before cutting or tearing into chunks.
Bon appétit !