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Chia and Pepita Gluten Free Loaf

  • TM31
  • TM5
  • TM6
  • Difficulty Moderate
  • Active time 10 minutes
  • Total time 1 hour 25 minutes
  • Servings 12 slices
  • 110 g basmati rice
  • 110 g long grain brown rice
  • 80 g millet
  • butter, for greasing
  • 40 g chickpea (besan) flour
  • 140 g arrowroot flour
  • 40 g chia seeds, plus extra for sprinkling
  • 40 g pepita seeds, plus extra for sprinkling
  • 2 tsp xanthan gum
  • 1 tsp salt
  • 2 tbsp honey
  • 400 g water, plus extra for brushing
  • 2 tsp dried instant yeast or 20 g fresh yeast, crumbled
  • 30 g macadamia oil or olive oil
  • 1 tsp apple cider vinegar
  • 2 eggs

    Preparation

    1. Place basmati rice, long grain brown rice and millet into mixing bowl and mill
      1 min/speed 9. Meanwhile, grease a deep-sided loaf tin and set aside.
    2. Add chickpea (besan) flour, arrowroot flour, chia seeds, pepitas, xanthan gum and salt and mix 10 sec/speed 4. Transfer into a bowl and set aside.
    3. Place honey, water and yeast into mixing bowl and heat 2 min/37°C/speed 1.
    4. Add macadamia or olive oil, apple cider vinegar, eggs and reserved flour mixture and mix 15 sec/speed 5.
    5. Scrape down sides of mixing bowl with spatula, then mix for a further
      5 sec/speed 5.
    6. Transfer mixture into prepared loaf tin and leave to prove in a warm place until doubled in size (approx. 30 minutes). Preheat oven to 180°C. Brush top of loaf with water, then sprinkle with extra chia seeds and pepitas.
    7. Bake for 40-45 minutes (180°C). Allow to cool in tin for 5 minutes, then transfer onto a wire rack. Serve warm or allow to cool completely before transferring into a sealable container until ready to serve.

    Tips & Tricks

    • Serve fresh or toasted with your favourite jam, butter or spread.
    • Proving time may vary depending on time of year and ambience. Choose a warm, dark place to leave dough to prove and try covering the loaf tin with a towel to insulate if necessary. Leave for further 15-30 minutes if not doubled in size, a maximum of 45-60 minutes should be sufficient.
    • Mill 40 g dried chickpeas in step 1 with rice and millet to make your own chickpea flour.

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