Best Thermomix GLUTEN FREE bread recipe! Cook along with us.

Ingredients

• 500 g Gluten-Free All-Purpose Flour Blend (Ensure the blend contains xanthan gum or add 1 tsp separately; sift for lighter texture)
• 2 tsp Instant Dry Yeast (Active dry yeast works too; if using fresh yeast double the amount)
• 1 tsp Salt (Fine sea salt)
• 1 tbsp Granulated Sugar (Helps activate the yeast)
• 2 tbsp Olive Oil (Extra‑virgin preferred; adds tenderness)
• 350 ml Warm Water (Heat to about 37°C (body temperature). Test with fingertip – should feel neither hot nor cold.)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together the gluten‑free flour blend, instant yeast, salt, and sugar until evenly distributed.

   Time: PT2M

2. Add Wet Ingredients

   Pour the 37°C warm water into the bowl, add the olive oil, and mix on speed 6 for 10 seconds. Scrape down the sides, then mix 15 seconds on speed 5, followed by a final 15‑second mix on speed 5.

   Time: PT1M

3. Transfer Dough to Loaf Pan

   Using the spatula, quickly pour the dough into a greased loaf pan. Tap the pan gently on the bench to release large air bubbles and smooth the surface.

   Time: PT2M

4. First Proof

   Cover the pan with a reusable shower cap (or a clean kitchen towel) and let the dough rise at room temperature until it has doubled in size, about 2–4 hours depending on ambient temperature.

   Time: PT2H30M

5. Preheat Oven

   Set the oven to 220°C (428°F) and allow it to fully preheat – about 30 minutes – before baking.

   Time: PT30M

   Temperature: 220°C

6. Bake the Loaf

   Place the loaf pan in the hot oven and bake for 20 minutes. Then carefully remove the pan and let the loaf sit on the middle rack inside the oven for an additional 30 minutes.

   Time: PT50M

   Temperature: 220°C

7. Cool Before Slicing

   Remove the loaf from the oven and let it cool on a wire rack for 1.5 hours before slicing. This prevents a gummy interior.

   Time: PT1H30M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

30 g

Fat

5 g

Fiber

2 g