I was initially terrified of making my own bread but in the end I was left with no choice… If I wanted my kids and family to eat safe bread then I would have to make it! I have finally gotten really confident with this recipe and can now make up a double batch of this at a time in my thermomix. I used to make these loaves using the old-school handmade bread method but now that I have a thermomix I use that method. I find that if I make it by hand I need more flour to make it a consistency that I can knead. But, if I make it in the thermomix the machine kneads it for me and it can be left as a cake batter consistency and makes wonderfully light and fluffy bread. The handmade bread is still delicious but more dense.

Old-school handmade bread

Ingredients:
• 125g white rice flour
• 125g brown rice flour
• 125g arrowroot/ tapioca flour
• 1 ½ tsp guar gum
• 1 tsp salt
• 300g warm water
• 1 Tb Yeast (I use one sachet – 7g)
• 1 tsp honey (golden syrup, maple syrup or rice syrup)
• 1 Tb honey (golden syrup, maple syrup or rice syrup)
• 3 Tb sunflower oil (or safe oil for you)
Method:
1. I usually pre-heat oven to 150 degrees then turn off (ready for bread to rise in a nice warm place)
2. Combine warm water, yeast and 1 tsp honey and let the yeast froth up (set aside about 10min)
3. Meanwhile, measure the dry ingredients into a large mixing bowl and stir to combine together.
4. When yeast has frothed, add the honey and the sunflower oil into the yeast and water mixture.
5. Then pour the wet mixture into the dry mixture, stir until combined
6. Turn out onto a floured mat or chopping board ready to knead (I use white rice flour to flour the board)
7. Knead the dough until it has combined nicely. I add extra white rice flour to get it to a nice dough consistency.
8. Oil a bread loaf tin.
9. Transfer dough into the tin and press it down, tap the tin (to get out air bubbles), then use wet hands to smooth over the top of the bread.
10. Let rise in the pre-warmed oven until the bread has risen (approx 10 minutes)
11. Bake at 200 degrees for 1 hour
12. Turn out onto a wire rack to cool
13. I like to slice it after it has cooled and freeze it so slices can be taken out and defrosted or toasted when needed.

Thermomix Method
1. I usually pre-heat oven to 150 degrees then turn off (ready for bread to rise in a nice warm place)
2. You can grind your rice into flour or use flour you have already ground. To grind flour place brown and white rice into the bowl for 2 minutes on speed 9 (I usually grind 250g at a time). Set flour aside.
3. Place water and the 1 tsp of honey into the bowl. Combine at 37 degrees, speed 1 for 5 minutes to heat the water
4. Add the yeast, mix on speed 1 for 30 seconds. Leave 10 minutes for the yeast to proof and froth up
5. Add the oil and the Tb of honey, then place all dry ingredients into the bowl. Mix on speed 1 for 20 seconds, scrap down and repeat
6. Knead with closed lid for 2 minutes. Repeat for a further 2 minutes if needed.
7. Oil a bread loaf tin.
8. Scrape mixture out of the bowl into a pre-oiled bred tin
9. Transfer dough into the tin and press it down, tap the tin (to get out air bubbles), then use wet hands to smooth over the top of the bread.
10. Let rise in the pre-warmed oven until the bread has risen (approx 10 minutes)
11. Bake at 200 degrees for 1 hour
12. Turn out onto a wire rack to cool
13. I like to slice it after it has cooled and freeze it so slices can be taken out and defrosted or toasted when needed.

If you give this recipe a try please let me know how it turns out. I’m happy to troubleshoot or discuss how you could substitute these ingredients if some of the ones I’ve used aren’t suitable to your family’s sensitivities.