Gluten Free Bread #1

Instructions

1. Preheat oven to 180°. Grease bread tin and set aside.
2. Put basmati rice, brown rice, buckwheat and chickpeas into TMX bowl and mill for 30 secs on speed 9 or just until a flour consistency is achieved.
3. Add arrowroot flour, pepita, chia seeds, sesame seeds, xanthan and sugar and mix for 10 secs on speed 4. Set aside.
4. Put water and yeast into TMX bowl and heat for 2 mins at 37° on speed 1.
5. Add back in the flour mix and the remaining ingredients and mix for 15 secs on speed 5. Scrape down sides of the bowl and mix for a further 5 secs on speed 5.
6. Pour mixture into the prepared bread tin and prove in warm are for 30 mins or until dough has doubled in size.
7. Bake in oven for 40-45 mins. Cool in tin for 5 mins before transferring to a cooling rack.
8. Serve warm or store in an airtight container.