Cyndi's Gluten Free Bread

Don't be put off my the amount of ingredients required for this bread, once you have made it and taste it you will just love it!  It can easily be made without a Thermomix - just buy the grains as premade flours and you will be fine.
By Cyndi O’Meara www.changinghabits.com.au

220 g Rice (mixture of basmati & long grain brown rice)
80 g    Millet
140 g Arrowroot
40 g    Chickpea or buckwheat flour
40 g    Mixed seeds (sesame/sunflower/linseed)
2 t       Xantham gum (or see note)
2 eggs
1 sachet dried yeast
1 heaped tsp sea salt
20 g    Rapadura sugar
400g  lukewarm water
30 g    olive oil
1 T      Apple cider vinegar

Grease and line a bread tin, set aside.
Place rice and millet into TM bowl and mill for 1 minute on speed 9 to make the flour.
Place dry ingredients into bowl and mix for 15 seconds on speed 4.
Place water, oil, vinegar and eggs into the bowl and mix for 15 seconds on speed 5-6.
Tip mixture into bread tin, cover with glad wrap and place on top of oven, turn oven on to 180°c.  The mixture should rise within about 15 minutes while the oven heats up.
Cook for approx. 35-45 minutes until bread is cooked.

Note:  Xantham Gum:
20g linseed, 10g chia seed, 5 g psyillium husk.  Mix on sped 10 for 20 secs.  Replace 10g of this for 1/2tsp xantham gum.  This amount is exact amount needed for this recipe.