Step 1

Place the milk, water, sugar and yeast in the mixing bowl. Warm 2 Min. / 37°C / Speed 2.

Step 2

If you don't have a Thermomix, place the milk, water, sugar and yeast in a saucepan and warm slightly, staring until blood warm. The yeast should be dissolved. Then tip into a large bowl.

Step 3

Add the brown rice flour, white rice flour, potato starch, cornflour, xanthan gum or chia seeds, salt, eggs, cider vinegar and olive oil and mix 1 Min. / Speed 5.

Step 4

If you don't have a Thermomix, add the brown rice flour, white rice flour, potato starch, cornflour, xanthan gum or chia seeds, salt, eggs, cider vinegar and olive oil to the bowl and combine, using an electric whisk, until smooth.

Step 5

Preheat the oven to 200°C and grease and flour a 12-hole cupcake tin. Pour the mixture in each hole, filling to about 2/3 up. Leave to proof for 30 minutes uncovered so that a skin builds.

Step 6

Before baking, use a knife to slightly score each bread. This might not be easy but will avoid quirky shapes from building.

Step 7

Bake in the oven for 20 minutes until browned on top. Remove and transfer onto a wire cooling rack. Then slice up and spread jam all over it. Enjoy!