Preheat oven to 180°C.Mix the liquid ingredients together with about 250ml warm water. Add the dry ingredients and 5ml salt. Stir well.Spoon into a lined loaf tin. Cover with a damp tea towel. Set aside to rise for about an hour, or until well risen.Bake in a preheated oven for one hour or until a skewer inserted comes out clean. Best eaten on the day of baking.Tips For Gluten-Free Breads:The chickpea and rice flour breads don’t need to be kneaded as these flours do not contain gluten. For this reason, the texture will also be different from ordinary bread. They are quite dense and moist. Don’t leave the mixture to rise for too long. Because there is no gluten, the bread will collapse if it is over-risen.Text and image: Ideas MagazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
The recipe has already been added to your recipe book.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.
We try some ramen and poké bowls at Sea Point's newest Asian go-to.
South AfricaCity Press
Cape TownCity Press
TownhousesR 4 950 000
HousesR 1 450 000
HousesR 3 400 000