Chickpea flour bread

If you suffer from allergies, try our gluten, sugar, and dairy free bread.
 
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Recipe from: 17 September 2015
Preparation time: 20 min + Standing time
Cooking time: 1h
 
 

Ingredients

 
  • 3
    large eggs
  • 30
    ml
    oil
  • 250
    ml
    chickpea flour
  • 280
    ml
    white rice flour
  • 125
    ml
    potato starch
  • 35
    ml
    soy flour
  • 15
    ml
    xylitol
  • 1x7
    g
    sachet of yeast
  • 15
    ml
    xanthan gum
Servings: Change Serving
 
 

Method

 

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 Magazine

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Read more on: recipe  |  bake  |  bread
 

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