Name: Chickpea flour bread
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1 loaf serving
Cuisine: Bake
Ingredients: 3 eggs large; 30 ml oil; 250 ml chickpea flour; 280 ml rice flour white; 125 ml potato starch; 35 ml soya flour; 15 ml xylitol; 1x7 g Superbake Instant Yeast; 15 ml xanthan gum

Recipe Disclaimer

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Ingredients (9)

3	eggs — large
30 ml	oil
250 ml	chickpea flour
280 ml	rice flour — white
125 ml	potato starch
35 ml	soya flour
15 ml	xylitol
1x7 g	Superbake Instant Yeast
15 ml	xanthan gum

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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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