Chickpea Bread

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 74.3
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 298.7 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.5 g

View full nutritional breakdown of Chickpea Bread calories by ingredient


Introduction

while i was looking for gluten free bread recipes, i came across this delicious recipe.. give it a try, it's gluten-free, casein-free, lactose-free, soy-free, oats-free! just to cope with my allergies! ;) while i was looking for gluten free bread recipes, i came across this delicious recipe.. give it a try, it's gluten-free, casein-free, lactose-free, soy-free, oats-free! just to cope with my allergies! ;)
Number of Servings: 8

Ingredients

    Chickpea Flour (Besan), 1 cup
    Water, tap, 1 cup (8 fl oz)
    Salt, 1 tsp
    Olive Oil, 2 tbsp

Tips

you can add rosemary leaves on top to give it an edge!


Directions

Put the chickpea flour in a bowl and whisk in the water a little at a time to avoid lumps. When it is all combined (it should have a consistency like crepe batter), walk away for a few hours, or up to overnight. This is to ‘slake’ the flour – soak and soften it – and instead you can cook it on the stovetop before baking the bread in the oven, but soaking is easier.

Preheat the oven to 220°C. Stir the salt into the batter. Pour the oil into a shallow tin (I use a paella tin, but you could use any round or square tin that’s not too large). Pour the batter on top. The oil will float to the surface. Use a fork to quickly whisk the oil into the batter until there is little or none left on top.

Bake until richly golden (around 30 - 35 minutes). Cut in the tin and serve either hot or warm.

Serving Size: makes 8 servings