Chickpea Flour Bread (Gluten Free, Vegan, No Yeast, No Knead, High in Protein)
Today I'm trying out an easy bread recipe from Rhian's Recipes blog. It was very easy to make but had a very distinct taste from the chickpea flour. This can be a bit off-putting if you're not used to to that flavour, but once you dress up your bread/toast, you'll love it! Recipe below:
Original recipe from: https://www.rhiansrecipes.com/gluten-free-vegan-bread/
Recipe:
1 1/4 cup chickpea flour
1 1/4 cup rice flour (I used brown rice flour)
2 Tablespoons tapioca flour
4 teaspoons baking powder
1/4 teaspoon baking soda
Pinch of sea salt
1 1/2 cups plant based milk (I used a mix of cashew milk and homemade almond milk)
1/2 cup water
1 Tablespoon apple cider vinegar
Preheat the oven to 350 F and grease/line a loaf pan with parchment paper.
In a medium bowl mix together chickpea flour, rice flour, tapioca flour, baking powder, baking soda and sea salt. Add milk, water, apple cider vinegar and mix well.
Transfer to a loaf pain and bake for at least 50 minutes or until a toothpick inserted comes out clean.
Store in fridge or freezer.
Note: The rice and tapioca flours can be substituted with 1 1/4 cup gluten-free flour blend.
Note: Depending on your oven, your may have to cook your bread longer. It's better to err on the side of longer than shorter. I had mine in the oven for 80 minutes.
Enjoy and cheers to living free :)
Original recipe from: https://www.rhiansrecipes.com/gluten-free-vegan-bread/
Recipe:
1 1/4 cup chickpea flour
1 1/4 cup rice flour (I used brown rice flour)
2 Tablespoons tapioca flour
4 teaspoons baking powder
1/4 teaspoon baking soda
Pinch of sea salt
1 1/2 cups plant based milk (I used a mix of cashew milk and homemade almond milk)
1/2 cup water
1 Tablespoon apple cider vinegar
Preheat the oven to 350 F and grease/line a loaf pan with parchment paper.
In a medium bowl mix together chickpea flour, rice flour, tapioca flour, baking powder, baking soda and sea salt. Add milk, water, apple cider vinegar and mix well.
Transfer to a loaf pain and bake for at least 50 minutes or until a toothpick inserted comes out clean.
Store in fridge or freezer.
Note: The rice and tapioca flours can be substituted with 1 1/4 cup gluten-free flour blend.
Note: Depending on your oven, your may have to cook your bread longer. It's better to err on the side of longer than shorter. I had mine in the oven for 80 minutes.
Enjoy and cheers to living free :)
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