This bread not only contains minimal ingredients but it’s healthy, delicious and really easy to make. It is the closest thing I have discovered to normal bread, suitable for soups, toast, breadcrumbs etc.
It makes about 12 thick slices at approx 135 calories per slice
- 500g Chickpea Flour (Gram Flour)
- 1/2 tsp Salt
- 1 tsp bicarbonate of Soda (Gluten Free)
- 1 tsp Xantham gum (optional, but makes a more stable bread, which is necessary if you want the bread for sandwiches otherwise it will be a more crumbly bread)
- Juice of 1 Lemon
- 1/2 litre of Water
- Preheat oven to 180°C
- Line a bread loaf tin with grease proof paper
- Sieve flour, salt & bicarb into a large bowl and stir to combine
- Whisk in the water until you form a batter and there are no more lumps
- Squeeze in the juice of a lemon and whisk again to combine
- Pour mixture into the tin and bake in the oven for approximately 1 and a half hours, depending on your oven but checking around the hour mark.
- To confirm it is cooked, insert a skewer into the center – if the skewer comes out clean it is done, if a sticky mixture is on the skewer it will require longer.
- Once cooked remove from the oven and the tin and leave to cool on a wire rack before slicing.
Best eaten the same day, but can be eaten the next day although not as fluffy.
This bread works well frozen, I would recommend slicing it up on the day of cooking, place in zip-lock freezer bags in portions i.e. two slices. When you need it you can take it out of the freezer and pop it straight in the freezer – it makes good toast.
The mix can be made in full, minus the lemon juice the day before and stored in a covered container / jug in the freezer to save time on the day of making or if you want to make first thing in the morning. Simply remove from the fridge on the day, mix in the lemon juice and follow the same steps above.
This is a basic recipe, but you can really add anything you want to it – nuts, seeds, dried fruit, herbs, spices etc.
Feel free to tag me on Instagram (@purely_vic), I would love to know how you found the recipe or if you made any variations.
Don’t forget to like, comment, share and follow below ☺️