I have a bread recipe for you today, because lately, with all the soups and cold weather around, what I have been craving all the time is carby goodness. Unfortunately, we don’t currently have any bread around, so I decided it was time to finally make my own. However, I was also lacking yeast and wheat flour, and was just about to go to plan B and get out the crackers when I spotted a pack of Chickpea Flour in the back of the pantry! Since Google-ing “Yeast free wheat free chickpea bread” leaves you with about 10 recipes (most of which contain yeast and wheat), I knew it was time to experiment. 2 batches later and I achieved this:
Moist, dense, and not crumbly in the slightest, this loaf is perfect if you are eating gluten free or just want to make the switch to homemade, easy bread. It’s perfect topped with almond butter and banana, hummus and avocado, or just eaten straight from the breadpan:)
2 cups chickpea flour (an acquired taste-try a little bit mixed with water before making a whole loaf)
3/4 cup warm water
1 tsp salt of Braggs
1 tsp. agave or honey
1 egg white
1/2 T. baking powder
1/2 T. baking soda
Preheat oven to 400 degrees. Mix all dry ingredients, then add in wet ingredients one at a time until a thin dough is formed. Pour into a bread pan or muffin tin and bake for about 20 minutes until the top becomes golden. Let cool for 10 minutes, slice, and guiltlessly enjoy.
I couldn’t have been happier with how this turned out! I love that it is full of protein and fiber without any strange additives or pesky preservatives. Success!