Chickpea-buckwheat bread

Chef: Frédérique Jules, Jennifer Lepoutre and Mitsuru Yanase

Prep: 45 mins

Cook: 35 mins

This bread has a lovely brown colour and nutty flavour. It is delicious served with a salad for lunch or slightly toasted for breakfast.

435ml water

1 tbsp olive oil

1 tsp cider vinegar

3 eggs

125g chickpea flour (besan)

50g buckwheat flour

100g rice flour

125g tapioca starch

125g potato starch

2 tsp salt

1 tbsp sugar

3 ^1/4 tsp xanthan gum

1 bsp dried yeast

Preheat the oven to 180°C / 350°F / Gas Mark 4. Grease a loaf tin.

Mix together the water, oil, vinegar and eggs in a mixer. In another bowl, combine the flours, starches, salt, sugar and xanthan gum, then add the yeast.

Add the dry ingredients to the wet and mix for 2 minutes on a low speed.

Pour the dough into a greased loaf tin. Smooth the surface of the dough with wet hands. Cover with a dry cloth and let stand for 30 minutes at room temperature.

Bake for 30 / 35 minutes. If you have a probe cooking thermometer, check the temperature inside the loaf; it should be 90°C when it comes out of the oven.

Turn the bread out immediately to prevent moisture condensing in the tin.

This recipe is from Good Without Gluten by Frederique Jules, Jennifer Lepoutre and Mitsuru Yanase by Murdoch Books

Photography: Akiko Ida

Serves
6-8

Preparation Time
45 minutes

Cooking Time
35 minutes

Main ingredients
Flour, Sugar

Recipe Type
Bread, Healthy

Level of Difficulty
Easy