Chickpea-buckwheat bread
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