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:
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 🙂