Life changing is the best description for this low carb chickpea flour bread recipe! It’s soft, flavorful and tastes like regular bread, no weird flavors and no weird textures! Just good old fashion bread that just happens to be 6-9 carbohydrates per slice, depending how thin you are slicing it.
The thickness of a normal piece of this bread will be around 7 grams and an extra thick cut will be around 12 total carbs. Compared to ~19 per standard slice of bread and ~40 for a thick slice of regular bread! It’s super low.
I would actually consider this recipe to be magic, like real science magic! We are manipulating different flours and proteins to behave like carbohydrates! Sounds complicated and like it might require a lab coat and glasses but rest assured this recipe can be made by anyone!
Gluten Free Chickpea Flour Bread Recipe
Anyone can make this bread recipe! It’s easy! It will take some time to make though. So pick a day when you’re going to be around most of the time. It’s passive time but being around will ensure you get it right. So put on an apron and let’s get to work!
We are working with chickpea flour, vital wheat gluten, yeast and flour. These are the magic ingredients! You will have to prepare to make this recipe because 2 of these ingredients are not typical in the normal persons pantry. Don’t stress though, they can be found in most natural grocery stores or online. I even find chickpea flour at the local Indian food store, under the label besan. They will cost money up front but they go a long way so they are worth the investment.
What you need to make low carb chickpea flour bread: makes 2 – 1.5 quart loafs, between 20-35 slices (depending on thickness you cut it).I think adding everything to a bread machine takes the fun away from seeing how your bread comes to life, starting with the proofing of the yeast, letting it rise, shaping it and finally waiting for the loaf to be baked and ready to enjoy.
Gram Flour Flatbread With Olives
The only thing I like about the bread machine is that you can schedule the baking time. Wouldn’t it be nice to wake up every morning to the smell of freshly baked bread?
Some of them have really nice bread ideas and even though you can pretty much use the same list of ingredients and just adapt the process of making dough for the stand up mixer, I try to make my own version of bread, inspired by the recipes from the cookbook.
The hint of cinnamon was calling me in the kitchen but I stayed strong and waited until the bread wasn’t hot anymore so I can slice and enjoy it.
Khaman Dhokla: Indian Steamed Chickpea Flour Cake [vegan, Gluten Free]
The cinnamon was a wonderful addition, but the crushed pepper flakes .. well, I added a little but I don’t think they made a difference. Next time I will not add any.
Chickpea flour bread - s soft crusted bread with a nice crumb given by the evaporated milk and a chewy bite from the chickpea flour, flavored with a hint of cinnamon
Roxana Yawgel http:/// All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Chickpea Flour Beer Bread {3 Ingredients, Vegan, Oil Free}
Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.The same holds true with the sweetener. I stuck with natural cane sugar (I use 1-1/2 tablespoons in the recipe), but you can use any sweetener. If you use a liquid sweetener (e.g., maple syrup), simply add it along with the other wet ingredients. If you are wondering why the bread has sweetener, it is to (1) promote browning; (2) balance the savory flavor of the chickpea flour, and (3) enhance the rise of the bread.
Seltzer (or club soda) and baking soda are primarily responsible for the bread’s great rise, as well as it’s light, tender, sandwich-bread texture. I
Best Chickpea Flour Recipes
Using a fresh can of seltzer; if measuring from a bottle, make sure that it is a brand new bottle (so that there is maximum carbonation).
Preheat the oven to 375F (190C). Line a 9×5-inch baking pan with parchment paper and spray the exposed sides with nonstick cooking spray.
Add the seltzer water and oil to the bowl of dry ingredients. Stir slowly so that all of the bubbles are not stirred out (the bubbles help the bread rise).
Easy Gram Flour Flatbread Recipe (just 2 Ingredients)
Slide the pan into the preheated oven and bake for 40 to 45 minutes until the loaf is risen, browned and a tester inserted in the middle of the loaf comes out clean.
I’ve calculated the nutrition for this bread using the guideline of 12 thick slices per loaf. However, this bread slices beautifully, without crumbling, so feel free to slice it as thin as you like!
Store the cooled bread in an airtight container at room temperature for 2 days, in the refrigerator for 1 week, or tightly wrapped in freezer for up to 6 months.
Chickpea Flour Carrot Zucchini Bread (gluten + Dairy Free)
Use any granulated sugar you prefer (e.g., coconut sugar, sucanat). or an equal amount of liquid sweetener such as maple syrup (add with the other wet ingredients). If you do not want sweetener in the recipe, leave it out entirely.
An uncooked piece of spaghetti can be used as a tester (instead of a skewer) for determining if the center is set. Slide it into the middle of the loaf; it should come out clean when the bread is done.
Storage: Store the cooled bread in an airtight container at room temperature for 2 days, in the refrigerator for 1 week, or tightly wrapped in freezer for up to 6 months.
Chickpea Flour Bread Recipe
Sweetener Options: Use any granulated sugar you prefer (e.g., coconut sugar, sucanat). or an equal amount of liquid sweetener such as maple syrup (add with the other wet ingredients)
Tip: An uncooked piece of spaghetti can be used as a tester (instead of a skewer) for determining if the center is set!
Thank you so much for the recipe!!! I made for my husband mini burgers, (made 6 buns shape bread from it) :))) love it. So bad can not attach photo
The Crispy Cook: Gluten Free Chickpea Sandwich Bread
Oh, that is fantastic, Noemi! I am sorry the blog platform does not have an option to share a photo. Thanks you for letting me know about the bun option, I will have to try that.
This is very easy, and it tastes good, but it sure seems to be a stretch to call it sandwich bread! It is not very high at all though it has a good texture. There were lumps in batter which I assumed was the seltzer reacting with the baking soda so I didn't stir to get rid of them. There were no lumps in the finished loaf.
I am glad you like the bread and that it was tasty. But I'm sorry to hear that the bread did not rise well. It definitely should rise to a sandwich bread, worthy height. If you would like an even higher loaf, you can always one and a half the recipe and bake for an addtion 15-20 minutes :)
Lisa's Vegetarian Kitchen: Chickpea Flour Bread With Sun Dried Tomatoes And Spinach
Is there an alternative to the seltzer water? I have Canada Dry ginger ale. How about plain water and baking soda with a little apple cider vinegar? Thanks Patrick
The ginger ale would definitely work, Patrick! Leave out the added sweetener to compensate. I think you could definitely finagle the plain water with baking soda and vinegar, though I am not sure about the precise amounts (it might take an experimental batch or two to get it just right).
I've just made this bread and it came out so crumbly and funny tasting (I love chick pea flour pancakes - Korean). I don't know what went wrong as I followed all instructions.
Chocolate Chickpea Flour Banana Bread
Hi Grace, Oh no, I am sorry to hear it turned out strangely. It definitely should not be crumbly, so I am not sure how to trouble shoot what went wrong. The bread does have a nutty chickpea flour flavor, since it is made with chickpea flour, but I am not sure what you mean by funny tastingI think it's been a long time since I shared a gluten-free recipe. Although I try to share such special categories frequently, it may not always be possible. The season, popular ingredients or recipes, or my personal desires can dilute this frequency a little. For example, sometimes there is such a recipe that I love it very much and I want to share it as soon as possible, even if it is not in a hurry in terms of seasonal or material availability. Some recipes can be interrupted when such small getaways come in between. If I am excused, let's talk a little bit about this miracle bread recipe.
Gluten-free bread made of chickpea flour is
0 Komentar