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
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).
Gluten Free Gram Flour 1kg
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).
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.
Gluten Free Vegan Bread
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.
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.
Chickpea Flour Farinata Flatbread
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.
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)
Socca (chickpea Pancake) Recipe
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
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.
Chickpea Flour Carrot Zucchini Bread (gluten + Dairy Free)
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 :)
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
Vegan Chickpea Flour Pancakes
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.
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.
Socca: Chickpea Flour Flatbread
Gluten-free bread made of chickpea flour is also a recipe that deserves this name and more with its unique features. As the name suggests, it is made from chickpea flour and is gluten-free. In addition, it is made with baking soda, not yeast. Therefore, it is suitable for those with yeast allergy and is not waited to be fermented, so it is prepared in a shorter time than the procedure that comes to mind when it comes to bread.
It seems like the perfect bread. So what is the catch? In my opinion it is the chickpea flour itself. I'm not a person who loves the smell of chickpea flour, so it smells too much chickpea flour for me. But my husband, who is more selective than me, likes the bread. It's a bread already known and made and it is not my invention. It has been made and eaten by many people until today. If tit were an inedible bread, it cannot be made and eaten by so many people, right? However, it is worth underlining that it has a scent that it not for everyone.
Let's not go without mentioning the ingredients of the recipe. I especially want to focus on chickpea flour. There are two varieties of chickpea flour in Turkey and it may be in your country also. One of them is precooked and the other is not precooked. Precooked chickpea flour is a product that is used in making easy hummus. It may even be produced just for that purpose. Raw chickpea flour, which is not pre-cooked, is used in all kinds of chickpea flour recipes. For example, I use it as a thickener in homemade yogurt. Raw chickpea flour should also be used in recipes made directly from chickpea flour, such as chickpea chips. Of course, this bread made of chickpea flour is also included in this category. Since chickpea flour will be cooked in the recipe, it is not appropriate to use precooked chickpea flour. Also the amount of water that will be absorbed by roasted chickpea flour will be different. If you decide to give it a try, or if you do not pay attention to this detail, you may have trouble adjusting the water amount.
Prawn Toast, Cheesy Crackers And Fritters: Yotam Ottolenghi's Chickpea Flour Recipes
Another ingredient that should be focused on in ingredients is baking soda. Baking soda is an ingredient that is feared to be used as it thought that it will make the product bitter. But if you fully activate the baking soda with an acidic ingredient such as lemon juice or vinegar and wait for it to froth completely after mixing, baking soda gives a pleasant aroma, not bitterness. However, if you have a phobic fear, you can use baking powder instead. In this case, you will not need to use vinegar.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!
Chickpea Flour Bread Baking Recipes
Anyone can make this bread recipe! It’s easy! It will take some time
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