I 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 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.
Fatteh (pita With Chickpeas And Yogurt)
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.
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.Kumru sandwich is a special sandwich you can find around İzmir and Cesme in Turkey. What makes it special is its dove shaped bread prepared with chickpea starter. It's also one of the reasons I started to make chickpea starter.
The chickpea bread and therefore the kumru bread has a slightly sweet taste, a unique aromatic fragrance, a fine, saturated texture and a soft crust. Although it may seem small, you can easily get enough with one.
Turkish Bread: Pide
With these breads, you can prepare both Izmir Kumru sandwich (filled with Izmir Tulum cheese, Tomato and Green Pepper) and Cesme Kumru sandwich (fried sayas cheese, fried sausage and tomatoes). Instead of tulum cheese, you can use provolone and instead of sayas cheese you can use any grill cheese. In Spain I use queso para plancha for example and it works really fine.
There are two important points to pay attention to when preparing the dough; consistency of the dough and duration of the fermentation. In chickpea starter bread, as in sourdough bread, in addition to flour and water, we use pre-yeast, which is an ingredient he consistency of which can always change. Since the consistency of the pre ferment always changes, the amount of flour you need to use may also change drastically. For this reason, you should mix the water and pre-yeast first and then add the flour gradually, checking the consistency of the dough. Chickpea leavened dough has a consistency that can cause you to add more flour than necessary as it reaches a sticky consistency if you give it time. So while kneading, don't stop even for a second, keep kneading and don't give it the opportunity to tend to stick.
Chickpea leavened breads need to be fermented longer than the dough made with store bought yeasts. 1.5-2 hours after kneading, and at least 1 hour after shaping is necessary in summer. You can extend the time during the winter or you can keep the dough in the oven, which you slightly heat it or put a container full of boiling water.
Crispy Falafel Recipe (baked Or Air Fried) Vegan
A mixture of water and molasses is applied on the kumru bread, as in the Ankara simidi recipe. In that point, let me note that it is a good alternative for topping baked goods for those who are allergic to eggs.
A mixture of water and molasses is applied on the kumru bread, as in the Ankara simidi recipe. In that point, let me note that it is a good alternative for topping baked goods for those who are allergic to eggs.
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