This bread is gluten, nut, sugar, yeast and grain free and can be flung together in less than 10 minutes. It is only has a handful of ingredients and is high in plant protein, vitamins, minerals and fibre. Whilst nothing compares to wheat for fluffy bread and sandwiches this is one of the best none wheat offerings I’ve come across and so easy to throw together.
1 ½cups (350ml) plant milk (I use oat)
1 tsp apple cider vinegar or lemon juice
2 cups (240g) chickpea flour (also known as gram flour)
1 tsp bicarbonate of soda
4 tbsp ground flaxseed
2 tbsp olive oil
½ tsp salt
Optional - 1 tsp black pepper, 1 tsp dried oregano or thyme
Optional – 2 tbsp sunflower or pumpkin seeds
Oven: 200°C
Serves: 10
Tin: Loaf tin lined or greased
1. Measure the milk into a bowl and add the vinegar or lemon juice and leave for 5 mins. After 5 mins add the olive oil.
2. Whilst the milk is sitting, place all the other ingredients except the seeds into a bowl and whisk or stir to combine.
3. Once mixed add the milk and olive oil liquid and whisk until smooth.
4. Pour into the loaf tin, sprinkle with seeds if using and bake for 25-30 minutes.
