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Gluten Free Bread Loaf High Protein with Chickpea Flour

Preparation Time
5 minutes

Cooking Time
2 hours

Serves
Makes a whole loaf

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian


Ingredients

  • I use a Panasonic SD 254 Bread Maker on the Gluten cycle
  • WET INGREDIENTS:
  • 550ml warm water (38 c) maybe more
  • 80ml Lucy Bee Coconut Oil
  • 2 large eggs (or 3 medium)
  • 1 tsp. vinegar
  • DRY INGREDIENTS:
  • 350g chickpea flour
  • 130g tapioca flour
  • 114g potato flour
  • 124g Lucy Bee seed mix
  • 3 tsp. xanthan gum
  • 1 tsp. agar agar
  • 1tsp. Lucy Bee Turmeric Powder
  • 38g Lucy Bee Coconut Sugar
  • 1 tsp. Lucy Bee Himalayan Salt
  • 3 tsp. quick yeast

Method

  1. Add wet ingredients first then dry to the bread-maker machine.
  2. Select the gluten free cycle.
  3. Once it starts to mix, if too dry add more water a little at a time. Use a plastic scrapper to make sure it’s mixing correctly.
  4. Remove to a wire tray when cooked and remove the paddle. Leave to cool then slice.

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