I never know what to make with chickpea flour, it has a definite bitterness to it and doesn’t go well in sweet preparations. But for this bread, it worked quite well along with corn flour and gave a beautiful moist and aired bread loaf. My favourite bread so far, but there’s no secret, the more you bake the more experience you have and the better the bread 🙂
Ingredients: (for one large loaf)
- 200g chickpea flour
- 100g corn flour
- 200g corn starch
- 11g rapid rise yeast
- 2 tsp xanthan gum
- 10g salt
- 500ml warm water (two parts cold, one part boiling)
- 1 tbsp olive oil
Preparation: 20 minutes
Leavening: 4 hours
Baking: 200°C – 45 minutes
- In a large glass bowl mix the flours, the starch, the xanthan gum and the salt.
- Add the olive oil and the water mixed with the yeast.
- Knead the dough by hand for 15 minutes (or with a kneading robot for 7 minutes).
- Place the dough back into the glass bowl and let it leaven in a warm place for 4 hours until it has doubled.
- Fold the dough into a ball and flour it generously with corn flour.
- Sign the dough with a sharp knife, drawing the shapes you like on top of the dough.
- Heat up your oven to 200°C and bake at mid-height for 45 minutes until the crust is starting to brown.
- Let the bread cool down completely before cutting.
Last tip: To keep you bread fresher longer, slice all the loaf and freeze it in a plastic bag. Heat it up later in a toaster before using, the bread will remain soft and moist for up to a week.