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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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A soft, gluten-free sandwich style bread made with chickpea flour and yeast Ingredients:
1 1/8 cup chickpea flour |
1 cup cornstarch |
1 cup + 1 tablespoon tapioca flour |
3 1/2 teaspoons xanthan gum |
1 1/2 teaspoon salt |
2 tablespoons brown sugar |
1/4 teaspoon crème of tartar |
3 eggs, lightly beaten |
1 1/8 cup warm water |
3 tablespoons vegetable oil |
2 1/4 teaspoons active dry yeast |
Directions:
1. Turn your oven to 375F.
2. Combine all of the dry ingredients in a medium size bowl or your mixer bowl (including the yeast).
3. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and whip with wire whisk until all ingredients are mixed.
4. Pour wet ingredients into the dry ingredients and mix with a standing mixer on medium speed (use a dough hook).
5. When a sticky ball forms, scrape sides and continue to mix for about 3 minutes more.
6. Scrape into a 9 x 5-inch lightly greased loaf pan.
7. Cover and let rise one hour.
8. Place pan in preheated oven.
9. Bake for 35-40 minutes or until the loaf sounds hollow when tapped with a spoon.
10. Turn the loaf out onto your wire rack and allow loaf to cool.
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