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.
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.
- 3 cups raw chickpea flour,
- 2 cup of sparkling water,
- 1 heaped tsp of baking soda,
- 1 tablespoon of any kind of vinegar,
- 2 tablespoons of olive oil,
- 1 teaspoon of sugar,
- 1 teaspoon salt.
- Take the baking soda in a mixing bowl, add the vinegar and mix until it froths,
- Add sparkling water, sugar, salt and olive oil,
- Add the chickpea flour part by part and start whisking,
- Keep adding and whisking until you get a dough with the consistency of a bundt cake,
- Grease a 24 cm cake mold and pour the dough into it,
- Bake in a preheated oven at 190 C degrees until the toothpick test comes out clean.