Chickpea Bread
Chickpea Bread is a gluten-free bread that I've experimented with being a big fan of chickpeas.
Among the many ingredients of my gluten-free bread experiment, chickpea flour came to mind. In Palermo this flour is mainly used to prepare delicious fried foods and since chickpea flour is so versatile, I thought I'd use it to make bread. Since the absence of gluten makes it difficult to work and roll it out, I thought it best to add the psyllium husk, which acts as a "glue" and makes everything more compact. This is an excellent compromise with traditional bread. Whether you're vegan or not, this bread can be seasoned however you like, and you can decide which toppings to add!
Here I made a slice with black olive pate, cherry tomatoes, arugula, avocado and pomegranate seeds.
I topped the other one with fresh Burrata, Prosciutto di Parma and sun-dried tomatoes.
You can have your chickpea bread with a large choice of toppings.
Here I have created a very appetizing platter with cheeses, cold cuts and salad. But you really can assort your chickpea bread however you like, even vegan. With a delicious hummus and dried tomatoes or with a vegan cheese and roasted vegetables on top. The choice is just endless!
It is a very versatile bread and it is also very healthy, especially if you follow a low-calorie diet.
Get your chickpea flour, psyllium husk and gluten free dry yeast in the link down below:
Watch my latest video on Instagram! Leave a like and a comment!
[instagram-feed feed=1]This is another gluten-free bread that I've experimented with being a big fan of chickpeas. In Sicily we use chickpea flour to make panelle, another undisputed symbol of Palermo street food.
This is a quick and easy recipe that doesn't even require the use of kneading by hand! So what are you waiting for? You have no more excuses, try this recipe that is also suitable for the laziest in the kitchen!
- 400 g Chickpea flour (garbanzo flour)
- 380 ml lukewarm water
- 8 g dry yeast
- 7 g salt
- 20 g psyllium husk
- 40 ml avocado or sunflower oil
- 1 tsp granulated garlic
- A couple dash of linseeds or sunflower seeds.
In a bowl, pour chickpea flour, dry yeast, psyllium, a teaspoon of garlic powder and mix everything.
Now also gradually incorporate warm water, sunflower oil or avocado or olive oil and finally add the salt. Mix everything thoroughly.
Now take a wet and squeezed sheet of baking paper and use it to line a loaf pan.
At this point, pour the dough inside, distribute it with a spoon and finally garnish with a handful of flaxseeds, then put it to rise for 1 hour by placing a bowl or colander on it and then a tea towel.
After 1 hour the bread has risen and can be cooked in the preheated oven at 175 degrees for about 35-40 minutes.
Once cooked, remove it from the baking paper and let it cool completely before cutting it.
To keep it for many days, I recommend cutting it into slices and freezing it by separating the slices from a sheet of baking paper.
