Besan Bread (GF)
Author: Nikki
Recipe type: Cakes, biscuits & slices
Ingredients
- 265 grams besan flour (chickpea flour)
- 175 grams tapioca flour
- 1 level tablespoon salt
- 3 teaspoons xanthan gum
- 400 ml tepid water
- 2 teaspoon instant yeast
- 3 teaspoon sugar
- 3 egg substitute (I use orgrans No Egg)
- 2 tablespoon olive oil
- 2 teaspoon apple cider vinegar
Instructions
- Mix the water, yeast & sugar together in a small bowl. Let this stand until it bubbles & foam appears
- In a large mixing bowl, combine the besan flour, tapioca flour, xanthan gum & salt. Stir well
- In yet another separate bowl, whisk together the “no egg”, oil & vinegar with a fork
- Pour the two liquid mixes into the flour & using a wooden spoon blend everything together (it will be a moist & sticky mixture)
- Scoop the dough into a greased bread tin, 20 x 10 cms approx. (8” x 4”) & spread out evenly. Cover with plastic film wrap & set aside in a warm place to rise
- Preheat oven to 230oC (450F) whilst bread rises. Five minutes before putting the bread in, lower temperature to 190oC (375F)
- Place oven rack on lowest rung & if you have one, sit a baking stone on it
- Place bread on baking stone & bake for 50-60 minutes (I baked mine for 50) or until golden
- Turn out onto a cooling rack
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