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White Bread with Chickpea Flour and Olive Oil (Gluten-free, Dairy-free)

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Ingredients

Adjust Servings:
Dry ingredients:
60 g Chickpea flour
70 g Brown rice flour
30 g Potato starch
30 g Tapioca starch
8 g Psyllium husk
5 g Dry yeast
20 g Brown sugar
3 g Salt
wet ingredients:
40 g Extra virgin olive oil
1 tsp Apple vinegar
220 ml Water
additional ingredients:
35 g Boiled potato
Vegetable oil
1 tsp Sesame

White Bread with Chickpea Flour and Olive Oil (Gluten-free, Dairy-free)

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 45 min
  • Serves 4
  • Medium

Ingredients

  • Dry ingredients:

  • wet ingredients:

  • additional ingredients:

Directions

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This bread is the softest, airy, and wet. It’s great for sandwiches and to eat as is. This bread keeps fresh because of olive oil, chickpea flour, and baked potatoes – they make it delicious and soft on the next day and even the day after.
It’s super easy to make it. Just mix the batter and let it rise in the pan.
It rises well, too, so fill the pan just a tiny bit more halfway or it will overproof.
Enjoy!

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Steps

1
Done

Boil the potatoes with jackets. Let cool down, then peel and mash until smooth.

2
Done

Sieve the flour and starch, add the rest of the dry ingredients and combine until smooth.

3
Done

Add the mashed potatoes and wet ingredients to the dry ones. Combine until smooth.

4
Done

Grease the loaf pan with oil, pour in the batter, sprinkle with sesame seeds. Grease the plastic wrap with oil and cover the loaf. Let it stand for 1 hour, it should double in size.

5
Done

Preheat the oven to 210 degrees.

6
Done

Bake the loaf at 210 degrees for 30-35 min. If the surface is starting to get burnt, cover with foil until the end of cooking.

7
Done

Once the bread is done, take it out and let cool down. Once cooled, release, and serve. Keep in a tight bag or container.
Enjoy!

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