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Gluten-Free Chickpea Corn Rice Bread (Vegan)
Crusty gluten-free loaf built on chickpea, corn and rice flours, bound with swollen psyllium. Vegan, egg-free and finished with coriander on top.
25 min prep / 95 min total
143 kcal
4.4g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 300 mlwater
- ½ tbsphoney
- 1 tbspolive oil
- 1 tbspapple cider vinegar
- 15 gpsyllium
- 50 gcorn flour
- 100 grice flour
- ½ tspbaking soda
- ½ tspsalt
- 100 gchickpea flour
ground chickpeas
- 50 gsunflower seeds
pan-toasted
- coriander
for topping
Instructions
Stir 300ml water with 1/2 tablespoon honey, 1 tablespoon olive oil and 1 tablespoon apple cider vinegar, then whisk in 15g psyllium; rest 15-.
Mix 50g corn flour, 100g rice flour, 1/2 teaspoon soda, 1/2 teaspoon salt and 100g chickpea flour.
Fold in 50g pan-toasted sunflower seeds.
Combine wet and dry in portions; the dough is stiff, so use a mixer if possible.
Oil your hands, shape the dough on a tray, score the top and sprinkle with coriander.
Bake at 180°C for until crisp; cool completely before slicing.
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