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My Grocer

Free Healthy Recipe - Chickpea–buckwheat bread

Gluten free

Recipe and image from Good Without Gluten by Frédérique Jules, Jennifer Lepoutre and Mitsuru Yanase, Murdoch Books, rrp $29.99, photographed by Akiko Ida

Ingredients
435 ml water
1 tbs olive oil
3 eggs
125 grams besan flour
50 grams buckwheat flour
125 grams tapioca starch
125 grams potato starch
2 tsp sea salt
1 tbs sugar
3¼ tsp xanthan gum
Method

Preheat oven to 180°C (350°F/Gas 4)

Mix together the water, oil, vinegar and eggs in a mixer.
In another bowl, combine the flours, starches, salt, sugar and xanthan gum, then add the yeast.
Add the dry ingredients to the wet and mix for 2 minutes on a low speed.
Pour the dough into a greased loaf (bar) tin. Smooth the surface of the dough with wet hands. Cover with a dry cloth and let stand for 30 minutes at room temperature.
Bake for 30-35 minutes. If you have a probe cooking thermometer, check the temperature inside the loaf; it should be 90°C (194°F) when it comes out of the oven. Turn the bread out immediately to prevent moisture condensing in the tin.
This recipe is similar to the gluten-free bread dough on page 12 but we've added buckwheat for a lovely brown colour and a stronger nutty flavour.

Delicious with: Salads and other savoury dishes, or have it for breakfast.

Makes 8 servings

Scale recipe to serves

Prep Time: 45 mins
Cooking Time: 35 mins
Ready in: 80 mins


Suitable for:
Side Dish, Snack
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Nutritional Information - Per Serve
Kj 1135 kj
Calories 271 kcal
Fat 5 g
Saturated Fat 1 g
Total Carbohydrate 47 g
Total Protein 7 g


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