When I posted my pumpkin loaf (#11) the other day, I realized I never wrote my #10! This chickpea bread was gone so fast I almost forgot I ever baked it.For this loaf, I kept things pretty basic. No fancy nuts or seeds this time — the star of the lineup was a cup of hearty chickpea flour.Because chickpea flour is so dense, you’ll need to make sure you pair it with white flour and some wheat gluten to get it to rise. Its density comes from its high-protein, low-gluten character. I don’t have much experience with chickpea flour (also called gram flour, garbanzo flour, cici bean flour, and chana flour — sheesh!) but want to try it out in my next Indian dish. But anyways — back to the bread!Even with the addition of gluten and white flour, this bread definitely fell into the dense category. It was hearty and heavy — perfect for pairing with creamy cheese and runny eggs.Here’s the lineup, in case you want to make it!
Chickpea flour bread
- 1.5 cups lukewarm water
- 3 tablespoons butter, room temp.
- 1 cup chickpea flour
- 1 cup white bread flour
- 1.5 cups wheat flour
- 1 tablespoon vital wheat gluten
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 teaspoons yeast
- 1 tablespoon soy lecithin granules (optional)
Directions: Bake according to your bread maker’s whole wheat loaf setting. Let cool at least 2 hours before slicing, if you can!