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Gluten-Free Rice Chickpea Bread with Italian Herbs
Soft gluten-free loaf built on blended rice and chickpeas bound with tapioca starch and psyllium, flavoured with Italian herbs and black pepper.
10 min prep / 55 min total
153 kcal
3.2g protein
8 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 90 grice
soaked and blended
- 90 gchickpeas
soaked and blended
- 75 gtapioca starch
- pinchsalt
to taste
- pinchItalian dried herbs
- pinchblack pepper
- 5 gbaking powder
- 2 tbsppsyllium husk
- 220 mlwater
- 30 mlolive oil
Instructions
Blend 90g soaked rice with 90g soaked chickpeas and 220ml water until completely smooth.
Stir in 75g tapioca starch, salt, Italian herbs, black pepper, 5g baking powder and 2 tablespoons psyllium husk.
Add 30ml olive oil and mix thoroughly, then let the batter rest for the psyllium to hydrate.
Transfer to a greased loaf tin, level the top and bake at 180°C for about , until the crust is firm and golden. Cool before slicing.
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