Welcome back to a long overdue recipe. These are low cost, nutritious and tasty choices. Today’s recipe is a probably the best gluten and grain free bread option I’ve ever tried, so hope you enjoy!
The ingredient that may stick out in this little recipe is gram flour. Gram flour, or chickpea flour or besan, is a pulse flour made from a variety of ground chickpea known as Bengal gram. It is pale yellow and powdery and has an earthy flavour best suited to savoury dishes. Gram flour contains no gluten, a high proportion of carbohydrates, higher fiber relative to other flours, and a higher proportion of protein than other flours.
Right, so to crack on. This bread recipe is super quick and boasts a pretty good macro and micro nutrient ratio. You’ll find this recipe particularly sustaining due to its high protein content from the gram flour, eggs and even almond. The eggs, seeds and almonds also contain some healthy fats, vitamins and minerals.
– 1 x sachet 7g yeast
– 4 tbsp extra virgin olive oil
– 250g gram flour
– 100g ground almonds
– 100g mixed seeds (chia/flax/sesame)
– 50g linseed
– 1.5 tsp of rosemary
– 4 large eggs
– Preheat oven to 190c
– Fill jug with 375ml of Luke warm water. Add extra virgin olive oil and the yeast. Mix with fork till dissolved and place to once side for 5 minutes.
– Mix gram flour, ground almonds, all the seeds, rosemary and yeast together. Crack in the eggs and start to beat together.
– Add the water and continue to beat, bringing in the mixture from the edges to ensure a smooth batter.
– Place the batter in a greased or parchment paper filled bread baking tin. Place in the preheated oven for 45 minutes.
– Remove bread from oven. Stick a bread knife through the middle and if it has sticky residue, left, put it back in for longer. If the knife is clean, allow bread to cool and serve with a nice grass fed butter.