In my eternal quest for the perfect (naturally) gluten free bread I have dabbled in many a flour, seed, nut and oat combination, and pretty much came to the conclusion that attempting to emulate a fluffy, light loaf was not something that can be achieved when you remove gluten from the equation.
However then I came across this beauty.
My version is based on a sweet bread by another recipe dabbler, and with a few simple tweaks this gorgeous golden wonder was born. Made entirely from chickpea flour (many other gluten free breads will require mixing flours) the high protein nature of these pulses gives that binding capacity to the batter.
Raised using bicarbonate of soda, and with literally a handful of other store cupboard staples, this can be whipped up in under 5 minutes and will be out of the oven and cooling in 35! Then there is also the added benefit that it is exceptionally high in plant based protein, vitamins, minerals and dietary fibre, as well as being sugar, nut, gluten, grain AND yeast free! I think the dried herbs lend a delightful depth of flavour, but feel free to experiment with others spices or varieties if you fancy.
Oh and this makes absolutely astounding toast, an incredibly important aspect of any good bread in my book 🙂