Gluten-Free Chickpea Bread by Dominique Ludwig Nutritionist Msc

Ingredients

• 300 grams Dried chickpeas, soaked overnight
• 2 tbsp Psyllium husk flakes
• 1 tsp Sea salt (plus extra for topping)
• 2 tsp Dried rosemary (plus extra for topping)
• 1/2 tsp Bicarbonate of soda
• 2 tbsp Extra virgin olive oil
• 1 tbsp Apple cider vinegar
• 1/2 cup Water (approximate, add gradually)

Instructions

1. Drain the soaked chickpeas and place them in a food processor. Blend until a paste forms, scraping down the sides as needed.
2. Add the psyllium husk flakes, sea salt, dried rosemary, bicarbonate of soda, extra virgin olive oil, and apple cider vinegar to the food processor.
3. Gradually add about 1/4 cup of water and blend until a thick dough forms. Add more water, 1 tablespoon at a time, if needed, until the dough is pliable but not sticky.
4. Shape the dough into a loaf and place it on a baking sheet lined with parchment paper. You can also use a small loaf pan.
5. Preheat your oven to 375°F (190°C). Top the loaf with a sprinkle of extra sea salt and rosemary.
6. Bake for 40-50 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
7. Let the bread cool completely on a wire rack before slicing to allow the texture to set.