To all the bread lovers out there, this one is for you. But… this is a relatively healthy bread made from Gluten Free Chickpea and Rice Flours. Both these flours are high in fibre, so that is a huge plus! Personally I think Chickpea flour is the bomb! Apart from being high in fibre, it is high in protein and iron. Just a heads up, I have been using this flour more and more lately, so expect more chickpea flour adventures 🙂 In all seriousness, I just love the subtle nuttiness of it.
This Gluten and Wheat Free Savoury Spiced Bread is just a great. It is ridiculously easy to do and can be prepared and done in no time at all !!! I don’t often find a Gluten-Free bread recipe that really makes me excited, let alone end up being totally successful. This recipe is one of my old time finds dating back to the late 90’s. It has proven to me time after time, and has yet to disappoint. Having made this recipe many times, I have always slightly altered it one way or the other, either by changing the actual flours, depending on what I actually have on hand, herbs and spices and then just adding a bit of texture here and there. The flavours here are superb….almost earthy….I think 🙂 . I love adding the additional sunflower seeds sprinkled on the top…just for that extra crunch 🙂 . Generally, I just eat this bread plain, without any butter as I don’t really think it needs anything added to it. Oh… also, this bread is ideal for slicing up, wrapping up and freezing. This way it makes the perfect additive for lunches or that quick snack.
Gluten and Wheat Free Savoury Spiced Bread
Preparation time: 12 minutes
Cooking time: 30 – 35 minutes
Total time: 42 – 47 minutes
152 grams (360 milliliters) white or brown rice flour
36 grams (85 milliliters) chickpea flour
1 1/2 teaspoons (7.5 milliliters) bicarbonate of soda
1 teaspoon (5 milliliters) ground coriander
1 teaspoon (5 milliliters) dried origanum
1/2 teaspoon (2.5 milliliters) ground cumin
1 large onion, chopped
1 cup (250 milliliters / 250 grams) unsweetened apple juice
4 Tablespoons + 1 teaspoon (65 milliliters / 65 grams) sunflower oil
3 Tablespoons (45 milliliters / 45 grams) lemon juice
1 Tablespoon (15 milliliters) honey
2 Tablespoons Tahini paste
2 jumbo-sized free range eggs
Topping: Dry toasted sunflower and sesame seeds
Preheat oven to 160 degrees Celsius / 320 degrees Fahrenheit.
In a large sized bowl, add the flours, bicarb, herbs and spices together. Using a hand whisk, whisk together to combine all the ingredients and set aside.
Using a food processor, add the remaining ingredients being, the onion, apple juice, oil, lemon juice, paste, honey and eggs. Process until blended to a smooth consistency.
Then, add the processed ingredients to the flour mixture and stir. Do not over stir. Do not use a mixer. This needs to be stirred gently.
Pour into a greased and lined baking tin. (I used a square baking tin approximately 7 x 7 inches / 18 x 18 centimeters in size).
Bake for about 30 – 35 minutes. Test with a skewer, if it comes out clean then the bread is done. Allow to cool, before slicing.