Recipe for our creamy gluten-free chickpea bread

Éric Kayser has been offering gluten-free bread in his bakeries for many years.
This chickpea gluten-free bread is both delicious and original. It will appeal to many of you, whether intolerant or simply curious.

The Recipe:
In a bowl, mix 30g of sparkling water, the yeast, and the vinegar.

In a first mixing bowl, whisk together all the dry ingredients: the flours, starches, salt, sugar, and psyllium.
Since the dough is kneaded very little in the mixer, all the ingredients must be perfectly combined beforehand.

In another mixing bowl, whisk together the eggs, olive oil, warm water, and the remaining sparkling water.

Pour the liquid ingredients into the mixer bowl and start mixing on the first speed.
Add the dry ingredients.
Do not mix for too long—just until there are no lumps.

Add the yeast mixture.
Mix on the first speed for another 30 seconds, but remember, the less kneading, the better.

Stop the mixer.
Grease your molds and fill them two-thirds full with the mixture.

Smooth the tops of the loaves with very hot water and a tablespoon.
Do this quickly before the dough begins to set.

Let the dough rise for 45 minutes.

On the oven rack, make sure to space the molds so they do not touch.

Bake in three successive steps:
Baking #1: 240°C, 20 minutes
Baking #2: 220°C, 20 minutes
Remove the loaves from the molds.
Bake again (Baking #3): 210°C, 20 minutes

Enjoy—it’s simply sublime.

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