Being gluten free is fun! Sometimes it makes my life inherently easier. I use my loaf pans for quick breads and waffle maker for fun ways of reinterpreting the starch/carb/bread component of my meals. It leaves me with interesting dinner ideas in under 30 minutes!
This loaf is a variation of a flavor version I had made earlier. As it is made with 100% bean flour, I lightened it with buttermilk to add airiness and make it not so dense. Yet, because of the very weight of the protein pack chickpea, it behaves much more dependably than other bean flours and stays whole when sliced thin.
Where the earlier version with mostly regular flour flavored with chickpea had a more cake like texture that was softer, this one resembles biscuit more and also lasts longer. I was able to keep mine in an airtight container for a week!
It is really good toasted with a little salted butter and piled with scrambled eggs. Plus it takes all of 30 minutes from start to finish!
Have a great Sunday!
Buttermilk Chickpea Loaf
1 cup chickpea flour
1 T sugar
3/4 T psyllium husk
1 tsp baking soda
1 teaspoon salt
1/2 cup buttermilk
3 T Olive Oil
Heat the oven to 350°F. Prepare a small 5 inch loaf pan.
Sift together all the dry ingredients together. Whisk together the wet ones.
Add the wet to the dry and fold until just incorporated. Pour the batter into a prepare mini loaf pan.
Bake for 25 or so minutes until just golden brown and it passes the toothpick test.
Let the loaf cool in the pan for 15 minutes before removing and slicing.