Ingredients
- chickpea flour300 g
- carbonated mineral water360 ml
- apple cider vinegar1 tbsp
- vegetable oil2 tbsp
- sugar1 tsp
- salt1 tsp
- baking soda1 tsp
- You will need a 22 cm bread baking tin.
And there’s another advantage to chickpea flour bread: You can spread your favourite Argeta on a slice or two more completely guilt-free, as chickpea flour bread contains less calories.
Preparation
Preheat the oven to 190°C.
Place all the dry ingredients into a bowl – chickpea flour, sugar, salt and baking soda.
Mix them, then add vegetable oil and apple cider vinegar.
Finish by slowly and carefully adding the mineral water.
Mix the dry ingredients with the wet ones to produce a liquid mixture.
Place a sheet of parchment paper into the bread baking tin, and pour the chickpea flour bread mixture in.
Put the tin in the heated oven for 35–40 minutes.
Check if the bread is done by pricking it with a toothpick, which has to come out clean.
Leave the chickpea flour bread in the tin until cool, then put it onto a bread board and slice it.
If you share this recipe, don't forget to add #ArgetaBread 😉
