Some things just have to be put into a sandwich. Even though sometimes you could do something as a sub for bread - lettuce or spinach - those just don't make it for bread.
I have just started baking with chickpea flour. It is flour made from garbanzo beans. It is a high protein flour. It also has a couple of surprises up its sleeve too. You can use chickpea flour as a sub for eggs in a recipe. More about that in another blog.
3-Ingredient Grain-Free Vegan Sandwich Bread
1 and 1/2 cups (180 g) chickpea flour, sifted if lumpy
1 and 1/4 cups (140 g) blanched almond flour
1 tablespoon baking powder use baking soda and white vinegar
(optional/variable) 1/4 teaspoon fine sea salt
1 and 3/4 cups (425 mL) water
Preheat oven to 400F (200C). Spray or grease a 9x5-inch (22.5x12.5 cm) loaf pan.
In a large bowl, whisk together the almond flour, chickpea flour, baking powder, and (optional) salt.
Add the water, whisking until completely combined. Immediately pour into prepared pan.
Bake in the preheated oven for 40 to 45 minutes until golden brown and risen and a toothpick inserted near the center comes out with only moist crumbs attached.
Transfer pan to a cooling rack and cool bread in pan for 20 minutes. Run a butter knife around edge of pan to loosen; remove bread and cool completely before slicing.
Cut a piece of parchment paper the size of the bottom of the baking pan. Put down in pan before pouring the batter. Peel off before transferring to cooling rack.
Storage: Store the completely cooled bread in an airtight container at room temperature for 1 day, the refrigerator for 1 week, or the freezer for up to 6 months. If freezing, consider pre-slicing the bread (so that you can remove one or a few slices at a time).
Serving Size 1 slice (1/14th of loaf) Amount Per Serving Calories 96Total Fat 5.6 g Saturated Fat 0.5 g Trans Fat 0 g Unsaturated Fat 0g Cholesterol 0 mg Sodium 152.3 mg Carbohydrates 9.5 g Fiber 2.1 g Sugar 1.4 g Protein 4.4 g
Yield 14 slices
Cashew flour can be substituted for the almond flour.
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