#58: Chickpea Flour Beer Bread {vegan + glutenfree}
Recipe by:: 
Recipe type: Bread, portable power pucks
Prep time: 
Cook time: 
Total time: 
Serves: 6 breads
  • 1-1/4 cups chickpea flour
  • 2 teaspoons natural can sugar (or sugar/sweetener of choice)
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon baking powder
  • ¾ cup (6 oz) beer (certified GF as needed)--I recommend a mild-flavor beer
  • 1 tablespoon olive oil
  1. Preheat oven to 400F. Grease or spray 6 cups of a standard size muffin tin.
  2. In a large bowl, whisk together the chickpea flour, sugar, baking soda, salt and baking powder.
  3. Slowly pour the beer down the side of the bowl (to prevent a lot of foaming); add the olive oil and stir until combined. Immediately divide among prepared muffin cups.
  4. Bake in the preheated oven for 12 to 15 minutes until risen, golden brown and set at the centers. Let cool in the tin on a wire rack for 5 to 10 minutes, then remove from tin. Serve warm or cool completely.
Storage: Store the cooled breads in an airtight container at room temperature for 2 days, in the refrigerator for 1 week or freezer for 2 months.
Nutrition Information
Serving size: 1 piece Calories: 124 Fat: 3.8 g Saturated fat: 0 g Carbohydrates: 17 g Sugar: 4 g Sodium: 156 mg Fiber: 4.3 g Protein: 4.9 g Cholesterol: 0 mg
Recipe by power hungry at http://powerhungry.com/2016/06/58-chickpea-flour-beer-bread-vegan-glutenfree/