This bread has become my favorite from scratch bread. It has the texture of my honey wheat bread that I used to make. The bread is soft and does not fall apart like most gluten-free breads. I am really happy with the results. This bread will probably become a favorite staple in my house.
- 2 1/2 c chickpea flour
- 1 1/2 tbsp maple sugar or maple syrup (you could use your favorite sweetener)
- 1 1/4 tsp baking soda
- 1/4 tsp Himalayan salt
- 12 oz. sparkling water
- 2 tbsp olive oil or applesauce
Preheat the oven to 375 degrees. Line a loaf pan (8×4) with parchment paper.
Combine the chickpea flour, maple sugar or syrup, baking soda, and salt into a large bowl.
Whisk together the dry ingredients.
Stir in the applesauce or olive oil.
Pour the sparkling water down the side of the bowl. This helps to keep the water from foaming.
Stir all the ingredients together. Immediately pour batter into the prepared loaf pan.
Bake for 40-45 minutes. The top of the bread will be golden and a toothpick inserted in the center will come out clean.
Let the bread cool in the pan for 15 minutes. After 15 minutes, remove bread from the loaf pan and let completely cool on a cooling rack before slicing.
Serve. Eat. Enjoy.