I made this bread for JB using the JB’s Gluten-Free All-Purpose Flour Blend I made up for them. This version is plain, with no added seasoning, it is a variation from JB’s Focaccia Bread. That way they could smear some peanut butter, chickpea salad spread or the white bean spread on a slice.
- 2 c JB’s Gluten-Free All-Purpose Flour Blend
- 2 tsp baking powder
- 3/4 tsp Himalayan salt
- 1/2 tsp baking soda
Preheat oven to 350 degrees. Line a loaf pan (8×4) with parchment paper.
In a large bowl whisk together the dry ingredients until they are well incorporated. Set aside.
- 3/4 c macadamia milk
- 1/2 c aquafaba (liquid from canned chickpeas)
- 1/4 c lemon juice
- 1/2 c sparkling water
Combine the wet ingredients together. Add the wet ingredients to the dry ingredients. Whisk until completely combined. Pour batter into prepared loaf pan.
Bake bread for 45-50 minutes. Cool in pan for 5-10 minutes. Remove bread from pan and let the bread finish cooling on a cooling rack.
Serve. Eat. Enjoy.