Ingredients
Method
- In a small bowl, whisk together water, psyllium husk, instant yeast, sugar, and apple cider vinegar. Let it rest for a few minutes until it forms a gel.
- In a large mixing bowl, combine chickpea flour, starch, and salt. Mix well.
- Pour the wet gel mixture into the dry ingredients and stir until fully combined and no dry flour remains.
- Lightly flour a surface, shape the dough into a ball, and place it on parchment paper. Cover with a towel and let rise at room temperature for 30–40 minutes (do not let it double in size).
- Preheat the oven to 175°C (350°F) with a dish of water on the bottom rack to create steam.
- Score the top of the dough with a sharp knife.
- Bake the bread (on parchment paper) on a tray or in a Dutch oven for 40–60 minutes. If browning too quickly, cover loosely with foil.
- Test for doneness with a toothpick. If it comes out clean, remove the bread and let cool completely on a wire rack before slicing.
Notes
Monitor the crust during baking to avoid burning. If using a Dutch oven, do not exceed 220°C. Avoid letting dough double in size it should only rise by half for best texture. Store sliced in freezer-safe bags for easy access.