From the Caja kitchen

Chickpea Flour Bread

Makes 12 slices · Prep time: 15 minutes · Baking time: 50–55 minutes, plus cooling

Ingredients

• 40 g (4 tablespoons) psyllium husk powder
• 420 ml (1¾ cups) water
• 300 g (3 cups) chickpea flour
• 30 g (¼ cup) ground flaxseed
• ¾ teaspoon salt
• 1¼ teaspoons baking powder
• ¾ teaspoon baking soda
• 20 ml (1½ tablespoons) apple cider vinegar or lemon juice

Directions

1. Add the psyllium husk powder to the water and immediately whisk vigorously to prevent lumps. Let stand for a few minutes until a gel forms. Preheat the oven to 360°F (180°C).
2. In a separate bowl, combine the chickpea flour, ground flaxseed, salt, baking powder, and baking soda. Pour the vinegar directly over the baking powder and baking soda.
3. Add the psyllium gel and knead with clean hands until a dough forms. Lightly dampen your hands if the dough sticks.
4. Place the dough on a parchment-lined baking sheet and shape into a flat loaf. Smooth the surface with damp hands.
5. Score the top with a knife. Sprinkle with seeds if desired.
6. Bake for 50–55 minutes. Cool completely on a rack before slicing.