Gluten-Free Chick Pea Bread

Welcome Spring to Moscow! The new bread schedule is out.

The new breads and entrees have been doing quite well and we are excited that people are enjoying the new products. There is only one change so far to be made.

It's sad but true... we can no longer produce gluten-free breads here at the Coop. Our Bakery is not a true gluten-free bakery and therefore any product that is made runs the risk of cross-contamination with other non-gluten-free flours. We apologize for any inconveniences this may cause. Susan, our wonderful gluten-free volunteer has left us with a few gluten-free bread recipes in hopes that some of you will try these at home. I will print one of the recipes now to add to your collection:

Gluten-Free Chick Pea Bread (1 Loaf)
wet ingredients:
1 Tablespoon Cider Vinegar
3 Tablespoons Olive Oil
1 cup GF (Gluten Free) Rice Milk
1 cup water
1/4 teaspoon GF Maple Extract

dry ingredients:
1 cup chick-pea flour
1 cup brown rice flour
1 cup tapioca flour
½ cup arrowroot
½ cup Bob's Dry Rice Cereal
3 Tablespoons + 2 teaspoons Egg Replacer
1 Tablespoon Xanthan Gum
3 Tablespoons Brown Sugar
1 1/2 teaspoons Salt
1 Tablespoon Yeast

Blend wet ingredients together well. Add dry ingredients and mix on high for 10 minutes. Place in greased pans and let rise until above the top of the pan. Bake at 325 degrees for approximately 20 minutes, rotating halfway through. Let cool and enjoy with your friends.

Remember that when working with this kind of bread dough, it tends to be stickier than regular bread doughs and a little difficult to work with. So, good luck and may the gluten-free force be with you!

Copyright: Copyright on articles, recipes and images are jointly held by the Moscow Food Co-op and the respective contributors, except were otherwise noted.

Return to Recipe List

For additions or corrections to this page, please contact the Webmaster.