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Chickpea Flour Bread

Yields1 Serving

There is just something about homemade bread that makes it taste so much better than anything store bought. Perhaps it is the extra love kneaded into it. Made with a mixture of chickpea and all-purpose flour, this Chickpea Flour Bread has lovely light herb flavor due to the addition of fresh rosemary making it the perfect bread to serve alongside dinner. A yeasted dough, these bread rolls will need time to rise throughout the preparation process, pay close attention to the recipe instructions.


 450 g Nature’s Choice Cake Flour
 100 g Nature’s Choice Chickpea Flour
 7 g Yeast
 2 tbsp Extra Virgin Olive Oil
 350 ml Warm Water
 2 tsp Nature's Choice Sea Salt
 2 tsp Sugar
 1 pinch Rosemary

Dissolve the yeast with the sugar in some of the warm water.


Combine the 2 types of flour with the oil and the yeast dissolved in the water.


Add the remaining water gradually and knead until the dough is smooth and uniform in consistency, for approximately 10 minutes.


Add the salt halfway through the kneading process.


Shape the dough into a ball, cover it with a damp cloth, and let it rise in a warm area for at least 2 hours.


When the dough has risen, you can decide whether you’d like to bake in a loaf tin, on a tray or cut it into pieces and shape the pieces into rolls.


If you’ll be baking into rolls, place the rolls on a baking sheet(on a baking tray), brush them with oil, sprinkle with rosemary and a pinch of coarse salt.


Let the dough rise for an additional 30 minutes.


Bake at 200°C for approximately 25 minutes.


Remove from the oven and cool.