vegan recipe besan bread

Besan Bread (GF)

Besan Bread (GF)
Recipe type: Cakes, biscuits & slices
  • 265 grams besan flour (chickpea flour)
  • 175 grams tapioca flour
  • 1 level tablespoon salt
  • 3 teaspoons xanthan gum
  • 400 ml tepid water
  • 2 teaspoon instant yeast
  • 3 teaspoon sugar
  • 3 egg substitute (I use orgrans No Egg)
  • 2 tablespoon olive oil
  • 2 teaspoon apple cider vinegar
  1. Mix the water, yeast & sugar together in a small bowl. Let this stand until it bubbles & foam appears
  2. In a large mixing bowl, combine the besan flour, tapioca flour, xanthan gum & salt. Stir well
  3. In yet another separate bowl, whisk together the “no egg”, oil & vinegar with a fork
  4. Pour the two liquid mixes into the flour & using a wooden spoon blend everything together (it will be a moist & sticky mixture)
  5. Scoop the dough into a greased bread tin, 20 x 10 cms approx. (8” x 4”) & spread out evenly. Cover with plastic film wrap & set aside in a warm place to rise
  6. Preheat oven to 230oC (450F) whilst bread rises. Five minutes before putting the bread in, lower temperature to 190oC (375F)
  7. Place oven rack on lowest rung & if you have one, sit a baking stone on it
  8. Place bread on baking stone & bake for 50-60 minutes (I baked mine for 50) or until golden
  9. Turn out onto a cooling rack


No comments yet.

Leave a Reply