I suppose you could do it with regular flour and chickpeas flour, but I haven't tried it so i don't know for certain. What i can say to all my Gluten free Peeps is this bread is amazing and tender and flavourful. It didn't do the weird crumble thing that GF bread is prone to do either. We ate it over two nights and when kept in an airtight container did not go ridiculously stale as GF bread as also prone to do.
A definite winner!
The original recipe came from the VEGANUARY WEBSITE. They also suggested adding in some dried herbs or chopped olives which I definitely plan to do next time. They also suggested to cut into eight slices, but I just did four slices and we each had one huge chunk o' bread each night.
Preheat your oven to 220C/425F
130g GF flour (one cup plus 1 heaping TB)
100g chickpea flour (one cup)
1 TB baking POWDER (not soda)
5 sun oil packed dried tomatoes, blotted and snipped into bits
3/4 to 1 tsp salt
optional: 1 tsp mixed herbs and 1 handful chopped olives
150ml non dairy milk
2 TB sun dried tomato oil from the jar
1 TB tomato puree
1 tsp vinegar
extra flour for dusting
1. Sift your dry ingredients together in a large mixing bowl. Add your sun dried tomatoes and optional mixed herbs and olives and toss to coat with flour.
2. In another container combine your vinegar into your non dairy milk and whisk in the tomato puree and sun dried tomato oil and add to the dry ingredients.
3. Stir until it forms a large tacky ball.
4. Line a pan with parchment paper and carefully scoop the dough onto it with floured hands. Carefully (adding more flour if you need to) shape into a round loaf about six inches in diameter and score into four or eight segments.
5. Bake 15 to 18 minutes until golden and crusty.
6. Let rest for ten minutes then slice or carefully tear apart where you scored it.
This was gorgeous and came together quickly. It went well with the lentil soup recipe I hope to post next week. Enjoy!