If there was one thing that I missed when I found out I had to cut gluten and yeast from my diet, it was bread. Who doesn’t love the smell of fresh bread? I grew up in Brazil where we have these amazing bakeries, which smell so good and it is almost impossible to not want to eat something.
Bread was always part of my morning routine and I will be honest – it was really hard watching my partner prepare his toast for breakfast every morning. So I had to search for a recipe that I could eat and would not cause me any reactions.
I knew I couldn’t have anything that was processed because they add so many other things that I couldn’t have like sugar, vinegar, preservatives and dairy. Finding the right bread was almost ‘mission impossible’ to accomplish.
Until one day I was browsing Instagram and I came across the @viversemtrigo, which shares mostly gluten-free recipes. One of the recipes was the pan-fried toast, which looked amazing. Although the original recipe had eggs in it, I knew I could try to make it work without them.
I have tried so many different flours and egg replacers until I found the perfect combination, which has the right texture, fluffiness and, well, it’s just yummy!
For this recipe, I used chickpea flour as the egg replacer. I have tried many different egg replacers like flaxseeds and chia, but since I found out chickpea flour, I never looked back! You need to get the right consistency for the chickpea mixture because that can make a lot of difference in the texture of the bread. Usually, for one egg you can use two tablespoons (or 1/4 cup) of chickpea flour + approx. 1/4 cup of water. You have to add the water slowly while mixing it so you don’t risk adding too much water.
Once you mix the chickpea and water, then you can add the other ingredients. Here I used a mix of almond and quinoa flour + ground flax seeds. I have made this recipe with other combinations of flours like tapioca and brown rice as a substitute for the quinoa flour, but I felt that quinoa gives the best consistency to the bread mixture. Also, quinoa is such a great source of protein, fibre and contains nine essential amino acids, which is perfect for gluten intolerant people who want to stay healthy.
After you mix the flours in, you will add a pinch of salt and the baking powder. Then using a non-stick frying pan you will add a little bit of coconut oil and use the lowest heat possible so that you don’t burn the bread. Cover with a lid and let it cook for about ten minutes to let it rise, then remove the lid. When you notice that the bread is not sticking to the pan, it is ready to turn.
I love eating this bread with peanut butter , or smashed avocado and a pinch of dukkah. I usually make the avo with lime juice, olive oil, salt and black pepper. It is delish!