Chickpea-Buckwheat Bread

Delicious with salads and other savoury dishes, or for breakfast.



Preparation time

15 minutes

Resting time

30 minutes

Cooking time

35 minutes


• 435ml water
• 1 tablespoon olive oil
• 1 teaspoon cider vinegar
• 3 eggs
• 125g chickpea flour (besan)
• 50g buckwheat flour (buckwheat gives this recipe a lovely brown colour and a stronger nutty flavour)
• 100g rice flour
• 125g tapioca starch
• 125g potato starch
• 2 teaspoons salt• 1 tablespoon sugar
• 3 teaspoons xanthan gum
• 1 tablepsoon dried yeast


1. Preheat oven to 180°C

2. Mix together the water, oil, vinegar and eggs in a mixer.

3. In another bowl, combine the flours, starches, salt,sugar and xanthan gum, then add the yeast.

4. Add the dry ingredients to the wet and mix for 2minutes on a low speed.

5. Pour the dough into a greased loaf (bar) tin. Smooth the surface of the dough with wet hands. Cover with a dry cloth and let stand for 30 minutes at room temperature.

6. Bake for 30–35 minutes. If you have a probe cookingthermometer, check the temperature inside the loaf; it should be 90°C when it comes out of the oven. Turn the bread out immediately to prevent moisture condensing in the tin.

Click here to upload your own recipe

Your email address will not be published. Required fields are marked *

By using this form you agree with the storage and handling of your data by this website.