Wednesday, June 05, 2013

Chickpea Brown Rice Yeasted Sandwich Bread (Vegan, gluten and soy free)


Well, I had pizza dough leftover from Sunday and it's been proofing in the fridge for that past two day.  I decided to see how it worked as a bread, and boy oh boy, color me impressed.

I baked it at 375 for around 45-55 minutes.  I made half a loaf, but now I know that the pizza dough recipe will work as bread too.  Yay!  Cup for cup, my flour mix has 100 less calories and 33 grams less of carbs compared to whole wheat flour.  I'm really excited to experiment more with my baking mix!  It's not just for pizza!



2 comments:

  1. I'm so excited to have found this recipe too! Most gluten free mixes list so many hard to find ingredients or just full of starch and not healthy. These are two flours I already consistenly use!

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    1. I think you'll really like this... It's simple and so much healthier than many of the mixes out there.. with potato and tapioca starch! Please let me know if you try it and how it works out for you!

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