Preheat oven to 375F (190C). Line a 9×5-inch (22.5 x 12.5 cm) loaf pan with parchment paper; grease or spray the exposed sides.
In a large bowl, whisk together the chickpea flour, sugar, baking soda, and salt.
Slowly pour the seltzer down the side of the bowl (to prevent a lot of foaming); add the olive oil and stir until combined. Immediately pour into prepared baking pan.
Bake in the preheated oven for 40 to 45 minutes until risen, golden brown and a skewer inserted near the center comes out clean.
Let cool in the pan on a wire rack for 15 minutes; remove from pan. Cool completely before slicing.
Storage: Store the cooled bread in an airtight container at room temperature for 2 days, in the refrigerator for 1 week, or tightly wrapped in freezer for up to 6 months.
Sweetener Options: Use any granulated sugar you prefer (e.g., coconut sugar, sucanat). or an equal amount of liquid sweetener such as maple syrup (add with the other wet ingredients)
Tip: An uncooked piece of spaghetti can be used as a tester (instead of a skewer) for determining if the center is set!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (0g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 48.4mg||2 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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