Does chickpea flour spike insulin?

Chickpea flour can help satisfy the feeling of fullness by absorbing water making you feel full faster. Chickpea flour doesn't cause as high of spike in blood sugar levels compared to white flour.

Can I use chickpea flour as all-purpose flour?

You can usually substitute half the amount of plain flour in a recipe for chickpea flour. Chickpeas love moisture so it may not be a sure thing in every recipe. Adjust the amount of water to off set the chickpeas absorbing nature.

How should I store the bread?

Store the bread in an air-tight container at room temperature for three days. Only store this bread up to a week in the refrigerator. Wrap the bread directly in plastic wrap to avoid any moisture getting through.

Why is the middle of my bread still doughy?

A few factors can affect the results of the bread. To start make sure the yeast is active. Add the yeast and sugar to the warm water to bloom prior to mixing. Point an infrared thermometer straight to the back of the oven to get a more precise reading on your oven by making sure it's set to the right temperature.

Can I skip the sugar?

Since this is a yeast bread the yeast need something to feed off of. Yeast solely eats sugar so you cannot leave it out of the recipe. You can instead adjust the sugar to your preferences or dietary restrictions. Some alternative sugar options include: coconut sugar, agave, maple, or cane sugar to name a few.

Low-Carb Bread (No Almond Flour)

Name: Low-Carb Bread ( No Almond Flour)
Prep time: 1 h
Cook time: 55 min
Total time: PT-494152H51M42S
Cuisine: American
Ingredients: 1.5c Chickpea Flour; 1.5c Flaxseed, ground; 2 tsp (1 packet) Active Dry Yeast; 2c Lukewarm water; 2tb olive oil; ½ tsp salt; 1 tsp Sugar; 1Tb psyllium husk

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This flax and chickpea bread is a healthy and delicious alternative to traditional bread. It is soft and tender, and a good source of protein and fiber. It is also gluten-free and vegan, making it a great option for those with dietary restrictions. It is quick and easy to make, and can be enjoyed on its own or with a variety of toppings.

Author: Marissa Bolden
Prep Time: 1 Hour
Cook Time: 55 minutes
Total Time: 1: 55
Yield: 1 Loaf 1x
Category: Baking
Method: Oven
Cuisine: American

Ingredients

1.5c Chickpea Flour

1.5c Flaxseed, ground

2 tsp (1 packet) Active Dry Yeast

2c Lukewarm water

2tb olive oil

1/2 tsp salt

1 tsp Sugar

1Tb psyllium husk

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Instructions

Start off by grinding your flaxseed to make your flax seed meal by placing it into a blender and blending it to a fine powder. Once it is ground to a fine powder, sift together with the chickpea flour and set to the side.

Take the lukewarm water and add in the yeast and sugar. Allow the yeast to bloom for 5-10 minutes till bubbles start to form on the surface of the water.

To the sifted flour add in the salt and psyllium husk. Make a well by pushing the flour to the sides of the bowl.

Add the olive oil to the wet then pour all the liquid slowly into the center of the bowl.

Slowly stir inward with a rubber spatula to incorporate the wet and the dry.

Just as the dough is mixed, allow it to rest for 15 minutes. A few bubbles will start to form at this time.

After 15 minutes in a small loaf pan spray with nonstick spray and a small piece of parchment at the bottom and pour the dough Into the pan. Once the bread loaf has doubled in size, lightly top with a small sprinkle of leftover flax seeds

Allow the bread to rest for a final 45 minutes.

After 45 minutes place the bread into a preheated oven. Bake the loaf at 350 F for 55 minutes.

Nutrition Facts

Serving Size: 10
Calories: 150
Sugar: 2g
Sodium: 60g
Fat: 9g
Saturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 8g
Protein: 6g
Cholesterol: 0mg

Find it online: https://thecoconutmama.com/low-carb-bread-without-almond-flour/