Ingredients
110 g basmati rice
110 g brown rice
110 g dried chickpeas
55 g almonds or coconut flour or Millet
55 g potato starch or tapioca starch
2 tsp xanthan gum
1 1/2 tsp fine sea salt
1 1/2 tsp sugar
2 level tsp instant yeast (or 1 x 7 g sachet)
350 g water
30 g olive oil plus more to drizzle over the top
1 Tbsp rosemary needles and oregano, fresh or dried to sprinkle over the top
1 tsp sea salt to sprinkle over the top – optional
110 g basmati rice
110 g brown rice
110 g dried chickpeas
55 g almonds or coconut flour or Millet
55 g potato starch or tapioca starch
2 tsp xanthan gum
1 1/2 tsp fine sea salt
1 1/2 tsp sugar
2 level tsp instant yeast (or 1 x 7 g sachet)
350 g water
30 g olive oil plus more to drizzle over the top
1 Tbsp rosemary needles and oregano, fresh or dried to sprinkle over the top
1 tsp sea salt to sprinkle over the top – optional
Method
- Grind rice 1 minute/Speed 10.
- Add chickpeas and almonds. Grind 1 minute/Speed 10.
- Add remaining ingredients (except the rosemary, salt). Mix 10 seconds/Speed 6, pause to scrape down the sides of the TM bowl with the spatula, then mix again 10 seconds/Speed 6. The dough should be the consistency of a cake batter. Add more water if needed to get the right consistency.
- Prepare a large rectangular baking tray by pouring in a thin layer of olive oil and swirling it around so it coats the bottom and sides of the dish. Pour in the batter. Let the bread rise for 20 minutes in a warm place, then press your fingers into it all over to make little dimples. Add toppings of your choice, or drizzle with some olive oil and scatter with chopped fresh rosemary, oregano and sea salt.
- Bake in a pre-heated oven at 200°C/400°F/gas for 20 to 30 minutes until golden, with browned, crispy edges. Remove from the baking tray and place onto a wire rack. Leave to cool before cutting or tearing into chunks.
