Vegan and Gluten Free Chickpea Bread

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Servings 9 slices

300 g Chickpea flour
1-2 tbsp Sugar
1 and 1/4 tsp Baking soda make sure your baking soda hasn't expired and still works. Please see the recipe note below.
1/4 tsp salt
355 ml Sparkling water make sure it's an unopened bottle
2 tbsp olive oil or any other oil

Preheat the oven to gas mark 5 (190°C). Grease a 9 x 5 inch loaf pan with oil or line with baking paper.
In a large bowl, sift the dry ingredients.
Slowly pour the sparkling water down the side of the bowl. Add the olive oil and stir until combined. Do not over mix. We want the bubbles from the sparkling water stays in the batter for a good result. Quickly pour into the prepared baking pan.
Bake for 40-50 minutes until golden brown on the top and a toothpick inserted near the middle comes out clean.
Let cool in the pan for 15 minutes. Remove from the pan to cool completely on a wire rack before slicing.

You can replace the baking soda with baking powder. Just add triple amount of baking powder, for example if the recipe calls for 1 tsp of baking soda you will need to add 3 tsp of baking powder. The cake might not come out the same as the recipe but you will get a very similar result.
To test baking soda, you just need to drop a small spoon of it into hot water. If there's fizzing, it's still good to use.