*Gluten free, Nut Free, *Dairy Free Option
 
Ingredients:
100g (1 cup) Besan Flour (Or milled dried whole chickpeas)
100g (1 cup) Sorghum Flour
50g (½ cup) Tapioca Flour
200g (¾ cup) Cold Water
10g (2 tsp) Coconut Sugar
1 tsp. Pink Himalayan Salt
1 tbsp. Gelatine
1 Sachet (or 2 tsp.) Dried Yeast
1 Large Egg
60ml Extra Virgin Olive Oil
2 tbsp. Dried Onion
1 heaped tbsp. Dried Herbs (such as parsley, chives, oregano etc.)
¼ cup Dry Grated Parmesan Cheese (optional – omit for dairy free option)
2 tsp. Sesame Seeds for top (optional)
Method:
Preheat oven to 190C (Fan forced 180C)
Place the gelatine, coconut sugar and salt into small saucepan containing the 200ml water and stand for 2 mins.
Transfer to stove and heat mixture gently (about a minute) and then add the yeast and stir. Stand 10 minutes
Transfer yeast mixture to a large bowl and sift in your flours. Add egg and oil then beat with electric beater until you have a nice thick batter. Using a rubber spatula fold in the herbs, dried onion and parmesan cheese (if using.)
Transfer your batter to a well-greased/ lined loaf tin. (If you are adding the cheese, I would recommend lining your tin with baking paper.) Sprinkle top with sesame seeds Stand for 10-15 minutes in a warm place.
Bake in a conventional oven on 180 degrees for 50 – 60 minutes, or fan forced for 40 – 50 minutes.
 
TM Method:
Preheat oven to 190C (Fan forced 180C)
If you are using Chick Peas, place them in TM and mill 1 minute/Speed 9. Set aside in bowl with the other flours.
Add water, sugar and salt to bowl and sprinkle gelatine over top. Mix 1 min / Speed 2.
Add yeast and process 37C / 2 mins / Speed 1
Add egg, oil, flour mix, herbs, dried onion and parmesan cheese (if using) and process 15 sec / Speed 5
Transfer your batter to a well-greased/ lined loaf tin. (If you are adding the cheese, I would recommend lining your tin with baking paper.) Sprinkle top with sesame seeds Stand for 10-15 minutes in a warm place.
Bake in a conventional oven on 180 degrees for 50 – 60 minutes, or fan forced for 40 – 50 minutes.