INGREDIENTS:

2 cups Quinoa flour
2 cups Chickpea/Besan flour
1 teaspoon yeast
1/4 cup olive oil
1/2  teaspoon sweetener (I used Date syrup but you can use maple syrup, agave or sugar)
1  1/2 cup warm water
1/2 teaspoon baking powder
salt to taste

METHOD:
Mix one cup warm of water, yeast and sweetener. Mix well and keep aside for 15 minutes antil it foams.

Add two and a half cups of flour to the yeast and mix well. Add oil and salt, mixing well so that there are no lumps. Cover with a towel and leave it for 30 minutes.

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After 30 minutes it will rise to double the size and look like this.

Add  oil and salt to the mixture and then add the remaining flour, little  by little. It will be sticky and thick. If you need more water then add it 1tablespoon at a time since gluten-free flour does not need as much water.

Add some flour  on counter (to prevent sticking) and then knead the dough on the counter. If it sticks then add more flour onto the counter.

Brush the inside of a bowl with olive oil and put the kneaded dough inside. Cover the dough with a towel and let it rest for an hour. It will double in size.

Line a bread pan with parchment paper or brush it with olive oil.

Punch down flour to get rid of the air pbubbles. Roll into a smooth ball, put it inside the lined bread pan and let it rise for 20 minutes. Now cover with a kitchen towel for and hour and let it rise. It will look like this.

Bake for 45 minutes at 350 degrees oven 350, until it becomes golden brown. It will look like this.

Let it cool for 10 minutes and remove from the pan by pulling the parchment paper out. Let it cool on a coooling rack for an hour.  You can slice this bread.

Note: Allergy Friendly, Vegan, Gluten-free, Nut Free and Soy Free. It is a hearty and savory bread where you can add many toppings such as avocado, tomatoes, grilled tofu or use it for an open faced sandwich. Delicious as a snack or light lunch with juice.