Gluten free chickpea and buckwheat bread

This chickpea and buckwheat bread recipe is from Parisian eatery No Glu’s first cookbook Good Without Gluten (Murdoch Books; $29.99). Written by No Glu’s three chefs by Frédérique Jules, Jennifer Lepoutre and Mitsuru Yanase, it is full of delicious sans gluten creations!

Chickpea-buckwheat bread

Serves 6–8

Gluten Free Bread

Preparation time: 15 minutes
Resting time: 30 minutes
Cooking time: 35 minutes


435 ml water

1 tablespoon olive oil

1 teaspoon cider vinegar

3 eggs

125 g chickpea flour (besan)

50 g buckwheat flour

100 g rice flour

125 g tapioca starch

125 potato starch

2 teaspoons salt

1 tablespoon xylitol

3¼ teaspoons xanthan gum

1 tablepsoon dried yeast


  1. Preheat oven to 180°C. Mix together the water, oil, vinegar and eggs in a mixer.
  2. In another bowl, combine the flours, starches, salt, xylitol and xanthan gum, then add the yeast.
  3. Add the dry ingredients to the wet and mix for 2 minutes on a low speed. Pour the dough into a greased loaf (bar) tin. Smooth the surface of the dough with wet hands.
  4. Cover with a dry cloth and let stand for 30 minutes at room temperature. Bake for 30–35 minutes. If you have a probe cooking thermometer, check the temperature inside the loaf; it should be 90°C (194°F) when it comes out of the oven. Turn the bread out immediately to prevent moisture condensing in the tin.

Serving suggestion: delicious with salads and other savoury dishes, or have it for breakfast.