I recently made a chickpea flour bread.

This is the same, but instead of flax seeds, I used psyllium husk, which gives gluten-free flours a wonderful fluffiness. It’s a very high-fiber powder. It adds fluffiness to gluten-free flours and eliminates the need for eggs. It also provides stickiness. I couldn’t share my experience with you before it was available here. Now that it’s here, I can share it 🙂 Mine is from abroad, but many brands are available here now. Also, when added to liquids like water or smoothies, its high fiber content is great for constipation.

The recipe is extremely simple. The flax seed version is crispy, this one is fluffy and soft. You can try either depending on how you like it. – 2 tablespoons chickpea flour
– 1 tablespoon psyllium husk
– 2 tablespoons olive oil
– 6 tablespoons water (if you change the ingredients, there’s a video of the consistency in my Instagram post)
– Salt

I mixed everything together and kneaded it. I dipped my hands in olive oil and shaped them into balls. I cooked them in a cast iron pan over low heat, turning them over to cook both sides. I took them with me, placed them next to my bread rolls on my breakfast plate, and felt full for hours.

I wish everyone a happy, healthy, and sugar-free week.

With love,

Sema