The primary purpose of my blog is to help people overcome lifestyle diseases like diabetes, blood pressure and the like. One of my friends has celiac disease – even a micro-milligram of ingredients containing gluten triggers it off. Gluten has never been a big issue with me and I had not given gluten-free recipes much thought. So, when my friend asked me a couple of times if I had any gluten-free bread recipes on my blog, I decided that it was time to experiment with one such recipe. This is neither a traditional or original recipe. I had to do quite a bit of research on the internet (numerous sites) before I concocted this recipe. Conforming to WFPB principles. Thanks to Masterchef Hari, it turned out brilliantly in the first attempt.

Ingredients
2 1/2 cups chickpea flour (besan, kadalai mavu)
50 gms carrot (gajar), chopped really fine
100 gms capsicum (shimla mirch, kodamilagai), chopped really fine
100 gms potato, chopped really fine
(Or use any vegetables of your choice)
1/2 tsp salt
1 tsp oregano
2 tsp dry yeast
2 cups water (approximately)
Method
In a mixing bowl, add all ingredients except water
Add warm water to form a batter – the batter should be thick, but of pouring consistency (like idli batter)
Cover and let it rest for 30 minutes
At this stage, set oven to 220 degrees C
Spread a sheet of butter paper with any nut buter
Line a bread tray with the butter paper
Pour the batter into the tray
Level the batter with a spoon and transfer to the oven
Bake for 10 minutes
Reduce oven heat to 160 degrees C and bake for another 20 minutes (this time could vary depending upon the climate in your country, so please keep checking if the bread is done)
Remove to a baking rack and cool
When cool, slice and serve with your favourite nut butter or spread
Enjoy!