Garbanzo & Rice Bread for the Bread Machine

Bread Machine

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Votes: 36
Rating: 3.39
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Servings 10people
Submitted By Bob's Red Mill Natural Foods
Bread Machine
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 36
Rating: 3.39
You:
Rate this recipe!
Servings 10people
Submitted By Bob's Red Mill Natural Foods
Bread Machine
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Combine liquid ingredients and pour carefully into bread machine baking pan. Measure dry ingredients and mix well. Add to baking pan. Carefully set pan in breadmaker. Select NORMAL/WHITE cycle; start machine. After mixing action begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges and top of batter to prevent interference with the paddle. Remove pan from the machine when bake cycle is complete. Invert pan and shake gently to remove bread. Cool upright on a rack before slicing.



    Makes about 10 slices.



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Recipe Comments

10 thoughts on “Garbanzo & Rice Bread for the Bread Machine

  1. Debbie D

    I would like to try this GF bread recipe but my MRT food sensitivity test shows I am reactive to tapioca flour and cane sugar. Is there a good substitute for tapioca flour in GF bread recipes (it seems they all include this ingredient). Also for the sugar, can I substitute agave nectar, or maybe coconut sugar?

    Reply
    1. Recipe Specialist

      You may use cornstarch, arrowroot or potato starch in place of Tapioca Flour. See below for conversion information.

      1 Tbsp Cornstarch = 2 Tbsp Tapioca Flour
      1 Tbsp Arrowroot Starch = 2 Tbsp Tapioca Flour
      1 Tbsp + 3/4 tsp Potato Starch = 2 Tbsp Tapioca Flour

      You may also use agave nectar or coconut sugar in place of cane sugar. See Below for conversion information.

      Agave Nectar: For each cup of sugar use 3/4 cup of agave. Be sure to reduce the liquid in the recipe by half. Reduce oven temperature by 25ºF.
      Coconut Sugar: Use in place of sugar in equal amounts.

      Reply
    1. recipe specialist

      Hello,
      Thank you for your question. We’ve had the best results with the cycle outlined in the recipe, so this is the cycle we’d recommend. You can definitely try your gluten free cycle, just follow your machines manual for adding ingredients, settings, ect.

      Reply
  2. SpecialK9

    Thanks! My bread machine manual said to use gluten free cycle because it only has 1 rise not 2 — and your recipe turned out great, using that setting. Soft, tall, beautiful crumb – my baby gobbled it down. 🙂 It looks and tastes like bread (though of course not exactly like gluten bread, it’s darn close). I thought it might be a bit sweet or taste maple-y, but nope straight bread, perfect for sandwiches. I also noticed, like other chickpea flour recipes, the garbanzo flour/batter has a strong smell, but not the cooked product. Nice job on this recipe, thank you.

    Reply
    1. recipe specialist

      Thank you so much for your feedback! We’re so happy to hear that you enjoyed the recipe and that it worked well with your machine- thank you for letting us know, and happy baking!!

      Reply
  3. SpecialK9

    One more question – and thank you so much for the wonderful help, Bob’s is the best – how do I convert this to a cinnamon raisin loaf? Just add cinnamon and raisins? Or should I adjust down some other ingredients? (Total bread newbie)

    Reply
    1. recipe specialist

      Hello,
      Thanks for your question! We haven’t tried this recipe as a Cinnamon Raisin loaf, but we may suggest adding a small amount of cinnamon (about 1 Tablespoon or so) and about 1/2-1/3 cup of raisins to the dry ingredients and then mixing as directed. Let us know how it turns out!

      Reply
      1. Specialk9

        Great, thanks! I find a slight flavor from either the tapioca of xanthan gum, so I upped maple extract to 1 tsp, and added vanilla extract… in addition to 1 Tbsp cinnamon and 1/2 chop raisins. Delicious!

        Reply

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