Recipe
An extremely healthy flour, a bread recipe that is super easy to make without gluten or lactose and, above all, delicious - once you've tried it, you'll never want another loaf of bread again.
I'm not exaggerating when I say that you won't want another recipe, the taste of this bread is simply amazing, as well as being very practical to make, the pea flour is very nutritious.
Anyone who follows our recipes knows that we only post original recipes developed by ourselves;
The idea came to me when my sister, who lives in Texas, talked about a pancake batter that contains pea protein, so I decided to try making pea flour at home for the bread. To my surprise, it was delicious!
Peas are rich in high-quality protein!
Pea protein contains all nine essential amino acids that your body cannot create and must obtain from food. However, it is relatively low in methionine (1).
It's also a great source of branched-chain amino acids, especially arginine - which promotes healthy blood flow and heart health - and leucine, isoleucine and valine - which promote muscle growth 3, 4, 5.
So without further ado, let's get to the recipe.
Recipe for gluten and lactose free pea flour bread in a blender
Ingredients
5 medium eggs
1 cup pea flour
1 cup sweet starch
1/3 cup sour starch
1/3 cup apple cider vinegar
1/3 cup oil of your choice
1/3 cup room temperature water
1 tablespoon baking powder
Directions
Reserve the backing powder to be added later.
Put the rest in a blender or food processor and blend for at least a minute. Leave to rest for 10 minutes to hydrate the pea flour. You'll notice that the mixture will thicken. After ten minutes, add the backing powder, mix to combine, and you're done.
Pour into a greased loaf tin. Place in a preheated oven and bake at 280º for about 30 minutes, depending on your oven. In my country we use conventional oven it means that the time could be different
How to make pea flour at home
To make the pea flour you'll need dried split peas, which you'll find in the supermarket next to beans such as chickpeas, lentils and others.
Place small amounts in your blender so as not to force it and blend. Sift the flour obtained to result in a finer flour. If your blender is powerful, there will be few grains left. You can use it for soups or broths and even for "pirão" (kind of smashed peas).
Store in a sealed container, write down the date on the packaging so you don't get lost.
That's all, easy, isn't it? So try it and enjoy the benefits and flavor of this recipe.
