Whether you’re a master baker or an oven newbie, this gluten-free loaf will fill your kitchen with the waft of sweet, nutty, baked bread in under 60 minutes. No kneading needed.

I love serving mine with peanut butter and jam, but you can also load it up with thick slices of mature cheddar and juicy vine tomatoes. Or tuna mayo with sweetcorn (make it vegan by swapping tuna for smashed chickpeas, and mayo with a tangy vinaigrette).

Ingredients

300g Chickpea (or gram) flour

25g caster sugar

1 ¼ tsp bicarbonate of soda

½ tsp sea salt

350ml sparkling water

3 tbsp olive oil

Method

Step 1: Preheat your oven to gas mark 5/190°C/170°C fan and line a 2lb loaf tin with baking paper.

Step 2: Whisk together the chickpea flour, caster sugar, bicarbonate of soda and salt. Add the sparkling water and olive oil and fold together.

Step 3: Pour the batter into your loaf tin and and bake for 45-50 minutes or until an inserted skewer comes out clean. Allow to cool in the tin for 15 minutes before slicing!

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