The sky-high rise of these mini breads comes from baking soda and touch of baking powder instead of yeast. That yeasty flavor I mentioned earlier? It comes ready-to-use in a handy can or bottle of beer. You can go for a powerful beer flavor (no thank you), or follow my lead and use a mild-flavor beer.
The range of gluten-free beer options has expanded tremendously in recent years, so choose a beer with a flavor profile you like (slightly sweet, dry, bold). Even the tasteless varieties work great, so if someone leaves some questionable ale at your house, make lemonade from lemons (or, rather, bread from bad brew). Oh, and if you are not following a GF diet, use any darn beer you like.
Other than the beer, this is grain-free bread. Yet you would never guess it from the taste and texture. Check out the interior:
I may be the first to concoct a chickpea flour beer bread (it’s fun to have a first!) but bread made from beans, notably chickpeas, is nothing new. It’s a bread-making staple in India, the south of France (socca), parts of Italy (farinata), the middle east, and Northern Africa.
Many of the traditional breads from these regions are flatbreads, so it’s fun to give chickpea flour bread my own Yankee spin (i.e., made in a muffin tin, risen, slice-able, toast-able, and spread-able).
I am pretty confident you will make this recipe a keeper. Happy baking (and eating!).
Slowly pour the beer down the side of the bowl (to prevent a lot of foaming); add the olive oil and stir until combined. Immediately divide among prepared muffin cups.
Bake in the preheated oven for 12 to 15 minutes until risen, golden brown and set at the centers. Let cool in the tin on a wire rack for 5 to 10 minutes, then remove from tin. Serve warm or cool completely.
Storage: Store the cooled breads in an airtight container at room temperature for 2 days, in the refrigerator for 1 week or freezer for 2 months.