Are you tired of buying gluten-free bread that is expensive and made with so many ingredients you can't even pronounce? Then you have to try this high-fiber and protein-packed bread that will keep you full and feeling good.

Yield: 4 rolls

Difficulty Level: Easy

Prep Time: 10 minutes

Cooking Time: 45 minutes

Ingredients

1/2 cup dry chickpeas, soaked overnight

2 tablespoons psyllium husk

1 tablespoon olive oil, plus a little extra for forming rolls

1 teaspoon baking soda

1 teaspoon apple cider vinegar (any vinegar will work)

1/2 teaspoon salt

1/2 cup water

Instructions

Heat oven to 350F.

Prepare a baking sheet with parchment paper.

Rinse the soaked chickpeas with clean water after it has been soaking overnight.

Transfer chickpeas and all ingredients into a blender and blend together until a dough-like mixture has formed, stopping the blender to scrape the sides as needed. It's perfectly fine if a few chickpea pieces remain unblended. This adds to the texture and aesthetics of the roll.

Transfer to a chopping board or a clean countertop. Gently knead into a log. Do not over-knead the mixture, as it will become very sticky.

Cut into four equal-sized pieces. Rub your hands with olive oil and roll each piece into a ball. With a

sharp knife, make a slit in the middle of each roll.

Place each roll onto the baking sheet, leaving some space between each roll. Bake for 45 minutes. Check for doneness with a toothpick. If it comes out dry, remove the baking tray and allow the rolls to cool for 10-15 minutes. If the toothpick comes out partially wet, allow it to bake for another 5 minutes and recheck.