Split Pea Bread (V, GF, Oil-Free)

Step 1

Place the dried split peas in a large bowl. Cover with enough boiling water to cover the peas with 1 inch of water. Let soak for at least 45 minutes until the peas are plump and almost twice their size (see notes for soaking in cold water overnight).

Step 2

Preheat the oven to 350F/180C. Line a large baking sheet with parchment paper.

Step 3

Drain the split peas through a colander or fine mesh sieve. Discard the soaking water.

Step 4

Place the drained, soaked split peas, 2/3 cup (150 mL) water, and vinegar in the bowl of a food processor or a blender. Cover and process, stopping several times to scrape down the sides of the bowl, until smooth.

Step 5

Add the psyllium husks, baking soda, and optonal salt to the split peas. Cover and process, stopping once or twice to scrape down the sides of the bowl, until just blended into a soft dough.

Step 6

Gather the dough into a ball and place on the prepared baking sheet. Shape the dough into a loaf or 8 rolls-- Loaf: Use damp hands to shape into a loaf (8x4x2 in / 20x10x5 cm). Rolls: Divide the dough into eight equal portions. Roll each piece into a ball. Flatten and smooth each ball into a 3-inch (7.5 cm) diameter round. Space 2 inches (5 cm) apart on baking sheet.

Step 7

Bake the bread--Loaf: 50 to 55 minutes, or until risen and the surface of the loaf appears dry. The crust will be a deep golden brown color. Rolls: 25 to 30 minutes until the rolls are risen, the surface is dry, and light golden brown.

Step 8

Transfer the loaf or rolls to a cooling rack. Let cool completely before slicing.