Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the chickpea flour, rice flour, tapioca flour, baking powder, bicarbonate of soda and salt in a large bowl and mix well
Add the milk, water and vinegar and mix again
Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper
Bake in the oven for around 50 minutes, until risen and an inserted skewer comes out dry - it will probably have a few crumbs stuck to it, but if it comes out wet then the bread isn't done
Leave to cool on a wire rack before putting away to store
Keeps well in the fridge for up to a few days
TIPS FOR MAKING THIS RECIPE
The batter might look more runny than you expect, but a lot of liquid is needed as chickpea flour absorbs a lot of moisture.
Make sure that you line your one-pound loaf tinwith baking paperand that you grease the baking paper with a little oil, to make sure the bread can be removed easily from the tin.
If you’ve kept your bread in the oven for the right amount of time and it’s still not done in the centre and the outside is becoming hard/burnt, then I would recommend covering it with a piece of baking paper to prevent the outside from becoming burnt, and and continuing to bake it until an inserted skewer comes out dry - it will probably have a few crumbs stuck to it, but if it comes out wet then the bread isn't done.
Make sure to leave the bread to cool down completely on a cooling rackbefore packing it away to store because otherwise the steam from the warm bread will get trapped and you’ll end up with soggy bread, which nobody wants!
It keeps well covered in the fridge for a good few days. If not eaten on the day it’s made, it’s best toasted before eating.If you’re freezing it, you can just slice it up and put the whole thing in the freezer. Then when you want to eat it you can just pop the slices of bread in the toaster straight from frozen.