This simple Chickpea Flour Bread is completely vegan, naturally gluten-free, and gives you a delicious, high-protein loaf with no kneading and no yeast required.
It is the ultimate easy, plant-based recipe made with no psyllium husk and no eggs, perfect for a quick homemade slice to enjoy for breakfast, sandwiches, or alongside your favorite meals.
For another delicious bake, don't miss my flourless chickpea lentil bread.
Chickpea flour bread has been a recipe I wanted to get just right, so I tested the measurements and ingredients until I found the dense, tender texture I was looking for.
The inside is slightly crumbly with a nutty, earthy flavor that makes it delicious with everything from jam and nut butter to hummus and savory spreads.
It is so simple to whip up in a single bowl with a few budget-friendly, gluten-free pantry staples.
For more wholesome bread recipes, try my buckwheat bread and red lentil loaf, and don't miss my chickpea flour tortillas, chickpea flour banana bread, and high-protein chickpea crackers for more ways to use chickpea flour.
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🥘Ingredients
- Chickpea flour: The main ingredient, adding a nutty flavor, hearty texture, and plant-based protein.
- Olive oil: Adds moisture and richness, helping create a tender loaf.
- Baking soda + vinegar: Help the bread rise and create a softer texture.
- Baking powder: Adds extra lift for a lighter loaf.
- Salt: Enhances and balances the flavors.
- Water: Helps create a smooth batter.
- Mix of seeds (optional): Adds crunch and a subtle nutty topping.
As always, you can find the full recipe with a list of ingredients and measurements in a printable recipe card at the end of this post.
🥄How To Make Chickpea Flour Bread
Step 1: Add the chickpea flour, baking powder, baking soda, and salt to a large bowl and whisk to combine.
Step 2: Add the water, olive oil, and vinegar, then whisk until you have a smooth, thick batter with no dry spots.
Step 3: Preheat the oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper and pour in the batter. Sprinkle with your favorite seeds, if using.
Step 4: Bake for 60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack and allow it to cool completely before slicing.
📋Variations
- Olive oil: You can use another neutral-flavored oil, such as avocado or sunflower oil.
- Vinegar: Apple cider vinegar or white vinegar both work well in this recipe.
- Add herbs: For a savory loaf, mix in dried oregano, thyme, rosemary, or your favorite herb blend.
- Add spices: A little garlic powder, onion powder, or black pepper can add extra flavor.
- Make it sweet: For a breakfast-style loaf, add a pinch of cinnamon and serve it with your favorite fruit spread or nut butter.
💡Marinela' s Tips
- Measure flour correctly: Use the spoon-and-level method to avoid adding too much chickpea flour, which can make the loaf too dense.
- Use fresh baking powder and baking soda: They are important for giving this yeast-free loaf enough lift.
- Let it cool completely: Chickpea flour bread continues to set as it cools, so resist the temptation to slice it while warm.
- Don't skip the vinegar: It reacts with the baking soda and helps create a softer, lighter texture.
❓Frequently Asked Questions (FAQ's)
Yes, chickpea flour is naturally gluten-free, making this bread a great gluten-free option.
No, this recipe is made without psyllium husk and still has a tender, slightly crumbly texture.
Keep the completely cooled loaf in an airtight container in the refrigerator for up to 5 days, as it can dry out and become more crumbly when stored at room temperature. For longer storage, slice the bread and freeze it for up to 2 months.
📖 Recipe
Chickpea Flour Bread (Vegan & Gluten-Free)
Equipment
- 1 Mixing bowl
- 9x5 inch loaf pan lined with parchment paper
Ingredients
- 2 cups chickpea flour scooped & leveled
- 1 + ½ cup fresh water
- 2 tablespoons olive oil or any neutral vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon apple cider vinegar or white vinegar
- ¾ teaspoon sea salt
- 3 tablespoons mixed seeds (I used pumpkin, sunflower, black and white sesame seeds)
Instructions
- Add the chickpea flour, baking powder, baking soda, and salt to a large bowl. Whisk until evenly combined.2 cups chickpea flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ¾ teaspoon sea salt
- Add the water, olive oil, and vinegar. Whisk until you have a smooth, thick batter with no dry spots.1 + ½ cup fresh water, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar
- Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper and pour in the batter. Sprinkle with your favorite seeds, if using.3 tablespoons mixed seeds
- Bake for 60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack and allow it to cool completely before slicing.
Notes
- Measure the chickpea flour carefully: Use the spoon-and-level method to avoid adding too much flour, which can make the loaf too dense.
- Don't slice it warm: Let the bread cool completely before slicing so the crumb has time to set.
- Storage: Keep the completely cooled loaf in an airtight container in the refrigerator for up to 5 days, as it can dry out and become more crumbly when stored at room temperature.
- Freezing: Slice the bread before freezing and store it in a freezer-safe container or bag for up to 2 months.
Nutrition
🍞More Bread Recipes
🌮Easy Chickpea Flour Recipes
If you try this chickpea flour bread, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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