This green pea bread transforms dried peas into a soft yet hearty, high-fiber, high-protein loaf with no flour, gluten, yeast, or eggs.
Did you know you can transform dried pulses and pantry staples into surprisingly satisfying bread? After sharing my chickpea bread and red lentil bread, it’s time for green pea bread made with whole dried peas. It’s flourless, gluten-free, yeast-free, egg-free, nut-free, and packed with plant-based protein and fiber, with a slightly fresh, sweet flavor that pairs beautifully with spring vegetables and herbs.
Made with just 6 ingredients (plus salt & water), this wholesome loaf has a crisp crust and soft, hearty center that’s dense without feeling heavy. Its mild, earthy-sweet flavor is easy to customize with herbs, spices, seeds, and more. Better yet, it’s meal-prep and freezer-friendly and delicious toasted, as an open sandwich, or dunked into soups and stews.
You might also like red lentil muffins, lentil protein bread, or gluten-free seeded bread.
The Ingredients
For the full ingredients list, measurements, complete recipe method, and nutritional info, read the recipe card below.
- Green peas: Use dried green peas, not canned, frozen, or cooked peas. They should weigh 200g dry and approx. 400-415g after soaking and draining.
- Water: To soak and blend the peas.
- Psyllium husk powder: This replaces gluten, providing binding and elasticity. Use powder, not whole husks; otherwise, you’ll need to grind them into a fine powder before weighing 30 g.
- Ground flaxseed: Or ground chia. Adds binding, moisture, fiber, and healthy fats. Texture and nutrition vary slightly depending on which you use.
- Leavening agents: Baking powder and baking soda provide lift and airiness in this flour, gluten, and yeast-free bread.
- Acidity: Lemon/lime juice, apple cider vinegar, or white vinegar activates the baking soda.
- Salt: To season the dough.
How to Flavor the Pea Loaf
There are plenty of ways to flavor this loaf to suit multiple flavor profiles:
- Seasonings: Garlic powder (or minced/roasted garlic), onion powder, smoked paprika, curry powder, turmeric, cumin, cayenne, chili flakes, everything bagel seasoning, etc.
- Fresh herbs or dried herbs: Rosemary, thyme, oregano, Italian seasoning, parsley, chives, dill, mint, etc.
- Seeds: Within or sprinkled on top. Pumpkin seeds, sunflower, sesame, poppy, etc.
- Pesto: Swirl through a little before shaping and baking.
- Vegan cheese: Like nutritional yeast and/or vegan feta or shredded vegan cheddar with optional herbs, jalapeño, sun-dried tomatoes, etc.
How to Make Bread with Green Peas
I highly recommend measuring the ingredients in grams using a kitchen scale. You can watch the video for visual instructions.
- First, rinse the peas in a strainer. Then, soak them in a large bowl covered with plenty of water for at least 9 hours or overnight. They will expand considerably.
- Drain and rinse thoroughly. They should weigh approximately 400-415 grams.
- Preheat the oven to 350℉/180℃ using conventional top/bottom heat, and line a baking sheet with parchment paper.
- Blend the peas and the fresh water in a high-speed blender or food processor, scraping down the sides as needed.
- Transfer to a large bowl and stir in the psyllium husk powder and ground flaxseeds. Let the mixture rest briefly until it thickens and becomes easier to handle.
- Add the salt, baking powder, and baking soda, and mix until evenly incorporated.
- Stir in the apple cider vinegar and knead briefly with your hands into a cohesive dough.
- Shape into a loaf on the baking sheet and score the top several times.
- Bake for around 50–55 minutes. The exact baking time depends on the loaf thickness, so monitor and adjust accordingly.
- Let the pea bread cool completely before slicing. It will firm as it cools. Enjoy!
Serving Suggestions
I love the sweet, earthy flavor of green pea bread and think it pairs well with:
- Toasted/open-faced sandwiches (with sautéed oyster mushrooms, avocado, vegan cream cheese, scrambled tofu, chickpea tuna salad, hummus, pesto, spring greens, tomatoes, cucumbers, vegan feta, etc.)
- To dip (in soups and stews – like broccoli soup or tomato pasta soup, with lentil hummus, white bean dip, vegan tzatziki, guacamole, etc.)
Storage Instructions
Make ahead: Soak the dried green peas overnight, ready to blend in the morning.
Store: Refrigerate in an airtight container for 4-5 days. Toasting can improve/revive the texture and flavor after a few days.
Freeze: Flash-freeze the green pea loaf, whole or sliced, then store in a Ziploc for up to 3 months. Thaw at room temperature or use a microwave/toaster defrost setting.
FAQs
Why is the pea bread gummy?
This may be because the peas weren’t fully drained (aka too much water), the loaf is underbaked, or it was sliced while warm.
Can I use canned/tinned/frozen peas?
No. You need dried green peas for this recipe. Dried peas contain starch and absorb water as they soak, roughly doubling in weight from 200 g dry to about 400–415 g after soaking and draining. Canned, tinned, and frozen peas are already cooked or blanched, have a different texture and starch structure, and contain much more water relative to their weight. They are also too soft and mushy to provide the right consistency for this dough.
Can I substitute the psyllium?
I don’t recommend it. Psyllium provides essential structure, and I haven’t tested an alternative.
Can I change the shape?
Though I haven’t tried, you could try baking it into smaller rolls or a muffin tin. Monitor and adjust the baking time accordingly.
Top Recipe Notes
- Measure properly: For the best, most consistent results, measure ingredients in grams using a kitchen scale.
- Soak in plenty of water: They expand while soaking.
- Soak and blend properly: The dried peas soften when soaked to blend into a smooth batter for the most even texture.
- Baking time varies: Based on the thickness of the loaf. So monitor and adjust.
- Cool before slicing: The loaf sets as it cools, so it’s essential for firm slices.
You Might Also Like
- 2-Ingredient lentil wraps
- Oatmeal seed bread
- Quinoa bread
- Chickpea flour bread
- Keto flaxseed bread
- Gluten-free burger buns
- Red lentil waffles
If you try this easy dried green pea bread recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Green Pea Bread
Video
Ingredients
- 1 cup (200 g) dried green peas (about 400 g AFTER soaking)
- ⅔ cup (160 ml) water
- 1.1 oz (30 g) psyllium husk powder
- 2.8 oz (80 g) ground flaxseeds or ground chia seeds
- ¾-1 tsp salt
- 1¼ tsp baking powder
- ½ tsp baking soda
- 2 Tbsp (30 ml) apple cider vinegar or lemon juice
Instructions
- I highly recommend measuring the ingredients in grams using a kitchen scale. You can watch the video in the post for visual instructions.
- Place the dried green peas in a strainer and rinse them thoroughly. Transfer them to a bowl, cover generously with water, and soak for at least 9 hours or overnight.
- Drain the soaked peas thoroughly and rinse them once more. After soaking and draining, they should weigh approximately 400–415 g.
- Preheat the oven to 350 °F (180 °C), using the conventional top and bottom heat setting. Line a baking sheet with parchment paper.
- Blend the peas and the fresh water in a high-speed blender or food processor, scraping down the sides as needed.
- Transfer the pea mixture to a large bowl. Add the psyllium husk powder and ground flaxseeds and stir until thoroughly combined.
- Allow the mixture to rest briefly until it thickens noticeably and becomes easier to handle.
- Add the salt, baking powder, and baking soda and mix until evenly incorporated.
- Finally, stir in the vinegar. Knead the mixture briefly with your hands until a cohesive dough forms.
- Transfer the dough to the prepared baking sheet and shape it into a loaf. Score the top several times with a sharp knife.
- Bake for approximately 50–55 minutes. The exact baking time will depend on the thickness of the loaf.
- Allow the bread to cool completely before slicing. It will continue to firm up as it cools.
Notes
- Green peas: Use dried green peas, not canned/tinned or frozen peas.
- Soaking: Make sure the peas are covered with plenty of water, as they will expand while soaking.
- Psyllium husk: Use psyllium husk powder rather than whole husks. If using whole psyllium husks, grind them into a fine powder before weighing out 30 g. Different products can vary in absorbency, so weighing is especially important.
- Baking time: A thicker loaf may require slightly longer than 55 minutes, while a flatter loaf may finish sooner.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Can I use dried split peas?
Hello, I believe dried split peas will work great too! 🙂