Chickpea Bread (Gluten Free, No Yeast)
This simple chickpea bread transforms soaked chickpeas into a surprisingly fluffy yet hearty loaf that’s gluten-free, grain-free & toasts, dips, and slices well!
Servings 11 slices
Ingredients
- 1 cup (200 g) dry chickpeas (not canned) (400 g after soaking for 9 hours)
- ¾ cup (180 ml) water
- 4 Tbsp (40 g) psyllium husk powder (not whole psyllium husk)
- ¼ cup (25 g) ground flaxseeds
- 1/2-3/4 tsp salt
- 1 ¼ tsp baking powder
- ¾ tsp baking soda
- 1 ½ Tbsp (16 g) vinegar or lemon juice/ lime juice
Instructions
- You can watch the video for visual instructions.First, soak the dried chickpeas overnight (9-12 hours) in plenty of water until they have noticeably expanded and roughly doubled in weight. Then, drain and rinse thoroughly.
- Next, preheat the oven to 360℉/180℃ and line a baking sheet with parchment paper.
- Blend the chickpeas and water in a food processor until smooth, pausing to scrape down the sides as needed.
- Add the ground flaxseeds, psyllium husk powder, salt, baking powder, and baking soda. Then, pour the vinegar directly over the baking powder and baking soda.
- Blend again, scraping down the sides if needed. The batter will thicken quickly.
- Transfer the dough onto the prepared pan and shape it by hand into a round loaf, lightly wetting your hands to smooth the top and sides.
- Score the top with a knife. Lightly wet the surface again, optionally sprinkle with flaxseeds, and bake for 50 to 60 minutes.
- Let the chickpea bread cool completely, then slice and enjoy!
Notes
Nutrition Facts
Chickpea Bread (Gluten Free, No Yeast)
Serving Size
1 slice
Amount per Serving
Calories
85
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.3
g
2
%
Sodium
200
mg
8
%
Carbohydrates
8
g
3
%
Fiber
6.5
g
26
%
Sugar
0.5
g
1
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.