Name: Chickpea Flour Bread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 1/2 cups Chickpea Flour ((note 1)); 1 cup Soy Milk ((note 2)); 1/3 cup Olive Oil ((note 3)); 3 teaspoons Baking Powder; 2 teaspoons Apple Cider Vinegar ((note 4)); 3/4 teaspoon Salt ((note 5)); 1 tablespoon Sunflower Seeds; 1 tablespoon Pumpkin Seeds; 1 teaspoon Chia Seeds

This Chickpea Flour Bread is a high-protein, gluten-free, nut-free, 1-bowl loaf made with no eggs and no dairy with just 6 simple ingredients.

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

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Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need 6 ingredients to make the dough. Here’s how to pick them.

Chickpea Flour – This is the primary ingredient, providing the structure and a high-protein base for the bread. It is also known as gram or garbanzo flour. Note that besan flour, a different type of chickpea flour, will not work for this recipe due to different absorption ratios.
Soy Milk – This adds moisture to the batter. You can also use other dairy-free milks or even water. I prefer soy milk for its added protein.
Olive Oil – This contributes to the bread’s tenderness and moist texture. The flavor of the oil will be noticeable, so choose one you enjoy, like light olive oil for the best taste. Avocado oil also works but may give the bread a greener color and strong avocado flavor.
Baking Powder – This is a leavening agent that helps the bread rise and achieve a light texture.
Apple Cider Vinegar – This reacts with the baking powder to help the bread rise. Lemon juice, white vinegar, or lime juice are also good acidic substitutes.
Salt – This enhances the overall flavor of the bread. You can omit it for a sweet bread or swap it for 1/4 cup of sugar or 1 teaspoon of cinnamon.

How to Make Chickpea Flour Bread

This recipe is really easy to whip up in a few minutes. Here’s how in pictures.

Dry Chickpea Flour Bread ingredients in a mixing bowl.

Combine the dry ingredients in a large mixing bowl.

Mixed Chickpea Flour Bread batter in a bowl.

Incorporate the wet ingredients until the mixture is smooth.

Chickpea Flour Bread in a loaf pan ready to bake.

Transfer the batter to a baking pan lined with parchment paper and add any seeds you like on the top.

Chickpea Flour Bread cooling down on a chopping board.

Bake the bread on the center rack of the preheated oven for 45 minutes at 350°F (180°C).

Carine’s Baking Tips

Let me share a few more tips to help you make a great chickpea bread even if it’s your first time.

Flour Type Matters – I am using garbanzo flour, also called gram flour. This is not the same as besan flour, so do not use besan flour for this recipe as it has different liquid-to-dry ratios.
Measure Flour Carefully – Before measuring, vigorously shake the bag of chickpea flour and use a fork to fluff it, breaking any lumps. When scooping, do not pack the cup. Simply fill the cup and sweep off any excess. Packing the flour can add significantly more flour, resulting in a very dry and dense bread.
Whisk Dry Ingredients – Before adding any wet ingredients, whisk the dry ingredients together to break up any flour lumps and ensure even distribution of the baking powder and salt.
Don’t Skip the Oil – The oil is crucial for the bread’s texture. Do not remove or swap the oil for an oil-free option, as this will make the bread super crumbly and dry.