This Chickpea Flour Bread is a high-protein, gluten-free, 1-bowl loaf made with no eggs and no dairy with just 6 simple ingredients.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chickpea-flour-bread/ or scan the QR code here ➡️
Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
Before you start, shake the bag of chickpea flour, use a fork to fluff the flour, and break lumps. Then, scoop it with a measuring cup. Do not pack the flour, or you will add too much, and the bread will be dry. Scoop, sweep off excess, and add to the mixing bowl.
Add in salt, baking powder, and use a whisk or a fork to combine and break any flour lumps, pinching them with your fingers if they remain after whisking.
Add wet ingredients: olive oil, milk, and vinegar.
Use a rubber spatula to stir everything together until the batter is smooth, runny, and no more lumps of flour can be seen.
Pour the batter into the prepared pan.
Sprinkle the optional seed mix on top of the bread for a boost of healthy fats and proteins, or skip this step if you prefer a plain bread.
Bake the bread on the center rack of the preheated oven for 45 minutes at 350°F (180°C).
Let it cool down on a cooling rack for 2 hours before slicing.
Notes
Note 1: Also known as gram or garbanzo flour. Besan flour won't work for this recipe, it's a different type of chickpea flour. Note 2: Or any milk you like, or water. I like soy milk to increase the protein per serving.Note 3: Or any oil you love, the flavor will be noticeable in the bread, so make sure you use an oil flavor you adore. Avocado oil works, but the bread color gets greener, and the avocado taste is strong. I do recommend light olive oil for the best taste.Note 4: Or any acid like lemon juice, white vinegar, or lime juice.Note 5: You can skip the salt for 1/4 cup of sugar or 1 teaspoon cinnamon for a sweet bread.Storage: Wrap the bread in a clean kitchen towel and keep at room temperature up to 3 days. Or slice and freeze slices up to 1 month. Thaw at room temperature the day before. You can toast the bread in a bread toaster if you like.