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Chickpea Flour Bread Recipe

Chickpea Flour Bread Recipe

By What’s Baking

Hearty, protein-rich chickpea flour bread with a nutty flavor profile, golden crust, and tender interior that's perfect for both sweet and savory pairings.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
An overhead shot of a rustic loaf of golden-brown chickpea flour bread resting on a wooden cutting board, with one thick slice cut to reveal its tender, slightly dense crumb. Soft natural light streams in from a nearby window, highlighting the bread's textured crust and subtle yellow hue from the chickpea flour. A small dish of olive oil, a scatter of fresh herbs, and a few whole chickpeas surround the loaf as styling elements, while a linen napkin in earth tones adds warmth to the composition. The distinctive crackled top surface shows a light dusting of flour, emphasizing the artisanal quality of this gluten-free creation.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g chickpea flour (gram flour/besan)</li><li class="ingredients-single-item">100g tapioca starch (or arrowroot powder)</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">2 tbsp olive oil (plus extra for greasing)</li><li class="ingredients-single-item">350ml warm water</li><li class="ingredients-single-item">2 tbsp psyllium husk powder (or ground flaxseed)</li><li class="ingredients-single-item">1 tbsp honey or maple syrup (optional)</li><li class="ingredients-single-item">2 tsp dried herbs (rosemary, thyme, or oregano - optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 12cm (9x5 inch) loaf pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Digital kitchen scale</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F) and line your loaf pan with parchment paper, leaving some overhang for easy removal. Lightly brush the exposed sides with olive oil.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the chickpea flour, tapioca starch, baking powder, baking soda, and salt until well combined. Chickpea flour can sometimes form lumps, so be thorough with your whisking to ensure an even texture in your finished bread.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, combine the warm water with psyllium husk powder and stir immediately. Let it sit for 2-3 minutes until it thickens to a gel-like consistency. This psyllium gel will act as your binding agent, replacing the gluten that traditional wheat flour would provide.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the olive oil, apple cider vinegar, and honey or maple syrup (if using) to the psyllium mixture and whisk well. The vinegar will react with the baking soda to help the bread rise, while the sweetener balances the natural earthiness of the chickpea flour.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the wet ingredients into the dry ingredients and mix thoroughly with a wooden spoon or spatula until you have a thick, somewhat sticky batter. If adding dried herbs, fold them in now. Don't worry if the batter seems wetter than traditional wheat bread dough – this is expected with gluten-free batters.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the batter to your prepared loaf pan, smoothing the top with a wet spatula. For an artisanal touch, sprinkle the top lightly with extra chickpea flour or a few dried herbs.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. The bread should sound hollow when tapped on the bottom – a reliable indicator of doneness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the bread to cool in the pan for 10 minutes before using the parchment paper overhang to lift it out onto a wire rack. Let it cool completely (at least 2 hours) before slicing. This cooling period is crucial as the structure of gluten-free breads continues to set as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once completely cooled, use a serrated knife to slice the bread. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This bread also freezes beautifully – slice before freezing for easy toasting straight from frozen.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 165 calories
🥑 Fat: 5 g
🧈 Saturated Fat: 0.7 g
🍞 Carbohydrates: 23 g
🍭 Sugar: 1 g
🍗 Protein: 7 g
🫀 Cholesterol: 0 mg
🧂 Sodium: 285 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I replace the psyllium husk in gluten-free bread with something else?

Yes, ground flaxseed works as an alternative to psyllium husk at the same measurement. Xanthan gum can also be used (use 1 tablespoon instead), though it may produce a slightly different texture. These alternatives still provide the crucial binding properties needed in gluten-free baking.

Why does my chickpea flour bread have a bitter taste?

Bitterness can come from raw chickpea flour or using too much baking powder/soda. Always use fresh chickpea flour, add a sweetener like honey or maple syrup to balance flavours, and ensure precise measurements of leavening agents. Toasting the flour lightly before using can also reduce bitterness.

How do I achieve a lighter texture in gluten-free bread?

For lighter gluten-free bread, ensure your baking powder is fresh, incorporate air by thoroughly whisking dry ingredients, use apple cider vinegar to react with baking soda, don't overmix the batter, and consider adding a tablespoon of yoghurt or sour cream to tenderise the crumb.

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