Chickpea Flour Sandwich Bread Recipe
Tender, golden-crusted chickpea flour bread with a subtle nutty flavor, perfect texture for sandwiches, and packed with protein for a nutritious alternative to traditional wheat bread.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">300g chickpea flour (gram flour)</li><li class="ingredients-single-item">100g tapioca starch (or arrowroot powder)</li><li class="ingredients-single-item">50g ground flaxseed</li><li class="ingredients-single-item">10g psyllium husk powder</li><li class="ingredients-single-item">7g active dry yeast (1 standard packet)</li><li class="ingredients-single-item">15g sugar</li><li class="ingredients-single-item">6g salt</li><li class="ingredients-single-item">360ml warm water (40-43°C)</li><li class="ingredients-single-item">45ml olive oil, plus extra for greasing</li><li class="ingredients-single-item">10ml apple cider vinegar</li><li class="ingredients-single-item">2 large eggs (or 6 tablespoons aquafaba for vegan version)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9x5 inch) loaf pan</li><li class="equipment-single-item">Stand mixer with paddle attachment (or hand mixer)</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Cooling rack</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating your yeast. In a small bowl, combine the warm water (40-43°C – use a thermometer to check, as water that's too hot will kill the yeast) with the sugar. Sprinkle the yeast over the surface and let it sit for 5-10 minutes until foamy and fragrant. This activation step ensures your bread will rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, whisk together the chickpea flour, tapioca starch, ground flaxseed, psyllium husk powder, and salt. These dry ingredients create the structure of your bread – the chickpea flour provides protein and flavor, while the tapioca adds elasticity that's normally provided by gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the eggs (or aquafaba), olive oil, and apple cider vinegar until well combined. The acid in the vinegar helps activate the leavening agents and improves the bread's texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the mixer running on low speed with the paddle attachment, slowly pour in the activated yeast mixture, followed by the egg mixture. Increase the speed to medium and beat for 3-4 minutes. Unlike wheat bread, you don't need to worry about over-mixing as there's no gluten to toughen. The batter will resemble thick cake batter rather than traditional bread dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Grease your loaf pan generously with olive oil and line with parchment paper, leaving overhangs on the sides for easy removal. Pour the batter into the prepared pan, smoothing the top with a wet spatula. Cover loosely with oiled plastic wrap and place in a warm, draft-free area to rise for 45-60 minutes, or until the dough has risen by about 50% (it won't double like wheat bread).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the dough is rising, preheat your oven to 180°C. Position a rack in the middle of the oven. For added moisture, place an oven-safe dish filled with water on the bottom rack – this creates steam that helps the bread develop a better crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once risen, remove the plastic wrap and bake the bread for 45-50 minutes. The bread is done when it's golden brown on top, has pulled away slightly from the sides of the pan, and sounds hollow when tapped on the bottom. If the top browns too quickly, loosely cover with aluminum foil for the remainder of the baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and let cool in the pan for 10 minutes. Then, using the parchment paper overhang, lift the bread out onto a wire cooling rack and let cool completely before slicing – at least 2 hours. Cutting too soon will result in a gummy texture, as the starches need time to set.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once cooled, slice with a serrated knife. The bread will keep at room temperature, tightly wrapped, for 2-3 days, or refrigerated for up to a week. For longer storage, slice the entire loaf and freeze with parchment paper between slices for up to 3 months. Toast directly from frozen for best results.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does gluten-free bread need psyllium husk powder?
Psyllium husk powder acts as a binding agent in gluten-free baking, mimicking the structure that gluten would normally provide. It absorbs water to create elasticity, helps trap air bubbles during rising, and prevents the bread from crumbling when sliced. It's essential for proper texture.
Can I make this bread without a stand mixer?
Yes, you can make this bread without a stand mixer by using a hand mixer or mixing vigorously by hand with a wooden spoon. The batter is more like cake batter than traditional dough, so it doesn't require kneading, just thorough mixing to incorporate all ingredients properly.
Why does my chickpea flour bread have a gummy texture?
Gummy texture in chickpea flour bread usually results from cutting the bread before it's completely cooled. Always allow at least 2 hours cooling time. Other causes include insufficient baking time, too much moisture in the recipe, or incorrect measurements of binding agents like psyllium husk.
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