This easy vegan and gluten-free chickpea flour bread is crispy on the outside and soft and fluffy on the inside! All you need is 5-ingredients, no oil. nuts or yeast and no kneading! What more could you ask for?
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Why you need this gram flour bread:
- You only need 5 ingredients
- You don’t need a science degree like for most other bread recipes (a.k.a. you don’t need any yeast or fermentation)
- There’s no need to knead (see what I did there?)
- It’s just incredibly delicious, hence why I almost always have a loaf in my fridge!
What is Chickpea Flour and where can I find it?
Chickpea flour – also known as ‘Gram flour’, ‘Garbanzo flour’ or ‘besan’ – is made from dried chickpeas, ground into a fine powder that resembles flour.
It has a nutty, earthy flavour and is most commonly used in savoury dishes like bhajis, crepes, chickpea scramble and of course: BREAD!
If you ever do come across gram flour I recommend purchasing some, as it’s very affordable and there are so many delicious gram flour recipes waiting for you!
How to make this easy chickpea flour bread recipe
Now that you have got your chickpea flour, you only need another 4 ingredients. These are:
- a can of chickpeas
- baking powder
- apple cider vinegar or lemon juice
Step 1: Blend your chickpeas along with the brine from the can (aquafaba).
Step 2: Add the water and vinegar and mix well until combined.
Step 3: Sift in the gram flour and baking powder, to get rid of any clumps of flour. Mix well until combined.
Step 4: Pour into a greased loaf tin (2lb / 25.5×13.5cm).
Step 5: Bake for 50 – 55 minutes at 180º C (350º F) until the top is golden brown. Leave to cool in the tin for at least 10 minutes.
Step 6: Move to a cooling rack and allow to cool completely before slicing.
Top Tips, Storage Advice and FAQs
Upgrade your chickpea flour bread by adding herbs, spices or seeds.
Allow the bread to completely cool before slicing, as it can be quite fragile!
Store in an airtight container in the fridge for up to a week. You can freeze this bread for up to three months. I would recommend slicing it first and then freezing. Let the bread thaw in the fridge before serving or toast from frozen.
I personally prefer the bread toasted, but it is still delicious as is. It reminds me a bit of cornbread! Serve as a PB & J sandwich, avocado toast, vegan cheese toastie or add some jackfruit tuna mayo! The possibilities are endless!
Q: Is the mixture supposed to be runny before pouring into the loaf tin?
A: Yes! I also thought it was odd at first, but just go with it! You will be pleasantly surprised!
Let me know if you make this easy vegan and gluten-free bread and tell me if you loved it as much as I did! Don’t forget to leave a comment down below and give a rating! You can also find me on Instagram (@kitseats) and share your recreation with me!
What are you waiting for? GO MAKE THIS BREAD!
If you enjoyed this recipe, you will love my 2-ingredient Buckwheat Bread!
Easy Chickpea Flour Bread
- Mixing Bowl
- 2lb Loaf Tin
- 1 400g can Chickpeas with aquafaba
- 1 + 1/4 cup Water 295ml
- 2 tsp Apple Cider Vinegar or Lemon Juice
- 2 cups Chickpea Flour 240g
- 4 tsp Baking Powder
- Blend the contents of your can of chickpeas until smooth, then pour into a mixing bowl.
- Add the water and vinegar and mix well with a wooden spoon or whisk.
- Sift in the flour and baking powder and mix well until combined. Add in any salt, herbs or seeds if you like.
- Pour into a greased 2lb loaf tin (23.5cm x 12cm) and bake for 50-55 minutes in a pre-heated oven @180° C (350° F) until golden brown on top.
- Leave to cool in the pan for 10 minutes, then carefully remove and leave to cool on a wire cooling rack. Once cooled, slice with a sharp knife.