Easy Chickpea Flour Bread
This easy chickpea flour bread recipe is vegan, gluten-free, oil-free, nut-free, sugar-free and yeast-free! There is also no kneading required, just 5 pantry ingredients!
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.
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.
This recipe is based on Camilla’s (from Power Hungry) Triple Chickpea Sandwich Bread recipe. While I made some changes, all the credit for this magic bread recipe goes to her.