Amazing gluten free bread made from dried chickpeas, but you’d never know! ONLY 5 INGREDIENTS!

This amazing gluten free chickpea bread is made from only 5 ingredients(plus water), has a subtly savory flavor, and a bready texture without using any flour! The bread is hardy, slightly dense, but delicious and a great alternative to gluten and yeasted breads. A warm slice with some butter and a sprinkle of sea salt makes an amazing snack. It’s high in protein and very filling! For lunch, spread a little hummus on it(chickpeas with your chickpeas, anyone?!), add a few avocado slices, some chopped spinach, or a slice of cheese, and treat yourself to an open-face sandwich! It also makes a great addition to a meal that doesn’t offer much protein, such as a vegetable soup. Using chickpea bread instead of a white bread alternative lends the same satisfaction but with a nutritional boost, rounding out your meal!
Let’s get into it: there are two parts of this recipe that are absolutely vital to the success of this bread. They are allowing the chickpeas time to soak and the use of psyllium husk.
Soaking Your Chickpeas: Soak your chickpeas in a large bowl with enough water to cover them by 2-3 inches; this prevents them from absorbing all the water and instead softens them. It is necessary to soak the chickpeas at least overnight, but I recommend soaking them for 16-18 hours. Skipping this step leaves the chickpeas too hard to completely puree, and you will have lumpy bread…not great. The first time I experimented with this idea, my loaf turned out like that, and while it was edible, the second loaf was much more bread-like and enjoyable. Yes, it is time consuming to soak the chickpeas, but it will be worth it as it creates a uniform, bread-y texture!
Using Psyllium Husk: The second key aspect to this chickpea bread is the use of psyllium husk. This is what brings the chickpeas together into a dough and allows the bread to rise. There is no substitute that will work for this ingredient. While it’s a little on the pricey side, if you bake gluten free recipes often, it’s 100% worth the investment. Once I bought it and tried using it, I’ve never looked back. It also lasts quite awhile as most recipes only use a couple tablespoons. Some use more. This recipe uses ½ cup, but that is because chickpeas are so heavy and require quite a lift to not just turn into a gummy mess! There are so many recipes that use it to make convincing gluten free bread options. It’s totally worth learning about; check out this post from The Loopy Whisk if you’re interested in how it works! It’s a very informative post explaining the scientific side of baking. While psyllium husk is often used as a fiber supplement, make sure you’re not buying a flavored or powdered supplement version. I recommend using rough or whole psyllium husk that you can find at most health food stores or online. This recipe was developed with whole psyllium husk.

Lastly, once you add the baking soda and vinegar to the blender, work as quickly as possible to get the bread batter in the oven, as that chemical reaction works with the psyllium husk to create the rise. The rest of the recipe is very straightforward, and following it should ensure the success of your loaf! Happy baking! 🙂
Want more gluten free bread recipes? Check out this Millet Cornbread or this Chocolate Cinnamon Banana Bread!
AMAZING GLUTEN FREE CHICKPEA BREAD (GF, DF, V)
Yield: 1 loaf
What You'll Need:
2 cups dried chickpeas, soaked 16-18 hours
½ cup whole psyllium husk
1 teaspoon baking soda
1 teaspoon sea salt
2 scant tablespoons vinegar, either white or apple cider
1 scant cup of filtered, room temperature water
Everything Bagel seasoning or sesame seeds and coarse sea salt for topping, optional
How To Make it
1. Preheat the oven to 350 degrees. Grease a glass bread pan with olive oil.
2. Drain the soaked chickpeas well to rid them of as much excess water as possible, then add them to the bowl of your food processor or large, high speed blender. Pulse a few times to start breaking them down.
3. Add the psyllium husk, baking soda, salt, and vinegar to the chickpeas, and blend until a dough starts to form.
4. Slowly start pouring in the water as the batter continues to blend. You want a cohesive looking batter but not overly wet. It will be thick. I ended up using just about the full cup of water. The blending process takes a full 2-3 minutes; you want to make sure all the ingredients are fully incorporated. There shouldn’t be any remaining whole or chunky chickpeas.
5. Empty the dough into the prepared pan and evenly distribute. Tapping the pan and pressing down on the dough with a spatula helps to prevent air pockets that turn into bubbles in the oven. Press seasoning onto top of loaf, if using.
6. Bake for 40-45 minutes. The bread should be starting to brown and should have a nice domed top. Open the oven, and pierce the bread with a knife in a few spots to let out extra air, then continue to bake another 5-10 minutes, or until the bread is nicely browned, and a knife comes out clean.
7. Remove the bread from the oven and let it cool on a wire rack before taking the loaf out of the pan. The bread is delicious fresh, but if you’re not eating it right away, keep it in the fridge. The bread is moist and can mold fairly easily. To make the bread last longer for future quick meals, slice the bread and freeze. The slices reheat easily with a zap in the microwave.
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Abby
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