Healthy Chickpea Bread (gluten-free)

Healthy gluten free chickpea bread without yeast or dairy, just good for you protein packed chickpea flour, fragrant rosemary and a little baking powder and baking soda for lift. A bread you can feel good about eating at every meal.

No Yeast Gluten Free Chickpea Bread

This healthy bread is made from chickpea flour and bound together with a mixture of flax and psyllium husk for the ultimate flavor and texture. If you are one of the die hard fans of my Italian crusty bread but want a healthy, fast and easy alternative for every day, then this gluten free bread is for you. It toasts great so you can really elevate your avocado toast with this super nutritious and satisfying base.

Useful Ingredient Notes

• Chickpea Flour – this highly nutritious protein packed gluten free flour also known as garbanzo bean flour or besan is made from finely ground chickpeas with a nutty flavor. I prefer the garbanzo flour which is made from raw white chickpeas which has a milder flavor while Besan is made from roasted brown chickpeas with a more intense flavor profile. Either works here, it’s simply a taste preference.
• Baking Soda + Baking Powder – you’ll want to use both here especially because the chickpea flour is so dense compared to regular wheat flour. The soda provides immediate rise in combination with the vinegar, and the baking powder gives it a second boost and rise once the heat of the oven hits the bread dough.
• Apple Cider Vinegar – you need the acid here to activate the baking soda and also help with flavor. Alternatively you can use lemon juice or another type of white vinegar you have available.
• Psyllium Husk + Flax – this is your magic binder! Once whisked into the water it will create a thick gel that will hold your dough together and make up for the lack of gluten. DO NOT SKIP IT!
• Rosemary – Fresh or dry whatever you prefer, I love using it here to add some Italian flavor to my bread and to balance the chickpea flour taste.
• Sesame Seeds – A mix of black and white sesame seeds sprinkled over the top of the dough get nice and toasty in the oven and create a pretty visual effect while also adding another layer of flavor. It’s fine to skip them or replace with pumpkin or sunflower seeds as desired. FAQs

Shaping + Baking the Bread

• Shaping – Once you mix your wet dough make sure to drizzle or spray some oil on the parchment paper and oil your hands to prevent sticking. Use your hands and shape the loaf into a batard style loaf about 2 inch thick as shown in the video below. Using a sharp serrated knife  score the top lengthwise. Sprinkle with sesame seeds and sea salt flakes then use your hand to gently pat them into the dough to stick.
• Bake your bread at a medium temperature of 355″F for 1 hour until golden brown on top. Transfer to a cooling rack and allow it to cool off completely before slicing.
• Storage – Wrap your bread in parchment paper and store at room temperature for a couple of days or refrigerate up to a week. Alternatively you can slice, wrap and freeze in freezer proof bags or containers up to 5 months. Place in the toaster or under the broiler straight from the freezer for a delicious treat.

Bread Recipes

• Artisan Italian Bread
• Homemade Spelt Bread <– The Best!
• Olive Bread
• Whole Wheat Bread
• Focaccia
• Rosemary Focaccia
• Potato Bread
• Italian Rosemary Biscuits
• Garlic Breadsticks.

How to Make Healthy Gluten Free Bread Without Yeast

5 from 1 vote

Healthy Chickpea Bread (gluten-free)

Healthy gluten free chickpea bread without yeast or dairy, just good for you protein packed chickpea flour, fragrant rosemary and a little baking powder and baking soda for lift. A bread you can feel good about eating at every meal.

Print Recipe

Prep Time:5 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 5 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• 3 cups chickpea flour
• 1 tsp sea salt
• 1-2 tsp dry rosemary
• 1 tsp baking soda
• 1.5 tsp baking powder
• 2 Tbsp apple cider vinegar or white vinegar
• 5 Tbsp psyllium husk
• 4 Tbsp ground flax
• 1.75 cups water
• 1 Tbsp sesame seeds (mix white + black for visual appeal)
• 1 pinch sea salt flakes

Instructions

• Preheat oven to 355”F. Line a baking sheet with parchment paper and set aside.
• In a small bowl whisk together the psyllium husk, flax and water until smooth and there are no lumps. Set aside to thicken.
  5 Tbsp psyllium husk, 4 Tbsp ground flax, 1.75 cups water
• In a large mixing bowl whisk together the chickpea flour salt and rosemary. Add the baking powder and baking soda and pour the vinegar on top to activate it.
  3 cups chickpea flour, 1 tsp sea salt, 1-2 tsp dry rosemary, 1 tsp baking soda, 1.5 tsp baking powder, 2 Tbsp apple cider vinegar or white vinegar
• Add the thickened psyllium husk and flax fixture to the flour and using a spatula fold everything together until fully incorporated. If needed use your hand and knead everything together until combined but try not to overdo it.
• Lightly spray the parchment paper with olive oil and dump the dough in the middle.
• Oil your hands to prevent sticking and form the dough into a long batard style loaf approximately 2 inch thick or so.
• Use a sharp serrated knife and score the top of the loaf lengthwise then sprinkle the sesame seeds and salt flakes on top. Use the palm of your hand and gently pat them into the dough to stick better if needed.
  1 Tbsp sesame seeds, 1 pinch sea salt flakes
• Bake your bread in the preheated oven for 1 hour until nicely golden brown. Transfer the loaf to a cooling rack and allow it to cool for 15 minutes before slicing into it.

Video

Nutrition

Calories: 149kcal | Carbohydrates: 22g | Protein: 7g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 310mg | Potassium: 328mg | Fiber: 7g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 0.02mg | Calcium: 62mg | Iron: 2mg

Course: Baked Goods

Cuisine: Italian

Keyword: chickpea bread, gluten free bread, healthy bread

Servings: 12 people

Calories: 149kcal

Author: Florentina