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The Best Chickpea Bread (Vegan & GF) Recipe

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4.1 from 5 reviews

This vegan and gluten-free chickpea bread recipe uses chickpea flour combined with starch and psyllium husk to create a hearty, gluten-free loaf that rises well and has a wonderful texture. The bread is naturally vegan, packed with protein from chickpea flour, and uses instant yeast and a touch of sugar and apple cider vinegar for the perfect rise. Baked in the oven with steam to achieve a crisp crust, this bread is ideal for anyone seeking a nutritious and allergy-friendly bread option.

  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (approximately 1 standard-sized loaf serving about 8 slices)

Ingredients

Dry Ingredients

  • 200 grams chickpea flour
  • 200 grams starch of choice (potato starch, cornstarch, arrowroot, or tapioca starch recommended)
  • 7 grams instant yeast
  • 15 grams sugar
  • 10 grams salt
  • 20 grams psyllium husk

Wet Ingredients

  • 300 grams water (at room temperature)
  • 12 grams apple cider vinegar (optional, helps the yeast)

Instructions

  1. Create Psyllium Gel and Activate Yeast: In a small bowl, whisk together water, psyllium husk, instant yeast, sugar, and apple cider vinegar. Let the mixture rest for a few minutes until a gel forms, which will provide structure to the dough. If using dry active yeast, warm water should be used to activate it properly.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together chickpea flour, chosen starch, and salt until evenly combined. Using a stand or hand mixer is optional, but hand mixing is sufficient and results in fewer dishes.
  3. Mix Wet and Dry Ingredients: Pour the psyllium gel mixture into the dry ingredients. Mix thoroughly until the dough comes together without any visible flour streaks. Turn the dough onto a floured surface, shape it into a ball, then transfer onto parchment paper.
  4. Allow the Dough to Rise: Cover the dough with a tea towel and let it rise at room temperature for about 30-40 minutes until it has increased by half in size, but not doubled, to avoid collapse during baking.
  5. Preheat Oven and Prepare for Baking: About 15-20 minutes into the rise, preheat your oven to 350°F (175°C). Place a baking dish filled with water on the oven’s bottom rack to create steam and help develop a crisp crust.
  6. Score the Dough: Once the dough has risen, use a sharp knife or razor blade to score the top of the loaf. This creates controlled steam release points and an attractive pattern during baking.
  7. Bake the Bread: Place the loaf on the middle rack and bake for 40 to 60 minutes, or until a toothpick inserted into the center comes out mostly clean. Check after 25-30 minutes, and if the crust is getting too dark, cover the loaf loosely with foil and continue baking until done.
  8. Cool the Bread: Remove from the oven and transfer the bread to a cooling rack. Let it cool completely or until no longer warm to touch before slicing to ensure the best texture.

Notes

  • Using psyllium husk is essential for structure and moisture retention in this gluten-free bread.
  • Adjust the starch type depending on availability and preference; potato starch and tapioca starch tend to give a lighter texture.
  • Apple cider vinegar is optional but aids yeast activity and improves the bread’s flavor.
  • Do not let the dough rise too much to prevent collapse during baking.
  • Steam during baking helps create a crispy crust; do not skip placing water in the oven.
  • Let the bread cool fully before slicing to avoid a gummy interior.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Vegan, Gluten-Free
  • Diet: Vegan

Find it online: https://monicarecipes.com/the-best-chickpea-bread-vegan-and-gf-recipe/