Without a doubt, chickpea flour is my favourite natural flour EVER. It’s the same texture as flour but lighter. I’ve used it to make tortillas, crepes that’s I have used for lasagna (recipe coming soon), biscuits and of course, bread. My first attempt to make a chickpea flour bread loaf didn’t quite work out. And sadly, my bread pan broke soon after.
However, I didn’t let that stop me from trying the bread recipe again. The first time I made a bread loaf, I used chickpea flour and oat flour, along with some butter. It turned out to be a buttery dinner roll. It was good and now I have a nice recipe for dinner rolls (without the oat flour). But what I wanted was a nice simple bread. So… I tried again. The results were amazing.
I love it! It’s a quick, easy recipe with simple ingredients. The batter is wet, with the consistency of pancake batter. I find that chickpea flour is best used in this fashion. The top of the bread cracked but that was because of my baking pan. I have yet to make a proper pasta with this but others have done it. That only inspires me to try again.
Here’s the reason I chose to make a flatbread loaf. The first reason was the baking pan that I have. It’s a small square pan that I used to make lasagna or a small roast. I had an idea that I could make the bread in this pan and have it come out to be a thicker flatbread. It worked out just as I wanted.
The second reason was since I have been making bread with chickpea flour, the only bread that comes out right was my stove top flatbread. I knew that If I could recreate it in the oven, just a little bit thicker it would make a great sandwich bread or a square pita bread. Again, it worked out. I had french toast for the first time in years yesterday. This is now my all time favourite natural flour bread. It beats all and I will be making it for the rest of my life.
I wanted to share it because I knew I promised that I would share more recipes on how I use chickpea flour. I recently did a breakfast (or brunch) lasagna for consumerhealthdigest.com. I was asked to join the expert panel and share my knowledge. I was all too happy to.
I will share a dinner version of this soon. If you follow me on instagram, then you saw (a rather dark) picture of my dinner lasagna that I already made. The recipe for that is coming along with others. I hope you enjoy this recipe and tag me online whenever you make this so I can see your creations. Happy cooking guys!
5 minPrep Time
40 minCook Time
45 minTotal Time
- 2 cups chickpea flour + a tbsp for the pan
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup sparkling mineral water (or any carbonated water)
- Spices, optional
- Preheat the oven at 395 degrees.
- Combined all the dry ingredients in a bowl.
- Slowly pour in the sparkling water in four batches. Gently fold it into the dry ingredients. The aim is to make the batter airy so it will help the dough rise.
- Grease your baking pan i.e. a loaf pan or a cookie sheet. Coat the pan with a tablespoon of chickpea flour. Make sure the pan is cover with the flour to prevent any burning and/ sticking.
- Pour the batter into a baking pan and place in the oven. Bake for 25 to 40 minutes. Check half way to prevent any burning. Use a toothpick or a knife to test the dough.
- Once done, remove from the oven. Run a knife around all sides of the pan to keep it from sticking. This will make it easier to remove when it's cooled.
- Allow it to cool for 5 minutes then remove it from the pan. Use it to make sandwiches, panini, pita bread or as a side dish with dinner (I used mine with stew).
This is a wet batter bread recipe so it's easier to make. The bread can be stored in the fridge. I have stored it up to 7 days but you can try storing it longer and let me know.