Best Chickpea Flour Bread

If you ask me, chickpea flour bread is one of the best discoveries I’ve made in my kitchen.

This naturally gluten-free bread has a slightly nutty taste and a texture that’s similar to traditional wheat bread. The golden-brown crust gives way to a soft interior that’s perfect for sandwiches or morning toast.

It’s made with simple ingredients you might already have in your pantry, and the process is surprisingly straightforward. A touch of rosemary and a sprinkle of sea salt on top really make the flavors sing.

It’s a reliable everyday bread that’s filling and nutritious – just what you need when you’re looking for a wholesome alternative to regular bread.

What Kind of Chickpea Flour Should I Use?

Chickpea flour (also called garbanzo bean flour, gram flour, or besan) comes in a few different varieties, but any type will work well in this recipe. You’ll most commonly find it either stone-ground or more finely milled – both options will give you good results, though the stone-ground variety tends to have a slightly more rustic texture. If you’re new to chickpea flour, start with brands like Bob’s Red Mill or Anthony’s, which are widely available and consistently good quality. Just make sure to give your flour a quick sift before using it to remove any lumps, and store it in an airtight container in a cool, dark place since it can go rancid more quickly than regular flour due to its higher fat content.

Options for Substitutions

Let’s talk about what you can and can’t swap in this simple bread recipe:

• Chickpea flour: This is the star ingredient that can’t be substituted with regular wheat flour as it behaves very differently. However, you can use besan (gram flour) which is basically the same thing, just labeled differently.
• Oil: Any neutral-tasting oil works here – olive oil, avocado oil, or even melted coconut oil are good options. Just keep in mind that coconut oil might add a slight coconut flavor.
• Italian herbs: Don’t have the pre-mixed blend? Make your own with dried basil, oregano, and thyme. Or swap it out completely for your favorite dried herb mix.
• Rosemary: Fresh rosemary works too – just double the amount. You can also skip it or replace it with dried thyme or sage if you prefer.
• Non-stick cooking spray: No spray? Just brush your pan with a bit of oil instead – it works just as well.

Watch Out for These Mistakes While Cooking

The biggest challenge when making chickpea flour bread is getting the right batter consistency – too thick and it won’t spread evenly, too thin and it won’t set properly, so aim for a pancake-like consistency and let the batter rest for 10-15 minutes before cooking to allow the flour to fully hydrate.

Temperature control is crucial – if your pan isn’t hot enough, the bread won’t develop that lovely golden crust, but if it’s too hot, the outside will burn before the inside cooks through, so maintain a medium-high heat and watch for small bubbles forming on the surface as your signal to flip.

A common mistake is trying to flip the bread too early – wait until the edges start to look dry and slightly crispy, and make sure to use enough oil to prevent sticking (even in a non-stick pan).

For the best texture and flavor, don’t skip seasoning the batter well, and remember that chickpea flour has a naturally nutty taste that becomes milder with cooking, so don’t be alarmed by the strong aroma of the raw batter.

What to Serve With Chickpea Flour Bread?

This savory chickpea flour bread makes a fantastic base for all sorts of Mediterranean-inspired toppings and sides. Try spreading it with hummus and topping with cucumber slices, or serve it alongside a warm bowl of lentil soup for dipping. Since it has Italian herbs and rosemary, it pairs really nicely with fresh tomatoes and olive oil or as part of an antipasto platter with olives, roasted red peppers, and your favorite cheeses. For a simple breakfast or lunch, you can’t go wrong topping it with mashed avocado and a sprinkle of red pepper flakes.

Storage Instructions

Keep Fresh: Once your chickpea flour bread has cooled completely, wrap it in plastic wrap or place it in an airtight container. It will stay good in the fridge for about 3-4 days. The texture might change slightly over time, but the flavor will still be there!

Freeze: This bread freezes really well! Cut it into portions, wrap them individually in plastic wrap, and place in a freezer bag. It’ll keep nicely for up to 2 months. This is great when you want to make a bigger batch to have on hand.

Enjoy Later: When you’re ready to eat your stored bread, let refrigerated pieces come to room temperature for about 10 minutes. For frozen pieces, thaw in the fridge overnight. You can give them a quick warm-up in a skillet or toaster oven to bring back that nice, crispy exterior.

Preparation Time	120-360 minutes
Cooking Time	15 minutes
Total Time	135-375 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 20-25 g
• Fat: 20-25 g
• Carbohydrates: 50-55 g

Ingredients

• 1 1/2 tsp Italian herbs
• 1 cup chickpea flour (sifted for a smoother batter)
• 1 1/2 tsp dried rosemary, chopped
• 1 cup water (room temperature, about 70°F)
• salt, to taste
• black pepper, to taste
• non-stick cooking spray (like PAM, for easy release)
• 2 tbsp oil (such as olive oil or vegetable oil)

Step 1: Prepare Chickpea Flour Mixture

In a bowl, whisk together chickpea flour and water until the mixture is smooth.

Allow the mixture to sit at room temperature for 2 to 6 hours.

This resting period will help the flour absorb the water and improve the texture of the batter.

Step 2: Preheat Oven and Prepare Baking Pan

Preheat your oven to 450 degrees F (230 degrees C).

While the oven is heating, spray the inside of an 8-inch metal pie pan with nonstick cooking spray to prevent sticking during baking.

Step 3: Mix and Pour Batter

Once the resting time is complete, skim any foam from the top of the chickpea-water mixture to ensure a smooth batter.

Add some oil, along with Italian seasoning and rosemary, to the mixture and stir until everything is well combined.

Pour the prepared mixture into the greased pie pan.

For a final touch, sprinkle black pepper and salt over the top.

Step 4: Bake and Serve

Bake the batter in the preheated oven until the edges begin to brown, about 15 minutes.

Once done, remove the bread from the oven and allow it to cool slightly before taking it out of the pan.

Cut the baked chickpea bread into wedges and enjoy as a delicious and versatile dish.