This chickpea flour bread is the bomb. Why? Because it’s gluten-free, dairy-free, packed with protein and seeds, and is literally the easiest thing in the world to bake!
It’s also kind of a bomb in your stomach because it’s so dense and hearty just one or two slices will keep you full and energetic for hours!
What’s in this bread anyways?
This bread uses chickpea flour and almond flour as the base. After that, you can personalize it with your favorite nuts, seeds, and flavorings!
In this version, I used:
- chia seeds
- sunflower seeds
- poppy seeds
- flax seeds
- sesame seeds
What should you serve gluten-free chickpea bread with?
First of all, unless you’re eating a slice of this bread straight out of the oven, I would highly recommend toasting it.
Once you’ve got yourself a warm, nicely toasted slice of chickpea flour protein bread, here’s how I like to serve it:
- lightly toasted with salted butter, or cream cheese, plain and simple
- smothered in chunky peanut butter and chocolate chips
- drizzled with a teaspoon of honey and a teaspoon of tahini
- with a dollop of greek yogurt or Labneh, and some fresh passion fruit
- it’s also a great base for a salty sandwich, so don’t hesitate to use it just like you would use regular sandwich bread
How long does chickpea protein bread stay fresh?
Honestly, after a week of sitting on my counter wrapped in clingfilm, this bread was still soft! I couldn’t believe it. So definitely do wrap it up tightly in plastic wrap and it will keep well. After a few days, the crust gets a bit less crunchy but the inside is still soft. I would definitely recommend toasting it as I find it tastes much better toasted.
Chickpea flour bread (gluten free, high protein)
- 7 g active dry yeast
- 4 tbsp olive oil
- 250 g chickpea flour
- 100 g almond flour
- 50 g flaxseed
- 100 g mixed seeds chia, poppy, sesame, sunflower…whatever you like!
- fresh rosemary to taste, chopped finely
- 4 eggs
- Preheat the oven to 190 C and oil a cake tin.
- In a small bowl, mix 375ml of warm water with the yeast and olive oil. Mix with a spoon and let sit for 5 minutes.
- In a large bowl, add the chickpea and almond flour, the seeds, plus a generous pinch of sea salt and the chopped rosemary. Crack the eggs in the middle, and whisk.
- Continue to whisk while you add the yeast mixture, until you have a smooth, quite liquid batter.
- Pour the batter into the cake tin and bake for about 45 minutes or until golden brown. Let rest for 30 minutes before digging in!
This recipe was taken from Jamie Oliver’s cookbook called ‘Superfood’, which I highly recommend!
All photos were taken by the amazing Sarah Miguet Cadet.