Chickpea Flour Brown Rice Breads (V, GF)

Learn how to make easy chickpea flour brown rice breads in a muffin tin, with only 4 ingredients. Gluten-free and vegan, the breads are perfect for both sweet and savory toppings.

Who said that bread needs to be baked in large, leavened loaves?

Not me.

Not most of the world, either, where flatbreads, bread balls, and mini loaves are the rule, not the exception.

So let’s forget about making all bread conform to rigid, loafish rules, and, instead, embrace all shapes, sizes and varieties of bread. I’m especially keen on promoting ones that are quick-to-prepare, versatile, and have a minimal number of nutrent-rich ingredients.

My 4 ingredient, brown rice and chickpea flour mini breads are a great place to begin. They are made with ease by blending cooled, cooked brown rice, chickpea flour, olive oil and baking powder.

You are going to love them.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• Quick and easy to prepare
• Only 45 calories per bread round
• Made in a muffin tin
• Perfect for snacks or as an accompaniment to soups, salads and other main dishes

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• Chickpea flour (also called garbanzo bean flour, gram flour, besan, or ceci flour)
• Brown rice, cooked and cooled (any variety of brown rice)
• Baking powder (certified gluten-free, as needed)
• Oil (I use olive oil, but you can use avocado oil, coconut oil or any oil you prefer; see notes for omitting the oil)

You will also need some water to mix the batter. I use filtered tap water. I like to add salt to the recipe, too. I have provided a specific amount in the recipe, but it is optional/adjustable, according to your needs.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

• Preheat oven to 350F (180C). Grease or spray 9 cups of a standard muffin tin.
• In a blender or food processor, process the brown rice and water until blended and mostly smooth. Add the remaining ingredients; blend until well combined, stopping to scrape down blender with a spatula at least once.
• Divide batter evenly (about 2 tablespoons per cup) between prepared cups; smooth tops with moistened fingertips.
• Bake in preheated oven for 18 to 20 minutes until set at centers. 
• Cool in tin for 5 minutes then remove to a wire rack and cool breads completely.

Flavor of the Breads

These little breads are tender and mild-flavored, but with a very faint flavor similarity to cornbread, which is due to the chickpea flour. I used olive oil in the recipe, but you can use any oil of your choosing.

Serving Suggestions

The flavor makes them perfect for pairing with, well, just about everything. We’ve had a lot of blackberries around lately, so I topped a few with some coconut yogurt (to which I added some crushed blackberries) and blackberries:

Homemade cashew cheese was equally scrumptious:

In addition to lunch, breakfasts, and snacks, these would be fantastic as make-ahead bases for a range of appetizer toppings, or perhaps cucumber, watercress or lemon curd for tea sandwiches.

Let’s have our bread, and eat it too!

Storage

Store the breads in an airtight container at room temperature for 2 days, in the refrigerator for 1 week or freezer for up to three months.

FAQ

• Can I make the breads oil-free? Yes. Replace the oil with 2 additional teaspoons of water.
• Can I use cooked white rice in place the brown rice? Yes, definitely! You can also use an equal amount of cooked cooled millet or quinoa.
• Can I swap the chickpea flour for another flour, such as almond flour or buckwheat flour? No, I do not recommend it. I have only tested the recipe with chickpea flour.

Related Recipes

• Easy 2 Ingredient Brown Rice Chips (Oil-free, V, GF)
• Vegan Gluten-Free Oat Sandwich Bread (Oil-free, Yeast-free)
• Vegan Coconut Flour Sandwich Bread (Gluten-free, Oil-free)
• Gluten-Free Buckwheat Sandwich Bread (Oil-free, No yeast)
• Chickpea Flour, Chia & Oat Granola Bars (GF + V)