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Brown Rice Chickpea Flour Breads {4 ingredients, vegan, gluten-free}

  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 9 pucks 1x


4-Ingredient mini breads made from cooked brown rice and chickpea flour. They are naturally vegan and gluten-free, plus, only 45 calories each.




  1. Preheat oven to 350F. Grease or spray 9 cups of a standard muffin tin.
  2. In a blender or foo 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.
  3. Divide batter evenly (about 2 tablespoons per cup)between prepared cups; smooth tops with moistened fingertips.
  4. 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.


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 3 months.

  • Category: portable power pucks, bread


  • Serving Size: 1 puck
  • Calories: 45
  • Sugar: 0 g
  • Sodium: 52 mg
  • Fat: 1.2 g
  • Saturated Fat: 0 g
  • Carbohydrates: 7.5 g
  • Fiber: 0.8 g
  • Protein: 1.2 g
  • Cholesterol: 0 mg
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