Soda bread is one of the easiest breads you can make–no yeast, no fancy ingredients, no kneading–and this chickpea version is no different in that regard.
But in one regard it is even easier.
Soda bread is a quick bread, which means you need to be careful not to overmix the batter, which leads to overdeveloped gluten and a tough texture. No such worry with chickpea flour, since there is no gluten. So even if you mix the batter like crazy, the resulting breads will still be light and tender.
- Vegan (egg-free, dairy-free)
- 82 calories per serving (whole muffin-size bread)
- Quick & easy to make
Ingredients for Vegan Chickpea Flour Soda Bread
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
- nondairy milk
- chickpea flour
- flaxseed meal
- baking soda
- maple syrup (a very small amount; you can use other sweeteners)
This vegan, grain-free, gluten-free, oil-free bread is made possible because of chickpea flour. It does the usual job of grain flour, but also functions as an egg replacement.
You can make these breads plain, but you might want to consider adding “everything bagel” topping–poppy seeds, sesame seeds, dried onion bits and coarse salt.
How to Make Vegan Chickpea Flour Soda Bread
Note that the complete directions are also in the recipe card below.
- Preheat oven to 400F (200C).
- Generously grease or spray 6 cups of a standard muffin tin.
- Combine the milk and vinegar and let stand for 5 minutes to curdle.
- Whisk the chickpea flour, flaxseed meal, baking soda and salt in a medium bowl.
- Stir in the nondairy milk mixture and maple syrup until blended.
- Divide batter evenly among prepared cups. Sprinkle evenly with topping, if using.
- Bake in the preheated oven for 14 to 16 minutes until puffed, golden brown ad a toothpick inserted in the center comes out clean.
- Cool completely.
Just look at the interior of this bread–who would have thought this was little more than a hill of beans!
The only step that requires special care is prepping the muffin tin cups (spray them thoroughly!) and preheating the oven before you mix the batter.
The baking soda in the batter begins to work as soon as you mix the dry and liquid ingredients together, so as soon as you mix, get these in the oven asap. Otherwise, your breads will not reach their full height and they will be heavy.
I have made this recipe to yield six breads, but you can double it without any trouble.
These are pretty amazing summer food, alongside a salad for a simple dinner, or packed up for an impromptu picnic. Happy baking and eating, everyone!