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Incredible, and incredibly easy, chickpea flour beer bread muffins! They are oil-free, gluten-free and vegan!
- Yeast-y bread.
- Mixed, baked and ready to eat in 20 minutes.
- Gluten-free and vegan.
- No grain flour.
- Light and tender, but firm enough to handle toppings of any kind.
- Made with nothing more than beans, beer, and some leavening basics.
- No kidding.
It is my beer bread muffins made with chickpea flour.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Grain-free (except for the beer)
- Oil-free
- High fiber (4.3 grams per muffin)
- 5 grams protein per muffin
- Ridiculously easy to make
- Delicious yeast-y bread flavor
Ingredients for Chickpea Flour Bread Muffins
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
- natural cane sugar (or sugar/sweetener of choice)
- baking soda
- salt
- baking powder
- beer (certified GF as needed)–I recommend a mild-flavor beer
The sky-high rise of these mini breads comes from baking soda and touch of baking powder instead of yeast.
That yeasty flavor I mentioned earlier? It comes ready-to-use in a handy can or bottle of beer. You can go for a powerful beer flavor (no thank you), or follow my lead and use a mild-flavor beer.
Choose Gluten-Free Beer
The range of gluten-free beer options has expanded tremendously in recent years, so choose a beer with a flavor profile you like (slightly sweet, dry, bold).
Even the tasteless varieties work great, so if someone leaves some questionable ale at your house, make lemonade from lemons (or, rather, bread from bad brew). Oh, and if you are not following a GF diet, use any darn beer you like.
How To Make Chickpea Flour Beer Bread Muffins
Note that the complete directions are also in the recipe card below.
- Preheat oven to 400F (200C).
- Grease or spray 6 cups of a standard size muffin tin (use muffin liners to avoid all oil).
- In a large bowl, whisk together the chickpea flour, sugar, baking soda, salt and baking powder.Slowly pour the beer down the side of the bowl (to prevent a lot of foaming).
- Immediately divide batter among prepared muffin cups.
- Bake in the preheated oven for 12 to 15 minutes until risen, golden brown and set at the centers. Let cool in the tin on a wire rack for 5 to 10 minutes, then remove from tin. Serve warm or cool completely.
Other than the beer, this is grain-free bread. Yet you would never guess it from the taste and texture. Check out the interior:
I may be the first to concoct a chickpea flour beer bread (it’s fun to have a first!) but bread made from beans, notably chickpeas, is nothing new. It’s a bread-making staple in India, the south of France (socca), parts of Italy (farinata), the middle east, and Northern Africa.
Many of the traditional breads from these regions are flatbreads, so it’s fun to give chickpea flour bread my own Yankee spin (i.e., made in a muffin tin, risen, slice-able, toast-able, and spread-able).
I am confident you will make this recipe a keeper. Happy baking (and eating!).
Related Recipes
Chickpea Flour Beer Bread Muffins (V, GF, Oil-Free)
Ingredients
- 1 and 1/4, 150 gcups chickpea flour
- 2 teaspoons natural cane sugar, or sugar/sweetener of choice
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon baking powder
- 3/4 cup 6 oz beer (certified GF as needed)–I recommend a mild-flavor beer
Instructions
- Preheat oven to 400F (200C). Grease or spray 6 cups of a standard size muffin tin (use muffin liners to avoid all oil).
- Slowly pour the beer down the side of the bowl (to prevent a lot of foaming). Immediately divide batter among prepared muffin cups.
- Bake in the preheated oven for 12 to 15 minutes until risen, golden brown and set at the centers. Let cool in the tin on a wire rack for 5 to 10 minutes, then remove from tin. Serve warm or cool completely.
