Quick and easy mini chickpea flour soda bread with “everything” topping. They are grain-free, vegan, gluten-free, and so delicious!
Oh my oh my. You are going to LOVE these: tender, fluffy soda bread minis, made vegan, grain-free and gluten-free.
It’s all made possible with chickpea flour, which does the usual job of grain flour, but also functions as an egg replacement. It’s simply a great ingredient.
And while you can make these plain, you might want to consider adding my “everything bagel” topping–poppy seeds, sesame seeds, dried onion bits and coarse salt–especially if you have given up bagels (fyi: you can make these in a donut mold pan, if you have one, to replicate the bagel shape :)).
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 you can mix like crazy and the resulting breads will still be light and tender.
The only thing you need to take care with is prepping the muffin tin and preheating the oven before you mix the batter. The baking soda 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.
Just look at the interior of this bread–who would have thought this was little more than a hill of beans!
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!
Add the milk mixture, olive oil, and maple syrup; stir 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 in tin set on a cooling rack (they stick like crazy until they are cool! If you do not want to wait, line the tins with liners instead). Run knife around edge of each cup and remove from tin.
Storage: Store in an airtight container at room temperature for 2 days, in the refrigerator for 1 week or freezer for 3 months.
I’m new to using chickpea flour and have been looking for a tasty bread. Very tasty bread
Saturday 3rd of April 2021
I made these tonight (to go with homemade pea soup) and they were amazing - thank you so much! I’m adjusting to a wheat/gluten intolerance of some sort and wanted something with really simple ingredients, and love how fuss-free these are. Mine cooked in just 10 minutes (think the oven runs hot), but the texture and flavour were brilliant. Will definitely be making them regularly!
Saturday 27th of March 2021
I thought these were excellent. I made them to go with corned beef and cabbage, so I added some cinnamon and a couple tablespoons of raisins that I pre-boiled in the microwave before chopping. (And I omitted the topping. They tasted like Irish soda bread for St. Patrick's Day. Will definitely make again.
Friday 26th of February 2021
Could I make this as a loaf rather then individual muffins ?
Monday 1st of March 2021
I think it could work as a loaf, as written. I would make a deep slash through the top before baking (the slash may disappear into the batter, but it makes a difference).
Friday 19th of February 2021
Could you make this as a loaf of bread instead of 6 individual muffins?