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Vegan Chickpea Flour Soda Bread {oil-free, grain-free}

Quick and easy vegan chickpea flour soda bread, the perfect bread to make in minutes! Made in a muffin tin (for even faster baking), the breads are grain-free, gluten-free, oil-free and so delicious.

vegan chickpea flour soda bread on a white tabletop

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.

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Grain-free
  • Oil-free
  • Yeast-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.

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!

Yield: 6 muffin-size breads

Vegan Chickpea Flour Soda Bread {grain-free}

vegan chickpea flour soda bread on a white tabletop

Quick and easy vegan chickpea flour soda bread, the perfect bread to make in minutes! Made in a muffin tin (for even faster baking), the breads are grain-free, gluten-free, oil-free and so delicious.

Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes

Ingredients

  • 3/4 cup (177 mL) nondairy milk
  • 1/2 teaspoon vinegar (neutral one, like white or cider vinegar)
  • 1 cup (120 g) chickpea flour
  • 2 tablespoons (13 g) flaxseed meal
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 and 1/2 teaspoons maple syrup (or sweetener of choice, dry or liquid)
  • Optional: Everything bagel topping (see notes below)

Instructions

  1. Preheat oven to 400F (200C). Generously grease or spray 6 cups of a standard muffin tin.
  2. In a small bowl or cup, stir together milk and vinegar. Let stand for 5 minutes.
  3. Meanwhile, in a medium bowl, whisk together the chickpea flour, flaxseed meal, baking soda and salt.
  4. Add the milk mixture and maple syrup; stir until blended. Divide batter evenly among prepared cups. Sprinkle evenly with topping, if using.
  5. Bake in the preheated oven for 14 to 16 minutes until puffed, golden brown ad a toothpick inserted in the center comes out clean.
  6. 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.

Notes

Storage: Store in an airtight container at room temperature for 2 days, in the refrigerator for 1 week or freezer for 3 months.

Everything Bagel Topping: You can buy everything bagel seasoning, or make your own by combining the following:

  • 1 tablespoon dried minced onion
  • 2 teaspoons sesame seeds
  • 2 teaspoons poppy seeds
  • 1 teaspoon coarse salt

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 82Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 205mgCarbohydrates 12gFiber 2gSugar 4gProtein 4g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Paula

Saturday 12th of November 2022

I also was surprised at how appealing these muffins were. I added a dash of cumin, paprika and lemon rind since they have a distinctly 'hummus' flavor (not surprising given the chick pea flavor), topped them with black and white sesame seeds and served them with a good EVO. Delicious!

Camilla

Tuesday 15th of November 2022

Well that is brilliant, Paula--why haven't I tried that? I am not kidding, I am going to make your variation today!

ri

Thursday 4th of August 2022

can i use water instead of the milk?

Kim

Thursday 26th of May 2022

I don’t see where the recipe states how many muffins this makes?

Camilla

Thursday 23rd of June 2022

Hi Kim! The quantity is at the top of the recipe card (I know easy to overlook, it's somewhat light in color). It says: YIELD: 6 MUFFIN-SIZE BREADS

Donna

Thursday 17th of March 2022

What temperature should the oven be? I want to try the recipe it sounds good. Thanks.

Cheryl

Wednesday 14th of April 2021

I’m new to using chickpea flour and have been looking for a tasty bread. Very tasty bread

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