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Chickpea Flour Soda Bread {vegan, grain-free}

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!

Yield: 6 breads

Chickpea Flour Soda Bread {vegan+grainfree+glutenfree}

Chickpea Flour Soda Bread {vegan+grainfree+glutenfree}

Quick and easy mini soda breads, made with chickpea flour! They are grain-free, vegan, gluten-free, and have an optional "everything bagel" topping.

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


Optional "Everything Bagel" Topping:

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


  • 2/3 cup nondairy milk (I used plain almond milk)
  • 1/2 teaspoon vinegar (neutral one, like white or cider vinegar)
  • 1 cup (120 g) chickpea flour
  • 2 tablespoons flaxseed meal
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon olive oil (or oil of choice)
  • 1-1/2 teaspoons maple syrup (or sweetener of choice, dry or liquid)


  1. Preheat oven to 400F. 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, olive oil, 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. 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.

Nutrition Information

Serving Size

1 piece

Amount Per Serving Calories 119Total Fat 4.3gSaturated Fat 0.6gTrans Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 171mgCarbohydrates 15.1gFiber 4.1gSugar 4.5gProtein 5.2g

Did you make this recipe?

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Wednesday 14th of April 2021

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!

Denise Todd

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

Hi Charlene,

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).

Mana S.

Friday 19th of February 2021

Could you make this as a loaf of bread instead of 6 individual muffins?

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