The ingredients for this recipe are minimal: five, to be precise, plus water and optional salt. They are inexpensive, as well, which is a very good thing, since you will want to make this bread over & over again. Here’s what you will need:
Combine the water and vinegar (in the measuring cup, or in a small bowl) and pour into the bowl of whisked dry ingredients.
Step 3: Stir to combine
Use a rubber spatula or wooden spoon to combine the wet and the dry until blended (no dry ingredients visible).
Definitely opt for a rubber spatula or wooden spoon here, not a whisk. The batter is thick and will glom onto the whisk like nobody’s business (I “tested” this so that you would not make the same mistake:)).
Step 4: Spread and smooth batter in pan
Working quickly (the baking soda will begin reacting with the vinegar straight away, so get this in the oven as soon as possible), spread the batter in a 9×5-inch loaf pan that has been greased or sprayed with nonstick cooking spray.
Since the batter is thick, I like to dip the spatula or a butter knife in water to (more easily) smooth the top.
Make a Lengthwise Slash in the Loaf
I have one more (quick) step before the loaf goes into the oven: make a slash.
Take a sharp knife and run it through the top of the loaf (about 1/2 inch deep, no more), lengthwise. This helps release steam from the bread as it bakes, leading to an even, well-risen loaf.
Keep in mind that this is more of a batter than a dough, so the slash will not look significant. It may even close in on itself as soon as the slash is made. Not to worry, that’s exactly how it should look!
How to Bake the Bread
Slide the bread into a preheated 375F oven for 45 to 50 minutes until it is risen, golden brown, and sounds hollow when gently tapped on top. Simple, yes?
It smells so good!
Let the loaf cool in the pan, on top of a cooling rack, for 20 minutes. To remove the loaf, run a butter knife or other dull knife around the edges of the pan to loosen, and then invert the bread onto the cooling rack. Turn the bread right side up and let cool completely before slicing.
Does this Bread Taste Like Chickpea Flour?
No! I know many of you were wondering as you read along. The bread has a very neutral, whole wheat flavor. So regardless of your feelings about chickpea flour (love, hate, somewhere in between), you will be pleased with the go-with-everything flavor of this bread.
Slice it Thick or Ultra-Thin
You can slice this bread whichever which way you like, it is not a crumbler! Slice it super thin for open-faced tartines, thick for toast, medium for sandwiches, or any which way that you please.
Can I Leave out the Sugar?
Yes, the sugar cab be omitted without any affect on the structure of the bread.
Nevertheless, I strongly recommend adding it. I added the tablespoon-ful after several rounds of testing, and wow, it adds so much to the “whole wheat” flavor of the bread! to mimic the flavor of wheat bread.
Happy baking & may this lead to many delicious sandwiches!
In a measuring cup or small bowl, combine the water and vinegar; pour into the chickpea flour mixture, stirring until combined (the batter will be thick).
Spread the batter into the prepared pan, smoothing the top (I dip a rubber spatula or knife in water to smooth the top).
Using a sharp knife, make a lengthwise slash, about 1/2-inch (1.25 cm) deep, across the loaf.
Bake in the preheated oven for 45 to 50 minutes until risen, golden brown, and hollow soulding when gently tapped on top.
Cool in the pan on a cooling rack for 20 minutes. Run a butter knife around the edges to loosen the bread, and then invert loaf from pan. Turn right side up and cool completely on cooling rack.
Slice it thick, ultra-thin, or anywhere in between!
Storage: Store the cooled loaf in an airtight container at cool room temperature for 3 days, the refrigerator for 2 weeks or the freezer for up to 6 months.
Sugar Options: An equal amount of brown sugar or the granulated sugar of your choice canna be used in place of the coconut sugar. An equal amount of liquid sweetener (e.g., maple syrup, agave nectar) can also be used; add it along with the water-vinegar mixture.
Sugar-Free Option: The bread will work without the sugar (it is added for a flavor balance); if you need to leave it out, go right ahead.
Vinegar options: Any light-colored vinegar will work here (e.g., apple cider vinegar, white vinegar) or use an equal amount of lemon juice.
Baked this gorgeous loaf this morning. Fits all our ‘intolerance’ requirements and hubby loved it so win win.
Wednesday 2nd of June 2021
Yippee! I am pleased as punch to hear it, Sandra. Thank you for letting me know that it was a success :)
Wednesday 5th of May 2021
This was fabulous. Absolutely love the texture and flavor. This recipe is definitely a keeper for me.
Sunday 28th of March 2021
I made this recipe this morning because we enjoyed your Soda Bread recipe so much. This one is also delicious. I used a different brand of chickpea flour, and my batter was thinner. But the bread still turned out great. Thank you for your recipes. I'm sharing them with friends :-)
Friday 26th of February 2021
Great site. Have subscribed.
Would this recipe need to be altered if I added some seeds to the mix? Also being more of a batter mix would the seeds 'fall' to the bottom of the loaf? Wondering same if added nuts (walnut) instead of seeds?
Monday 1st of March 2021
Hi Sue! I think you can add a variety of nuts or seeds here without altering the recipe. Chop them and they should be fine suspended in the batter (it is a pretty thick batter)
Thursday 28th of January 2021
Hi - I’m not sure where I went wrong. The batter was very runny, not like the photos. I used metric measurements-
300g chickpea flour, 35g flax and 375 ml water. Did I read that correctly?
I ended up adding some more chickpea flour to make a firmer batter. So in the end I got a loaf which was good, although it did have a flavour of chickpea flour. I will try it again.