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4-Ingredient Split Pea Bread made from uncooked split peas! It’s high protein, oil-free, gluten-free, added sugar-free, grain-free & yeast-free. Make it (with ease) into a loaf or individual bread rolls.
Table of Contents
- High Protein Bread Made From Dried Split Peas
- Recipe Benefits
- Ingredients for Split Pea Bread
- What are Whole Psyllium Husks?
- How to Make Split Pea Bread
- Step One: Quick Soak the Split Peas
- Step Two: Drain the Split Peas
- Step Three: Preheat the Oven and Prepare Baking Pan
- Step Four: Process the Soaked Split Peas
- Step Five: Add the Dry Ingredients
- Step Six: Shape the Dough
- Step Six: Bake
- Step Seven: Cool the Bread
- FAQ
- How Should I Store the Split Pea Bread?
- What is the Taste and Texture of the Grain-Free Split Pea Bread?
- How Do I use this Healthy Grain-Free Bread for Sandwiches?
- My Bread is Gooey Inside. Why?
- How Should I Store the Bread?
- Can I Replace the Psyllium with Flaxseed Meal?
- Can I Make this Bread with Other Legumes?
- Can I Make this Gluten-Free Bread in a Bread Maker (Bread Machine)?
- Can I Bake this Homemade Sandwich Bread in a Loaf Pan?
- Can I Sprinkle Seeds on Top of the Bread Before Baking?
- Can I Use Psyllium Powder in Place of the Whole Psyllium Husks?
- What are Some Healthy Topping Ideas for This Homemade Bread?
- Related Recipes
- Split Pea Bread (V, GF, Oil-Free) Recipe
High Protein Bread Made From Dried Split Peas
Forget about peas porridge hot, cold, or in the pot nine days old. Instead, make bread. Firm, tender, delicious bread, made from split peas! I cannot get enough of it.
My split pea bread is cheap & easy (two of my favorite recipe qualities). You will need less than one pound of peas, plus whole psyllium husks, baking soda, and a splash of vinegar or lemon juice to make a substantial loaf or 8 generous rolls. Other than some tap water and optional salt, that’s it.
I used yellow split peas to make my loaves and rolls, but green split peas work just as well. Keep in mind that the green peas will (of course) result in green bread, which may terrify other members of your household. Solution: amp up the green with a handful of fresh herbs to quell fears and justify the verdant hue.
Prepare to be delighted and amazed with each bite of this bread!
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Grain-free
- Yeast-free (no active yeast or instant yeast required)
- Oil-free
- 16 grams fiber per serving (1.5 slices or 1 roll)
- 11 grams protein per serving (1.5 slices or 1 roll)
- Added sugar free
- Flourless
- Easy to make
- Frugal
- 4 ingredients (plus water and optional salt)
Ingredients for Split Pea Bread
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.
- Uncooked (raw) split peas (yellow or green)
- Whole psyllium husks
- Baking soda
- Vinegar (or lemon juice)
You will also need some regular tap water (or the plain water of your choice). I like to add some salt, but it is optional/adjustable according to your preferences and needs (i.e., if you choose to omit the salt, it will not affect the success of the bread).
No fat–in oil or whole ingredient form–is needed to make this recipe work. The creamy quality of the split peas translates into tender bread, without additional help from fats.
What are Whole Psyllium Husks?
Psyllium husk is essential for making this grain-free, gluten-free, yeast-free bread “work.”
Psyllium is a plant product derived from the husks of the seeds from the Plantago ovata plant. When combined with liquid, the husks swell, creating a gelatin. The gel can be used in ways similar to eggs, and also stands in for gluten (creating structure) in gluten-free and grain-free breads.
I order whole psyllium husks online. You can search for them on any search engine and find multiple purveyors. You may also be able to find them in a well-stocked natural foods grocery store.
Store the psyllium husks in an airtight container and it will last for years, making it a frugal buy. Plus once you have it, you can make all kinds of amazing gluten-free vegan breads, such as my 100% Millet Sandwich Bread, Easy Multigrain Sandwich Bread, Coconut Flour Sandwich Bread, 100% Millet Banana Bread, Buckwheat Sandwich Bread, Oat Sandwich Bread, 4-Ingredient Power Bread, 100% Chia Firm Sandwich Bread, and much more!
How to Make Split Pea Bread
Note that the complete directions are also in the recipe card below.
Step One: Quick Soak the Split Peas
Place the uncooked (raw) split peas in a large bowl. Add enough boiling water to cover the split peas by at least one inch of water. Let soak for at least 45 minutes until the peas are plump and nearly twice their original size.
Alternatively, soak the peas in cold or room temperature water for 8 to 12 hours until similarly plumped.
Step Two: Drain the Split Peas
Rinse and drain the split peas through a colander or mesh sieve. Discard the soaking water.
Step Three: Preheat the Oven and Prepare Baking Pan
Preheat the oven to 350F (180C). Line a baking sheet with parchment paper.
Step Four: Process the Soaked Split Peas
Place the drained, soaked split peas, 2/3 cup (150 mL) water, and the vinegar in the bowl of a food processor (or blender). Process, stopping several times to scrape down the sides of the bowl, until very smooth (i.e., no noticeable pieces of split pea remain).
Step Five: Add the Dry Ingredients
Add the whole psyllium husks, baking soda and (optional) salt to the food processor bowl.
Process, stopping once or twice to scrape down the sides of the processor bowl, until a soft dough forms.
Step Six: Shape the Dough
Option One: Split Pea Bread Loaf
Gather the dough into a ball and place on the prepared baking sheet. Shape into a loaf (8 x 4 x 2 inches/ 20 x 10 x 5 centimeters). Wet your hands as you go to help smooth the top and sides of the loaf.
If desired, sprinkle the top of the loaf with some seeds (such as sesame seeds, sunflower seeds, or pumpkin seeds).
Option Two: Split Pea Bread Rolls
Gather the dough into a ball and divide the dough into eight equal portions. You can weigh the dough to measure equal portions, eyeball it, or roll the dough into an even log and cut into 8 even amounts.
Roll each piece into a ball. Flatten and smooth each ball into a 3-inch (7.5 cm) diameter round. Place the rounds of dough on the prepared baking sheet, spacing 2 inches (5 cm) apart.
Step Six: Bake
Bake the bread as follows, depending on the shape:
For a loaf: 50 to 55 minutes, or until risen and the surface of the loaf appears dry. The crust will be a deep golden brown color.
For rolls: 25 to 30 minutes until the rolls are risen, the surface is dry, and light golden brown.
Step Seven: Cool the Bread
Transfer the loaf or rolls to a cooling rack. Let the loaf or rolls cool completely before slicing.
Split pea bread, complete! Isn’t it gorgeous?
FAQ
How Should I Store the Split Pea Bread?
Store the cooled split pea bread in an airtight container at (cool) room temperature for 1 day, the refrigerator for 2 weeks, or the freezer for up to 6 months.
The split pea bread should be stored in the refrigerator or freezer after one day because of the relatively high moisture content (which can make the bread go bad more quickly than a traditional loaf of bread made with wheat flour, or other gluten-free bread made from flour).
What is the Taste and Texture of the Grain-Free Split Pea Bread?
The split pea bread made with yellow split peas has a a faint, pleasant flavor of dried peas. Overall, the flavor is mostly neutral and can be paired with both savory and sweet toppings and fillings. Bread made with green split peas has a minuscule amount of more pea flavor (more like fresh peas, to me).
The full loaf has a pleasing, not-too-thick crust. The bread turns out slightly more dense when made in loaf form (as compared to the rolls)
While I love slices of bread, especially for sandwiches and toasting, I prefer this bread made into rolls. The rolls are lighter and slightly more springy than the loaf. But you cannot go wrong with either shape.
How Do I use this Healthy Grain-Free Bread for Sandwiches?
Since this is a firm loaf, you can cut slices thick or thin for your desired sandwich filling or topping. I recommend cutting the loaf into thinner slices for closed sandwiches and thicker slices for open-face sandwiches.
The bread rolls are also perfect for sandwiches and burgers. Simply split, fill, and enjoy!
My Bread is Gooey Inside. Why?
This gluten-free bread should not be gooey inside, at all. If your bread comes out gooey in the middle, it is most likely due to one or more of the following reasons:
- Oven temperature is not accurate. Use an oven thermometer (they are very inexpensive) to regularly check the accuracy of your oven’s temperature.
- The bread was not baked long enough. The bread may look done before 50 minutes have passed. That does not mean that it is cooked on the inside. Bake for the entire time.
- The bread was not cooled before slicing.
- Inaccurate measurement of ingredients. With minimal breads such as this one, accuracy of measurements is critical. I strongly suggest using a kitchen scale for measuring the split peas and whole psyllium husks.
How Should I Store the Bread?
Store the cooled bread in an airtight container at cool room temperature for 2 days. the refrigerator for 1 week or the freezer for up to 6 months.
Can I Replace the Psyllium with Flaxseed Meal?
No. This particular gluten-free bread recipe can only be made with psyllium husks.
Can I Make this Bread with Other Legumes?
Yes! You can make it with lentils. I used my High Protein Lentil Bread as inspiration for this recipe. I am working on tests with other legumes, such as beans.
Can I Make this Gluten-Free Bread in a Bread Maker (Bread Machine)?
I have not tried it so I cannot make recommendations one way or any-other.
Can I Bake this Homemade Sandwich Bread in a Loaf Pan?
Yes! Shape the loaf as directed and place into a parchment paper-lined (or greased) 8-inch loaf pan (8×4 inches/ 20×10 cm). The baking time will be about the same as for a baking sheet. Nevertheless, begin checking for doneness 5 minutes earlier than the recommended time.
Can I Sprinkle Seeds on Top of the Bread Before Baking?
Yes! Sprinkle with sesame seeds, green pumpkin seeds (pepitas), poppy seeds, shelled sunflower seeds, or hemp hearts (shelled hemp seeds).
Can I Use Psyllium Powder in Place of the Whole Psyllium Husks?
Possibly. I have not tested this gluten-free bread with psyllium powder, but theoretically it should work. Be sure to use an equal weight of psyllium powder to replace the whole psyllium husks (not volume).
What are Some Healthy Topping Ideas for This Homemade Bread?
- Sliced or mashed avocado
- Sliced or mashed bananas
- Vegan cream cheese (try my easy DIY Cashew Cream Cheese recipe)
- Nut butter or seed butter (try my DIY Sunflower Seed Butter, Pepita Butter, or Almond Butter)
Happy baking!
Related Recipes
Split Pea Bread (V, GF, Oil-Free)
Ingredients
- 12 oz dried split peas (yellow or green)
- Boiling water for soaking
- 2/3 cup water
- 1 tablespoon light-colored vinegar (or lemon juice), (e.g., apple cider vinegar, white vinegar)
- 1/2 cup whole psyllium husks
- 1/2 teaspoon baking soda
- Optional: 1/2 to 3/4 teaspoon salt
Instructions
- Place the dried split peas in a large bowl. Cover with enough boiling water to cover the peas with 1 inch of water. Let soak for at least 45 minutes until the peas are plump and almost twice their size (see notes for soaking in cold water overnight).
- Preheat the oven to 350F/180C. Line a large baking sheet with parchment paper.
- Rinse and drain the split peas through a colander or fine mesh sieve. Discard the soaking water.
- Place the drained, soaked split peas, 2/3 cup (150 mL) water, and vinegar in the bowl of a food processor or a blender. Cover and process, stopping several times to scrape down the sides of the bowl, until smooth.
- Add the psyllium husks, baking soda, and optonal salt to the split peas. Cover and process, stopping once or twice to scrape down the sides of the bowl, until just blended into a soft dough.
- Gather the dough into a ball and place on the prepared baking sheet. Shape the dough into a loaf or 8 rolls– Loaf: Use damp hands to shape into a loaf (8x4x2 in / 20x10x5 cm). Rolls: Divide the dough into eight equal portions. Roll each piece into a ball. Flatten and smooth each ball into a 3-inch (7.5 cm) diameter round. Space 2 inches (5 cm) apart on baking sheet.
- Bake the bread–Loaf: 50 to 55 minutes, or until risen and the surface of the loaf appears dry. The crust will be a deep golden brown color. Rolls: 25 to 30 minutes until the rolls are risen, the surface is dry, and light golden brown.
- Transfer the loaf or rolls to a cooling rack. Let cool completely before slicing.
Hello again, I tried the recipe again, still getting purple bread! I had a go at making it using red lentils instead of yellow split peas, and it turned out even better! The bread is softer, lighter and rose more with the lentils as compared to the split peas. I’m loving both baking and eating it! It isn’t purple when I use lentils 🙂
Hi Shirley,
I am glad you like using red lentils as an option (I have a red lentil version on the site). I live the lentil bread, too. Regarding the purple: it is due to the psyllium. I have never had it occur with my bakes, but others have.if you google psyllium and purple you can read all about it. There are different theories about why it happens sometimes. Enjoy the bread!
Hello,
I made your recipe this afternoon, using lemon juice as the acid ingredient, and yellow split peas. I followed your recipe exactly, cooked a loaf and some buns (after working out how to turn the fan off!), cooked them for the time you gave, at the temperature you gave, and they have turned out almost purple!!! They are very close textured, nd taste good, I was just shocked at the colour 🙂
Hi Shirley! So sorry you had the purple color surprise! It is due to the psyllium husks. I have not had it happen with any of my bakes, or tortillas, but entire message boards are devoted to the mystery of why psyllium sometimes causes foods to turn purple and how to prevent it. The purple color is harmless; it is due to anthocyanin, a natural antioxidant in the husk’s outer layer, which is sensitive to pH and heat. Some claim that adding an acid (like lemon juice or vinegar) will prevent the color change, but it’s definitely not the case for you or many others. I wish I knew the cause! For the record, I always use NOW brand whole psyllium husks and have never had purple products. All the best.
Hi.
Can you please tell me why I cannot print this recipe.
I would like to print it & put it in my recipe file.
Hi Rosie,
I just tested the print function from my laptop, iPad, and phone— it worked from all three. Perhaps try the goid old turn off device, turn back on and/or clear cache. I hope this resolves the issue!
Hi Camilla, loved the rolls made with yellow split peas. What herbs would you recommend to add to make the green split pea rolls? Would fresh parsley or dill work? How much of the fresh herb? Maybe an eighth or quarter cup? Would it affect the baking time? Might be fun for St Patrick’s day 🙂
Hi Deborah,
So glad you like the bread! That’s a great idea to boost the green for St Patrick’s day. You can add a whole bunch of(literally) of parsley, finely chopped. Perhaps a 1/4 cup of fresh dill (max). 2 to 3 tablespoons max of stronger herbs like rosemary, thyme or oregano. Cheers 🙂
I made this with green split peas and added a heap of herbs (parsley and dill) plus some green onion and garlic. It is a gorgeous green color (so pretty in the winter!) and DELICIOUS! My boyfriend loved it with soup and for snacking with hummus.
Oh, I bet that was a pretty loaf, Krysten! Glad it was such a hit 🙂
Hi there! There is trouble going on with the site here that you need to be aware of!
It has cut off repeatedly and reloaded. throughout the time I’ve been on.
I left a question earlier about which was right to use. Baking soda or baking powder. So after reading all of the comments and nobody else had mentioned this, I went back to double check. There are two sets of instructions for the bread!! One follows the other. The instructions are exactly the same, except in the second set the error has been corrected.. and it says definitely baking soda! I think there’s something going on at the site that you really need to check on.
Oh, hi Carolyn, I should have read your second comment first! Gosh, I am not seeing that on my end (I have looked at multiple recipes on phone, ipad and computer). It could be that you need to clear the cache on your device (whichever one you are using to view the recipe post). That could be the cause of the glitches. All the best.
Question! Baking soda is specified to use in the recipe. However, in the instructions it changes to baking powder. Which is correct?
I’m very anxious to try this bread!!
Hi Carolyn,
Hmm, Im not sure where you are seeing baking powder. It is baking soda throughout on my end, but please point out where you are seeing baking powder!
Love love love this bread! I’ve made it with both yellow peaas and green peas, in loaves and rolls. So filling and delicious, and easy to make, too. Thank you for sharing your creativity!
Wonderful, Mady, I am really glad to know you have tried the bread several ways and enjoy it so much, Cheers 🙂
Such a satisfying bread and great change of pace from grain-based breads. These are becoming my go-to fuel (plain or split and spread with fillings) on busy days. i make the rolls and freeze, defrost as i need/want one. Thank you!
I am so happy to know these are powering you through your busy days, Fiona. Enjoy!
I am surprised at how delicious this is! and so like bread!
Wonderful, Carin! So glad you like it 🙂
I made these rolls today and they came out surprisingly good!
Excellent texture and flavor is very good. (I prefer these to the red lentil bread I made recently.) I had one hot out the oven with vegan butter and maple syrup…yummy.
Next time, I’m thinking I may add some dried cranberries. Nice colors for holiday time.
I wonder if garlic/onion powder would be a tasty addition. Do have any suggestions for other herbs or seasonings to add?
Thanks for a great, easy recipe!
Im so glad you enjoyed the recipe, Geo55! I love the sound of adding cranberries. You can add some fresh or dried rosemary, or perhaps thyme, or go in a sweet spice direction with cinnamon, cardamom, nutmeg, or a combination .
Very good. I made the bread both ways. I like both but I think the smaller size have a better texture. Thank you for this option.
Thanks for the review, Les, I am glad you like the bread!
MIND BLOWN. ‘Nuff said!
I have never used whole psyllium husks but have the psyllium husk powder, so I decided to use that. I did weigh the powder, and for me, scooping the powder right out of the jar with the measuring cup, 40g of powder came out to just over 1/4 cup of powder. I also used white wine vinegar as my light colored vinegar.
The dough came together easily in my food processor. I shaped the loaf and baked it on a cookie sheet lined with a silicone mat, for 1 hour. The bread started out not looking like it was rising, but it did rise quite dramatically in the second half hour. I cooled the bread fully, as directed, and started cutting it into thin slices.
WOW.
The bread has a pretty dense texture, but it does have the crumb similar to wheat breads. Mine turned out quite dark inside, but I know that it is the particular brand of psyllium husk powder that I have, that does this to my baked goods, turning them dark, so I was not worried about the color. The taste… pretty non-descript, which was expected with so few ingredients, but what a wonderful vehicle for your sandwich toppings! I am so tired of all the breads that have loads of sugar to give them the “bread” flavor! YAY for this sugar free bread!
I will probably add some black or white pepper next time I bake this bread and perhaps play with other herbs, seasonings and seeds to add flavor, but yes, there will be many more times. So economical and easy! As I said, MIND BLOWN!
Thank you, Camilla!!!
You have blown ME away with your comments, Beata!!! 🙂 Thank you so much for sharing such detailed comments about your experience making the bread, that is so wonderful for other bakers. And I love knowing how tings went for you–many thanks!
This bread is AMAZING!!!!! I never in my wildest imagination would have thought I could make anything other than split pea soup with dried split peas. This bread is a wonder, it is so good!
The buns were a Big hit! I made some black bean burgers to put with them.
Wonderful, Dianna! 🙂
Hi,
I can’t wait to try this recipe. It’s exactly what I was looking for WFPB bread!! The only concern I have is do I need to worry about the toxins in the lectins which can be found in uncooked legumes or does baking the bread eliminate those?
Hi Linda,
Oh good, I am glad you found the recipe! Lectins are broken down in two ways in the recipe: (1) milling/grinding/blending legumes before cooking (the particles are tiny, cook in a fraction of the time of who legumes), and then baking (the heat of an oven works the same as boiling/cooking on the stovetop).
Just made my first batch of buns and I’m thrilled! I soaked the peas overnight and used my soup hand blender to process the swollen peas, no problem. I used lemon juice instead of vinegar. I’m in the UK so was a bit foxed by the term “baking soda” but I googled it and worked out that this meant bicarbonate of soda not baking powder.
I don’t think I use the right temperature for the first 25 minutes as the markings on our oven are eroded, but I turned it up and ended up keeping them in until they proved to be done and I was just delighted with the result. As others say, the taste on its own is a bit bland and I will be playing with spicing it up but I love the texture! It looks like real bread and was so perfect with various toppings! Thanks so much! It’s such an easy recipe and I’m so excited to have found finally a way to make a bread I can actually eat.
Hi Helena!
I am so happy you made the bread and love it! Kudos for the translation, too (yes, we call bicarb of soda baking soda here in the States). I am so excited that YOU are so excited about the bread. Enjoy!
That sounds interesting, I’ll give it try! I was wondering if linseed meal would work the same way as physilium husk? I’m assuming it is used for its binding properties so anything else binding the pea mixture should work right?
Hi Wiebke! The psyllium husks do work like egg for binding and volume. Flaxseed meal (linseed meal) will not work as a direct Su state for this particular bread, but yo7 migh5 be able to experiment with the proportions to make it work.
Hi there! I love how you formulate your recipes so thoughtfully with no super special ingredients. I was wondering if you have ever tried using sweet rice flour in place of psyllium in any of the recipes? I know it’s probably a long shot for texture and moisture. I’m hoping to avoid tapioca and psyllium for different reasons. I didn’t know if that was something you’d ever thought of doing. Please let me know. Thank you.
Hi Kati! Thanks you so much for the generous compliments 🙂
Regarding your question: no, I have never used sweet rice flour as a binder (in the way that psyllium is used). I do not think they would work in the same way, for a variety of reason.
I do have a suggestion: ground chia seeds. You will need to use a bit more than the amount of whole psyllium husks, but it has pretty powerful structural strength for grain-free vegan breads. Cheers 🙂
Hi this recipe looks great, I have some peas protein powder, and just wondered if you think it could work in instead of split peas?
Hi Maureen,
Alas no. It needs to be split peas. The pea protein is the protein extracted from dried peas. This bread needs the fiber from the dried peas, too, in order to work.
Hi! Can i use 11 cup food processor for this recipe?
Thats what i own?
Hi Teri,
Yes, that will work great. Enjoy!
Does this bread have a texture similar to cornbread?
Hi Cynthia,
No, it tastes more like a grain bread–fine textured, bread. If you a re looking for a grain-free cornbread, though, consider my Chickpea Flour No-Corn Cornbread: https://www.powerhungry.com/2018/10/22/no-corn-cornbread-grainfree-vegan-1bowl/
love the sound of the Yello SplitPea Bread. I have split ones. Do you think they would work?
Robin
Hi Robin! Yes, split peas are what I used in the recipe (or did you mean to type something else?). Yellow or green will work 🙂
Is it a teaspoon or a tablespoon of vinegar (or lemon)? I ask because 1 tablespoon is 15ml, and the recipe says 5ml (which is 1 teaspoon).
Also, is this ingredient used to make it more like a sourdough, or just to fluff it up a bit (or other reason)?
Thanks!
Apologies Indigo, I must have deleted the 1 on a recent edit. Thank you for pointing it out, I have corrected it (it is indeed 15 mL).
Vinegar helps this bread, and other baked goods, rise and create lighter texture by reacting with baking soda. When vinegar reacts with baking soda, it creates carbon dioxide bubbles, which act as leavening agents. So as the dough or batter bakes, these tiny bubbles expand, causing the baked good to rise.
@Camilla,
Also have a question about your 1/2 cup =‘ing 40 g
I believe 40g = 1/4 cup.
Hi Nimah,
1 tablespoon of whole psyllium husks is 5 grams, so 1/2 cup (which is 8 tablespoons) of whole psyllium husks is 40 grams (8×5=40).
I found your website looking for some ideas for using split peas. Wow, I hit the jackpot with your site! I am going to make the split pea meatballs and tortillas later this week, but I could not resist making this split pea bread asap. It is off the charts! I made the rolls version and they are great for breakfasts (I treat the roll like a bagel and add vegan cream cheese, tomato and sprouts) and I am enjoying the rest with lunch and dinner. I cannot wait to try the other recipes. Thanks!
Niels,
I am so glad you find my website, too, welcome! I am getting hungry thinking about that breakfast roll with cream cheese, tomato and sprouts…YUM! Very happy to know you are enjoying the recipe, and let me know what you think about the others you try. Cheers.
OMG,these are amazing! I only had green split peas on hand, but decided to try it anyway. The color is just faintly green and the taste and texture are so good! I made the rolls, they have a great texture.
I am so glad that you gave this a try, and that you like it, Gina!