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Learn how to make a high-rising loaf of chickpea flour protein bread, with 10 grams protein per slice! Made in 5 minutes with 4 ingredients, it is vegan, grain-free, gluten-free, oil-free, & yeast-free.
Introducing the Easiest Protein Bread: A Simple, Nutritious Delight!
If you are looking for a bread that is as nourishing as it is effortless, you have found it: Chickpea Flour Protein Bread. Each hearty slice packs 10 grams of protein and 6 grams of fiber, making it a wholesome, satisfying choice for any meal of the day.
With only four simple ingredients (plus water and optional/adjustable salt), this yeast-free bread is a dream come true for anyone who wants to bake healthy, homemade loaves without the fuss. In just five minutes of prep time, you’ll have it ready to pop in the oven. An hour of baking, and your high-rising loaf is done.
Whether you’re spreading avocado on a toasted slice for breakfast, layering up protein-packed sandwiches, or spreading it with chocolate spread for a cozy snack, this chickpea flour bread will quickly earn a spot in your regular rotation. It is easy, nourishing, and downright delicious!
Table of Contents
- Recipe Benefits
- Ingredients
- Tip: Grind Your Own Chickpea Flour
- Step by Step Directions
- Step One: Preheat Oven & Prepare Baking Pan
- Step Two: Mix the Dry Ingredients
- Step Three: Blend the Tofu & Water
- Step Four: Stir in Wet Ingredients
- Step Five: Transfer Dough to Pan
- Step Six: Bake the High Protein Bread
- Step Seven: Cool & Slice Bread
- What is the Texture & Taste?
- Storage
- Substitutions FAQ
- My Bread Is Gooey in the Middle. Why?
- Variations of this Vegan Protein Bread
- Ultimate Collection of Chickpea Flour Recipes
- Related Recipes
- Chickpea Flour Protein Bread Recipe
Recipe Benefits
- High protein (10 grams per slice)
- High fiber (6 grams per slice)
- Only 4 ingredients (plus water & optional salt)
- Gluten-free
- Grain-free (e.g., no wheat flour, vital wheat gluten, all purpose flour or oats)
- Vegan (egg-free & dairy-free}
- Yeast-free (no instant yeast or other active yeast needed)
- Oil-free
- Sugar-free
- Nut-free
- No protein powder
- No starches (e.g., no cornstarch, arrowroot or tapioca flour)
- Easy to make and bake
Ingredients
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.
To make this simple protein bread recipe, you will need:
- Chickpea flour (also called garbanzo bean flour, besan, or ceci flour)
- Extra-firm tofu
- Whole psyllium husks (be sure to read my adjustment notes if you have psyllium powder)
- Baking powder (certified gluten-free, as needed)
You will also need some water (I use filtered water from my tap) to make the dough. Salt is optional, but I recommend adding it, if you eat salt.
Tip: Grind Your Own Chickpea Flour
If you have a high-speed blender, you can grind your own chickpea flour from dried chickpeas (find them where other dried beans are shelved at the supermarket).
Place the dried chickpeas in the blender container. Blend on high until ground into a fine flour.
Note: regular blenders and food processors will not work for grinding dried chickpeas into fine flour. The chickpeas are too hard to break down with the food processor blade, and can overheat a regular blender.
Step by Step Directions
Note that the complete directions are also in the recipe card below.
Step One: Preheat Oven & Prepare Baking Pan
Preheat the oven to 350F (180C). Prepare a 9×5-inch (22.5 x 12.5 cm) loaf pan by lining with parchment paper (to prevent the bread from sticking to the pan/ loaf tin). If you do not need the bread to be 100% oil-free, you can spray (with nonstick cooking spray) or grease/oil the sides of the pan.
Step Two: Mix the Dry Ingredients
Whisk the chickpea flour, whole psyllium husks, baking powder and optional salt in a large mixing bowl until blended.
Step Three: Blend the Tofu & Water
In a blender or food processor, blend the drained tofu and water until completely smooth.
Step Four: Stir in Wet Ingredients
Add the water to the bowl of dry ingredients. Use a rubber spatula or large wooden spoon to stir and blend with a spatula until completely combined into a thick batter.
Step Five: Transfer Dough to Pan
Working quickly (you want to get the bread into the oven as soon as possible), transfer the batter to the prepared baking pan. Use a spoon or spatula to spread the batter evenly and smooth the top.
Using a sharp knife, make a lengthwise slash through the batter (at least 1/2-inch/1 cm deep).
Step Six: Bake the High Protein Bread
Bake the bread in the preheated oven for approximately 65 to 70 minutes until risen (it will have a peak), the surface of the bread is golden brown and cracked down the center, and a skewer inserted near the center of the bread comes out clean.
Step Seven: Cool & Slice Bread
Let the bread cool, in the pan, on a cooling rack for 15 minutes. After 15 minutes, remove the bread from the pan and cool the loaf completely on a cooling rack.
Once completely cool, cut the bread into slices. The bread is very firm, which means it can be cut into thin or thick slices.
What is the Texture & Taste?
Texture: The texture of the bread is very firm, with a dense crumb and a thin, but hearty, crust.
Taste: The flavor of the bread is similar to wheat bread, with a neutral flavor that goes well with sweet or savory toppings and fillings.
I like to toast my slices to make the edges crispy, as well as bring out the slightly nutty flavor of the bread. It is equally delicious with sweet and savory spreads, fillings and toppings.
Storage
Store the cooled high protein bread in an airtight container at cool room temperature for 1 day, the refrigerator for 1 week, and the freezer for up to six months.
The bread has a high moisture content, hence the necessity to store it in the fridge after one day, or freeze it, if planning to store for more than a week.
Substitutions FAQ
- Can I swap in a different gluten-free flour (in place of the chickpea flour)? I do not recommend replacing the chickpea flour with most other gluten free flours or blends. The proportion of wet and dry ingredients is particular to chickpea flour. I have many more easy, minimalist, vegan, gluten-free bread recipes here on power hungry. Type “bread” or “protein bread” into the search engine for options.
- Can I use lentil flour in place of the chickpea flour? Yes! Lentil flours (from red lentils, or other lentils) will work as substitutes for chickpea flour. I have not seen lentil flour for sale in the U.S., but I know it is available in other parts of the world. You can easily grind your own (place dried lentils in a high speed blender, process into a flour).
- Can I use chia seeds or flaxseed meal in place of the psyllium husks? No, this high protein bread needs psyllium husks to hold the bread together and keep it from sinking post-bake.
- Can I use other types of tofu in this bread? No, I do not recommend it. I have only tested to the recipe with extra-firm soy tofu.
My Bread Is Gooey in the Middle. Why?
- More baking time needed. It may be as simple as the bread needing more baking time.
- Ingredient measurement issue. Weighing flours is the best way to ensure accurate results. But mis-measurement can also occur at times for simple reasons, such as distraction (it happens to all of us).
- Oven temperature is inaccurate. I regularly check my oven temperature setting using an inexpensive oven thermometer. Check to make sure the oven is accurate before baking. If the oven is too hot, it can force a faster rise to the bread, followed by a collapse while cooling.
- Baking powder is old. Expired baking powder will prevent the bread from rising properly, resulting in dense centers.
- Waited too long to get the bread in the oven. The baking powder begins reacting as soon as the batter is mixed. For best rising, it is important to get the bread in the oven asap after mixing. In particular, preheat the oven so that it is at full temperature once the batter is mixed. If the mixed bread batter sits around while the oven preheats, it will not rise properly, resulting in dense, underbaked middles.
Variations of this Vegan Protein Bread
Consider varying the flavor of the chickpea protein bread with one or more of the following additions:
- Herbs and/or Seasonings: Add chopped fresh herbs, dried herbs or spices to the bread batter to vary the flavor. For example, 1 to 2 tablespoons of dried Italian herbs or herbes de Provence or 2 to 3 teaspoons of ground cumin, onion powder, curry powder, garlic powder, or onion power to you loaf of bread before baking.
- Sweetener: Add about 3 to 5 tablespoons of sweetener (e.g., coconut sugar, agave nectar, maple syrup, or date sugar) to the protein bread dough. If using a liquid sweetener, decrease the amount of water by the amount of liquid sweetener you are adding.
- Spiced Bread: Add from 1 to 3 teaspoons (total) of sweet spices, such as cinnamon, pumpkin pie spice or mixture of spices, such as cinnamon, cardamom, nutmeg and allspice to the dough before baking.
- Toppings: Add a sprinkle of toppings, such as chopped nuts or seeds, to the unbaked loaf (gently press into surface of the dough) before baking. Alternatively, stir the nuts and seeds into the dough. For example, chopped walnuts, sunflower seeds, hemp seeds, sesame seeds, almonds, or pecans.
Happy baking, and enjoy meeting your protein goals with a piece of toast!
Ultimate Collection of Chickpea Flour Recipes
Chickpea flour is one of my favorite ingredients for gluten-free baking. You can see all of my chickpea flour recipes HERE. 😊
Related Recipes
Chickpea Flour Protein Bread
Equipment
- 1 9×5 inch loaf pan
Ingredients
- 4 cups chickpea flour
- 1/3 cup whole psyllium husks, (see notes if you have psyllium powder)
- 4 teaspoons baking powder, (certified GF, as needed)
- 14 ounces extra-firm tofu, drained, but not pressed
- 2 cups water, (I use filtered tap water)
- Optional: 3/4 teaspoon salt
Instructions
- Preheat the oven to 350F (180C). Line a 9×5-inch (22.5×12.5 cm) loaf baking pan with parchment paper. If you do not need the bread to be 100% oil-free, grease or spray the sides of the pan.
- In a large mixing bowl, whisk the chickpea flour, whole psyllium husks, baking powder, and optional salt until blended.
- Place the drained tofu and the 2 cups water in a blender or food processor. Blend until completely smooth.
- Add the tofu mixture to the flour mixture and mix (using a wooden spoon or silicone spatula) until completely blended. The dough will seem loose at first, but will thicken in seconds.
- Evenly spread the dough into the prepared pan, smoothing the top (I wet my hands to help smooth it out). Using a knife, make a slash, at least 1/2 inch (1 cm) deep down the length of the loaf.
- Bake in the preheated oven for approximately 65 to 70 minutes until risen, the surface of the bread appears dry, the center slash is cracked open, and a skewer inserted near the center of the bread comes out clean.
- Let the bread cool, in the pan, on a cooling rack for 15 minutes. Remove the bread from the pan and cool completely on the cooling rack before slicing.
Amazing bread, made it for the first time today. I’d bought tofu for a meal recipe but thought I’d try this bread. I’d actually purchased smoked tofu for another recipe but it’s worked for this bread.
Oh, I love that you used smoked tofu, Alicia, I think I need to try that! So glad that you like bread 😊
I baked a loaf this morning and I am thrilled with the results. It taste amazing! It’s dense yet soft and it has a sweet taste to it. I am slicing it now with a bread knife and each slice is about 3/8”
Thick.
Thank you so much for sharing your time and knowledge with us
Diane
I am thrilled to pieces, Diane. Enjoy!
Hi there! Curious as to which brands of extra-firm tofu you prefer. Nonetheless, I will try making the red lentil tofu. Thank you ;D
Hi Lucy!
I almost always use Simple Truth (Kroger Store brand) organic extra firm tofu. I like it, it works well in recipe, and most of all, there is a Kroger store 5 minutes from my house (convenience!). Cheers 🙂
Hi Camilla,
We followed your recipe as printed without any modifications (we like to “baseline” new recipes before altering them) and it came out EXACTLY like the photographs! And yes, I sliced it so thinly, with success, that it actually couldn’t stay upright in the toaster and had the most amazing twist to it when it popped up!
One thing though.. the flavor of the chickpea flour was quite pronounced, much to our dismay. This is easily “covered over” by a sweet preserve or spread; we tried it with good hummus, but YUK. Anyhow, we make your chickpea flour muffins on an almost continuous basis all during cooler cooking season, but never have this problem. Any ideas? Thanks so much for your creative genius in the kitchen!
Hi LJ!
Well darn, I’m so sorry that the bread was not what you expected. I find the bread to have very little chickpea flour flavor when blended with the tofu— that, combined with your comment about not having a strong chickpea flavor with my chickpea muffins recipe, makes me wonder if your chickpea flour has turned (gone slightly rancid)? Could that be a possibility? It tastes awful if it goes bad.
If that’s not the case, then you can definitely add different flavors to change the taste. I know this may sound strange, but—I’ve experimented with using brewed coffee and black tea for the water ,for friends who don’t like tgd taste if chickpea flour). I really love what it does to tgd flavor— it does not read/ taste like coffee or tea, but neutralizes the flavor of the chickpea flour for those who don’t like tgd not live it as much as I do ☺️. As I write, I’m realizing I need to write a post about this. All tgd best, and thanks so much for the feedback!
Hi. I’m SO excited to make this, thank you for the recipe❣️ Do you have a recommendation for a sub for psyllium husk? I wondered about ground flax seed?
Hi Hope! I made multiple versions of this bread in testing, including several versions with flaxseed meal. They tasted good, but all the loaves sunk in the middle. Psyllium husks has a stronger feeling power that allows unusual bread like this to rise, and stay risen. You can certainly keep experimenting with the flaxseed meal.
I live in an area of Mexico where firm and extra firm tofu is never available but soy flour is available. The 14-ounce block of extra-firm tofu generally contains about 30 to 40 grams of protein, though it varies by brand. Regular full fat soy flour contains about 30 grams of protein per cup (per 240 ml). So can 1 cup, or 1 1/3 cups of full fat soy flour be substituted for the extra firm tofu, with additional water, as needed? Thanks!
Hi Tom! Alas, I do not think that will work, they are very different products, even though they both are made from soy.
However, I think you have a very good chance of success with an equal weight of one of my DIY tofus, here on powerhungry, in place of the soy tofu. You can find them on my main page.
Camilla, do you have a favorite tofu recipe or one that is perfect for making my first batch of tofu?
Hi Sandy! My very favorite soy-free tofu recipe is my Red Lentil Tofu. I make it and eat it all the time. 😊
Thank you, I will try your recipe for red lentil tofu.
As for this loaf of bread….it turned out well. It raised higher than I expected, the texture was great, and it tastes wonderful. I will be switching between the Millet Bread and this Chickpea Flour Protein Bread. Thanks, I now have two perfect choices for bread. I will be trying some of your other gluten-free breads, too.
Sounds great, Sandy. I would love to know if you try the bread with the red lentil tofu.
Wow Camilla, the hits keep on coming. I made this bread yesterday and it was so easy, had minimal clean-up and yes, it was tasty! I loved how it came out taller than usual and the texture was great – easy to slice even thin (as you promised!) and was moist without sticking to the knife and had a sturdiness that I know will hold up for sandwich-making. I didn’t try any of the additions as I like to try things in their most native-mode first. How you come up with these things is beyond me, but “Camilla” is a known name in my home and hubby always knows something good is in the oven when I say it’s another one of your recipes!🥰
Whoohoo! I am super excited to know you gave it a try, Diane, and had success! This recipe came out of several deflated failures from another experimental recipe I was attempting…then lightbulb moment! The high rise…yes! I have been wanting a grain-free loaf the rises high for the longest time, finally got it with this one. Enjoy every slice!
Hain Featherweight sodium free baking powder has 3 ingredients. Everywhere seems to be sold out but Walmart lists it for $15/8-oz. However, it is a simple 3 ingredient recipe (from ingredients listed on the tin) and all can be sourced on Amazon. Recipe is 2 potato starch or cornstarch (less $):1 monosodium phosphate or cream of tartar (less $): 1 potassium bicarbonate (no substitute and probably isn’t a pantry staple but it is only around $10/Lb. All three are have years of shelf life, however, so is easily made if one wishes sodium free baking powder. Save your old can and mix 2:1:1 … Stir well before using. Happy baking.
Thank you, Ume! Great tip (and much appreciated–I love buying in bulk & DIY to keep things frugal :))
Thank you for this tip. It’s what I found as well. We now have all the ingredients on hand to make our own, and have saved the last can. FWIW: Hain has discontinued making the sodium free baking powder. I emailed customer support late last year and they told me this was the case. It’s why I already have all of the necessary inputs to make our own. Lastly, there IS a brand/type that I believe goes by the name Otto, supposed to be lower in sodium but not sodium free.
This recipe looks wonderful. I made your millet bread yesterday, my favorite, so I don’t immediately need this recipe…..BUT….I can’t wait to try it. Chickpea flour is something I enjoy and this recipe looks perfect.
Question, however. I rather use the metric measure for the flour, etc. How do I find those measurements for a more accurate loaf of bread? Would you please help me with that?
Hi Sandy! Glad to know that you like the millet bread (I, too, baked a loaf of it yesterday, my go-to bread). Regarding metric weights: if you look at the ingredients in the recipe card, you will see a toggle button where you can switch from US Customary to Metric measurements. Toggle to metric and you’ll have the grams and mL for ingredients. Cheers 🙂
Oh, my. I guess we learn something new everyday. I can’t believe I missed the toggle button. I have reprinted the recipe. Like I said, I’m excited to try it.
Thank you….and meanwhile I’m enjoying the newest loaf of millet bread. Yum. 🙂
Sandy, do not worry at all, I am still learning many (of what my teenage son considers “basic” 😆) functions on my phone, all the time. Cheers!
Hi Camilla, which millet bread recipe is that one?
Apologies for not adding that link ;I will add it after responding, thank you for the nudge 😉). Here is the link! Millet Sandwich Bread
Are you familiar with Pumfu? It is a pumpkin seed based extra firm tofu alternative. Since it is pre-pressed, would you guess I might need to add some liquid if I used it in place of the tofu (soy doesn’t agree with me). Not sure if you’ll have an answer for this, but I thought I’d ask. Thank you!
Hi Shawna! Yes, definitely familiar with Pumfu— I have a DIY version here on my site called pepita tofu.
I have not had the chance to test the bread with pumfu, but I think it should work, based on its similar density to extra-firm tofu. I would use an equal weight of the pumfu (14 ounces). 😊🤞
I’m happy to learn Pumfu will work, too. Great question and answer.