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5 from 5 votes

Chickpea Flour Brown Rice Breads (V, GF)

4-Ingredient mini breads made from cooked brown rice and chickpea flour. They are naturally vegan and gluten-free, plus, only 45 calories each.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Bread
Cuisine: American
Keyword: brown rice, chickpea flour bread, easy bread, easy gluten-free vegan bread, muffin tin
Servings: 9 mini breads
Author: Camilla

Ingredients

  • 1 cup cooked, cooled brown rice (any variety)
  • 1/3 cup water
  • 1/4 cup chickpea flour
  • 2 teaspoons olive oil (or the oil of your choice)
  • 1/2 teaspoon baking powder (certified GF, as needed)
  • 1/4 teaspoon salt (optional/adjustable)
US Customary - Metric

Instructions

  • Preheat oven to 350F. Grease or spray 9 cups of a standard muffin tin.
  • In a blender or food processor, process the brown rice and water until blended and mostly smooth. Add the remaining ingredients; blend until well combined, stopping to scrape down blender with a spatula at least once.
  • Divide batter evenly (about 2 tablespoons per cup) between prepared cups; smooth tops with moistened fingertips.
  • Bake in preheated oven for 18 to 20 minutes until set at centers.
  • Cool in tin for 5 minutes then remove to a wire rack and cool breads completely.

Notes

Storage: Store the breads in an airtight container at room temperature for 2 days, in the refrigerator for 1 week or freezer for up to 3 months.
Oil-free option: Replace the oil with 2 additional teaspoons of water.

Nutrition

Serving: 1mini bread | Calories: 45kcal | Carbohydrates: 7.5g | Protein: 1.2g | Fat: 1.2g | Sodium: 52mg | Fiber: 0.8g