Chickpea Flour Protein Bread

chickpea bread , sliced, on a cutting board

5 from 6 votes

Chickpea Flour Protein Bread

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.

Prep Time5

Cook Time1 5

Course: Bread

Cuisine: American

Keyword: chickpea flour bread, chickpea flour bread without any other flours, easy gluten-free bread, easy wfpb bread, oil-free, oil-free vegan gluten-free bread, vegan gluten-free chickpea flour bread, vegan protein bread, wfpb, wfpbno

Servings: slices

Equipment

1 9x5 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

US Customary - Metric

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.

Notes

Storage: Store the cooled bread in an airtight container at cool room temperature for 1 day, the refrigerator for 1 week, and the freezer for up to 6 months. (The bread has a high moisture content, hence the need to keep it refrigerated).

Chickpea Flour Options: Chickpea flour can be purchased, or ground at home from whole dried chickpeas. Use a high-speed blender to grind the chickpeas to a fine flour (it takes about 1 minute).

Psyllium Powder vs. Whole Psyllium Husks: I use whole psyllium husks to make this bread. I have not tested it with psyllium powder, but it should work in place of the whole psyllium. Use the same weight of psyllium powder (27 grams) as whole husks, which is roughly 5 and 1/2 teaspoons.

Tofu Tip: Be sure to use extra-firm tofu for the recipe (not firm, or silken).

Nutrition