High-Protein Chickpea Bread (4 Ingredients, No Yeast)

sliced high protein chickpea bread on a cutting board

4.75 from 27 votes

High-Protein Chickpea Bread (4 Ingredients, No Yeast)

This easy high-protein chickpea bread is made with chickpea flour and canned chickpeas for a hearty vegan loaf with 9 grams of protein per slice. Made with 4 ingredients, it’s grain-free, gluten-free, oil-free, and yeast-free.

Prep Time10

Cook Time1 30

Total Time1

Course: Bread

Cuisine: American

Keyword: baking, Bread, canned chickpeas, chickpea flour, chickpea flour bread, gluten-free, gluten-free bread, grain-free, high protein, oil-free, sandwich bread, wfpb bread, wfpbno bread

Servings: slices

Author: Camilla

Equipment

1 9x5 inch loaf pan

Ingredients

4 cups chickpea flour
1/3 cup whole psyllium husks
4 teaspoons baking powder certified GF, as needed
Optional: 1/2 teaspoon salt optional/adjustable
1 15 oz/ 425 g can of chickpeas DO NOT DRAIN
2 cups water

US Customary - Metric

Instructions

Preheat the oven to 375F (190C). Prepare a 9x5-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.
Whisk the chickpea flour, whole psyllium husks, baking powder and optional salt in a large mixing bowl until blended.
Blend the chickpeas with their canning liquid (aquafaba) and water until completely smooth and creamy.
Add the blended chickpea-aquafaba mixture 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 dough.
Working quickly (you want to get the bread into the oven as soon as possible), transfer the dough to the prepared baking pan. Use a spoon or spatula to spread the dough evenly and smooth the top. Using a sharp knife, make a lengthwise slash through the dough (at least 1/2-inch/1 cm deep).
Bake the chickpea flour bread in the preheated oven for approximately 80 to 90 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.
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.

Notes

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.

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.

Nutrition