Split Pea Bread (V, GF, Oil-Free)

a loaf of split pea bread alongside split pea bread rolls and a bowl of yellow split peas.

5 from 38 votes

Split Pea Bread (V, GF, Oil-Free)

4-Ingredient Split Pea Bread made with uncooked split peas! It is easy to make, high in protein, and can be made into a loaf or rolls. It is flourless, oil-free, gluten-free, grain-free, and yeast-free, too.

Prep Time5

Cook Time50

Additional Time45

Total Time5

Course: WFPB Breads & Muffins

Cuisine: American

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Servings: loaf or 8 rolls

Author: Camilla

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

US Customary - Metric

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.

Notes

Storage for 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.

Split Pea Weight Tip: 12 ounces/ 340 grams of dried (uncooked) split peas is about 1.75 cups.

Loaf vs. Rolls: The split pea rolls have a somewhat lighter texture than the full-sized loaf.

Overnight Soak Option: If you prefer, soak the split peas in cold or room temperature water for 8 to 12 hours or until plump and nearly double their size.

Psyllium Husks Tip: 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).

Nutrition