Chickpea Bread Recipe

Chickpea Bread Recipe

Chickpea Bread (Gluten Free

  • 380 ml Milk
    • (Raw Dairy/Nut or Seed)
    • Or Milk Kefir
  • 1 teaspoon baking soda
  • 3 teaspoonfuls lemon juice or apple cider vinegar (I used lemon juice)
  • 2 Tablespoonfuls Chia Seeds (Optional)
  • 240g (480ml) Chickpea Flour
  • 4 Tablespoonfuls Flax Seed Ground
    • Ground your own seeds – Avoid using any ready ground seeds. It is easy in your blender or coffee grinder. Bullet type blenders work best to grind seeds. Add a tablespoonful of the flour you ae using   - in this case chickpea. It keeps the ground seeds loose without becoming mushy as a result of the oil in the seeds (unless you use the coffee grinder, designed for oily components).
  • 2 Teaspoonfuls oil (Cold Pressed Olive, Sunflower or Macadamia)
    • Depends on your flavour preference.
  • 3 Tablespoonfuls dry crushed herbs (your preference)
    • 1 Tablespoonful chopped rosemary
    • 1 Tablespoonful dry oregano
    • 1 Tablespoonful dry marjoram
  • 6 Tablespoonfuls seeds (Add to dough – optional)
    • 2 Pumpkin
    • 2 Sunflower
    • 2 Poppy
  • 3 Tablespoonfuls seeds (Topping – optional)


  1. Preheat oven to 200C
  2. Pour milk/kefir into a mixing bowl.
  3. Add lemon/vinegar and baking soda and mix gently.
    • Add chia seeds and mix through.
    • Let it rest while you prepare the other ingredients.
  1. Add the chickpea flour and ground flax seed to a bowl, and whisk to remove any lumps
  1. Add the herbs and whisk in.
  1. Now add the oil to the milk/kefir mix.
  2. Add the flour mix bit by bit, by hand using a wooden spoon and/or spatula. Gently fold the flour in, until all the flour has been combined and you have a thickish batter.
    • If you are adding seeds, fold them in now.
  3. Scoop the batter/dough into a baking tin lined with baking paper.
    • You can grease the paper with a little coconut oil for extra flavour. Optional, the bread will come loose from the baking paper easily.
  4. If you are using seeds as a topping, sprinkle it over the bread now, and flatten/smear it into the dough slightly so that it sticks to the dough
  1. Bake in your 200C oven for 35 to 45 minutes. Only check after 35 minutes if it is done – do a knife/skewer test – if it comes out dry, it is ready.
  2. Remove from the oven and leave in the pan for 10 minutes.
  3. Now remove the bread from the pan, and let it cool on a rack, covered with a cloth.
  4. Tasting a warm slice, even if it crumbles when cut is a real treat.


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