Chickpea Flour Protein Bread (10g per slice)

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.

Introducing the Easiest Protein Bread: A Plain, Nutritious Delight!

If you are looking for a bread that is as nourishing as it is effortless, you have found it:Chickpea Flour Protein Bread. Each hearty slice packs10 grams of protein and 6 grams of fiber, making it a wholesome, satisfying choice for any meal of the day.

With only four plain ingredients (plus water and optional/adjustable salt), this yeast-free bread is a dream come true for anyone who wants to bake nourishing, kitchen-made loaves without the fuss. In just five minutes of prep time, you’ll have it ready to pop in the oven. An hour of baking, and your high-rising loaf is done.

Whether you’re spreading avocado on a toasted slice for breakfast, layering up protein-packed sandwiches, or spreading it with chocolate spread for a cozy snack, this chickpea flour bread will quickly earn a spot in your regular rotation. It is straightforward, nourishing, and downright satisfying!

Recipe Benefits

• High protein (10 grams per slice)
• High fiber (6 grams per slice)
• Only 4 ingredients (plus water & optional salt)
• Gluten-free
• Grain-free (e.g., no wheat flour, vital wheat gluten, all purpose flour or oats)
• Vegan (egg-free & dairy-free}
• Yeast-free (no instant yeast or other active yeast needed)
• Oil-free
• Sugar-free
• Nut-free
• No protein powder
• No starches (e.g., no cornstarch, arrowroot or tapioca flour)
• Straightforward to make and bake

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

To make this plain protein bread recipe, you will need:

• Chickpea flour(also called garbanzo bean flour, besan, or ceci flour)
• Extra-firm tofu
• Whole psyllium husks(be sure to read my adjustment notes if you have psylliumpowder)
• Baking powder(certified gluten-free, as needed)

You will also need some water (I use filtered water from my tap) to make the dough. Salt is optional, but I recommend adding it, if you eat salt.

Tip: Grind Your Own Chickpea Flour

If you have a high-speed blender, you can grind your own chickpea flour from dried chickpeas (find them where other dried beans are shelved at the supermarket).

Place the dried chickpeas in the blender container. Blend on high until ground into a fine flour.

Note: regular blenders and food processors will not work for grinding dried chickpeas into fine flour. The chickpeas are too hard to break down with the food processor blade, and can overheat a regular blender.

Step by Step Directions

Note that the complete instructions are also in the recipe card below.

Step One: Preheat Oven & Prepare Baking Pan

Preheat the oven to 350F (180C). Prepare a 9×5-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.

Step Two: Mix the Dry Ingredients

Whisk the chickpea flour, whole psyllium husks, baking powder and optional salt in a large mixing bowl until blended.

Step Three: Blend the Tofu & Water

In a blender or food processor, blend the drained tofu and water until completely smooth.

Step Four: Stir in Wet Ingredients

Add the water 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 batter.

Step Five: Transfer Dough to Pan

Working quickly (you want to get the bread into the oven as soon as possible), transfer the batter to the prepared baking pan. Use a spoon or spatula to spread the batter evenly and smooth the top.

Using a sharp knife, make a lengthwise slash through the batter (at least 1/2-inch/1 cm deep).

Step Six: Bake the High Protein Bread

Bake the bread in the preheated oven for approximately 65 to 70 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.

Step Seven: Cool & Slice Bread

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.

Oncecompletely cool, cut the bread into slices. The bread is very firm, which means it can be cut into thin or thick slices.

What is the Texture & Taste?

Texture:The texture of the bread is very firm, with a dense crumb and a thin, but hearty, crust.

Taste:The flavor of the bread is similar to wheat bread, with a neutral flavor that goes well with sweet or savory toppings and fillings.

I like to toast my slices to make the edges crispy, as well as bring out the slightly nutty flavor of the bread. It is equally satisfying with sweet and savory spreads, fillings and toppings.

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.

Substitutions FAQ

• Can I swap in a different gluten-free flour (in place of the chickpea flour)?I do not recommend replacing the chickpea flour with most other gluten free flours or blends. The proportion of wet and dry ingredients is particular to chickpea flour. I have many more straightforward, minimalist, vegan, gluten-free bread recipes here on Nbirz. Type “bread” or “protein bread” into the search engine for options.
• Can I use lentil flour in place of the chickpea flour?Yes! Lentil flours (from red lentils, or other lentils) will work as substitutes for chickpea flour. I have not seen lentil flour for sale in the U.S., but I know it is available in other parts of the world. You can easily grind your own (place dried lentils in a high speed blender, process into a flour).
• Can I use chia seeds or flaxseed meal in place of the psyllium husks?No, this high protein bread needs psyllium husks to hold the bread together and keep it from sinking post-bake.
• Can I use other types of tofu in this bread?No, I do not recommend it. I have only tested to the recipe with extra-firm soy tofu.

My Bread Is Gooey in the Middle. Why?

1. More baking time needed.It may be as plain as the bread needing more baking time.
2. Ingredient measurement issue.Weighing flours is the reliable way to ensure accurate results. But mis-measurement can also occur at times for plain reasons, such as distraction (it happens to all of us).
3. Oven temperature is inaccurate.I regularly check my oven temperature setting using an inexpensive oven thermometer. Check to make sure the oven is accurate before baking. If the oven is too hot, it can force a faster rise to the bread, followed by a collapse while cooling.
4. Baking powder is old.Expired baking powder will prevent the bread from rising properly, resulting in dense centers.
5. Waited too long to get the bread in the oven.The baking powder begins reacting as soon as the batter is mixed. For reliable rising, it is important to get the bread in the oven asap after mixing. In particular, preheat the oven so that it is at full temperature once the batter is mixed. If the mixed bread batter sits around while the oven preheats, it will not rise properly, resulting in dense, underbaked middles.

Variations of this Vegan Protein Bread

Consider varying the flavor of the chickpea protein bread with one or more of the following additions:

• Herbs and/or Seasonings:Add chopped fresh herbs, dried herbs or spices to the bread batter to vary the flavor. For example, 1 to 2 tablespoons of dried Italian herbs or herbes de Provence or 2 to 3 teaspoons of ground cumin, onion powder, curry powder, garlic powder, or onion power to you loaf of bread before baking.
• Sweetener:Add about 3 to 5 tablespoons of sweetener (e.g., coconut sugar, agave nectar, maple syrup, or date sugar) to the protein bread dough. If using a liquid sweetener, decrease the amount of water by the amount of liquid sweetener you are adding.
• Spiced Bread:Add from 1 to 3 teaspoons (total) of sweet spices, such as cinnamon, pumpkin pie spice or mixture of spices, such as cinnamon, cardamom, nutmeg and allspice to the dough before baking.
• Toppings:Add a sprinkle of toppings, such as chopped nuts or seeds, to the unbaked loaf (gently press into surface of the dough) before baking. Alternatively, stir the nuts and seeds into the dough. For example, chopped walnuts, sunflower seeds, hemp seeds, sesame seeds, almonds, or pecans.

Happy baking, and enjoy meeting your protein goals with a piece of toast!

Ultimate Collection of Chickpea Flour Recipes

Chickpea flour is one of my go-to ingredients for gluten-free baking. You can see all of mychickpea flour recipesHERE.