Make a satisfying loaf of chickpea flour oat bread, in minutes! High in protein and fiber, it is free of yeast, gluten, added sugar, and oil.
I love spreading the word about chickpea flour, and how straightforward it is to incorporate into a wide array of baked goods, but if you’re nervous about giving it a go, try blending it with oat flour, as I’ve done in this maple syrup and dried cherry quick bread.
The natural sweetness of oats balances the nutty flavor of the chickpea flour, resulting in an irresistible loaf. Between the oats and chickpea flour, this loaf is loaded with fiber, as well as an extra dose of plant protein.
One slice of the chickpea flour oat bread is immensely satisfying on it’s own, but I especially love it toast with a smear of sunflower seed butter and a dollop of jam.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Oil-free
- Gluten-free
- Yeast free
- Quick and straightforward to make
- High protein (5 grams per slice)
- High fiber (3 grams per slice)
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.
- chickpea flour (also known as garbanzo bean flour or besan)
- oat flour
- flaxseed meal (I use golden flaxseed meal, but dark flaxseed also works)
- baking soda
- salt
- nondairy milk, (e.g., oat milk, almond milk, cashew milk, hemp milk)
- lemon juice or apple cider vinegar (or any light color vinegar)
Step by Step Directions
Note that the complete instructions are also in the recipe card below.
- Preheat oven to 400F (200 C). Line a 9×5-inch (22.5×12.5 cm) loaf pan with parchment paper (if you eat some oil, you can also oil or spray (with nonstick cooking spray) the pan.
- In large bowl, whisk the dry ingredients: chickpea flour, oat flour, flaxseed meal, baking soda and salt.
- In a measuring cup, combine the nondairy milk and lemon juice. Add to the dry ingredients, stirring until completely combined.
- Spoon and spread the batter into the prepared loaf pan, smoothing the top. If desird, sprinkle top with some rolled oats.
- Bake in the preheated oven for 25 to 30 minutes until risen, the top is cracked and the color is deep golden brown. A toothpick inserted near the center should come out without crumbs attached.
- Transfer to a cooling rack and cool for 15 minutes in the pan. Remove bread from pan and cool completely before slicing.
FAQ
- How should I store the chickpea flour oat bread?Store the bread in an airtight container at cool room temperature for 2 days, the refrigerator for 5 days or the freezer for up to 6 months.
- Can I swap out the chickpea flour and/or oat flour for other flours? Ido not recommend it. I have only tested the recipe with these two flours. Look at my index for all sorts of other recipes using different flours!
- Can I use baking powder instead of baking soda?Yes. You can use 1 tablespoon of baking powder (certified gluten-free, as needed) in place of the baking soda. Leave out the lemon juice/vinegar.
Chickpea Flour Oat Bread (Yeast-free, Oil-free, GF)
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Servings: 14 slices
Ingredients
- 1 3/4 cups chickpea flour
- 3/4 cup finely ground oat flour
- 1/4 cup flaxseed meal (I used golden flaxseed meal , but dark meal will also work)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups nondairy milk (e.g., oat milk, almond milk, cashew milk, hemp milk)
- 2 teaspoons lemon juice (or apple cider vinegar (or any light color vinegar)
- Optional: rolled oats , for sprinkling on top
Method
- Preheat oven to 400F (200 C). Line a 9×5-inch (22.5×12.5 cm) loaf pan with parchment paper (if you eat some oil, you can also oil or spray (with nonstick cooking spray ) the pan.
- In large bowl , whisk the dry ingredients: chickpea flour , oat flour, flaxseed meal , baking soda and salt.
- In a measuring cup, combine the nondairy milk and lemon juice. Add to the dry ingredients, stirring until completely combined.
- Spoon and spread the batter into the prepared loaf pan , smoothing the top. If desird, sprinkle top with some rolled oats .
- Bake in the preheated oven for 25 to 30 minutes until risen, the top is cracked and the color is deep golden brown. A toothpick inserted near the center should come out without crumbs attached.
- Transfer to a cooling rack and cool for 15 minutes in the pan. Remove bread from pan and cool completely before slicing.
Notes
Storage: Store the bread in an airtight container at cool room temperature for 2 days, the refrigerator for 5 days or the freezer for up to 6 months (I slice the bread before freezing). Alternative flours: I do not recommend swapping out the chickpea flour or oat flour for other flours. I have only tested the recipe with these two flours. Look at my index for all sorts of other recipes using different flours! Baking powder instead of baking soda : You can use 1 tablespoon of baking powder (certified gluten-free, as needed) in place of the baking soda . Leave out the lemon juice/vinegar.
