Chickpea Flour Protein Bread Recipe

Introduction

This Chickpea Flour Protein Bread is a hearty, gluten-free loaf packed with plant-based protein. Using chickpea flour and tofu, it offers a dense yet tender texture perfect for sandwiches or toasted snacks. It’s an excellent choice for those seeking a nutritious, oil-free bread alternative.

Ingredients

• 4 cups chickpea flour
• 1/3 cup whole psyllium husks (see notes if you have psyllium powder)
• 4 teaspoons baking powder (certified gluten-free, as needed)
• 14 ounces extra-firm tofu (drained, but not pressed)
• 2 cups water (filtered tap water recommended)
• Optional: 3/4 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (180°C) and line a 9×5-inch (22.5×12.5 cm) loaf pan with parchment paper. If you don’t require the bread to be completely oil-free, lightly grease or spray the pan sides.
2. Step 2: In a large bowl, whisk together the chickpea flour, whole psyllium husks, baking powder, and salt (if using) until well combined.
3. Step 3: Place the drained tofu and 2 cups water into a blender or food processor and blend until completely smooth.
4. Step 4: Pour the tofu mixture into the dry ingredients. Using a wooden spoon or silicone spatula, mix thoroughly until fully blended. The batter will be loose initially but will thicken within seconds.
5. Step 5: Spread the dough evenly into the prepared loaf pan, smoothing the top with wet hands if needed. Use a knife to make a slash at least 1/2 inch (1 cm) deep along the length of the loaf.
6. Step 6: Bake for 65 to 70 minutes, or until the bread has risen, the surface is dry, the center slash has cracked open, and a skewer inserted near the middle comes out clean.
7. Step 7: Let the bread cool in the pan on a rack for 15 minutes. Then remove it from the pan and allow it to cool completely on the rack before slicing.

Tips & Variations

• If you only have psyllium powder, reduce the amount to about 2 tablespoons as it absorbs liquid more quickly than husks.
• For extra flavor, consider adding herbs or spices like rosemary, garlic powder, or cumin to the dry mix.
• Ensure tofu is well drained but not pressed dry to maintain moisture in the bread.
• Use filtered water for the best taste, especially if your tap water is heavily chlorinated.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week or frozen for up to 3 months. To reheat, toast slices directly or warm gently in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use psyllium powder instead of husks?

Yes, you can substitute psyllium husks with psyllium powder, but use less—about 2 tablespoons instead of 1/3 cup—as the powder absorbs moisture faster and can change the dough’s texture.

Is this bread gluten-free?

Yes, this recipe uses chickpea flour and gluten-free baking powder to make a naturally gluten-free bread suitable for those with gluten sensitivities or celiac disease.

Chickpea Flour Protein Bread Recipe

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★★★★★

4.7 from 146 reviews

This Chickpea Flour Protein Bread is a wholesome, gluten-free loaf packed with plant-based protein from chickpea flour and tofu. Ideal for those seeking a nutritious, oil-free bread option with a firm texture and subtle flavor, it combines simple ingredients and baking techniques for a high-protein, vegan-friendly bread perfect for sandwiches or toast.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 80 minutes
• Yield: 1 loaf (approximately 12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: Gluten-Free Vegan
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 4 cups chickpea flour
• 1/3 cup whole psyllium husks (see notes if you have psyllium powder)
• 4 teaspoons baking powder (certified gluten-free, as needed)
• 3/4 teaspoon salt (optional)

Wet Ingredients

• 14 ounces extra-firm tofu (drained, but not pressed)
• 2 cups filtered tap water

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (180°C). Line a 9×5-inch (22.5×12.5 cm) loaf baking pan with parchment paper. For non-oil-free options, grease or spray the sides of the pan to ensure easy removal.
2. Mix dry ingredients: In a large mixing bowl, whisk together the chickpea flour, whole psyllium husks, baking powder, and optional salt until evenly combined. This will ensure your bread rises uniformly.
3. Blend tofu: Place the drained extra-firm tofu and 2 cups of water into a blender or food processor. Blend until completely smooth to create the wet base for your dough.
4. Add wet ingredients: Pour the tofu mixture into the bowl with dry ingredients. Using a wooden spoon or silicone spatula, mix thoroughly until fully blended. Initially, the dough will appear loose but will thicken quickly within seconds due to the psyllium husks absorbing moisture.
5. Spread dough in pan: Transfer the dough into the prepared baking pan, spreading it evenly and smoothing the top. Wetting your hands can help achieve a smooth finish. Using a knife, make a slash at least 1/2 inch (1 cm) deep along the length of the loaf to help it rise properly.
6. Bake the bread: Place the pan in the preheated oven and bake for approximately 65 to 70 minutes. The bread is done when it has risen, the surface looks dry, the center slash has cracked open, and a skewer inserted near the center comes out clean.
7. Cool the bread: Allow the bread to cool in the pan on a cooling rack for 15 minutes. Remove the bread from the pan and let it cool completely on the rack before slicing to ensure the structure sets properly.

Notes

• If you are using psyllium powder instead of whole psyllium husks, reduce the quantity to approximately 2 1/2 tablespoons.
• Making sure the tofu is well blended is key for a smooth, even dough.
• Do not press the tofu before blending, as some moisture is needed for the dough consistency.
• The slash on top of the dough helps with even rising and prevents splitting unpredictably.
• This bread is best sliced after it is completely cooled to avoid crumbling.

Keywords: Chickpea flour bread, gluten-free bread, vegan bread, protein bread, tofu bread, psyllium husk bread, healthy bread recipe