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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.

Ingredients

Scale

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

Find it online: https://leofoster.com/chickpea-flour-protein-bread-recipe/