3-Ingredient Chickpea Flour Bread is a simple savory loaf made with chickpea flour, water, and baking powder. The batter comes together in one bowl, and an optional sesame topping gives it the golden seeded finish shown in the recipe photo.
Why You’ll Love This Recipe
This bread uses a short ingredient list and needs no yeast, eggs, or kneading. Its savory chickpea flavor makes it a useful partner for hummus, avocado, soup, and salad.
Ingredients
For the Bread
- 2 cups (240 g) chickpea flour
- 1 1/2 cups (360 ml) water
- 2 teaspoons baking powder
Optional Additions
- 1/2 teaspoon fine salt
- 1 to 2 tablespoons sesame seeds for topping
- 1 tablespoon olive oil for a softer crumb
- 1/2 teaspoon garlic powder
- 1 teaspoon dried herbs
The sesame seeds in the photo are optional. The three base ingredients make the plain version; the additions let you adjust the flavor and finish.
Equipment
- 8-by-4-inch metal loaf pan
- Parchment paper
- Mixing bowl
- Whisk
- Fine sieve
- Digital scale or measuring cups
- Wire cooling rack
- Serrated knife
Instructions: Mix the Batter
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Prepare the oven and pan: Preheat the oven to 375°F (190°C). Line an 8-by-4-inch metal loaf pan with parchment paper, covering the base and sides and leaving overhang for lifting. A larger pan produces a shorter loaf.
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Whisk the dry ingredients: Sift the chickpea flour and baking powder into a mixing bowl. Whisk until evenly combined. Add the fine salt, garlic powder, and dried herbs if using.
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Mix the batter: Gradually whisk in the water until smooth and free of dry lumps. Add the olive oil for a softer crumb if desired. The mixture should be a pourable batter, rather than a kneadable dough.
Fill, Bake, and Cool
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Fill and top: Pour the batter into the prepared pan and smooth the surface. If desired, scatter the sesame seeds for topping evenly over the batter. Place the pan in the oven promptly after mixing.
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Bake: Bake at 375°F (190°C) for 45–55 minutes, until golden, firm around the edges, and set in the center. A skewer inserted into the middle should come out without wet batter. If the top browns before the center sets, cover loosely with foil and continue baking in 5-minute intervals.
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Cool in the pan: Let the loaf cool in its pan for 15 minutes. Lift it out using the parchment and transfer carefully to a wire rack.
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Cool and slice: Allow another 45 minutes or longer for the loaf to cool completely before slicing with a serrated knife. Toast the slices if you prefer a crisp surface and a firmer bite.
What Texture to Expect
This is a compact savory quick bread with a gentle rise. The crumb becomes sturdier as it cools, and toasted slices have a crisp edge. The exact height will vary with your pan and flour.
Tips for the Best Chickpea Flour Bread
- Weigh the chickpea flour for the most consistent batter; scooping packed cups can add too much flour.
- Sift the flour and baking powder so the batter has fewer lumps and the leavener is distributed evenly.
- Keep the batter pourable. This recipe is mixed with a whisk and does not need kneading or shaping.
- Use fresh baking powder, preheat the oven fully, and bake promptly after mixing.
- Expect a compact, hearty crumb and a modest rise. Pan size and flour brand affect the finished height.
- Let the loaf cool completely before slicing; a warm chickpea flour loaf can be fragile or appear gummy.
Variations
- Sesame loaf: add 1–2 tablespoons sesame seeds to the surface before baking for a golden seeded crust.
- Garlic herb loaf: use the optional garlic powder and dried herbs for a savory version that pairs well with soup.
- Softer loaf: stir in the optional tablespoon of olive oil with the water.
- Plain loaf: use just the three base ingredients for a simple loaf with a pronounced chickpea flavor.
Serving Ideas
Serve toasted slices with hummus, avocado, butter, cream cheese, cucumber, tomatoes, or eggs. Cut thicker slices to accompany soup or salad, or use thinner slices for a small savory sandwich.
Storage
Store the completely cooled bread in an airtight container in the refrigerator for up to 4 days. Slice before freezing, separate slices with parchment, and freeze in a sealed bag for up to 2 months.
Reheating
Toast refrigerated slices gently until lightly crisp. Toast frozen slices directly from the freezer, or warm them in a 350°F (175°C) oven for 8–10 minutes, checking that they are hot through.
FAQ
Why is it called a three-ingredient bread?
The base recipe uses chickpea flour, water, and baking powder. Salt, sesame seeds, olive oil, garlic powder, and herbs are optional additions.
Can I use canned chickpeas instead of chickpea flour?
Use chickpea flour for this recipe. Cooked chickpeas contain much more moisture and require a different formula.
Is this bread gluten-free?
The base ingredients contain no wheat flour. Choose chickpea flour and baking powder labeled gluten-free, along with suitable optional ingredients, if you need to avoid gluten cross-contact.
Does the batter need to rise?
No proofing is needed. Baking powder supplies the lift, so put the batter in the preheated oven promptly.
Why is this loaf more compact than sandwich bread?
Chickpea flour contains no gluten, and this simple batter gives a modest rise. The actual height depends on pan size and the flour used; an oversized pan makes a flatter loaf.
Why is the center wet or crumbly?
A wet center usually needs more baking time or longer cooling. Let the loaf set fully in the oven and cool completely before cutting it. Measure the flour and water carefully.
Conclusion
A bowl, a whisk, and three pantry ingredients are enough to prepare this hearty chickpea flour loaf. Add sesame seeds for a golden crust, cool it fully, and enjoy slices with your favorite savory toppings.
Print
3-Ingredient Chickpea Flour Bread
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours
- Yield: 1 small loaf (8 slices) 1x
- Category: Sourdough
- Method: Baking
Description
A hearty chickpea flour loaf made with three basic ingredients, with optional sesame seeds, olive oil, and savory seasonings.
Ingredients
- 2 cups (240 g) chickpea flour
- 1 1/2 cups (360 ml) water
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt (optional)
- 1 to 2 tablespoons sesame seeds for topping (optional)
- 1 tablespoon olive oil for a softer crumb (optional)
- 1/2 teaspoon garlic powder (optional)
- 1 teaspoon dried herbs (optional)
Instructions
Step 1 Prepare the oven and pan: Preheat the oven to 375°F (190°C). Line an 8-by-4-inch metal loaf pan with parchment paper, covering the base and sides and leaving overhang for lifting. A larger pan produces a shorter loaf.
Step 2 Whisk the dry ingredients: Sift the chickpea flour and baking powder into a mixing bowl. Whisk until evenly combined. Add the fine salt, garlic powder, and dried herbs if using.
Step 3 Mix the batter: Gradually whisk in the water until smooth and free of dry lumps. Add the olive oil for a softer crumb if desired. The mixture should be a pourable batter, rather than a kneadable dough.
Step 4 Fill and top: Pour the batter into the prepared pan and smooth the surface. If desired, scatter the sesame seeds for topping evenly over the batter. Place the pan in the oven promptly after mixing.
Step 5 Bake: Bake at 375°F (190°C) for 45–55 minutes, until golden, firm around the edges, and set in the center. A skewer inserted into the middle should come out without wet batter. If the top browns before the center sets, cover loosely with foil and continue baking in 5-minute intervals.
Step 6 Cool in the pan: Let the loaf cool in its pan for 15 minutes. Lift it out using the parchment and transfer carefully to a wire rack.
Step 7 Cool and slice: Allow another 45 minutes or longer for the loaf to cool completely before slicing with a serrated knife. Toast the slices if you prefer a crisp surface and a firmer bite.
Notes
Weigh the chickpea flour for the most consistent batter; scooping packed cups can add too much flour. Sift the flour and baking powder so the batter has fewer lumps and the leavener is distributed evenly. Keep the batter pourable. This recipe is mixed with a whisk and does not need kneading or shaping. Use fresh baking powder, preheat the oven fully, and bake promptly after mixing. Expect a compact, hearty crumb and a modest rise. Pan size and flour brand affect the finished height. Let the loaf cool completely before slicing; a warm chickpea flour loaf can be fragile or appear gummy.
