Garbanzo Bread
Say hello to your new favorite gluten-free bread delight: Garbanzo Bread! Made with wholesome chickpea flour, this protein-packed loaf boasts a tender texture and nutty flavor that’s perfect for both sweet and savory pairings. Quick and simple to prepare, this recipe uses pantry staples like olive oil, honey, and apple cider vinegar to create a moist, golden loaf. Customize it with toppings like sesame seeds or dried herbs for added flair! Whether you enjoy it fresh from the oven, as a hearty sandwich base, or toasted with a smear of your favorite spread, this versatile bread is a must-try for gluten-free baking enthusiasts. It’s ready in under an hour, making it ideal for busy days when you crave homemade goodness.
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Recipe Information
Ingredients
- 2 cups Garbanzo bean (chickpea) flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 3 tablespoons Olive oil
- 2 tablespoons Honey
- 1 cup Unsweetened almond milk (or any milk of choice)
- 2 large Eggs
- 1 teaspoon Apple cider vinegar
- 1 tablespoon Optional: Sesame seeds, poppy seeds, or herbs for topping
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan with cooking spray or line it with parchment paper for easy removal.
In a large mixing bowl, combine the garbanzo bean flour, baking powder, and salt. Whisk well to ensure even distribution of the dry ingredients.
In a separate bowl, whisk together the olive oil, honey, almond milk, eggs, and apple cider vinegar until smooth and fully combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be smooth but thick.
Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula. If desired, sprinkle sesame seeds, poppy seeds, or dried herbs on top for extra flavor and texture.
Place the loaf pan in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve the garbanzo bread as is, or use it as a base for sandwiches, toast, or dipping. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2340 mg | 102% | |
| Total Carbohydrate | 182.3 g | 66% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 61.5 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 687 mg | 53% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2608 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
