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Gluten Free Chickpea Flour Bread Recipe

Home / Pastry Recipes / Gluten Free Chickpea Flour Bread Recipe
Gluten Free Chickpea Flour Bread Recipe

I think it's been a long time since I shared a gluten-free recipe. Although I try to share such special categories frequently, it may not always be possible. The season, popular ingredients or recipes, or my personal desires can dilute this frequency a little. For example, sometimes there is such a recipe that I love it very much and I want to share it as soon as possible, even if it is not in a hurry in terms of seasonal or material availability. Some recipes can be interrupted when such small getaways come in between. If I am excused, let's talk a little bit about this miracle bread recipe.

Gluten-free bread made of chickpea flour is also a recipe that deserves this name and more with its unique features. As the name suggests, it is made from chickpea flour and is gluten-free. In addition, it is made with baking soda, not yeast. Therefore, it is suitable for those with yeast allergy and is not waited to be fermented, so it is prepared in a shorter time than the procedure that comes to mind when it comes to bread.

It seems like the perfect bread. So what is the catch? In my opinion it is the chickpea flour itself. I'm not a person who loves the smell of chickpea flour, so it smells too much chickpea flour for me. But my husband, who is more selective than me, likes the bread. It's a bread already known and made and it is not my invention. It has been made and eaten by many people until today. If tit were an inedible bread, it cannot be made and eaten by so many people, right? However, it is worth underlining that it has a scent that it not for everyone.

Let's not go without mentioning the ingredients of the recipe. I especially want to focus on chickpea flour. There are two varieties of chickpea flour in Turkey and it may be in your country also. One of them is precooked and the other is not precooked. Precooked chickpea flour is a product that is used in making easy hummus. It may even be produced just for that purpose. Raw chickpea flour, which is not pre-cooked, is used in all kinds of chickpea flour recipes. For example, I use it as a thickener in homemade yogurt. Raw chickpea flour should also be used in recipes made directly from chickpea flour, such as chickpea chips. Of course, this bread made of chickpea flour is also included in this category. Since chickpea flour will be cooked in the recipe, it is not appropriate to use precooked chickpea flour. Also the amount of water that will be absorbed by roasted chickpea flour will be different. If you decide to give it a try, or if you do not pay attention to this detail, you may have trouble adjusting the water amount.

Another ingredient that should be focused on in ingredients is baking soda. Baking soda is an ingredient that is feared to be used as it thought that it will make the product bitter. But if you fully activate the baking soda with an acidic ingredient such as lemon juice or vinegar and wait for it to froth completely after mixing, baking soda gives a pleasant aroma, not bitterness. However, if you have a phobic fear, you can use baking powder instead. In this case, you will not need to use vinegar.

Enjoy ...

Serving : 1 loaf

Ingredients

  • 3 cups raw chickpea flour,
  • 2 cup of sparkling water,
  • 1 heaped tsp of baking soda,
  • 1 tablespoon of any kind of vinegar,
  • 2 tablespoons of olive oil,
  • 1 teaspoon of sugar,
  • 1 teaspoon salt.
See the Measurements

Preparation

  1. Take the baking soda in a mixing bowl, add the vinegar and mix until it froths,
  2. Add sparkling water, sugar, salt and olive oil,
  3. Add the chickpea flour part by part and start whisking,
  4. Keep adding and whisking until you get a dough with the consistency of a bundt cake,
  5. Grease a 24 cm cake mold and pour the dough into it,
  6. Bake in a preheated oven at 190 C degrees until the toothpick test comes out clean.
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Show Comments (60)
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60 Comments
  1. Susan: Hi, can I make this recipe with plain water instead of sparkling. Thanks March 5, 2022 9:52 am
    • Kevser: It will not give the same result. Sparkling water helps it to rise. March 12, 2022 8:36 am
  2. Alyssa: This looks so great! Could I swap the chickpea flour for something else! Maybe buckwheat? March 24, 2022 1:01 am
    • Kevser: I haven't tried before, but I don't think it would be a problem. I hope you will like it. March 24, 2022 9:50 am
  3. Berni smith: Hi is the batter thick enough to cook in a loose bottomed bread tin or will it run out? Thanks June 25, 2022 2:01 pm
    • Kevser: If the oven is wholly preheated I don’t think it will run out. But still to make sure of it, you can cover the tin with wax paper👍🏻 June 25, 2022 2:05 pm
  4. Kim: Hi! I really love the simplicity of this recipe and I have a question: Is the salt necessary?? I know it is with flour-based breads so am curious about this one. July 27, 2022 9:29 pm
    • Kevser: No, it’s not necessary👍🏻 July 28, 2022 2:13 am
  5. Lyn: I just made your bread and it’s absolutely fantastic! So light and airy. How do I keep the loaf, in an airtight container or in the fridge? Thank you September 5, 2022 6:01 am
    • Kevser: I’m glad that you liked it😊 You can keep it in a zip lock bag or airtight container at room temp. for a few days (if it’s not too hot). If you are planning to keep it longer, it’s best to take it into the fridge after the second day👍🏻 September 5, 2022 6:35 am
  6. Kim: How much time should I bake it for. I’m not seeing on the recipe. September 9, 2022 11:57 am
    • Kevser: It depends on your oven. You can just check from the oven door to see a baked appearance and to be sure you can make a toothpick test. September 9, 2022 12:27 pm
  7. Finn: Roughly how long to bake? Half an hour? An Hour? September 10, 2022 6:43 am
    • Kevser: To be honest I have no idea, I never keep time when baking. September 10, 2022 6:02 pm
  8. Maggie: Hi, can I use this recipe’s ingredients in a breadmaker? October 24, 2022 11:44 pm
    • Kevser: As it’s not a yeast dough it doesn’t need to be proofed, so for the whole process it’s not suitable for breadmaker. But if your breadmaker has a “just bake” setting, you can use it. October 25, 2022 3:42 am
  9. Claire Coleman: Those asking about timings, mine needed about 1h November 14, 2022 2:45 pm
  10. Jon Broadest: I just made this recipe in a UK loaf tin. It worked pretty well with a good rise. Total bake time 50 minutes at 170 fan. I’ve not attempted soda style bread before so very impressed with the rise. Taste is dense and savoury, quite brittle but this may be the flour I used.

    December 4, 2022 5:04 am
    • Kevser: Thank you for sharing your experience. December 5, 2022 6:57 am
  11. Nancy: Can I substitute about half cup of oat four with the chick pea flour? December 14, 2022 5:22 pm
    • Kevser: Of course😊 December 14, 2022 5:38 pm
  12. Kathi odonnell: Can you add add honey in the mix or on top to sweeten it. February 25, 2023 4:04 pm
    • Kevser: You can do both👍🏻 February 25, 2023 4:29 pm
  13. brian: Can I use baking powder instead of baking soda? To help it rise. February 26, 2023 7:00 pm
    • Kevser: Yes, you can use baking powder👍🏻 February 26, 2023 7:01 pm
  14. Vee: Hi this came out so delicious, but it could not hold it's form. It fell apart (maybe due to the deep cracks?) Do you know how I can fix this so I can actually make whole slices? Thanks so much. 😊 March 9, 2023 3:57 am
    • Kevser: If it has deep cracks it means that the heat was too high. The next time you can try baking in lower heat👍🏻 March 9, 2023 4:17 am
  15. Pinky: Finally I found your site for gluten free... I'm pre diabetic do gluten free bread is much better than the white flour.. Can you add eggs ? How many? Many thanks.. June 5, 2023 2:55 am
    • Kevser: Thank you. I haven't tried it before but I don't think it would be a problem. I don't have any idea about the quantity. You can start trying with one and see what happens. June 7, 2023 11:26 am
  16. Pam: Hi Kevser. I love this recipe. I cook this bread nearly every week. As far, I also tried to put 3 cups of soy flour instead of chickpea flour, another time I tried it with buckwheat flour. The last time I mixed soy flour and chickpea flour half half.. All of them were success. I think this recipe is very good and instead of eating normal bread, it made huge difference for my personal health/weight. Thanks.. June 15, 2023 1:29 pm
    • Kevser: Thank you for sharing your experiences. I'm sure it will help a lot to other people who want to try the recipe but make some changes. June 16, 2023 2:50 am
  17. Dolly: I just did the recipe. I love it as is. August 16, 2023 9:29 am
    • Kevser: Happy to hear that☺️ August 16, 2023 11:04 am
  18. Esther: Hi, can I skip the sugar?Thanks September 10, 2023 5:53 pm
    • Kevser: I would suggest you use it for the best result. But if it’s mandatory for you, you can skip it. September 11, 2023 5:33 am
  19. Lizelle: Hi there, can i replace the sugar with a diabetic friendly sweetner? September 13, 2023 4:13 am
    • Kevser: Yes, it would work👍🏻 September 13, 2023 4:49 am
  20. jennifer: I haven't made this yet. I wanted to know if this was sandwich bread? Does it toast well? September 24, 2023 4:35 pm
    • Kevser: Yes👍🏻 September 25, 2023 2:45 pm
  21. Luca: Can I omit the oil? September 26, 2023 8:08 am
    • Kevser: Yes. September 26, 2023 9:08 am
  22. Kasandra: Is it possible to use canned chickpeas instead of chickpea flour, and how do I change the liquids in the recipe to accommodate this? October 14, 2023 1:04 pm
    • Kevser: In theory yes you can use them. But it's impossible for me to give measurements without trying and measuring for a few times. October 14, 2023 4:18 pm
  23. Bill Smith: I just made this based on previous comments. Took two bites and into the trash. I don't understand the rave reviews because this had no taste other than bitter. Terrible November 13, 2023 12:19 pm
    • Kevser: Sorry for your disappointment. If it is bitter it means that the baking soda is not activated. What activates the baking soda is an acid source which is vinegar in this recipe. Probably you didn't mix baking soda and vinegar well. November 13, 2023 2:12 pm
  24. Frenchie: Can I use honey instead of sugar? November 17, 2023 10:05 pm
    • Kevser: Yes you can use honey😊 November 18, 2023 7:09 am
  25. Mary Ellen: I used sparkling coconut/pineapple Ice drink! Pretty amazing! Very crumbly, so will not be making toast, but do not care! I will eat chunks lol! January 8, 2024 5:24 pm
  26. Daniela: This is the first time in my life that I made bread. (I'm 63) Your receipe looked the best. I love the fact that you use just chickpea flour, and not a mixture of others. I followed everything just as you explained and it turned out great, and delicious! Thank you!

    March 8, 2024 7:34 am
    • Kevser: Thank you for your nice feedback☺️ March 11, 2024 5:46 pm
  27. Amy: Can you use tonic water instead of sparkling ? March 31, 2024 4:11 am
    • Kevser: Unfortunately it would not work. April 1, 2024 3:00 pm
  28. Ruth Goodman: I have made this this morning, halved the ingredients just in case ! I followed the ingredients and instructions to the letter; used cider vinegar and cooked at 180C for about 35/40 mins and turned out fine. It's held its shape and so far not crumbly! Next time I think I'll use a mixture of flours for a different taste. I'm in the UK and thought my oven would be hotter so went lower in temp. About to have a slice or two for lunch. Thanks April 9, 2024 6:20 am
  29. maria: HI Kevser Thank you so much for this recipe. When i saw how simple the ingredients were, I bought them and made my first batch yesterday.... I baked mine at 190 C for 20 minutes and it came out perfect. It is an aquired taste on its own but with cheese and mayo or just plain butter it really tastes good and it actually makes me feel full. I love chickpeas!!! My next attempt I will mix half rice flour and half chickpea flour

    April 11, 2024 2:30 am
    • Kevser: I'm glad that you liked the recipe☺️ April 12, 2024 4:19 pm
  30. Chris: Just finished making this, it turned out perfect. I cut the recipe in half, but otherwise followed the recipe as written. It was just what I was looking for-Thank you so much!!! September 2, 2024 12:01 pm
    • Kevser: I'm really glad you enjoyed the recipe. September 2, 2024 5:21 pm
  31. Goitse: Hello I am gluten intolerant. At 40, I just found it now. Thank for the recipe February 9, 2025 4:54 am
  32. Sail Agar: Hi tried this recipe for the first time. I baked for about 30 minutes at 190 ,the toothpick came out clean but the texture is very dense. Also i have split the mix into two 8 inches bread pan with parchment paper with oil. Doni need to change anything to get a better texture April 16, 2025 9:31 am
    • Kevser: If it was dense it means that it's undercooked. At a very specific point while baking the toothpick can come out clean but it can still be undercooked/wet inside. So, you can try baking longer. And another baking tip: while doing the toothpick test expect to see baked pieces on the toothpick, clean toothpick can mislead you. April 20, 2025 3:18 pm
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