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Flourless Chickpea Bread (Vegan, Gluten-Free)

Flourless Chickpea Bread (Vegan, Gluten-Free) — from Ela Vegan's cooking video Watch how it’s made · 4:48

Video by Ela Vegan on YouTube · Open on YouTube

75 min · plus 9 hours soaking, then coolingMakes 11 × 1 slice90 kcal a portion
  • Vegan
  • Gluten-free ingredients
  • Nut-free

Contains: none of the common allergens in the listed ingredients. Check labels on stock, sauces and spice mixes.

Whole chickpeas, flax and psyllium replace flour: almost 6 g fibre for under 10 g net carbs a slice, so it is digested slowly, and it is a good source of folate and plant omega-3.

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Ingredients 9

Method

Tap a time to watch that step in the video.

  1. Cover the dried chickpeas with plenty of water and soak about 9 hours, until they double to about 400 g. 0:35
  2. Drain and rinse the chickpeas, heat the oven to 180 °C (360 °F) and line a baking tray with baking paper. 0:50
  3. Blend the chickpeas with the 180 ml fresh water in a food processor, stopping to scrape down the sides, until you have a smooth batter. 1:01
  4. Add the ground flaxseed, psyllium powder, salt, baking powder, baking soda and vinegar and blend again until combined — the dough thickens quickly. 1:36
  5. Tip the dough onto the tray and shape it into a round loaf with your hands, smoothing the top and sides with lightly wet hands. 2:22
  6. Score the top with a sharp knife and, if you like, sprinkle over a few flaxseeds. 3:12
  7. Bake 50–60 minutes, until the crust is firm and the base sounds hollow when tapped. 3:36
  8. Let the loaf cool completely before slicing so the inside sets, then cut into 11 slices. 3:56

Tip. Use dried chickpeas, not canned, and psyllium powder rather than whole husks. Good with avocado, hummus or nut butter. Keep it in the fridge a few days or freeze it sliced.

The method is a summary in our words — the video shows every step.

One portion (1 slice) gives you 1 of 11

Energy90 kcal380 kJ
Protein4.3 g9% of a day
Fibre5.8 g21% of a day
Carbohydrate16 g9.7 g net · 2 g sugars6% of a day
Fat2.2 g0.2 g saturated3% of a day
Sodium270 mg12% of a day

Where the energy comes from one serve

  • Net carbs 51%
  • Protein 23%
  • Fat 26%

For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here

Vitamins & minerals % of a day, one serve · tap for more

Omega-3 High37%

0.6 g a serve, mostly from ground flaxseeds (87%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Folate High26%

103 µg a serve, mostly from dried chickpeas (98%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Show the other 13
Iron6%

1 mg a serve, mostly from dried chickpeas (75%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Magnesium6%

25 mg a serve, mostly from dried chickpeas (57%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Zinc6%

0.6 mg a serve, mostly from dried chickpeas (80%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin B66%

0.1 mg a serve, mostly from dried chickpeas (89%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Potassium3%

150 mg a serve, mostly from dried chickpeas (85%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Calcium2%

21 mg a serve, mostly from dried chickpeas (48%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Vitamin C1%

0.7 mg a serve, mostly from dried chickpeas (98%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin E1%

0.2 mg a serve, mostly from dried chickpeas (95%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Vitamin K1%

1.7 µg a serve, mostly from dried chickpeas (94%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Selenium1%

0.6 µg a serve, mostly from ground flaxseeds (89%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Vitamin A0%

0.5 µg a serve, mostly from dried chickpeas (100%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Vitamin D0%

0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Vitamin B120%

0 µg a serve. Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Ela Vegan; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.