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Make a satisfying loaf of chickpea flour oat bread, in minutes! High in protein and fiber, it is free of yeast, gluten, added sugar, and oil.
I love spreading the word about chickpea flour, and how easy it is to incorporate into a wide array of baked goods, but if you’re nervous about giving it a go, try blending it with oat flour, as I’ve done in this maple syrup and dried cherry quick bread.
The natural sweetness of oats balances the nutty flavor of the chickpea flour, resulting in an irresistible loaf. Between the oats and chickpea flour, this loaf is loaded with fiber, as well as an extra dose of plant protein.
One slice of the chickpea flour oat bread is immensely satisfying on it’s own, but I especially love it toast with a smear of sunflower seed butter and a dollop of jam.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Oil-free
- Gluten-free
- Yeast free
- Quick and easy to make
- High protein (5 grams per slice)
- High fiber (3 grams per slice)
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- chickpea flour (also known as garbanzo bean flour or besan)
- oat flour
- flaxseed meal (I use golden flaxseed meal, but dark flaxseed also works)
- baking soda
- salt
- nondairy milk, (e.g., oat milk, almond milk, cashew milk, hemp milk)
- lemon juice or apple cider vinegar (or any light color vinegar)
Step by Step Directions
Note that the complete directions are also in the recipe card below.
- Preheat oven to 400F (200 C). Line a 9×5-inch (22.5×12.5 cm) loaf pan with parchment paper (if you eat some oil, you can also oil or spray (with nonstick cooking spray) the pan.
- In large bowl, whisk the dry ingredients: chickpea flour, oat flour, flaxseed meal, baking soda and salt.
- In a measuring cup, combine the nondairy milk and lemon juice. Add to the dry ingredients, stirring until completely combined.
- Spoon and spread the batter into the prepared loaf pan, smoothing the top. If desird, sprinkle top with some rolled oats.
- Bake in the preheated oven for 25 to 30 minutes until risen, the top is cracked and the color is deep golden brown. A toothpick inserted near the center should come out without crumbs attached.
- Transfer to a cooling rack and cool for 15 minutes in the pan. Remove bread from pan and cool completely before slicing.
FAQ
- How should I store the chickpea flour oat bread? Store the bread in an airtight container at cool room temperature for 2 days, the refrigerator for 5 days or the freezer for up to 6 months.
- Can I swap out the chickpea flour and/or oat flour for other flours? I do not recommend it. I have only tested the recipe with these two flours. Check out my index for all sorts of other recipes using different flours!
- Can I use baking powder instead of baking soda? Yes. You can use 1 tablespoon of baking powder (certified gluten-free, as needed) in place of the baking soda. Leave out the lemon juice/vinegar.
Related Recipes
Chickpea Flour Oat Bread (Yeast-free, Oil-free, GF)
Equipment
- 1 9×5 inch loaf pan
Ingredients
- 1 3/4 cups chickpea flour
- 3/4 cup finely ground oat flour
- 1/4 cup flaxseed meal, (I used golden flaxseed meal, but dark meal will also work)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups nondairy milk, (e.g., oat milk, almond milk, cashew milk, hemp milk)
- 2 teaspoons lemon juice , (or apple cider vinegar (or any light color vinegar)
- Optional: rolled oats, for sprinkling on top
Instructions
- Preheat oven to 400F (200 C). Line a 9×5-inch (22.5×12.5 cm) loaf pan with parchment paper (if you eat some oil, you can also oil or spray (with nonstick cooking spray) the pan.
- In large bowl, whisk the dry ingredients: chickpea flour, oat flour, flaxseed meal, baking soda and salt.
- In a measuring cup, combine the nondairy milk and lemon juice. Add to the dry ingredients, stirring until completely combined.
- Spoon and spread the batter into the prepared loaf pan, smoothing the top. If desird, sprinkle top with some rolled oats.
- Bake in the preheated oven for 25 to 30 minutes until risen, the top is cracked and the color is deep golden brown. A toothpick inserted near the center should come out without crumbs attached.
- Transfer to a cooling rack and cool for 15 minutes in the pan. Remove bread from pan and cool completely before slicing.
Notes
- Storage: Store the bread in an airtight container at cool room temperature for 2 days, the refrigerator for 5 days or the freezer for up to 6 months (I slice the bread before freezing).
- Alternative flours: I do not recommend swapping out the chickpea flour or oat flour for other flours. I have only tested the recipe with these two flours. Check out my index for all sorts of other recipes using different flours!
- Baking powder instead of baking soda: You can use 1 tablespoon of baking powder (certified gluten-free, as needed) in place of the baking soda. Leave out the lemon juice/vinegar.
Could you confirm that 1.75 cups is the same as 13/4 cups? Why the discrepancy? Many thanks!
Hi Kay ,
Sorry for any confusion. Yes, 1.75 and 1 3/4 are the same. Cheers.
I can tell from just reading your recipe that this will be fantastic!
I recently bought some white bean flour to try in recipes that use chickpea flour because my grandson is allergic to chickpeas. (He is also allergic to lentils, peas and many other “old world” legumes. Surprisingly he does just fine with “new world” legumes.) Do you think that the white bean flour would work?
Hi Deborah!
That’s interesting regarding your grandson. I wonder if there might be some botanical similarities of dried peas, chickpeas and lentils, compared to other varieties of legumes (beans) that makes him allergic. We need advice b=from a legume scientist :). Regarding white bean flour in this bread: I think it will work fine, especially since it is used in combination with oats. It might not always work as a substitute when it is an all chickpea flour recipe. I’ve found in some instances the white bean flour is too smooth in consistency compared to chickpea flour, so the structure (for breads and muffins) does not always hold. I would love to know how it turns out!
Thank you Camilla for your thoughts. I’ll give the white bean flour a try and let you know. And yes, there is a botanical relationship between the old world legumes that he is allergic to but I don’t remember the details. He can eat soy but we haven’t tried him with mung or azuki beans because he is so miserable when he has a reaction.
This works well in my solar oven, producing a long rounded loaf. At the hospital where I go every three weeks for cancer treatments, there are volunteers – dear, sweet, well-meaning ladies that they are – bringing around coffee, tea, sugar, milk and various cakes for the patients and staff. That’s when I bring out a thermos of herb tea with ginger and lemon and a couple of slices of a bread like this, or a few of your crackers. They help power me through the long early morning bus trip to the hospital and then back home as well.
That is so wonderful, Susan. Thanks for sharing that they worked well in your dollar oven (I think I need to look into a solar oven, we get plenty of sun here in Texas!. Sending hugs and prayers for good health and healing ❤️🩹
Hi Camilla, can I swop the flaxseed meal with the oat flour ? Replace the baking soda with double amount of the baking powder or any adjustment? Thank you.
Hi Janice,
I think that would still work (with more oat flour to replace the flaxseed meal). It may be slightly less moist (the flax adds natural fats), but still tender. Yes, you can omit the lemon juice and baking soda and replace with 2.5 teaspoon baking powder. Enjoy!
This is my go-to bread! It is very easy and I can even convince my husband to eat it LOL (he’s a picky white bread eater). Thank you for all of your healthy bread recipes!
Can I use water instead of non-dairy milk?
Hi Suzanna, sorry I missed that question! Yes, the bread should still work fine with water instead of the nondairy milk 🙂
Can I substitute flaxseed with something else? Also can I substitute the non-dairy milk with water?
Hi Suzanna,
I have not tested alternatives, but I think you could very likely replace the flax meal with more oat flour. Or use any an equal amount of ground chia seeds.
Hi Camilla,
This is my new favorite bread! I have celiac disease, and I have switched to baking rather than buying baked goods that are filled with junk, expensive, and don’t taste very good. Your recipes are a godsend 🙏🏻🪴
Mireille, I am so glad you are finding recipes here that work for you! So glad this bread is one of them ☺️
This was a great easy, nutritious, and tasty quick loaf! I added a variety of chopped nuts, seeds, and sprouted lentils for added nutrients, and also because I love a dense loaf for toasting. I like to make a double batch then slice and freeze them for convenience. Next time I may have to try using my sourdough starter and see what happens!
Fantastic Veggie T8r! ☺️
i can’t thank you enough for this recipe, heart-warming and delicious!
You are so welcome, Dani!
Yum! I love this! It is a little dense, but I like that.
What can I use instead of cherries?
Hi Betsy! Any dried fruit, or simply leave them out. You could also so some finely chopped chocolate or mini chips 🙂
Best non wheat recipe I tried. Will definitely make again.
Wonderful, Mercedes! And thanks for sharing that you used sugar in place of the syrup with success 🙂
Hi ,
Tried this today. A real gamble as all gluten free or vegetarian breads or cakes I have tried have failed. I love it no jokes. I did not have oat flour so I ground my own in the blender from rolled oats. Thanks for sharing!
Wanted to post a picture but picture is not posting !!
This is a very good nourishing bread bread. I added cinnamon, vanilla extract and a tablespoon of honey to the recipe– very nice treat to have around!