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Chickpea Flour Bread

July 23, 2012 by Roxana 36 Comments

chickpea flour bread | Roxanashomebaking.com

I don’t own a bread machine and don’t see myself using one anytime soon.

I think adding everything to a bread machine takes the fun away from seeing how your bread comes to life, starting with the proofing of the yeast, letting it rise, shaping it and finally waiting for the loaf to be baked and ready to enjoy.

The only thing I like about the bread machine is that you can schedule the baking time. Wouldn’t it be nice to wake up every morning to the smell of freshly baked bread?

I know I would love it very much!

chickpea flour bread | Roxanashomebaking.com

I also love cookbooks for bread machines.

Some of them have really nice bread ideas and even though you can pretty much use the same list of ingredients and just adapt the process of making dough for the stand up mixer, I try to make my own version of bread, inspired by the recipes from the cookbook.

chickpea flour bread | Roxanashomebaking.com

For example this chickpea flour bread.

I found the original recipe in the “The Bread Lover’s Bread Machine Cookbook“

Flipping through the book I found a bread recipe that called for chickpea flour and evaporated milk.

I was immediately intrigued. How often do I stumble upon a bread recipe that calls for two not-so-usual ingredients?

chickpea flour bread | Roxanashomebaking.com

I immediately went to the store and bought some evaporated milk.

After a little math and a couple of hours of waiting I took a flavorful bread out of the oven.

The hint of cinnamon was calling me in the kitchen but I stayed strong and waited until the bread wasn’t hot anymore so I can slice and enjoy it.

The crust is soft, the evaporated milk gives it a nice crumb and the chickpea flour makes it a little chewier.

The cinnamon was a wonderful addition, but the crushed pepper flakes .. well, I added a little but I don’t think they made a difference. Next time I will not add any.

Chickpea Flour Bread

Yields 1 loaf

Chickpea flour bread - s soft crusted bread with a nice crumb given by the evaporated milk and a chewy bite from the chickpea flour, flavored with a hint of cinnamon

15 minPrep Time

40 minCook Time

3 hrTotal Time

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Ingredients

  • 2 1/2 cups ( 300grams) bread flour
  • 1 1/2 tsp dry yeast
  • 1/4 cup (60 ml) lukewarm water
  • 1 tbsp sugar
  • 3 tbsp vegetable oil
  • 1/2 cup ( 60 grams) chickpea flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp crushed pepper flakes (optional)
  • 2/3 to 3/4 cup ( 160-180 ml) evaporated milk (room temperature)

Instructions

  1. In a mixing bowl sift the bread flour. Make a well in the middle, pour the water and sprinkle the yeast. Wait a few minutes until the yeast is dissolves and bubbles appear.
  2. With the dough hook on (or a danish whisk if kneading my hand), start mixing while adding the sugar, oil, chickpea flour, salt, cinnamon and pepper flakes, if using.
  3. At this point the mixture should resemble fresh breadcrumbs.
  4. Slowly add the evaporated milk using enough until the dough comes clean from the sides of the bowl. Knead for 5 more minutes (10 if kneading by hand).
  5. Place the dough in a clean oiled bowl, cover with plastic foil and leave at room temperature until doubled in volume. (little over an hour)
  6. When risen, take the dough out, knead gently for 1 minute and shape it into a loaf, may it me round or as a log.
  7. Cover again with plastic foil and leave to rise for about 1 hour.
  8. Keep in mind that by using chickpea flour, the dough will not be as puffed as by using just bread flour.
  9. Meanwhile heat the oven to 400F.
  10. When the dough is risen again, lower the temperature oven to 375F and bake the bread for 35-40 minutes or until the smell of freshly baked bread takes oven your kitchen.
  11. Let cool before slicing.
7.6.8
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https://atreatsaffair.com/chickpea-flour-bread-recipe/
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

chickpea flour bread | Roxanashomebaking.com

Sending love your way,

Roxana

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Filed Under: Bread and quick bread, Recipe Tagged With: bread, bread flour, chickpea flour, cinnamon, egg free, evaporated milk, vegetable oil, vegetarian, yeast

About Roxana

Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.

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Comments

  1. Laura (Tutti Dolci) says

    July 23, 2012 at 12:04 pm

    Baking bread is so therapeutic! This loaf looks amazing with that soft crumb - I would finish this off in no time!
    Reply
  2. sarospriya says

    July 23, 2012 at 12:18 pm

    Wow that looks amazing! I have been baking a lot of french bread - This one is a good one to add to my bread collection - gotta try it soon. Cheers, Priya
    Reply
  3. Angie@Angie's Recipes says

    July 23, 2012 at 12:21 pm

    This looks bakery-perfect!
    Reply
  4. The Mom Chef says

    July 23, 2012 at 12:36 pm

    I agree about the bread machines. I have one and don't touch it. It never works out anyhow. This is gorgeous! I've never thought of using evaporated milk in a bread before but it makes sense.
    Reply
  5. Archana says

    July 23, 2012 at 12:44 pm

    Looks yum. Is not chick pea flour supposed to be yellow how come bread is white? Must trythis out.
    Reply
    • RoxanaGreenGirl says

      July 23, 2012 at 1:14 pm

      It's not yellowish since you only need 1/2 cup chickpea flour. If you use just chickpea flour you'll have to use some gluten for the bread to rise.
      Reply
  6. Nami | Just One Cookbook says

    July 23, 2012 at 1:17 pm

    I honestly don't think you need a bread machine if you can make this wonderful bread!! Looks so delicious too~~~!
    Reply
  7. Erin @ Dinners, Dishes, and Desserts says

    July 23, 2012 at 3:23 pm

    This looks amazing! I am not sure I have ever seen chickpea flour before. I am going to have to find some!
    Reply
  8. Jessica Maher (@kbelleicious) says

    July 23, 2012 at 9:55 pm

    i didn't know this could be done.I just love it and it looks so moist and chewy. just how i like my breads
    Reply
  9. Patty says

    July 23, 2012 at 11:49 pm

    Roxana, your bread always looks perfect! I can imagine a slice toasted with jam for breakfast or a few slices used for a sandwich with the fresh tomatoes in your photo...my imagination has been sparked as well as my appetite;-) Hope you are off to a a great week;-)
    Reply
  10. Baker Street (@bakerstreet29) says

    July 24, 2012 at 1:32 am

    I don't think I've tried a chickpea flour bread but that is surely about to change soon. I was about buy a bread machine a few months ago and changed my mind after reading all the reviews. Your pictures are stunning as usual, Roxana!
    Reply
  11. thecompletecookbook says

    July 24, 2012 at 9:10 am

    What a great new recipe to try Roxana. The crumb looks lovely and soft. :-) Mandy
    Reply
  12. Priscilla says

    July 24, 2012 at 11:41 am

    Im intrigued by thea unusual ingredients , too. Your breads always look tempting :)
    Reply
  13. Lisa { AuthenticSuburbanGourmet } says

    July 24, 2012 at 2:59 pm

    What a beautiful loaf of bread - looks like it came from a fancy bakery in France. Who would have thought to add chickpea flour - simply brilliant!!!!
    Reply
  14. Meghan says

    July 24, 2012 at 5:11 pm

    What a gorgeous loaf of bread Roxana! That hint of cinnamon is calling my name too :)
    Reply
  15. jen laceda says

    July 24, 2012 at 11:53 pm

    Who needs a bread machine when you can churn out nice-looking bread like this! As you know, I'm terrified of baking bread. But the more I come to your blog, the braver I get. Now, baking bread is in my bucket list of to-do for this year! What a gorgeous loaf!
    Reply
  16. Suzanne says

    July 25, 2012 at 3:53 pm

    Wow, this bread looks perfect Roxana! You amaze me at how great of a bread maker you are! I bet the little hint of cinnamon is nice in this loaf. Thanks for the recipe and beautiful photos!
    Reply
  17. magicofspice says

    July 25, 2012 at 7:24 pm

    Your breads are always gorgeous! I love chickpea flour and love the touch of cinnamon :)
    Reply
  18. Jill | Dulce Dough says

    July 26, 2012 at 12:35 pm

    Looks perfect Roxana! I have a bread machine that takes up way too much space for how much I use it. I kind of like making bread myself w/o the machine.
    Reply
  19. Maureen @ Orgasmic Chef says

    July 26, 2012 at 9:59 pm

    What gorgeous bread!! I would have pinned it but pinterest is having a hiccup day and I keep getting a 502 error. I'll be back!
    Reply
  20. Lemons & Anchovies says

    July 29, 2012 at 6:37 pm

    I agree with you about bread machines--I don't think I'll be owning one anytime soon. This bread looks perfect, too. Gosh, what an ideal loaf for sandwiches.
    Reply
  21. Amy Lyons (@vanilla_cake) says

    July 31, 2012 at 8:14 pm

    This bread has such a beautiful crumb! Love chickpea flour but have yet to use it in bread, this recipe sounds wonderful :)!
    Reply
  22. ekwee says

    August 9, 2012 at 10:52 am

    What an interesting idea. I've been wanting to try farinata with chickpea flour but I never thought about using it in a more traditional loaf!
    Reply
  23. The Wimpy Vegetarian says

    August 13, 2012 at 11:43 pm

    I've been wanting to try making a chickpea flour bread and this looks just wonderful!
    Reply
  24. Mander says

    January 27, 2013 at 7:50 am

    Hmm, looks interesting! I have a can of evaporated milk that I don't know what to do with, so I might try this!
    Reply
  25. Aks says

    January 28, 2013 at 12:40 pm

    Beautiful looking loaf! Do you score your bread before the second rise or before it goes into the oven?
    Reply
    • Roxana says

      January 28, 2013 at 3:05 pm

      Hi Aks, I find it easier to score my breads before the second rise :) Roxana
      Reply
  26. Bri says

    February 18, 2013 at 10:39 am

    Hi Roxanna, so u cannot bake with just chickpea flour?
    Reply
    • Roxana says

      February 18, 2013 at 11:43 am

      Hi Bri, I have never made the bread with just chickpea flour. Can't give you any advice on how to make it. Roxana
      Reply
  27. Stela says

    August 1, 2013 at 6:41 am

    Hi there...I got so excited to see the title of the recipe, only to find that it is actually a little cheeky to call this a chickpea loaf when it has 5 times more wheat flour than chickpea in it. A real shame for gluten sufferers.
    Reply
    • Roxana says

      August 2, 2013 at 7:45 am

      Hi Stela, I'm so sorry I made you believe this is a gluten free bread. I got the name from the book I adapted the recipe from. Roxana
      Reply
  28. Doris says

    December 9, 2014 at 2:50 pm

    Is this bread good for diabetics?
    Reply
    • Roxana says

      December 9, 2014 at 10:47 pm

      Hi Doris, I do not know. It depends what kind of dietary restrictions you have. You may wanna consult with your doctor.
      Reply
  29. Arefa Degia says

    March 15, 2015 at 8:17 am

    Thanks for the recipe. I live in India and chick pea flour is very much part of our diet. Unleavened bread is a daily thing for us but bread is what i love to make. I always try to use ingredients available in our area to cut cost. So i use jaggery called gur which is a bit like molases .for sweetening. I was given a recipe for pumpking lunch rolls and in sted of yellow cornmeal i added chickpea flour. I have also been checking some jowar or sorghum flour recipes Jowar flour is low in gluten and very much part of our diet in the form of unleavened bread
    Reply
  30. NJGiGi says

    July 3, 2016 at 3:13 pm

    After all that was said about bread machines, I still love mine and use it at any occasion. How do I adapt this to the machine? Thank you.
    Reply
    • Roxana says

      July 12, 2016 at 10:47 am

      Hi NJGiGi Since I do not own a bread machine I'm not sure what advice to give you. My suggestion - follow your machine's instructions to figure out the order you add the ingredients. Roxana
      Reply

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Hi there! I'm Roxana. I have a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust. I make midweek meals exciting by sharing approachable recipes, both sweet and savory, that taste completely sinful. Read More →

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