This rustic chickpea bread feels like something you’d discover in a tucked-away café — golden, tender and quietly nourishing. Made with chickpea flour for natural protein and a subtle nutty depth, it slices beautifully and toasts even better. Add a swipe of sweet sriracha compound butter and suddenly you’ve got contrast, comfort and a little heat — perfect for slow mornings, simple dinners or an elevated snack moment.
Gluten-Free Chickpea Bread with Sweet Sriracha Compound Butter (Vegan)
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Ingredients
- 2-1/2 cups chickpea flour
- 1 cup unsweetened soy milk
- 1/3 cup + 2 Tbsp. olive oil
- 1 Tbsp. baking powder
- 2 tsp. apple cider vinegar
- 1 Tbsp. agave syrup
- 1 tsp. salt
- 2 Tbsp. sunflower seeds to top
- 2 Tbsp. pumpkin seeds to top
Sweet sriracha compound butter
- 1/2 cup vegan butter room temperature
- 1 Tbsp. agave syrup
- 2 tsp. sriracha sauce
- 1 tsp. smoked sweet paprika
- 1/2 tsp. salt
Instructions
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Preheat oven to 350 degrees F. Line 9×5-inch loaf pan with parchment paper. Lightly oil paper and set aside.
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Measure chickpea flour with spoon and add it to a measuring cup. Scoop and sweep off excess to avoid overpacking the flour. Add flour to large mixing bowl. Add dry ingredients and use whisk or fork to evenly combine and break up any flour lumps.
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To bowl, add wet ingredients, stir everything together until batter is smooth and no more lumps of flour can be seen.
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Pour batter into prepared loaf pan and sprinkle seeds on top. Bake bread on center rack for 45 minutes.
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Let bread fully cool on cooling rack 2 hours before slicing. Once completely cooled, slice and transfer to airtight container or bag. Store at room temperature for 3-4 days or freeze slices up to 3 months.
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To make compound butter, in mixing bowl, mix together all ingredients until well combined. To store, roll in parchment paper and twist ends tightly. Serve chilled or at room temperature. Freeze up to 3 months.
Notes
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