Chickpea Flour Lemon Poppy Seed Bread (Gluten-Free)
A perfectly moist, subtly sweet, lemon poppy seed loaf made with chickpea (garbanzo bean) flour! This dairy-free and gluten-free chickpea flour bread makes a great healthy breakfast, snack or dessert!
A subtly sweet, tender, moist Gluten-Free Lemon Poppy Seed Bread made with protein and fiber-rich chickpea flour.
This bread is SO GOOD! I must say that I was incredibly happy with how this creation turned out.
I adore chickpea flour (a.k.a garbanzo bean flour), and having used it for many savory applications, I was anxious to create a sweet baked good with it. And boy was I ever so please with the result!
This gluten-free loaf has all of the fiber and protein-rich properties of chickpea flour in one lusciously tender and moist, perfectly (not too) sweet lemon poppy seed bread that also slices and holds together like a dream, stores well (if it lasts that long!), and is oh so DELICIOUS!
This Gluten-Free Chickpea Flour Bread is
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Fluffy, moist, and slices extraordinarily well.
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Filled with healthy, wholesome ingredients.
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Rich in fiber and protein.
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Easy to make.
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Packed with flavor.
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Gluten-free, dairy-free, soy-free, nut-free, refined sugar-free.
Tips for Making Gluten-Free Lemon Poppy Seed Bread
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You can use arrowroot starch, corn starch, potato starch or cassava flour in place of the tapioca, if need be.
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The coconut sugar can be replaced with any granulated sweetener of your choosing.
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For a sugar-free chickpea bread, I recommend this sugar-free sweetener.
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The ground ginger can be omitted or replaced with cinnamon. I just find ginger to enhance the lemon in baking.
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This loaf keeps well lightly covered at room temperature for 48 hours. Any longer, slice and store the slices in airtight containers in the refrigerator for up to 5 days.
More Gluten-Free Quick Bread Recipes
Easy Vegan Banana Bread (Gluten-Free)
Gluten-Free Coconut Flour Zucchini Bread
Buckwheat Banana Bread With Cacao (Gluten-Free)
Gluten-Free Raspberry Sour Cream Coffee Cake
This is truly one of my favorite breads! I hope you enjoy it, too. xo.
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
Chickpea Flour Lemon Poppy Seed Bread (Gluten-Free)
Ingredients
- 1 1/4 cup chickpea flour
- 1/4 cup tapioca flour
- 1/2 cup coconut sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp ground ginger
- 1/4 tsp sea salt
- 2 eggs beaten
- 1/4 cup coconut oil or butter softened
- 1/4 cup milk of choice
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 2 tsp poppy seeds 1 tsp for loaf, 1 tsp for topping
Instructions
- Preheat oven to 350°F.
- Grease or line a loaf pan with parchment paper; set aside.
- In a large mixing bowl mix dry ingredients flour through salt. Stir to combine.
- In another bowl combine wet ingredients eggs through vanilla. Whisk until smooth.
- Pour wet ingredients into dry ingredients. Mix until well combined.
- Fold in 1 tsp poppy seeds.
- Pour batter into prepared loaf pan. Sprinkle with remaining 1 tsp poppy seeds.
- Bake for 45 minutes or until loaf is golden and toothpick inserted in center comes out clean.
- Let cool before slicing and serving.
- Enjoy!
Hi, Kristen,
I’ve been wanting to bake this bread since I printed out the recipe four years ago, and finally: today is the day! I came back to your website to get any updates.
What size loaf pan do you use for this recipe? I wonder if the commenter who said her loaf was short was using a bigger pan than your default. In my cupboard I have three different sizes that I might use.
I’m also hoping to make it with flax eggs… and I thought I might try baking it in a different shaped pan altogether such as 9×12. I want to serve it for tea.
When I was in India I loved all the foods they make with chickpea flour, and have been trying it in various recipes ever since. I’ll try to come back and tell you my results with whatever I do!
Hi! Thank you so much for returning! I use an 8.5″ x 4.5″ loaf pan (and thank you for the reminder..I should add this in the post!). I do think the flax eggs will work well in this recipe. I so look forward to hearing how it goes for you! If you’ve yet to try it, this is another one of my favorite chickpea flour recipes: https://moonandspoonandyum.com/childa-recipe/. Thank you for stopping by!
How do you go bout adding yeast in place of baking powder? I unfortunately cant have corn
Hi Kenzie – To add yeast, warm the milk used in the recipe and mix in 1 tablespoon yeast and 1 tablespoon of the coconut sugar. Let it sit and get frothy about 5 minutes and then add it when you add the other wet ingredients to the dry. Then, just let it rise covered in a warm spot for one hour before baking. If you’re looking for a corn-free baking powder, this one works great: https://amzn.to/3b33flI I hope this helps! 🙂
Made this 3 times now and we’ve loved it every time!
I’m so happy to hear this! Thank you so much for taking the time to share! 🙂
Hola!
I might have missed it, but servings is 1 slice, of the entire loaf how many slices should I have?
Hi Melissa – thank you for catching that! It looks like not all info imported into that recipe card. I’ve now updated it! You can get 10 slices from this loaf and the nutritional information is for 1 slice. I hope this helps. 🙂
Hi.. Can I add baking yeast to this recipe?
Hi! If you really would like to, you can. I usually add yeast to recipes for two reasons: for flavor or to rise the dough. With this particular recipe, I think you would be surprised how well it rises without the use of yeast, but adding yeast should not hurt anything, but it will alter the flavor a bit. If you want to add it for rising purposes, I find this particular flour blend usually take 1 1/2 hours on average to rise sufficiently. I hope this helps! 🙂
I love this recipe! I came across it when I didn’t have the right ingredients for my go to bread. I was looking for savoury, so I left out the sugar and used hulled hemp and sunflower seeds instead and the result is a delicious, fluffy breakfast/sandwich soda bread. Reminds me of holidays in Ireland!
That’s so wonderful to hear! Thank you for taking the time to share. 🙂
Hi is there a way to make this a savoury bread? I’m looking for a chickpea flour bread recipe, thanks
Hi Tayah – yes! Omit the coconut sugar, increase the tapioca to 1/2 cup, omit the ginger, replace the lemon with another 1/4 cup of milk and add 1 teaspoon apple cider vinegar. I hope this helps! 🙂
Has anyone tried this using flax eggs?
Hi Jan, while I haven’t tried it with this particular loaf, I have used flax eggs with this flour combo with great results and I do think it would work with this recipe. The texture would not be identical but it would still be quite similar and definitely still tasty. I would advise adding 2 tbs ground flaxseed + 6 tbs of warm water in place of the eggs. I hope this helps! 🙂
that was it!!! thank you
So good to know! Thank you for following up! 🙂
Hi! For some reason mine does not rise like yours – it ends up being half the pan in height any advice?
Hi Grace – Hmm, that is odd! The only thing that comes to mind is that maybe your baking soda and/or baking powder are not fresh enough. Those are the two ingredients when combined with the lemon juice produce a rise in this recipe…