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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!
12 Comments
Gerdi Uys
01/12/2021 at 10:33 PMHi.. Can I add baking yeast to this recipe?
Kristen Wood
01/13/2021 at 1:06 AMHi! 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! 🙂
Jenny Salmon
09/13/2020 at 4:41 AMI 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!
Kristen Wood
09/13/2020 at 12:01 PMThat’s so wonderful to hear! Thank you for taking the time to share. 🙂
Tayah
05/25/2020 at 11:15 AMHi is there a way to make this a savoury bread? I’m looking for a chickpea flour bread recipe, thanks
Kristen Wood
05/25/2020 at 11:33 PMHi 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! 🙂
Jan
04/30/2020 at 11:01 AMHas anyone tried this using flax eggs?
Kristen Wood
05/01/2020 at 9:13 AMHi 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! 🙂
Grace
03/01/2020 at 3:58 PMthat was it!!! thank you
Kristen Wood
03/01/2020 at 4:22 PMSo good to know! Thank you for following up! 🙂
Grace
02/24/2020 at 1:31 PMHi! For some reason mine does not rise like yours – it ends up being half the pan in height any advice?
Kristen Wood
02/24/2020 at 3:42 PMHi 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…