Go Back
+ servings
a top view of a gluten free lemon poppy seed bread made with chickpea flour on a dark backgroun

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!

4.62 from 13 votes
Print Pin
Course: Breakfast, Sweets
Cuisine: Gluten-Free
Diet: Gluten Free, Vegetarian
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 1 loaf
Author: Kristen Wood


  • 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


  • 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!


Please refer to the 'Tips' section above in post for more information.


Serving: 1slice | Calories: 174kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Cholesterol: 41mg | Sodium: 244mg | Fiber: 1g | Sugar: 11g
Have you tried this recipe?Please Rate + Comment Below!