Life changing is the best description for this low carb chickpea flour bread recipe! It’s soft, flavorful and tastes like regular bread, no weird flavors and no weird textures! Just good old fashion bread that just happens to be 6-9 carbohydrates per slice, depending how thin you are slicing it.
For a non-chickpea flour low carbohydrate bread that tastes like Great Harvest Lo Carb Bread CLICK HERE for that recipe.
The carb breakdown.
The thickness of a normal piece of this bread will be around 7 grams and an extra thick cut will be around 12 total carbs. Compared to ~19 per standard slice of bread and ~40 for a thick slice of regular bread! It’s super low.
This bread is nut, dairy and egg free too!
So how is it done? It seems too good to be true and almost like magic!
I would actually consider this recipe to be magic, like real science magic! We are manipulating different flours and proteins to behave like carbohydrates! Sounds complicated and like it might require a lab coat and glasses but rest assured this recipe can be made by anyone!
Did you hear that?
Anyone can make this bread recipe! It’s easy! It will take some time to make though. So pick a day when you’re going to be around most of the time. It’s passive time but being around will ensure you get it right. So put on an apron and let’s get to work!
What are we working with?
We are working with chickpea flour, vital wheat gluten, yeast and flour. These are the magic ingredients! You will have to prepare to make this recipe because 2 of these ingredients are not typical in the normal persons pantry. Don’t stress though, they can be found in most natural grocery stores or online. I even find chickpea flour at the local Indian food store, under the label besan. They will cost money up front but they go a long way so they are worth the investment.
What you need to make low carb chickpea flour bread:
makes 2 – 1.5 quart loafs, between 20-35 slices (depending on thickness you cut it).
- 1 cup warm water
- 1 tablespoon dry active instant yeast
- 1 cup chickpea flour
- 1/2 cup vital wheat gluten
- 1 -1/2 cups white or whole wheat flour
- 1 teaspoon salt
- 1/4 teaspoon olive oil
- Optional – 2 tablespoons ground flax seeds – this is a nutritional addition because it adds omega -3’s, it will not change the recipe if it is left out.
Instructions
- Add warm water to a large bread bowl or electric stand mixing bowl.
- Add yeast and stir slightly. Let sit for 3 minutes.
- Add olive oil.
- Next add chickpea flour, vital wheat gluten, salt and 1 cup white or whole wheat flour.
- Stir ingredients together, a sticky dough will form.
- Begin kneading the last 1/2 cup flour into the dough until the dough is not longer sticky.
- Knead with an electric mixer for 5 minutes or by hand for 8 minutes.
- Place is a lightly greased bowl and cover with plastic wrap.
- Let it rise in a warm place for 1 hour.
- Dough should double in size, mine more than doubled.
- Very gently punch dough down. The added gluten in this recipe will make the dough seize up quicker than normal bread dough so be gentle.
- Divide dough into 2 and gently roll into 2 rectangular logs.
- Place dough into greased bread pans. If you have a larger bread pan, larger than 1.5 quarts, then just use one pan, this may effect the number of slices you get out of your loaf because the loaf will be taller. You may also need to add a few minutes when baking your bread if using a larger pan.
- Allow bread to rise in a warm place for another hour.
- Preheat oven to 350 F.
- Bake for 35 minutes for the 1.5 loaf pans or 40-45 for larger pans.
- Cover tops after baking for 15 minutes with a piece of aluminum foil to prevent tops from over browning.
- once bread is cooked, the tops will feel kind of hard. Brush the tops with butter, ghee or coconut oil and it will immediately soften.
- Let the Bread cool before slicing.
- Enjoy!
Low Carb Chickpea Flour Bread
Ingredients
- 1 cup warm water
- 1 tablespoon dry active instant yeast
- 1 cup chickpea flour
- 1/2 cup vital wheat gluten
- 1 -1/2 cups white or whole wheat flour
- 1 teaspoon salt
- 1/4 teaspoon olive oil
- 2 tablespoons Optional – ground flax seeds this is a nutritional addition because it adds omega -3’s it will not change the recipe if it is left out.
Instructions
- Add warm water to a large bread bowl or electric stand mixing bowl. Add yeast and stir slightly. Let sit for 3 minutes. Add olive oil. Next add chickpea flour, vital wheat gluten, salt and 1 cup white or whole wheat flour. Stir ingredients together, a sticky dough will form. Begin kneading the last 1/2 cup flour into the dough until the dough is not longer sticky. Knead with an electric mixer for 5 minutes or by hand for 8 minutes. Place is a lightly greased bowl and cover with plastic wrap. Let it rise in a warm place for 1 hour. Dough should double in size, my more than doubled. Very gently punch dough down. The added gluten in this recipe will make the dough seize up quicker that normal bread dough so be gentle. Divide dough into 2 and gently roll into 2 rectangular logs. Place dough into greased bread pans. If you have a larger bread pan, larger than 1.5 quarts, then just use one pan, this may effect the number of slices you get out of your loaf because the loaf will be taller. You may also need to add a few minutes when baking your bread if using a larger pan. Allow bread to rise in a warm place for another hour. Preheat oven to 350 F. Bake for 35 minutes for the 1.5 loaf pans or 40-45 for larger pans. Cover tops after baking for 15 minutes with a piece of aluminum foil to prevent tops from over browning. once bread is cooked, the tops will feel kind of hard. Brush the tops with butter, ghee or coconut oil and it will immediately soften. Let the Bread cool before slicing. Enjoy!
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