The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Chickpea bread

zorra's picture

Chickpea bread

Recently I baked the following bread with chickpea flour. This recipe is my own creation. The chickpea flour gives the bread a light sweet taste.

chickpea bread

100 g chickpea flour
150 g white flour
5 g fresh yeast
~110 g water
1 TL honey
5 g salt
50 g refreshed sourdough

Dissolve yeast and honey in 20 g water. Mix the two flours and salt. Add sourdough, yeast and rest of water, mix and knead your dough (by hand or mixer) until smooth and elastic. Shape into a ball and leave covered for 1 hour or until double in size. 
Shape and leave to prove for another 30 minutes. Preheat oven to 230C. Mist inside with a spray. After 10 minutes reduce heat to 190 C and bake for another 20 minutes. Remove and cool.

Recipe in German:


lagrassa's picture

I recently tried something similar with results not nearly as beautiful -- I overproofed, etc.  But I'm very curious to use the chickpea flour I have in the cupboard.  It is great in small doses (2Tbs) to a pane pugliese.

I'm also itching to try fermenting a chickpea flour dough, along the lines of greek chickpea rusks...

Any other tips, besides this recipe?  Any failures to avoid? 

Doc Tracy's picture
Doc Tracy

Where do you get chickpea flour?

RobynNZ's picture

Hi Tracy

In NZ I buy chickpea flour at the indian store (they call it besan flour). I like to make socca:

and I see a link at the bottom of David's post for Bob's Red Mill and they call it Garbanzo Bean Flour

Season's Greetings


coffee1619's picture

It would be really great if all the recipes were not only in grams and ounces, but also in cups, teaspoons and tablespoons.  That way everyone would be able to use these great recipes. 

nougat's picture

A simple electronic scale in the kitchen will give you weight by oz and grams. I find this helpful as I use alot of recipes from other countries.

JuliaIWish's picture

the UN-500 scale is very simple to use, highly reliable, and has no complicated controls or adjustments - and never requires calibration. This is the best & most reliable unit I have ever seen for under $100.00.
This is great for cooking, and perfect for other applications of course, such as weighing Jewelry, Food/Dietary measurements, Herbs & other assorted hobbies that require accurate weight measurements. It is small enough so that I can pack it when I am travelling - I can take it as hand luggage onboard during flights or pack it & it won't break.

Doc Tracy's picture
Doc Tracy

I bought scale for $23.00 on and it does amazing things to your bread baking. Take the leap and get one. You'll be very happy you did.

mumbles42's picture

Hi coffee1619,

You'll find it is better to weigh your flours and the suchlike.  1 cup of hard packed flour is alot more than 1 pack of loosely packed flour, and if you are making a large loaf using 5 or 6 cups, that can throw you way off! 

my scales cost 10 bucks from canadian tyre, and while they are useless for less than 20g, for my bread making its perfectly fine. 

hope this helps. 



Flo Makanai's picture
Flo Makanai

I've just bought a 4 lbs bag of chickpea flour and I was wondering how I was going to use it other than in little pancakes or added to other flours for a vegetable tart crust. You gave me an excellent idea, thanks a lot!

Sparkie's picture


looks mighty tasty, but in the recipe what is the honey measurement? I can weigh the stuff in grams, but the abbreviation is unknown  to me.  

A teaspoon is about 5 ml's . Corning glass measuring cups have metric on them, but a scale is better. My great grandmother (a wonderful Sicilian cook from a family of pastry bakerys), scaled everything, something lost on generations after her.



jmdestefanoii's picture

The symbol "TL" in the metric system is a TeraLiter.  1 TL = 10x10^12 L.  Can't imagine that was what was intended.  Anyone else know what it was intended to represent?  I was going to try the recipe using 1 tablespoon, but I'd love to know what it really is.

Joey D. in San Diego

jmdestefanoii's picture

Right after posting I found it in an online German Cooking Glossary through! (

1 TL is a Teaspoon.  The TL is short for "Teelöffel".

Mystery solved.

Joey D.

kranieri's picture

chick pea bread is amazing. cant wait to try your recipe!
any ideas for transcribing it into just starter, no yeast?


my local bakery does a chickpea bread but they use hummus, added directly to the sponge the texture is extremely smooth and irresistible


saintdennis's picture

Doc Tracy,

 what the brand of scale you have???

Doc Tracy's picture
Doc Tracy

It's an Onyx by AWS. (I think that stands for American Weight scales). If you need to know for sure I can go check. I found it on

By the way, allrecipes will convert recipes to grams/ml if you like. Just use the option on the recipes. It will also calculate for smaller/larger amounts.

I used this feature to convert my Finnish Pulla bread this AM. It was slick.

rosefirth's picture

I recently discovered that my year long hayfever allergy is caused by eating wheat so I'm trying to avoid it.  Is it possible to bake a loaf using only chickpea flour?  Your recipe has half chickpea flour and half wheat flour.  Also is it possible to make pasta using only chickpea flour?  I'm missing bread and pasta badly so hope someone can help.

manicbovine's picture

Hi there. I was just browsing around and noticed your relatively recent question. You might enjoy Socca -- it's sort of a chickpea flatbread that uses nothing but chickpea flour.

I use the following recipe and cook it underneath the broiler. I also add about 1/4teaspoon of cumin. I find it makes two pieces in my 12 inch iron skillet.



Cougr's picture

Did you get a recipe for bread baking without wheat flour?  As a diabetic, my husband has difficulty with wheats and several other grains as well and I'd love to find a recipe .



cherylmathew's picture

Besan is the ground black chickpea. In Pakistan we use it to make vege fritters, kadhee-a tangy curry usually made in summers, and other snack stuff. Now I've got a recipe using besan in bread dough.

Breadandwine's picture

I'll second the socca recommendation - it was a revelation to me when I first came across it.

Here's how I've used it in the past (must do it again this week!):

Cheers, Paul 

Tinaz's picture

I have a kitchen scale, but the surface is flat.  I'm guessing flour would just go everywhere.  Do you put a container on top of your scale, measure that, then add flour, then subtract the weight of the container?  Or do they make special flour measuring scales?  And why can't you just indicate cups instead of ounces?  Is the difference really that substantial from cup to cup of flour?!  Just asking bc weighing takes the effort level up a notch.

isand66's picture

Your scale should have a button to press that balances out the weight of the bowl.  You must use a bowl to put the flour in.  If you don't have the button on your scale you can weight the bowl and then subtract the weight from the flour.  Measuring flour in baking is much more accurate than using cups and once you get used to it, you will not want to go back and use cups anymore.  When you use cups depending on how you scoop the flour in the measuring cup can significanlty effect the actual amount used.

Good luck with your baking.

Meat Loaf's picture
Meat Loaf

I have a question, and that is why you mix yeast and sourdough? I thought the point with sourdough was that you didn't need to add any yeast? (Besides from the nice flavour it gives)

Loki's picture

I've read that starting with whole ground chickpeas is key and letting them ferment. I am wondering if anyone has suggestions on what to feed this starter other than wheat or gluten containing flour?  I am thinking of feeding it chickpea flour. I hope that is sufficient but we shall see. Any suggestions or has anyone tried this before and can lend a hand with pictures or a time frame?