Chickpea Flour Bread

chickpea flour bread |

I don’t own a bread machine and don’t see myself using one anytime soon.

I think adding everything to a bread machine takes the fun away from seeing how your bread comes to life, starting with the proofing of the yeast, letting it rise, shaping it and finally waiting for the loaf to be baked and ready to enjoy.

The only thing I like about the bread machine is that you can schedule the baking time. Wouldn’t it be nice to wake up every morning to the smell of freshly baked bread?

I know I would love it very much!

chickpea flour bread |

I also love cookbooks for bread machines.

Some of them have really nice bread ideas and even though you can pretty much use the same list of ingredients and just adapt the process of making dough for the stand up mixer, I try to make my own version of bread, inspired by the recipes from the cookbook.

chickpea flour bread |

For example this chickpea flour bread.

I found the original recipe in the “The Bread Lover’s Bread Machine Cookbook

Flipping through the book I found a bread recipe that called for chickpea flour and evaporated milk.

I was immediately intrigued. How often do I stumble upon a bread recipe that calls for two not-so-usual ingredients?

chickpea flour bread |

I immediately went to the store and bought some evaporated milk.

After a little math and a couple of hours of waiting I took a flavorful bread out of the oven.

The hint of cinnamon was calling me in the kitchen but I stayed strong and waited until the bread wasn’t hot anymore so I can slice and enjoy it.

The crust is soft, the evaporated milk gives it a nice crumb and the chickpea flour makes it a little chewier.

The cinnamon was a wonderful addition, but the crushed pepper flakes .. well, I added a little but I don’t think they made a difference. Next time I will not add any.

Chickpea Flour Bread

Prep Time: 15 minutes

Cook Time: 40 minutes

3 hours

Yield: 1 loaf

Chickpea Flour Bread

Chickpea flour bread - s soft crusted bread with a nice crumb given by the evaporated milk and a chewy bite from the chickpea flour, flavored with a hint of cinnamon


  • 2 1/2 cups ( 300grams) bread flour
  • 1 1/2 tsp dry yeast
  • 1/4 cup (60 ml) lukewarm water
  • 1 tbsp sugar
  • 3 tbsp vegetable oil
  • 1/2 cup ( 60 grams) chickpea flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp crushed pepper flakes (optional)
  • 2/3 to 3/4 cup ( 160-180 ml) evaporated milk (room temperature)


  1. In a mixing bowl sift the bread flour. Make a well in the middle, pour the water and sprinkle the yeast. Wait a few minutes until the yeast is dissolves and bubbles appear.
  2. With the dough hook on (or a danish whisk if kneading my hand), start mixing while adding the sugar, oil, chickpea flour, salt, cinnamon and pepper flakes, if using.
  3. At this point the mixture should resemble fresh breadcrumbs.
  4. Slowly add the evaporated milk using enough until the dough comes clean from the sides of the bowl. Knead for 5 more minutes (10 if kneading by hand).
  5. Place the dough in a clean oiled bowl, cover with plastic foil and leave at room temperature until doubled in volume. (little over an hour)
  6. When risen, take the dough out, knead gently for 1 minute and shape it into a loaf, may it me round or as a log.
  7. Cover again with plastic foil and leave to rise for about 1 hour.
  8. Keep in mind that by using chickpea flour, the dough will not be as puffed as by using just bread flour.
  9. Meanwhile heat the oven to 400F.
  10. When the dough is risen again, lower the temperature oven to 375F and bake the bread for 35-40 minutes or until the smell of freshly baked bread takes oven your kitchen.
  11. Let cool before slicing.

chickpea flour bread |

Sending love your way,


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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. says

    Wow that looks amazing! I have been baking a lot of french bread – This one is a good one to add to my bread collection – gotta try it soon. Cheers, Priya

  2. The Mom Chef says

    I agree about the bread machines. I have one and don’t touch it. It never works out anyhow. This is gorgeous! I’ve never thought of using evaporated milk in a bread before but it makes sense.

  3. Nami | Just One Cookbook says

    I honestly don’t think you need a bread machine if you can make this wonderful bread!! Looks so delicious too~~~!

  4. Jessica Maher (@kbelleicious) says

    i didn’t know this could be done.I just love it and it looks so moist and chewy. just how i like my breads

  5. says

    Roxana, your bread always looks perfect! I can imagine a slice toasted with jam for breakfast or a few slices used for a sandwich with the fresh tomatoes in your photo…my imagination has been sparked as well as my appetite;-) Hope you are off to a a great week;-)

  6. Baker Street (@bakerstreet29) says

    I don’t think I’ve tried a chickpea flour bread but that is surely about to change soon. I was about buy a bread machine a few months ago and changed my mind after reading all the reviews. Your pictures are stunning as usual, Roxana!

  7. jen laceda says

    Who needs a bread machine when you can churn out nice-looking bread like this! As you know, I’m terrified of baking bread. But the more I come to your blog, the braver I get. Now, baking bread is in my bucket list of to-do for this year! What a gorgeous loaf!

  8. Suzanne says

    Wow, this bread looks perfect Roxana! You amaze me at how great of a bread maker you are! I bet the little hint of cinnamon is nice in this loaf. Thanks for the recipe and beautiful photos!

  9. Amy Lyons (@vanilla_cake) says

    This bread has such a beautiful crumb! Love chickpea flour but have yet to use it in bread, this recipe sounds wonderful :)!

  10. ekwee says

    What an interesting idea. I’ve been wanting to try farinata with chickpea flour but I never thought about using it in a more traditional loaf!

  11. Mander says

    Hmm, looks interesting! I have a can of evaporated milk that I don’t know what to do with, so I might try this!

  12. Stela says

    Hi there…I got so excited to see the title of the recipe, only to find that it is actually a little cheeky to call this a chickpea loaf when it has 5 times more wheat flour than chickpea in it. A real shame for gluten sufferers.

  13. Arefa Degia says

    Thanks for the recipe. I live in India and chick pea flour is very much part of our diet. Unleavened bread is a daily thing for us but bread is what i love to make. I always try to use ingredients available in our area to cut cost. So i use jaggery called gur which is a bit like molases .for sweetening. I was given a recipe for pumpking lunch rolls and in sted of yellow cornmeal i added chickpea flour. I have also been checking some jowar or sorghum flour recipes Jowar flour is low in gluten and very much part of our diet in the form of unleavened bread

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