Gluten-Free Pancakes & Breads

Rice Chickpea bread

Daily bread  

Vegan gluten-free bread with raw rice soaked and sprouted chickpeas.

Rice Chick Pea bread

Print Recipe
Serves: 4-5 Cooking Time: 45-60 min


  • 1 cup chickpeas soaked for 6 hours and sprouted for two days
  • 1 cup rice raw and uncooked soaked for 4-5 hours
  • 1/2 cup psyllium husk
  • 4 tbsp heap coconut butter
  • 2 tbsp coconut sugar
  • 2 tbsp bicarbonate soda
  • 2 tsp brewers yeast (optional)
  • 1 tsp vinegar
  • 1 tsp salt to taste
  • 1 3/4 cup water



After soaking chickpeas drain the water and allow the beans to sprout for two days while rinsing the beans once daily. Keep it covered with a net cloth.


Blend the chickpeas with one cup of water until smooth and pour into a container.


There is no need to wash the blender.


Keep the water from the soaked rice and add the rice with water and blend until is nice and smooth.


Add coconut butter, coconut sugar, bicarbonate soda, brewers yeast (optional), salt to taste and water, blend all the ingredients until thoroughly mixed.


Note add the psyllium husk only after both ingredients are mixed.


Oil a baking pan and dust with rice flour to prevent the bread from sticking.


Pour the batter into the pan and bake for 45-50 mins at 190 degrees centigrade or 370 Fahrenheit.


Check after 45 min with a toothpick to see the inside is cooked.


Once done let it cool on a wire rack and you can slice it into pieces and wrap in a ziplock bag and freeze it.


When you want homemade bread to remove from freezer and pop it into a toaster, goes well with tahini and honey.


Some tips to make your gluten-free, vegan bread. Make sure to use the right amount of baking powder – 2 tablespoons! To ensure the bread is light and fluffy, you need to use this amount; it may seem like a lot, but it works out well. Apple cider vinegar is an alkalizer with bicarbonate of soda (baking soda). That will create a bubbly batter for fluffy bread; it's crucial. You will notice the batter is runny, as the sprouts have already soaked with water. As the rice is raw, it will absorb the moisture while cooking. You can line the baking tin mold with baking paper with a little oil, or you can grease the tin mold directly and dust it with rice flour to allow the bread to be removed easily after baking from the tin. To know if the bread is done, inserted skewer, and when it comes out dry it's done, may probably have a few crumbs stuck to it. If it comes out wet, then the bread needs more time in the oven. If you’ve kept your bread in the oven for the right amount of time and it’s still not done in the center, and the outside is becoming hard/burnt, then I would recommend covering it with a piece of baking paper to prevent the outside from becoming burnt and continuing to bake it until an inserted skewer comes out dry. Once the bread is done, remove bread from the tin mold to cool down completely on a cooling rack. You can slice the bread before packing it away to store or freeze. The next bread we will make will be with chickpea flour and rice flour.

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