Chickpea Flour Lemon Poppy Seed Bread (Gluten-Free)
A perfectly moist, subtly sweet, lemon poppy seed loaf made with chickpea (garbanzo bean) flour! This gluten-free bread makes a great healthy breakfast, snack or dessert!
A subtly sweet, tender, moist Gluten-Free Lemon Poppy Seed Bread made with protein and fiber-rich chickpea flour . . .
This bread is SO GOOD! I must say that I was incredibly happy with how this creation turned out.
I adore chickpea flour (a.k.a garbanzo bean flour), and having used it for many savory applications, I was anxious to create a sweet baked good with it. And boy was I ever so happy . . .
This gluten-free loaf has all of the fiber and protein-rich properties of chickpea flour in one lusciously tender and moist, perfectly (not too) sweet lemon poppy seed bread that also slices and holds together like a dream, stores well (if it lasts that long!), and is oh so DELICIOUS!
It truly makes for one healthy and beautiful bread. I cannot for you to give it go & tell me what you think!
- 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 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)
Fat: 4 g