Chickpea flour makes great little soda breads, traditional crackly exterior and all. The trick is to make small loaves; large loaves will overbake on the outside before the interior can bake through. I love to sprinkle my loaves with a quick “everything bagel” topping, but you can use the basic recipe as a template for all kinds of flavor options.
Ingredients
TOPPING
- 1 tablespoon dried minced garlic
- 1 tablespoon dried minced onion
- 2 teaspoons poppy seeds or chia seeds
- 2 teaspoons sesame seeds
- 1 teaspoon coarse sea salt
BREADS
- 2 tablespoons olive oil, plus more for tin
- 2¾ cups (330 grams) chickpea flour
- 0.33 cup flaxseed meal (ground flaxseeds)
- 1¼ teaspoons baking soda
- 1¼ teaspoons fine sea salt
- 1½ cups buttermilk
- ¼ cup honey
How to Make It
- To make the topping, combine all of the topping ingredients in a small bowl.
- Preheat the oven to 400°F. Generously grease the cups of a 6-count jumbo muffin tin with olive oil.
- To make the breads, whisk together the flour, flaxseed meal, baking soda, and salt in a large bowl.
- In a medium bowl, whisk together the buttermilk, honey, and 2 tablespoons oil until well blended; add to the flour mixture and stir until just blended.
- Divide the batter evenly among the prepared muffin cups. Dip a sharp knife into warm water and cut a deep X in the top of each portion of batter (the batter will be soft, so press the knife down; wipe the knife and re-dip in water for each bread). Sprinkle with the topping.
- Bake for 15 to 20 minutes, until the loaves are deep golden brown on top. Transfer the tin to a wire rack and cool 5 minutes. Remove the breads from the tin and cool completely on the rack.
