The texture is amazing.
And hard to describe if you haven’t tried it… almost like a lighter, softer version of cornbread. Eggy cornbread that is perfect for dinner or breakfast.
Eat it with your favorite pancake toppings.
Or try the savory option with soup or my Sweet Potato Chili.
The deliciously “eggy” texture comes from a surprising ingredient- chickpeas. I originally purchased chickpea flour to make the famous socca (chickpea flour pancake) cropping up on many blogs. Every recipe I tried was too dry for my liking, no matter how much oil I added; but I loved the flavor and kept playing around with the idea until the following recipe was born. It is not dry in the slightest!
Eggy Breakfast Bread
(gluten-free)
- 1 cup garbanzo bean flour (120g)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 tsp ener-g powder or 1 tbsp ground flax
- 1 1/2 tsp white or apple cider vinegar
- 1 cup milk of choice (240g)
- 2 tbsp water or oil (30g)
- pinch uncut stevia OR 2 tbsp sugar (You can probably use a liquid sweetener like pure maple syrup, but I’d decrease the other liquid in the recipe by that amount)
- 1/4 tsp pure vanilla extract
Preheat oven to 400 F and grease an 8-in round pan. First combine energ or flax with all wet ingredients, and whisk vigorously. In a separate bowl, combine all dry ingredients (except energ or flax) and stir very well. Now pour wet into dry and stir until evenly combined. Pour into the pan and bake 10-12 minutes, then let cool at least 10 more minutes before removing from pan. Please note: garbanzo bean flour has a distinct flavor; you either love it or hate it. I love it!
View Eggy Bread Nutrition Facts
Thanks for your (sometimes brutally honest!) feedback on yesterday’s post.
I took your comments to heart and ended up agreeing with a lot of what was said. You’ve talked me out of love with the header, and so it won’t be staying. I also received over 35 offers for graphic design help- thank you!! This week, I’ll play around with different headers; therefore the blog may look different depending on when you’re viewing it. Meanwhile, I’m also going to look through all of the offers and enlist a pro to fix up the site so it is not only more aesthetically appealing, but also easier to navigate.
Side note: No, I am not newly blonde. I think it was just the lighting, coupled with John Frieda lightening spray I was using over the summer. But I’m not using it anymore… I missed my dark hair! 😕
I just wanted to say that I have lately made this almost every other day. I crave it constantly. It is soooooo good! I at first didn’t like it, but my Nigerian flatmate LOVED it and said that it reminded her of a North African dish. So I made it again and then it sort of grew on me, eating it with honey that is. Now I can eat it totally plain and it’s hard not to eat the ENTIRE PAN!
Do you think you could substitute other flours, like spelt, in for the garbanzo?
This is delicious! I sprinkled cinnamon and coconut on top, along with maple syrup.
I clicked on this recipe ready to cry because i can’t have gluten but I love french toast and cornbread. Then I saw it was gluten-free and now i’m probably definitely going to cry. Going to try this one soon! Thanks.
aw lol I hope you like it!
I made this with maize meal and it was the best cornbread I had ever made!!
Thanks so much Katie!!
p.s I am going to attempt this with regular flour as well!
I made this with maize meal and it was the best cornbread I have ever made!!
Thanks so much Katie!!
p.s I am going to attempt this with regular flour as well!
Hi Katie, I have some feedback for you on this recipe. I live this recipe and I make it a lot for breakfast (since I discovered it last fall). I have recently moved from a dry, high-elevation city to a humid, sea-level city and I have noticed a huge difference in the texture of this recipe. In a climate more like TX, this bread is spongey and firm, but in UT where I used to live it was somewhat mushy and crumbly. I’ve also found that coconut milk and maple syrup give this bread the best texture as compared to almond milk and honey. So to sum it up, this bread is amazing when it is prepared closest to your climate and preferred ingredients. I love it so much more now that I live in the south. Thanks for sharing a recipe that is filling, healthy, and unique.
Thanks for the feedback! One of the most frustrating (and interesting) things about recipe development is that I can never be sure something will work the same in other climates. (The other frustrating thing is that not everyone has scales and measuring cups are not always the same… but that’s another story entirely :).)
I have recently been having food allergy. Eggs, Milk (witch I don’t drink) soy, any form of corn. Thankfully I love cooking and eating at home, but I am not adventurous in changing recepys.
Have you made this with any other flours ? almond , coconut etc..
How does it do adding fruit to it ? blueberry’s .
Thx
H
Hi Katie,
I apologize if this is a stupid question….. what type of pan do I bake this thing in??
An 8 inch round pan.
I made this for breakfast this morning and it was fantastic! Flavored were excellent. I was thinking of trying it with millet for a savory bread since it will give the bread a bit of a crunch. Have you tried this before? Or worked with millet? I’m not exactly sure how it’d work but I’m tempted to try!
Sorry, I haven’t worked with it yet… soon, I hope to!