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 made this for breakfast this morning…YUM!!! And so filling! I ate half of it, topped with blueberries, pecans, and pure maple syrup. Four hours later, I was shocked to look at the clock and note that I hadn’t even had a twinge of hunger! I’m not a huge fan of the flavor of garbanzo bean flour, but I do love the health benefits, so I made this with 1/2 cup garbanzo bean flour and 1/2 cup oat flour. Definitely one of your best and a keeper! Thank you!
Looks yummy, and am making it this morning. How many servings does this recipe make?
I made this today and it’s amazing. Thank you for your wonderful recipes.
I’ve made this recipe countless times; we just love it! It’s fluffy and moist, and it makes a wonderful substitute for cornbread. Thanks, Katie, for a wonderful recipe! We greatly appreciate this and your other grain-free recipes. 🙂
Ok, so I just made this, and there’s little tiny balls of flour so I guess I should shift my flour next time or whisk the whole thing. Thought about doing that but I was afraid of over-mixing when I noticed not all the flour was incorporated before pouring it in.
The flavor is YUM and not sweet to me at all ( I included the sugar). Next time I may add corn kernels, I love the idea of the cinnamon too. Having mine as a side to my bowl of vegetarian chili.
Thanks Katie!
I have a question! In your recipes, when you say “milk of choice”…can we use water? Thanks!
This is amazing. I know you first posted this recipe in 2012 and I’m waaaay late but wow this is incredible. The texture, the flavor, everything. Oh my goodness. It’s good hot out of the oven, its good with maple syrup on it, its good just cold out of the fridge. And it’s good at literally any time of the day. I LOVE this Katie!! Thank you so much for posting this amazing and amazingly simple recipe!!! 😀
I made this bread using 1/3 coconut flour, 1/3 cup sprouted wheat flour, and 1/3 cup almond flour. MMMmmmmmmm
Managed to make a savory Italian herb bread version to be used like bit like a cross between corn bread and garlic bread.
240g Garbanzo Flour
2tbsp Tapioca Flour (Double it for a more chewy bread stick like texture)
1/2tsp Salt
1 tsp Baking Soda
1 tbsp Ground Flax
2 tsp Italian Herb Seasoning
1 tsp Onion Granulates
1 1/2-2 tsp Garlic Granulates
1 tbsp Chives (perhaps parsley instead?)
240g Almond Milk (Milk of Choice will work here
30g Water (Perhaps Sub with a broth such as mushroom?)
2tsp Apple Cider Vinegar
And optionally a Handful of Cheese of choice I used Mozzarella like Cheese substitute..
1. Preheat oven to 420F and grease your pie pan
2. Combine wet and flax seed in one bowl and whisk vigorously
3. Combine all dry but the chives and cheese
4. Pour into pan then top with cheese and chives stirring it a bit in.
5. Bake for 15-20 min Then switch to Broil for 30-60sec then pull out and let sit for 20 mins before cutting.
hi. can’t wait to try this!!! it looks like it would be a yummy breakfast.
wondering how it might be if you made it savory instead of sweet. then it could be more of a bread.
Working on a post for a savory option right now. It should be up tomorrow or the day after 🙂