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! 😕
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!
Just made the savory version….it is INCREDIBLE!!!! I ran out of almond milk so I made mine with half Almond milk, half coconut milk (after spooning the cream of the top of the can to use for frosting for the snickerdoodle blondies, which are also fabulous!). I think this bread might be good with chopped up bell peppers and onions in it as well. I look forward to trying a sweet version as well. Thanks for another great recipe! I think this one might just have to become a staple for breakfast. And lunch. And dinner.
Looking at this I cant help but wonder how well this would work if modified slightly and used for corn nuggets or something along those lines.
I used half a cup of almond meal and half a cup of oat flour instead of garbanzo flour. Kids loved it. I loved the texture too. I tried to make garbanzo flour with dry beans. My processor did not fare well against the hard beans.
How long do these keep for and can you put another topping instead? Maybe some sort of savoury topping instead?
Just out of the oven. I am so impressed with how it turned out. I actually really like the taste/texture! I drizzled a bit of maple syrup on top, to die for! Delicious breakfast bread 🙂
For a non vegan what would you sub for 1 cup garbanzo bean flour (120g) and 1 1/2 tsp ener-g powder or 1 tbsp ground flax. I am not sure how easy the garbanzo bean flour or ground flax would be for me to get around here.
Do you think adding some cornmeal at all would be good for a more cornbread texture?
Does anyone think this recipe could be turned into a loaf? Thanks of the input.