High-Protein Gluten-Free Bread Recipe Combines Chickpea Flour and Flaxseed

A new gluten-free bread recipe rich in protein, calcium, and dietary fiber has been developed, offering a nutritious and easy-to-make option. The recipe builds on a popular tahini bread base, enhanced with flaxseed, oats, and chickpea flour to increase satiety and plant-based protein content. Chickpea flour was chosen specifically for its high protein levels, though other flours like red lentil or tapioca can be used as alternatives.

The bread also allows for optional additions such as sunflower seeds, sesame seeds, or nuts to boost nutritional value. Each slice contains nearly 6 grams of protein, and the recipe suggests adding an extra egg for more protein if desired. Preparation involves mixing tahini and eggs, then incorporating the dry ingredients before baking in a lined loaf pan at 170 degrees Celsius for 30 to 40 minutes until golden and firm.

This recipe yields 18 slices and includes ingredients like whole raw tahini, eggs, baking powder, ground flaxseed, chickpea flour, oats, pumpkin seeds, chia seeds, and salt, with a bagel seasoning topping recommended. The recipe was first published on August 19, 2026.