Green Pea Flour Bread

Green Pea Flour Bread Loaf

Balance was the idea behind this Green Pea Flour Bread. I was looking to improve the balance of protein and carbohydrates in a soft, slice-able, “real” sandwich-worthy loaf of gluten free bread. A loaf of bread that needs no preamble, no apologies. This is it.

Green Pea Flour Bread
Recipe type: Breads
  • 1 cup Green Pea Flour
  • ½ cup warm water (105F)
  • 1 cup coconut milk
  • 2½ teaspoons yeast
  • 2 Tablespoons liquid sweetener like honey, maple syrup, coconut nectar, agave
  • 1 cup brown rice flour
  • ½ cup sorghum flour
  • ½ cup tapioca flour
  • ¼ cup potato starch
  • 3 teaspoons guar gum
  • 1½ teaspoons sea salt
  • 2 eggs (I have tested the bread with real eggs and with pasteurized egg substitute, but not egg replacer, chia, or flax… that’s coming!)
  • 2 Tablespoons olive oil (or oil of your choice)
  • 2 teaspoons apple cider vinegar
  • Optional: Sesame seeds and red pepper flakes (or any herb/spice of your choice)
  1. In the bowl of your stand mixer, combine green pea flour and ½ cup warm water.
  2. Turn mixer on “stir” and blend until mixture is thick and smooth.
  3. In a small saucepan, warm the coconut milk between 105-110F.
  4. Remove from heat, add yeast and sweetener of choice.
  5. Allow to proof for 5 minutes.
  6. While yeast proofs, combine flours, starches, gum, and salt.
  7. Whisk to blend and break up any lumps.
  8. Pour proofed yeast mixture into mixer with green pea flour mixture.
  9. Add eggs, oil, and vinegar to mixer.
  10. Blend, first on “stir”, then increase mixer speed to 1 or 2.
  11. Blend for 1 minute.
  12. Add flour all at once to mixer.
  13. Blend on “stir” for 30-45 seconds.
  14. Increase mixer speed to 1 for 1 minute, then to 2 for an additional minute.
  15. Stop mixing, stir batter, scraping bottom of mixing bowl to make sure all ingredients are incorporated.
  16. Mix for 1 minute more at low speed (1).
  17. Turn on your oven to 375F to preheat, then spoon the bread dough into the prepared loaf pan.
  18. Using a wet spoon, spread top of dough smooth.
  19. Sprinkle sesame seeds, red pepper flakes, or herb or your choice on top of bread dough.
  20. Lightly mist top of dough with oil (or cooking spray), then cover lightly with plastic wrap.
  21. Allow bread to rise for 35 minutes.
  22. I place my loaf pan of dough on top of my oven and have great success with rising.
  23. You may use a proofing box, proofing basket, whatever you like that works for you.
  24. Bake the bread for 45 minutes.
  25. Remove from the oven and allow to cool for about half an hour before slicing.
You will Need: Stand mixer with paddle attachment or hand mixer small saucepan large mixing bowl wire whisk Greased 9×5-inch loaf pan (I use glass.) Clear wrap To store, I cool the bread completely at room temperature uncovered, then wrap it in wax paper and store it in a gallon zipper bag or Tupperware bread keeper. The bread keeps well this way for up to 5 days. You may refrigerate the bread if you like. To freeze, I pre-slice the bread in ½-inch slices, place wax paper between slices and stack them, then wrap in clear wrap and/or foil.


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  • Wendy

    Those slices sure look good on my computer screen. The texture and crumb look gorgeously like bread I used to know and love. I also like the protein, fiber and nutrition of this loaf. Well done!

    • Gluten Free Gigi

      Thank you, Wendy!

      This is delicious bread! It freezes well, too. I had a piece earlier today from the freezer. I popped it into the oven and let it warm up and it was still soft and delish!

      The protein is what I have been playing with for so long… getting that right with the fiber. I have several other recipes that I’m in final stages of completing now, so happy to have some really nutritious bread choices to share!

      Gigi ;)

  • Maggie

    This is so fascinating! I’ve never heard of green pea flour! Where did you get it?! Will have to check out your resources link. Thank you so much for sharing such a fabulous recipe for The Balanced Platter. You’re always so creative in that kitchen Gigi :)

    • Gluten Free Gigi

      Hi, Maggie! Thanks for having me participate (and thanks to Amy, too!). I’m honored to share a recipe at TBP. :)

      I love green pea flour. I get mine from Bob’s Red Mill. It’s in stores and online, too. It is super-healthy, not “bean-y” after it’s cooked, and it’s versatile.. and… best part? Affordable!

      I hope you find some to play around with… great cookies, coffee cakes, bars, soups, and of course, bread, are things I use it for.

      Gigi ;)

  • Melissa

    I’ve been very curious about this loaf of bread since I saw it on Facebook. Pea flour? I have some pea flour, but haven’t used it other than to add to soups and stew (just a touch). I’ll have to try this. It looks perfect. Are you sure you didn’t have that bread sliced by a professional bread slicer machine? Wow, I’m impressed. My bread slicing skills are sloppy at best. I end up with weird shaped pieces. Yours looks like it was measured to perfection!

    • Gluten Free Gigi


      You are so funny!
      I sliced that bread with my old Cuisinart knife, god bless it! I think some of those slices look a bit wonky and for sure, my stack is a bit “off”.
      I posted anyway, to show how thin you can get the slices.
      I love that about this loaf! And I didn’t measure. How I wish I had the time to do that! ha!

      I love green pea flour, and use it for some yummy baked goods!
      Also love it in soups, stews, too, like you do! Let me know if you try it in baked goods; I’d love to hear your results.

      Gigi ;)

  • Amy

    Gigi! What a gorgeous loaf of bread. I’ve never heard of green pea flour either but I assume it works much like a garbanzo or garbanzo-fava bean flour due to the protein.

    Thanks so much for sharing your delish bread recipe with us and for helping celebrate the launch of The Balanced Platter.


    • Gluten Free Gigi

      Hi, Amy!

      Thank you so much… means a lot coming from you!

      I love green pea flour and have been using it for about 7 months now. It’s fun to work with, and I love using it in breads, cakes, cookies, muffins, etc. I don’t use garbanzo bean flour – just don’t like the bean flavor it imparts. The green pea flour doesn’t do that, as I said in the post, which is why I love it so!

      Thank you for letting me be a part of TBP launch!

      Gigi ;)

  • Judy Ameigh Grover

    wow- ty – sure going to get the green pea flour and make this bread

    • Gluten Free Gigi

      Hi, Judy! Thanks for stopping by and commenting… the bread is fantastic and I hope you make it! Let me know if you do!

      Gigi ;)

  • Debi

    Amazing, Gigi! I love how the slices look and the loaf is so BIG! Can’t wait to try this out. I just need to find green pea flour. :D

    • Gluten Free Gigi

      You’re too sweet.

      The loaf is full-sized, for sure! I almost made 2, then I thought, nope, I want a nice tall loaf of REAL bread.

      Hope you find the flour, and hope you make that bread!

      Gigi ;)

  • EA – The Spicy RD

    i can’t wait to try this! I haven’t baked with green pea flour, but I love green peas, so I’ll definitely have to try this out. Looks great too!

    • Gluten Free Gigi


      I hope you’ll give it a try… so simple to put together!

      I love using green pea flour (love green peas, too!), but you don’t get a full green pea flavor, which I also like.

      Enjoy baking your healthy bread!

      Gigi ;)

  • Mary@glutenfreespinner

    Gigi…Hooray! New hopes for GF bread! This looks fantastic and so glad to hear it’s nothing like bean flour. Nice job, I’ll have to give this one a try. Thanks for sharing

    • Gluten Free Gigi

      Hi, Mary. Thanks so much for stopping by!

      I was happy with the lack of bean flavor in this green pea flour, too. I just can’t bear the prominent taste in the garbanzo and fava flours. I hope you’ll try the bread… it freezes well, too, by the way, so slice, layer with wax paper or plastic, and have some slices stored away!

      Gigi ;)

  • sea

    Ooh, a recipe with green pea flour! i have some in my pantry that i couldn’t decide how to use and now I have the answer. I don’t mind garbanzo or fava flour and LOVE the texture but they make my tummy a little rumbly so I cannot wait to try this. I am sure I will love it. And it looks delish! -Sea

    • Gluten Free Gigi

      Hi, Sea. Thanks so much for dropping by!

      I love Green Pea flour. I know you’ll enjoy using yours, too! I can’t wait to see what you come up with. I always enjoy your creativity!

      Gigi ;)

  • Ellen (gluten free diva)

    What a pioneer you are! I’m going to order some of this green pea flour and try uour recipe straight ahead. I want to have recipes just like this to recommend to my health coaching clients. Thx!!!!

    • Gluten Free Gigi

      Hi, Ellen! Glad to see you here!

      And you’re too sweet! Not sure I’m a pioneer, but I like the sound of that!

      I highly recommend the green pea flour… and thanks so much for the recommendation! I always appreciate it when someone shares my site with anyone! Hope your clients find it helpful!
      Gigi ;)

  • robin sturm

    I’m excited to try this recipe. I’ve steered clear of the bean flours as well. We recently bought a grain mill and am thinking i may be grinding some dry green peas now!

    thanks for the inspiration!

    • Gluten Free Gigi

      Try it! It’s yummy and so healthy! I know you’ll love it. And yes, bean flours are typically not appetizing to me either.

      Yes, yes!!! Make your own pea flour! Making our own flours is so simple (and fun!).

      Gigi ;)

  • Jill

    Hey, Gigi! I have yet to try this bread, but it’s on my must-do list. Just wondering if you’ve ever milled your own green pea flour, and if so, what source you might recommend for peas. I have recently started milling my own flours in an effort at freshness and lower cost. I recall you do this also. Isn’t it so fun! :)

    • Gluten Free Gigi

      Hi, Jill.

      I know your “to-do” list for baking is as long as mine, so I understand!

      I do love milling grains, beans, etc.; however, I do not mill my own pea flours.
      I get yellow and green pea flour from a source in Canada. (I do mill it down to a fine, fine texture once I get it, but I do not do the full milling from whole dried peas.).

      Gigi ;)