Bread has always been one of those things I can’t resist, and when I learned how to make these chickpea flour herb rolls at home, I realized bread could be comforting and healthy at the same time. The smell of fresh herbs baking in the oven mixed with that nutty chickpea flour is enough to make anyone linger by the kitchen door. I like to think of this recipe as a little kitchen experiment that went surprisingly well. One moment I was staring at a bag of chickpea flour with no plan, and the next I was pulling golden, fluffy rolls out of the oven. Gluten free, easy to make, and packed with flavor, they’ve quickly become my go-to when I want something warm on the table without the heaviness of traditional bread. If you’re like me and you’ve tried a dozen homemade bread recipes that left you with either a brick or a crumbly mess, don’t give up just yet. This herb bread recipe homemade version is forgiving. It holds together beautifully, slices without falling apart, and pairs with everything from a hearty soup to a simple salad. Think of it as your gentle introduction to gluten free bread recipe easy ideas.

1) Key Takeaways
2) Easy Chickpea Flour Herb Rolls Recipe
3) Ingredients for Chickpea Flour Herb Rolls
4) How to Make Chickpea Flour Herb Rolls
5) Tips for Making Chickpea Flour Herb Rolls
6) Making Chickpea Flour Herb Rolls Ahead of Time
7) Storing Leftover Chickpea Flour Herb Rolls
8) Try these Bread Recipes next
9) Chickpea Flour Herb Rolls
10) Nutrition

1) Key Takeaways

We chase fresh bread, but we want light work and steady results. These rolls give both. I use simple steps and common tools. I keep the mix gentle so the crumb stays soft. I lean on chickpea flour for a nutty note and a tender bite. I chose herbs for lift and perfume. Homemade bread recipes guide this method, and yes, homemade bread recipes fit busy days too. Homemade bread recipes can be calm and kind, not fussy.

Gluten free flour blends can act tricky, so I pair them with chickpea flour. The pair adds body and spring. Olive oil adds a light sheen. Warm water keeps the dough easy to handle. Apple cider vinegar wakes the rise. Fresh parsley, rosemary, and thyme bring a garden feel to the table.

You can bake for tonight, or for the week. The method scales well. The flavor plays well with soup, salad, and roasted fish. The crumb toasts like a charm. Kids like them. Guests ask for seconds. I sign off as Linda for Cook Daily Recipe and I stand by this bake.

2) Easy Chickpea Flour Herb Rolls Recipe

I built this dough on clear steps and short waits. I start with a bowl, a whisk, and a wooden spoon. I sift to keep lumps out and I whisk to add air. That small move makes a soft bite. I test the water with a finger so it feels warm, not hot. I stir with care so the mix stays smooth. I like that this fits a weeknight kitchen. The pull of homemade bread recipes shows up here again, and here it stays useful.

My herb bread recipe homemade path keeps the herbs bright. I chop the leaves fine to spread flavor in each roll. I fold the herbs near the end to guard color and scent. The result tastes fresh and smells like a small garden after rain. A gluten free bread recipe easy enough for new bakers gives a kind win.

I bake on parchment to keep the bottoms even. I set space between scoops so the rolls rise free. The tops turn golden and the kitchen fills with a clean herb aroma. This easy gluten free bread recipe makes a basket that clears fast at dinner.

3) Ingredients for Chickpea Flour Herb Rolls

Chickpea flour I use this for a gentle nut note and tender crumb that holds shape

Gluten free flour blend A cup gives balance and helps the rolls rise with a light bite

Baking powder A small spoon lifts the dough and keeps the texture soft

Baking soda I add a touch to work with the vinegar and build a steady rise

Kosher salt A teaspoon sharpens flavor and steadies structure

Olive oil Two spoonfuls add moisture and a gentle sheen on the crust

Apple cider vinegar One spoon wakes lift and adds a clean note that reads bright

Warm water About one and one quarter cups bring the mix together without strain

Fresh parsley I chop it fine for a green pop in every bite

Fresh rosemary I mince the leaves to thread piney aroma through the crumb

Fresh thyme Small leaves add a soft lemon note that rounds the flavor

4) How to Make Chickpea Flour Herb Rolls

Step one Preheat and prep Heat the oven to three hundred seventy five Fahrenheit and line a sheet with parchment then set it aside

Step two Mix the dry bowl Whisk chickpea flour with the gluten free blend with baking powder with baking soda with salt until the color looks even

Step three Add the wet bowl Stir in olive oil with warm water with apple cider vinegar until the batter feels thick and smooth

Step four Fold in herbs Use a spatula to fold parsley with rosemary with thyme so the green spreads through the mix

Step five Scoop and space Spoon even mounds onto the sheet with space between so each roll can rise clean

Step six Bake and check Bake twenty to twenty five minutes until the tops turn golden and the centers feel set when pressed

Step seven Rest and serve Cool five minutes on the pan then move to a rack and serve warm with soup or salad

5) Tips for Making Chickpea Flour Herb Rolls

Measure with level cups. Pack flour and the crumb turns tight. Light cups keep the crumb tender. Sift if the flour looks clumpy. A fine mesh works fast and keeps the bowl airy. Use fresh baking powder and baking soda. Old tins lose lift.

Chop herbs small. Big leaves clump and cause wet pockets. Dry the herbs well after rinsing so the dough stays balanced. Brush the tops with olive oil for a soft shine. That small touch helps the crust stay supple.

Keep an eye on color near the end. Each oven runs its own way. Pull the tray when the tops look golden. For flavor paths search homemade bread flour recipe and Gluten Free Flour Recipes then circle back here with notes. Your kitchen teaches fast.

6) Making Chickpea Flour Herb Rolls Ahead of Time

I mix the dry bowl in the morning and I cover it. Later I whisk again and add the wet bowl. This split plan saves time and keeps the bake calm. You can shape and chill the scoops on a sheet. Bake that night and you get fresh bread with no rush.

For next day plans, bake until pale gold and cool on a rack. Store in a box once cool. Warm in a low oven before dinner. The crust wakes up and the inside stays soft. This method fits busy weeks and keeps stress low.

I track what works in a small notebook. I jot water levels, herb blends, and oven timing. A few lines guide the next round. That is how homemade bread recipes grow into a set you trust and reach for.

7) Storing Leftover Chickpea Flour Herb Rolls

Let the rolls cool on a rack. Warm bread in a closed box steams and turns soggy. Once cool, move them to a bag or a tin. Keep at room temp for two days. For longer, freeze on a tray then bag them. Thaw on the counter and toast to bring back a crisp edge.

Slice before freezing for easy toast. A toaster or a skillet brings a quick warm bite for breakfast. Brush with olive oil and add a pinch of salt. The crumb takes well to gentle heat and light fat.

Folks ask if they keep their scent. Yes they do. Rosemary and thyme hold strong. The flavor reads clean on day two. If you plan soup night, this storage plan keeps the bread game steady. A chickpea bread recipe shines with smart storage.

8) Try these Bread Recipes next

9) Chickpea Flour Herb Rolls