Split Pea Bread: Savoury Gluten-Free Loaf
This split pea bread is a dense, savoury loaf made from dried yellow split peas. Use ground psyllium husk to provide natural bulk and maintain a moist texture without wheat. Let the dough sit for 15 minutes before baking at 180°C (350°F). This rest allows the leaveners and psyllium to expand, which ensures the loaf achieves a proper rise rather than remaining a heavy slab. The result is a protein-rich bread with a distinct, nutty flavour.
Split Pea Bread: Savoury Gluten-Free Loaf
Recipe cardIngredients
Watch how it's made
Instructions
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Cook the peas
Rinse the split peas under cold running water and place them in a large bowl with 300 ml water. Bring the mixture to a boil, then reduce to a simmer. Cook for 30 minutes until the peas are tender but not mushy so the loaf retains structure.
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Blend the batter
Drain the peas and transfer them to a blender with the vegetable broth, psyllium husk, baking powder, baking soda, salt, paprika, caraway seeds, mustard seeds, and ghee. Blend until the mixture is mostly smooth. Leave a few pea pieces to provide a rustic texture.
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Knead the dough
Pour the batter into a clean bowl and knead it with a spatula on a lightly floured surface. Work the dough for 3 minutes until it no longer sticks to your hands. This ensures the loaf is cohesive and easy to shape.
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Shape and set
Form the dough into a tight loaf and place it in a 200×100 mm (8×4 in) tin lined with parchment paper. Smooth the top with your hand. Cover loosely with a kitchen towel and let it sit for 15 minutes so the psyllium and leaveners can expand.
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Bake the loaf
Preheat your oven to 180°C (350°F). Bake for 45 minutes until the top is golden brown. Check that the centre reaches 74°C (165°F) or that a toothpick comes out clean to ensure it is fully cooked.
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Cool and slice
Transfer the loaf to a cooling rack and leave it for 20 minutes. Do not slice it immediately, as the internal structure needs to set. Cut into ten even portions and serve.
Check the interior temperature with a thermometer to avoid a gummy centre. If the loaf looks golden brown but the middle is below 74°C (165°F), bake it for another five minutes. An undercooked centre will fail to hold its shape when sliced.
What to serve with it
Toast the slices and top them with avocado, crushed black pepper, and a squeeze of lemon. You can also pair the bread with low-fat cheese and extra-virgin olive oil for a Mediterranean style. For a refreshing contrast, serve your slices warm alongside a light cucumber salad or a tomato-based chutney.
Storing and reheating
Keep the loaf in a sealed container at room temperature for up to three days. To freeze, wrap slices in parchment and place them in an airtight bag for up to three months. Reheat frozen slices at room temperature or warm them in a 100°C (210°F) oven.
Getting the texture right
Let the dough sit for 15 minutes before baking. This rest period allows the psyllium husk and leaveners to expand, which creates the necessary rise in a gluten-free loaf. For a softer crumb, use a hand-held electric mixer instead of a blender to achieve a slushier batter consistency.
Sweet or savoury
Keep the loaf savoury by using the caraway and mustard seeds. If you prefer a sweeter version, stir 30 g (1.1 oz) of raisins or dried cranberries into the batter. You must reduce the liquid by 20 ml to account for the extra moisture these dried fruits release.
Nutrition per serving
- Calories
- 165
- Protein
- 8.2 g
- Carbs
- 18.5 g
- Fat
- 5.1 g
- Fiber
- 6.4 g
- Sugar
- 2.1 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
How to make bread with split peas?
Boil split peas until tender, then blend them with vegetable broth, psyllium husk, and leavening agents. Shape the resulting dough into a loaf and bake at 180°C (350°F) until the internal temperature reaches 74°C (165°F) for a firm, gluten-free structure.
Do split peas spike blood sugar?
No. Split peas have a low glycaemic index because they are rich in fibre and plant protein. These nutrients slow the absorption of glucose into the bloodstream, providing a steady release of energy rather than a sharp spike.
What can I do with a bag of split peas?
You can use them to make this savoury gluten-free bread or a traditional thick soup. Because they are versatile legumes, they work well in stews, patties, or purees, providing a nutty flavour and significant nutritional value to various dishes.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
