These Chickpea Fiber Buns are low carb, high protein, and perfect for your next keto burger! This is a great way to use your leftover chickpea pulp from making high protein chickpea tofu.
Video tutorial for Chickpea Fiber Buns
Tutorial starts at 18:55.
Printable Recipe for Chickpea Fiber Buns
Yield: 4 buns
Chickpea Fiber Buns (vegan, high protein, low carb bread)
Soft and springy white burger buns made from toasted chickpea fiber, wheat protein, yeast and salt. The chickpea fiber flour is made from leftover pulp after making chickpea tofu. Get that recipe here.
Ingredients
Wet
- 3g instant yeast (1 rounded teaspoon)
- 3g maple syrup (a full 1/2 teaspoon)
- 300ml warm water 110°F
Dry
- 100g dried chickpea fiber flour
- 80g vital wheat gluten
- 3g salt (a scant 3/4 teaspoon)
Instructions
- Mix wet ingredients and rest a few minutes to ensure the yeast is active (it will get foamy). Add chickpea fiber, vital wheat gluten, and salt. Stir until dough forms.
- Knead by hand for 5 minutes. Cover and rest 15 minutes.
- Separate into 4 buns and shape. Cover and rest for 15 minutes, then reshape to increase smoothness and surface tension.
- Place on to a parchment-lined baking sheet. Use greased burger rings if available.
- Cover and rest 75 minutes or until doubled to triple in size (no larger). When rest time is almost complete, start to preheat oven at 400°F.
- Uncover risen buns, place on center rack in oven and bake at 400°F for 25 minutes. Cool before slicing.
Notes
These buns are a bit dry on their own but taste wonderful when part of a well-filled burger.
For another way to use leftovers from making high protein chickpea tofu, try my chickpea starch noodles! If you are not avoiding carbs, that is.
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RE recipe for chickpea buns in your video from 17-Dec-2023, contrary to what you said several times, chickpeas do NOT contain gluten!
You’re confused. I have never said chickpeas contain gluten.
Hi, I tried to make the buns. It is far too much water in the recipe, is that a typing error? I will try with 30 ml, but I think that will not be enough water. As for normal bread I use about 600 ml of water for a kilo of flour, I will try to get the ratio right the second time I try
Hi Nadja,
It’s not a typo. The chickpea fiber flour is super thirsty! Did you accidentally try using chickpea flour instead?
Is there a substitute for the gluten? I’m gluten sensitive.
Sorry, there’s no substitute for gluten.
Do you have a recipe for the burger patty, shown in the thumb?
It’s just Beyond Meat ground.