Garbanzo Bean Gravy over Yeast Free Country Bread

My morning had some free time I hadn’t anticipated so I made a more hands-on breakfast, after that Kirk and I took the two younger boys to the farmer market and loaded up on produce, fruit and eggs. Always a nice way to spend the morning, especially with being so pretty this week. Walker has loved it – play time in the afternoon and out after dinner till bedtime. Fresh berries daily in the garden. Summer living can be easy…..

I tried out a new idea for a yeast free bread last night – it was very good, a nice loaf. Not quite what I wanted for sandwiches though, so I used it for the base under a vegan and gluten-free garbanzo bean gravy. That was perfect. In fact, I preferred the country bread over biscuits! It was moister, had more flavor and sliced easily.

Garbanzo Bean Gravy


  • 1/3 cup extra virgin olive oil
  • 1 large sweet onion, peeled and diced
  • 15 ounce can garbanzo beans, rinsed and drained or 1½ cups cooked
  • 2 Tbsp Garbanzo Bean Flour
  • 1 Tbsp cornstarch or favorite thickener (can use wheat flour if desired)
  • ½ tsp dried rubbed sage
  • ½ tsp dried thyme
  • ¼ tsp dried marjoram
  • ¼ tsp each fine sea salt and ground black pepper
  • 1¾ cups unsweetened coconut milk
  • Hot Sauce to taste


Heat a large non-stick skillet over medium, add the oil and onion, cook until tender. Stir in the garbanzo beans and cook for a couple more minutes, until the onions are turning golden. Stir in the bean flour, cornstarch and the spices, whisk until smooth, continue whisking and let cook for a minute. Slowly whisk in the milk, whisking until it thickens, turn to low and let simmer for a couple of minutes. Season to taste with hot sauce and salt, if more is desired.

Serves 4.

Yeast Free Country Bread



Preheat oven to 400° and line a large baking sheet with parchment paper. Whisk the flours, baking powder and salt together in a large mixing bowl, add the milk and oil, stir till mixed. The dough will be somewhat wet, that is OK. Turn out on the prepared baking sheet and shape into a round loaf, gently rub a little extra oil on top, sprinkle the sesame seeds over the top.

Bake for 40 minutes, until golden. Let cool before slicing. Store covered.




  1. Yay! Sounds like you’re making some headway on the whole yeast-free thing. And the gravy looks great. Thanks for sharing!

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