Carob Flour Bread
Carob flour is one of the practical ways to give homemade bread a dark color, slightly sweetish aroma and higher fiber content. However, since carob flour does not contain gluten, it cannot be used as a substitute for all wheat flour; the dough must be mixed in the right proportion to maintain its structure.
In this article, we discuss the basic logic of carob flour bread, mixing ratios tried in scientific studies, a step-by-step recipe that can be applied at home, a sourdough variation and common mistakes.
What is Carob Flour Bread?
Carob flour bread is a bread prepared using carob flour (carob powder) instead of some of the bread wheat flour. Carob flour is obtained by drying and grinding the seeded carob fruit. For detailed information about the general characteristics and production of flour What is Carob Flour Powder? You can take a look at our article.
What makes carob flour interesting for bread making is that it has a very different composition than wheat flour. According to the US Department of Agriculture's (USDA) FoodData Central database, 100 grams of carob flour contains about 222 kcal of energy, 4.62 g of protein, 0.65 g of fat, 88.9 g of carbohydrates, 39.8 g of dietary fiber, and 49.1 g of total sugar (USDA FoodData Central, SR Legacy, FDC ID 173755). This table clearly shows two things: carob flour is rich in both fiber and natural sugars, but low in protein and does not have proteins that form a gluten network like wheat flour.
For this reason, carob flour bread should be considered as "wheat bread enriched with carob flour", not "bread made from carob flour". Wheat flour also forms the skeleton of the bread; carob flour provides color, aroma, fiber and mineral contributions.
How Does Carob Flour Affect Dough?
In order to be successful in home bread, knowing what carob flour does to the dough is even more important than the recipe. Scientific studies provide very guiding findings on this subject.
Water absorption and kneading time
In one study, it was reported that when 12% of the flour mass was replaced with carob flour, the water absorption of the dough increased slightly, the dough hardened and the development time was significantly longer; the development time increased from 3.5 minutes in the control dough to 12 minutes in the carob flour dough (Novotni et al., 2020). At home, the practical equivalent of this is that the carob flour dough requires a little more water and may require longer kneading to become smooth.
Volume and internal texture
In another study, carob fruit flesh flour and germ flour were added to wheat flour at a rate of 10–30%; it was observed that as the carob content increased, the specific volume of the breads decreased, and the inside of the bread became harder and chewier (Salinas et al., 2015). In another study, it was reported that in substitutions in the range of 1–5%, alveograph values remained acceptable only at the control and 1–2% levels, whereas carob flour breads were appreciated in terms of smell and internal texture (Hariri et al., 2023).
The conclusion from these findings is clear: as the ratio increases, the bread becomes darker and the fiber increases; however, the gas holding power of the dough decreases and the bread may be flatter.
Sourdough effect
In a study published in 2025, it was reported that adding dried sourdough to wheat breads containing 10–20% carob flour made the dough more workable, improved pore structure and reduced hardness in breads containing 15% and 20% carob (Zahorec et al., 2025). In the study by Novotni et al., bread made with carob sourdough was the most appreciated example in the sensory test, although the statistical difference was not significant (Novotni et al., 2020). In other words, sourdough is a good helper for those who want to use a high percentage of carob flour.
The Right Proportions for Home Bread
When the findings of the research and the practical conditions of the home kitchen are evaluated together, the following approach can be used over the total amount of flour:
| Carob flour ratio | 500 g total flour | Expected result |
|---|---|---|
| %5 | 25 g carob flour + 475 g wheat flour | Light color, non-pronounced aroma; the dough behaves almost like classic bread |
| %10 | 50 g + 450 g | Brown interior, slightly sweetish smell; balanced option for everyday home bread |
| %12–15 | 60–75 g + 425–440 g | Pronounced carob flavor; longer kneading and a little more water needed |
| %20 | 100 g + 400 g | Dark and dense bread; volume may decrease, sourdough or strong bread flour is recommended |
We recommend starting from the 10–12% range on the first try. This range both makes you feel the character of the carob and does not make it difficult to control the dough. If you are working with whole wheat flour, it is safer to keep the carob ratio below 10%; because whole wheat flour also weakens the gluten network and the two effects overlap.
Step by Step Carob Flour Home Bread Recipe
Ingredients
- 440 g bread wheat flour (type 550 or bread flour high in protein)
- 60 g carob flour
- 7 g instant dry yeast (or 20 g fresh yeast)
- 10 g salt
- 340–360 ml of warm water
- 1 tablespoon olive oil
- Optional: 1 teaspoon of carob molasses (accelerates the work of yeast and gives color to the crust)
Preparation
- Mix the flours: Mix the wheat flour and carob flour well in a large bowl. Since carob flour clumps easily, sieving it first gives good results.
- Add the yeast: Add instant yeast directly to the flour. If you are using fresh yeast, dissolve it in some water and optional molasses.
- Give water in a controlled manner: Add 340 ml of water and mix. If the dough is too tight, add the remaining water little by little. Since carob flour absorbs water later, the dough should look slightly sticky in the first minutes.
- Add salt and oil: Once the dough is gathered, add the salt and olive oil.
- Knead: Knead by hand for 12–15 minutes and with a mixer for 8–10 minutes. The dough should be smooth and pliable; it should not tear easily when a thin piece is stretched. This time is slightly longer than classic bread.
- First fermentation: Cover and leave in a warm place for 60–90 minutes, until it approximately doubles in volume.
- Shape: Remove the air from the dough slightly, shape it into a loaf or baton. Put it in a floured mold or on a tray lined with baking paper.
- Second fermentation: Let it rise for another 40–50 minutes. During this time, preheat the oven to 230 °C.
- Bake: Create steam by placing a pot of hot water on the bottom rack of the oven. Bake the bread at 230 °C for the first 10 minutes, then reduce the heat to 210 °C and bake for another 25–30 minutes.
- Rest: Refrigerate the bread on a wire rack for at least 1 hour. The inside of carob flour bread may appear moist when warm; its texture settles as it cools.
Cooking control
Since carob flour naturally thickens bread, it can be misleading to understand the degree of doneness by looking at the color of the crust. An empty sound when you tap the bottom of the bread with your finger or the internal temperature reaching the range of 92-96 °C with a kitchen thermometer are more reliable indicators. The sugars contained in carob flour can cause the crust to darken more quickly than conventional bread; if the crust darkens prematurely, you can cover it with aluminum foil in the last 10 minutes.
Sourdough Carob Bread Variation
If you have an active sourdough, you can try increasing the carob ratio to 15%. The acidity of the sourdough both helps with the workability of the dough and balances the sweetish flavor of the carob.
- 425 g bread flour
- 75 g carob flour
- 100 g active sourdough (100% hydration)
- 350–370 ml water
- 10 g salt
Mix the flour and most of the water and let it rest for 30-45 minutes (autolysis). Then add the sourdough and salt and knead. The first fermentation may take 4-6 hours depending on the ambient temperature; during this time, fold 3-4 times with an interval of 30-45 minutes. After shaping, you can keep the dough in the refrigerator for 8-12 hours and bake it in a cast iron pot with a lid for 20 minutes with a lid and then for 20-25 minutes without a lid at 240 °C the next day.
Common Mistakes and Solutions
- The bread was flattened: The carob ratio may be too much. Reduce the ratio to 10% on the next try or use a stronger (high protein content) bread flour.
- The inner part is doughy: The color is misleading in carob flour bread; do not shorten the baking time and do not cut the bread before it has cooled completely.
- The dough is too sticky: Carob flour starts to absorb water slowly. Instead of adding flour, let the dough rest for 10 minutes and knead again.
- The taste was too sweet: In a sensory test by Novotni et al., some panelists found carob flour bread too sweet (Novotni et al., 2020). Stop adding molasses, keep salt to 10 g, or try the sourdough version.
- The shell burned: Reduce the heat to low in the second stage and cover the bread with foil if necessary.
Notes on the Nutritional Value of Carob Flour Bread
The nutritional value of carob flour bread varies in direct proportion to the ratio used. In the study of Novotni et al., it was reported that the amount of fiber in bread containing 12% carob flour increased from approximately 3.5 g to 5.1 g per 100 g, and the total phenolic substance and antioxidant activity increased several times compared to control bread (Novotni et al., 2020). Salinas et al., on the other hand, stated that carob fruit flour breads provide high fiber contribution, while germ flour breads have higher protein content (Salinas et al., 2015).
Domestic studies reveal a similar picture. In a master's thesis examining carob flour and pasta enriched with soy flour, it was reported that the total dietary fiber of carob flour used was approximately 32.9%, and as the carob content increased, the ash and fiber content of the product increased, and its color darkened (Hallaç, 2016). In a study in which carob flour was used in cocoa cake, it was observed that the crust color values changed significantly (Gerçekaslan & Boz, 2018). You can expect the same effect with bread: as the ratio increases, both the crust and the inner part darken.
Since carob flour also contains natural sugar, this bread should not be considered "sugar-free". Bread is a versatile option when consumed as part of a balanced diet.
Frequently Asked Questions
Can bread be made with only carob flour?
Not for a yeasty, fluffy bread. Carob flour does not form a gluten network; when used alone, it produces a dense and non-rising product. Gluten-free bread trials require different flour and binder mixtures.
Does carob flour and cocoa give the same color?
It gives a similar brown hue; however, carob flour is sweeter than cocoa and has a caramelly aroma.
Can it be made in a bread machine?
Yes. Not exceeding 10% and using the machine's "whole wheat" program usually works better, as these programs have a longer kneading and fermentation time.
How to store carob flour bread?
It can be stored at room temperature in a cloth or paper bag for 2–3 days. You can slice and freeze it for a longer period of time.
Carob Flour Homemade Bread with Carob Türkiye
One of the most important factors that determine the result in carob flour bread is the quality and fineness of the flour. At Carob Türkiye, we supply carob fruit, crumbs, flour/powder, seeds and extracts. For different needs, from home kitchen to bakery and food production Carob Flour / Powder You can review our product page, for your wholesale and export requests. Contact Now You can contact us on our page. If you are wondering about the general properties of carob What is Carob? Our article will be a good start.
Domestic resources
Gerçekaslan, K. E., Boz, H., "The effect of carob flour addition on the physical, sensory and textural properties of cocoa cake", Journal of Iğdır University Institute of Natural and Applied Sciences, 8(1), 95–101, 2018. doi.
org/ 10. 21597/ jist. 407844 Hallaç, Ş., "The effect of carob flour and soy flour additives on the quality criteria of pasta", Master's Thesis, Istanbul Aydın University Institute of Natural and Applied Sciences, 2016. acikarsiv.
Enlightened. edu. en/ bitstream/ 11547/ 2265/ 1/ 483750. Foreign sources
U.S. Department of Agriculture, FoodData Central (SR Legacy), "Carob flour", FDC ID 173755. Data display: getfoodfacts.
com/ food/ carob- flour- 173755 Novotni, D., Mutak, N., Nanjara, Lj., Dracula, S., Čukelj Mustač, N., Voučko, B., Ćurić, D., "Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread", Food Technology and Biotechnology, 58(4), 465–474, 2020. doi.
org/ 10. 17113/ FTB. 58. 04. 20. 6892 Salinas, M. V., Carbas, B., Brites, C., Puppo, M. C., "Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread quality", Food and Bioprocess Technology, 8(7), 1561–1570, 2015. doi.
org/ 10. 1007/ S11947- 015- 1527- 7 Zahorec, J., Šoronja-Simović, D., Petrović, J., Dokić, L., Lončarević, I., Nikolić, I., "Dried Sourdough as a Functional Tool for Enhancing Carob-Enriched Wheat Bread", Processes, 13, 3699, 2025. doi.
org/ 10. 3390/ pr13113699 Hariri, A., Ouis, N., Bouhadi, D., Benattouche, Z., "Quality characteristics and sensory attributes of dough and bread fortified by carob, malt and soybean flours", Asian Journal of Dairy and Food Research, 42(2), 210–215, 2023. doi.
Scientific Resourcesorg/ 10. 18805/ ajdfr. DRF- 272
