Delicious, versatile, 5-ingredient chickpea flour sandwich bread ! Made in minutes, it is naturally grain-free and vegan.
I love sharing recipes that require minimal explanation.
Also, minimal ingredients.
Minimal steps, too.
And minimal effort.
Case in point, my latest creation, Chickpea Flour Sandwich Bread!
Benefits of Chickpea Flour Sandwich Bread
This wonderful loaf is:
- Made with 5 humble ingredients (plus optional salt)
- Ridiculously easy to make
- Ready, from start to finish, in under an hour
- Perfect for slicing (think sandwiches, toast, all around nibbling/snacking)
Ingredients for the Bread
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
Here’s what you need from the pantry:
- chickpea flour
- baking soda
- granulated cane sugar (I have options)
- a 12-ounce can of seltzer water or club soda
- a small amount of oil of your choice (e.g., olive oil, avocado oil, safflower oil)
Salt is optional, so follow my lead with the recommended amount, or adjust to suit your particular tastes and needs.
Options for the Ingredients
I used olive oil for the recipe, but you can use any oil that you prefer.
The same holds true with the sweetener. I stuck with natural cane sugar (I use 1-1/2 tablespoons in the recipe), but you can use any sweetener. If you use a liquid sweetener (e.g., maple syrup), simply add it along with the other wet ingredients. If you are wondering why the bread has sweetener, it is to (1) promote browning; (2) balance the savory flavor of the chickpea flour, and (3) enhance the rise of the bread.
Seltzer (or club soda) and baking soda are primarily responsible for the bread’s great rise, as well as it’s light, tender, sandwich-bread texture. I strongly recommend using a fresh can of seltzer; if measuring from a bottle, make sure that it is a brand new bottle (so that there is maximum carbonation).
How to Make the Bread
Forget any and all difficulties you may have ascribed to bread-making; the assembly here could not be easier.
Step One: Preheat the Oven & Prep the Pan
Preheat the oven to 375F (190C). Line a 9×5-inch baking pan with parchment paper and spray the exposed sides with nonstick cooking spray.
Step Two: Whisk the Dry Ingredients
In a large mixing bowl, whisk the chickpea flour, sugar, baking soda, and optional salt.
Step Three: Add the Wet Ingredients
Add the seltzer water and oil to the bowl of dry ingredients. Stir slowly so that all of the bubbles are not stirred out (the bubbles help the bread rise).
Step Four: Pour the Batter into the Prepared Pan
Pour the batter into a prepared baking pan. No loaf-shaping required!
Step Five: Bake the Bread
Slide the pan into the preheated oven and bake for 40 to 45 minutes until the loaf is risen, browned and a tester inserted in the middle of the loaf comes out clean.
You’ve got bread!
I’ve calculated the nutrition for this bread using the guideline of 12 thick slices per loaf. However, this bread slices beautifully, without crumbling, so feel free to slice it as thin as you like!
How to Serve Chickpea Flour Sandwich Bread
As the name implies, this wholesome loaf is great for making sandwiches of all kinds!
Pair the bread with sweet or savory fillings and spreads, it is delicious with everything! It also toasts like a dream.
How Should I Store the Bread?
Store the cooled bread in an airtight container at room temperature for 2 days, in the refrigerator for 1 week, or tightly wrapped in freezer for up to 6 months.
Can I Use Other Sweeteners? Or Can I Leave Out the Sweetener Altogether?
Yes and yes.
Use any granulated sugar you prefer (e.g., coconut sugar, sucanat). or an equal amount of liquid sweetener such as maple syrup (add with the other wet ingredients). If you do not want sweetener in the recipe, leave it out entirely.
What is a Good Way to Test the Bread for Doneness?
An uncooked piece of spaghetti can be used as a tester (instead of a skewer) for determining if the center is set. Slide it into the middle of the loaf; it should come out clean when the bread is done.
Prepare to commit this recipe to memory, as I am confident you will want to make it often.
Happy baking (and eating!).
More Easy, Grain-Free & Vegan Breads to Love:
- Chickpea Flour Flax Sandwich Bread
- 2-Ingredient Lentil-Flax Bread
- Chickpea Flour Beer Bread (3 ingredients, oil-free)
- Coconut Flour Bread (4 ingredients, oil-free)
- Almond Flour Soda Bread (oil-free)
- 3-Ingredient Vegan Almond Bread
- 5-Ingredient Lentil Sandwich Bread
- Fluffy Red Lentil Bread
- 2-Ingredient Flax Sandwich Bread
Wednesday 17th of May 2023
Thank you so much for the recipe!!! I made for my husband mini burgers, (made 6 buns shape bread from it) :))) love it. So bad can not attach photo
Wednesday 17th of May 2023
Oh, that is fantastic, Noemi! I am sorry the blog platform does not have an option to share a photo. Thanks you for letting me know about the bun option, I will have to try that.
Saturday 6th of May 2023
Perfection. Came out exactly as it was pictured! Super easy! Thank you!!!
Sunday 14th of May 2023
Wonderful, Justine!!! Thanks for letting me know, I am so glad it worked for you.
Saturday 25th of February 2023
This is very easy, and it tastes good, but it sure seems to be a stretch to call it sandwich bread! It is not very high at all though it has a good texture. There were lumps in batter which I assumed was the seltzer reacting with the baking soda so I didn't stir to get rid of them. There were no lumps in the finished loaf.
Sunday 26th of February 2023
I am glad you like the bread and that it was tasty. But I'm sorry to hear that the bread did not rise well. It definitely should rise to a sandwich bread, worthy height. If you would like an even higher loaf, you can always one and a half the recipe and bake for an addtion 15-20 minutes :)
Thursday 19th of January 2023
Is there an alternative to the seltzer water? I have Canada Dry ginger ale. How about plain water and baking soda with a little apple cider vinegar? Thanks Patrick
Wednesday 25th of January 2023
The ginger ale would definitely work, Patrick! Leave out the added sweetener to compensate. I think you could definitely finagle the plain water with baking soda and vinegar, though I am not sure about the precise amounts (it might take an experimental batch or two to get it just right).
Thursday 6th of October 2022
I've just made this bread and it came out so crumbly and funny tasting (I love chick pea flour pancakes - Korean). I don't know what went wrong as I followed all instructions.
Friday 7th of October 2022
Hi Grace, Oh no, I am sorry to hear it turned out strangely. It definitely should not be crumbly, so I am not sure how to trouble shoot what went wrong. The bread does have a nutty chickpea flour flavor, since it is made with chickpea flour, but I am not sure what you mean by "funny tasting"