Skip to Content

Chickpea Flour Sandwich Bread {Grain-Free, Vegan, 5 Ingredients}

Delicious, versatile, 5-ingredient chickpea flour sandwich bread ! Made in minutes, it is naturally grain-free and vegan.
5-ingredient chickpea flour sandwich bread that is vegan, grain-free, and gluten-free

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!

5-ingredient chickpea flour sandwich bread that is vegan, grain-free, and gluten-free

Benefits of Chickpea Flour Sandwich Bread

This wonderful loaf is:

  • Vegan
  • Grain-free
  • Gluten-free
  • 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)
  • SCRUMPTIOUS!!!

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:

Salt is optional, so follow my lead with the recommended amount, or adjust to suit your particular tastes and needs.

Ingredients for 5-ingredient chickpea flour sandwich bread that is vegan, grain-free, and gluten-free

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!

5-ingredient chickpea flour sandwich bread that is vegan, grain-free, and gluten-free

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!

5-ingredient chickpea flour sandwich bread that is vegan, grain-free, and gluten-free

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!

5-ingredient chickpea flour sandwich bread that is vegan, grain-free, and gluten-free

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.

5-ingredient chickpea flour sandwich bread that is vegan, grain-free, and gluten-free

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 Sandwich Bread {grain-free, vegan, 5 ingredients}

Chickpea Flour Sandwich Bread {grain-free, vegan, 5 ingredients}

Yield: 1 loaf (12 slices)
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Delicious, versatile, 5-ingredient sandwich bread made in minutes with chickpea flour! It is naturally grain-free and vegan.

Ingredients

  • 2 and 1/2 cups (300 g) chickpea flour
  • 1 and 1/2 tablespoons cane sugar (or sugar/sweetener of choice)
  • 1 and 1/4 teaspoons baking soda
  • 1/4 teaspoon fine sea salt
  • 1 12-ounce (355 mL) can unflavored seltzer, sparkling water, club soda
  • 2 tablespoons olive oil (or oil of choice)

Instructions

  1. Preheat oven to 375F (190C). Line a 9x5-inch (22.5 x 12.5 cm) loaf pan with parchment paper; grease or spray the exposed sides.
  2. In a large bowl, whisk together the chickpea flour, sugar, baking soda, and salt.
  3. Slowly pour the seltzer down the side of the bowl (to prevent a lot of foaming); add the olive oil and stir until combined. Immediately pour into prepared baking pan.
  4. Bake in the preheated oven for 40 to 45 minutes until risen, golden brown and a skewer inserted near the center comes out clean.
  5. Let cool in the pan on a wire rack for 15 minutes; remove from pan. Cool completely before slicing.

Notes

Storage: 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.

Sweetener Options: 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)

Tip: An uncooked piece of spaghetti can be used as a tester (instead of a skewer) for determining if the center is set!

Nutrition Information
Serving Size 1 slice (1/12 of loaf)
Amount Per Serving Calories 100Total Fat 3.5gSaturated Fat 0.5gCholesterol 0mgSodium 191.8mgCarbohydrates 12.6gFiber 2.1gSugar 3.7gProtein 4.4g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Susan W

Saturday 27th of January 2024

Thank you for sharing this recipe. How is it that this bread does not crumble like so many other GF breads? Looking forward to giving this a try.

Camilla

Sunday 4th of February 2024

Hi Susan! It is all about the chickpea flour— it’s pretty amazing. It work# as both a binder (like eggs) and a grain-like flour all in one. I hope you give it a try :)

T

Saturday 13th of January 2024

I'm staying away from added sugar and am asking: will the lack of sugar affect the taste?

Camilla

Tuesday 16th of January 2024

Hi there T,

I completely understand. You can definitely leave out the sweetener in this bread, it will not affect how the bread "works." The sweetness gives some balance in flavor to the bread, but that is my subjective analysis :) sugar also adds a little bit of extra browning to the bread.

Enjoy!

Joan

Saturday 9th of December 2023

Great recipe. I mix cinnamon, dried cranberries and sunflower seeds with the flour to make a sweet breakfast bread. It's very good.

Camilla

Monday 11th of December 2023

Ooh, that sounds fantastic, Joan!

Connie

Tuesday 5th of September 2023

Thank you Camilla!.. turned out perfectly my first try. I have a scale so I measured with grams for the flour to get it right first try. I did lightly blend the oil, maple syrup & sparkly water first, then added to the dry mix, down the sides of the bowl as u directed. No lumps & the texture was so easy to cut when cooled. I needed something solid for my sandwiches & I’m so glad this worked as I’m on a very strict diet.

Camilla

Thursday 14th of September 2023

Hurray!!! So glad it was a success, Connie! Thank you, too, for sharing your tips re: the liquids. Cheers!

Rebecca

Tuesday 5th of September 2023

I don't remember if I made a comment or not. I made this over the weekend and it didn't last long. It was delicious and it fulfilled my sandwich dreams. I used honey for the sweetener. I topped it with basil pesto that I made and an avocado and it was glorious. On the 3rd day, it did start crumbling apart but still amazing! Thank you for this recipe.

Camilla

Thursday 14th of September 2023

Wow, that is so wonderful, Rebecca! Thank you so much for sharing, you made my day (and made me hungry reading about your toppings )

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe