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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:

Yield: 1 loaf (12 slices)

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

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

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

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

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?

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Anya

Sunday 19th of June 2022

This was a complete disaster! So many clumps.. how do you keep the bubbles in while not making the batter clumpy? Mine does not look as liquidy as yours.

Camilla

Tuesday 21st of June 2022

Hi Anya,

Oh no, I am so sorry your bread did not turn out. It sounds like there must have been an issue with the quantities for the batter to be so thick. It was definitely a 12 ounce of water? And the oil was added, too? If so, then there must have been too much flour. If not weighing the flour, lightly spoon it into the cup to measure.

JoAnn

Sunday 20th of March 2022

I made this as directed & it rose nicely to form a good loaf of bread, but I'm not liking the taste. I had wanted something more like white bread to spread with peanut butter for a healthier snack that's higher in protein, but the flavor of the bread is too pungent that. I want to eat it but have no idea what to put on it to balance/camoflauge the strong taste. Also, I'm thinking about trying a different flour (maybe almond?) and a more neutral or sweet oil (maybe coconut?). Do you have any thoughts on any of this? Help!

Camilla

Thursday 9th of June 2022

Hi JoAnn, I think you will like my 3-Ingredient grain-free sandwich bread. It is a combination of almond flour and chickpea flour and has a very neutral taste. https://www.powerhungry.com/2019/11/3-ingredient-grain-free-vegan-sandwich-bread-2/

Deanna

Sunday 27th of February 2022

I have made this literally hundreds of times with my own home ground besan and it’s come out great every single time. But my grain mill recently went out of commission and I started buying bob’s red mill chickpea flour and the bread no longer holds together! Any trouble shooting ideas for me? It’s almost too soft and when I try to slice it, it just comes off in clumps. I’ve tried baking it longer to firm it up more but I just don’t know what is wrong at this point! We’ve been eating it crumbled and drizzled with maple syrup, which is still delicious, but there are times when I really need sliced bread.

Martin

Wednesday 23rd of February 2022

So I made this a few times now and always turns out great. But the one thing I´d like to improve is the dryness. According to an older comment the bread ¨isn´t dry at all¨.

I don´t use carbonated water but bottled or just tapwater with apple cider vinegar or lemon juice. Could that be it? Or is it the type of chickpea flour I use...I have the gram flour (brand is TRS).

Thanks again for the great recipe!

Tracie

Tuesday 22nd of February 2022

I made this yesterday, measuring carefullyand pouring carefully. The batter was like a thick paste and never did a thing in the oven except make a big lump. I preheated the over and timed it perfectly. What did I do wrong?

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