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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!
Sandwich Bread that is Healthy, Vegan, and Grain-Free
This wonderful loaf is:
*Vegan
*Grain-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!!!
Here’s what you need from the pantry: chickpea flour, baking soda, granulated cane sugar, a 12-ounce can of seltzer water or club soda, and a small amount of oil. Salt is optional, so follow my lead with the recommended amount, or adjust to suit your particular tastes and needs,
The Ingredients for Chickpea Flour Sandwich Bread
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).
Make the Bread (it’s Easy!)
Forget any and all difficulties you may have ascribed to bread-making; the assembly here could not be easier. (1) Whisk the dry ingredients; (2) stir in the seltzer water and oil; and (3) pour the batter into a parchment-lined baking pan. It will require about 3 minutes of your time.
Slide the pan into the oven and bake, at 375F, 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!
Pair the bread with sweet or savory fillings and spreads, it is delicious with everything! It also toasts like a dream.
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
2-Ingredient Flax Sandwich Bread
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Chickpea Flour Sandwich Bread {grain-free, vegan, 5 ingredients}
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 mins
- Yield: 1 loaf (12 slices) 1x
Description
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
- Preheat oven to 375F (190C). Line a 9×5-inch (22.5 x 12.5 cm) loaf pan with parchment paper; grease or spray the exposed sides.
- In a large bowl, whisk together the chickpea flour, sugar, baking soda, and salt.
- 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.
- Bake in the preheated oven for 40 to 45 minutes until risen, golden brown and a skewer inserted near the center comes out clean.
- 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!
- Category: Bread
- Method: Baking
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 100
- Sugar: 3.7 g
- Sodium: 191.8 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Carbohydrates: 12.6 g
- Fiber: 2.1 g
- Protein: 4.4 g
- Cholesterol: 0 mg
I made this bread, so amazing in a deep muffin tin,. They came out perfect. So delicious. I shall try a loaf tonight and then the following time I shall try with rosemary, olives and sun-dried tomato.
★★★★★
So wonderful to hear, Marianne. The additions of rosemary , olives and sundried tomatoes sounds swoon-worthy!
I tried it but it had a terrible steel-like after taste. Any suggestions?
Hi D,
Oh dear, that does not sound good–definitely not normal. Did you make this in a metal loaf pan? It sounds like your batter may have reacted with the pan (can happen if the coating has worn off on parts of a pan). If so, I would bake in ceramic or glass loaf pan next time.
Simply amazing bread! I thought I would never have “normal” bread agin. This is. A godsend. Thanks for all of your work to create these recipes. You are a lifesaver to people like me!
★★★★★
You are so very welcome, Connie! Could not be happier to hear that this bread works for you 🙂
It worked!!!!! I am so pleased! Followed hour instructions to the tee and must say I have tried others but they never raised! Thanks so so much for sharing!
★★★★★
You are very welcome, Paula!
I absolutely love this recipe
★★★★★
I am so happy you are loving it, Shanice! It is my go-to bread, too 🙂
It’s a fabulous recipe. Taste great and simple to make. Surprisingly without eggs the recipe turned out soft n moist. I did not have any club soda on hand and used kombucha (had great carbonation) instead.
★★★★★
Great substitution, Priscilla! I am so glad the bread was a success 🙂
Any other substitutions for soda water? Can’t I just use baking powder and baking soda?
The carbonation gives the bread extra lift. You could try plain water with some added acid (e.g., 1 to 2 teaspoons of lemon juice or vinegar), but I have not tested it.
Grate texture! Thank you very much (:
Wonderful, Net, glad you like it!
I just bought some Bob’s red mill all purpose flour, which is mostly chickpea flour. It also contains tapioca flour, whole grain sorghum flour, and fava bean flour. While I feel sure these would be fine for this recipe, the second listed ingredient is potato starch. Do you think the starch would cause a problem, or is it just a try it and see thing? My problem is that I have never made it according to the recipe to have one to judge against as to how it should be.
Hi David,
I think it would be best to stick with 100% chickpea flour as the recipe is uniquely suited to chickpea flour; the flour blend could be as little as 51% chickpea flour. I would hate for you to waste your flour blend experimenting.
Oh my goodness! This recipe is heavenly and worked 100perecent. I used 2tbspns water instead of oil and 190g chickpea flour and 110g Ragi millet flour since i ran out of gram flour. I was skeptical at first on whether the recipe will work but thankfully it did. I’ve never been so happy about a recipe. I could have used a bit more salt. But the chickpea flavour was masked by the rahi and the bread sliced beautifully. It had an earthy flavour which was great. I cannot thank you enough for the idea of using club soda for the rise 💓💓💓
★★★★★
I am so happy to hear that the millet flour sub worked, Ranudi, I will have to try that (I have some in the freezer). I am thrilled that this recipe worked out so well, you are so welcome!
Such a quick, cheap and easy low-carb bread recipe! This is the first loaf I have ever made, and I cannot believe how easy it is. I used some milled chia seeds in place of one tablespoon of sugar, and this gives the added bonus that you can easily see when you have done enough stirring and mixing. I also used beer in place of water, which gives an interesting, slightly bitter aftertaste. I liked it, but my wife did not.
I am happy it was a success, Don! My husband feels the similarly about the bread; he likes it alongside soups and curries, but not so much as a stand alone bread. I am happy to eat it any which way 🙂
Hopping on for a second rating and comment. I’d attach a picture if I could, but I have continued to experiment and found that this batter can be poured into donut molds to make perfect donuts!! We baked at 400F for 10-15 minutes, cooled, and then dipped in some frosting. My kids were SO excited. Not as sweet as a real donut of course, but something I can totally justify making weekly, unlike normal donuts!! I’m certain you could sweeten the batter if you wanted, but we found the glaze sweet enough. We also added cocoa to make a chocolate batch, though I wish we’d sweetened that one more!! lol
★★★★★
Oh my goodness, Deanna, that is brilliant! I am so going to try that today, thank you for the inspiration 🙂 Ooh…and BAGELS! I see some future blog posts thanks to you, friend!
Oh wow, this is such a good recipe! I usually dislike the chickpea flavor and try to mask it as best as I can, but this one was so yummy! I might even use less sugar next time as this seemed a bit too sweet for me.. Though I used beet sugar which is supposed to be a tad earthier than cane sugar. Definitely baking this again once I have finished eating the first loaf (which might be, quite frankly, tomorrow!)
★★★★★
Yay, so glad that you are loving the bread, Mai! Hee, I wolf my way through each loaf quite quickly, too (usually with plenty of nut butter and jam 🙂
I made croutons with this bread just by tossing around the pieces in a skillet and some olive oil once, and in butter the second time. I forgot to chew for a second because of the amazing texture they had, and they are nutritious to boot.
I also load it up with seeds and grains, whatever I have on hand.
This my first ever post on a food blog. I love this recipe, thank you so much for sharing it.
I am so honored that you took the time to post, Marriam! Brilliant regarding making these into croutons–I am definitely going to follow your lead and make some out of my next loaf. I love the idea of adding seeds, too! Thank you 🙂
I have made this three times now. It is by far the best and easiest gluten free/ bean bread I’ve ever had (we usually just make quick breads with chickpea flour, because of the difficulty in getting a good rise.)
The first time, I used a quarter cup of sugar and a Coke, because it’s what I had on hand and I often add some extra sugar to bean flour recipes to offset the beanie taste.
The second time I made it, I used two mashed up bananas, and an extra half cup of flour, with an unsweetened flavored club soda.
The third time I made it, I used 80% chickpea flour and 20% lentil flour, still using the unsweetened flavored carbonated water (my grocery store is out of club soda, mineral water, seltzer water, etc). This one took an extra 15 minutes to bake, and did not rise quite as high, but held together very well (not too crumbly), despite being very soft inside!
All three recipes turned out amazing, and I am extremely pleased with the robustness of this recipe! I have been cooking with chickpea flour for 10 years, and never thought to use carbonated water to get a good rise!
The second one smelled like banana bread, but did not taste like banana bread. None of the three taste like the flavored soda that I use, though they smell a little bit like them.
This is my new go-to breakfast. Takes less than three minutes to get in the oven and there’s no other work involved. Can be made in the morning, if I’m up early enough before my kids or the night before and just left in the oven to cool overnight. We smear peanut butter on top of it with a little bit of strawberry jam, and we gobble up an entire load in one sitting.
LOVE this recipe!
★★★★★
Deanna! Thank you so much for your detailed review and the wonderful variations you provided (I cannot wait to try them, especially the lentil flour option! I had been curious about trying this with bananas, too. I am going to have to play around with your great idea 🙂
Thank you sooo much for this recipe! I had never baked bread before and my expectations were really low for my first try but it turned out amazing! I never thought bread could be this easy to make, I had to bake it twice in a row and added raisins, nutritional yeast and some rice flour, it turned out great. Thank you so much, I feel so happy I will no longer have to spend $10 for one gluten free bread loaf.
★★★★★
You made my (frugal) heart soar re: no longer having to buy $10 loaves of bread, Roxana! I love the sound of your add-ins, brilliant!
Gosh, yes. this is the first chickpea loaf I’ve ever been able to make (usually we just do quick breads like muffins or pancakes because of rise issues), and I’ve been baking with chickpea flour for the last ten years. Stole one of my husband’s pepsis, since I didn’t have any seltzer on hand, and added a little extra sugar because I wanted my kids to eat it without toppings. Kids ate up most of the loaf and said it tasted like banana bread.
★★★★★
Hi, the only carbonated beverage I have on hand is Coca-Cola! Would that work if I don’t add any additional sugar? It sounds weird, but thinking it would just add a caramel sort of flavor…
Hi Laurie,
Yes, that should work! Caramel-y flavors tend to work well in combination with chickpea flour, so I think the results should be good. Would love to hear how it turns out!
This bread if phenomenal! We really enjoyed it toasted with nut butter and jam! So yummy, will be making again for sure! Going to try your chickpea feta today!!
★★★★★
Oh that’s wonderful to hear, Trisha! So glad that it was a success 🙂
Camilla,
I just found your recipe for Chickpea Sandwich Bread and I can’t wait to try it! Unfortunately my oven is not working. I saw in the reviews that you do not recommend using a bread maker because of the bubbles but do you think it would work in a slow cooker? My options are limited and I’m so excited to try it!
Thank you!
HI Elizabeth,
I know that someone ended up making it in a bread maker (in the comments, or in an email to me) and it came out great, so I stand corrected. I think you should be fine with a bread maker (especially if there is a bake only option or quick bread option; you don’t want to knead the bread)
Just made this loaf, replacing the oil with applesauce, and omitting the sugar. Ridiculously easy! And it even browned nicely. Slices great, tastes great! I am so impressed! Thank you SO much, Camilla!
★★★★★
You are so welcome, Brenda! So glad it was a success 🙂
Thank you for sharing this and all your recipes. I love this bread! I’ve made it several times always with soda water cause I didn’t find seltzer or club soda in the Uk. It comes out just like your photo and delicious. I like to add cumin, it goes very well with the chickpea flavour. I’ve also made it with sliced olives and pieces of boiled egg to get a picnic bread. This recipe is simply amazing. So easy to make and very versatile. Thank you for sharing.
That’s wonderful, Monica! So glad you are enjoying the recipe 🙂
I made this recipe this morning baking it on convection setting for 35 minutes. I used date syrup as a sweetener and added rosemary per a comment you made. It came out a beautiful brown color. I can’t wait for it to cool so I can taste it. Thank you for your recipes. I’m enjoying Learning to use chickpea flour.
Oh, the date syrup addition sounds so good, Alfredia, even more so with the addition of rosemary. I hope it is as good as it sounds!
For me, this came out a bit soggy/ floppy. Not sure why. It seemed like I used too much club soda, but I followed the recipe. Possibly I it was the chickpea flour at fault as I made my own.
★★★★
Hi Fran! Hmm, that does sound unusual. It should definitely not be soggy/floppy. It could be the homemade chickpea flour (perhaps it was not as fine as store bought?) Or it could be as simple as it needed a little bit more baking time.
Would you need to use oil? I’m oil free so would there be an acceptable substitute? Thanks!
The oil adds moistness and tenderness to the bread. You can make this without oil by replacing with applesauce or pumpkin puree. Cheers!
Hi! I don’t want to add any sugar to the bread – are there any other options or can it be safely omitted altogether? Thanks!
Hi Marian!
You can make this without the sugar. NO need to change a thing, simply omit it! 🙂
I can’t have refined sugar so I replaced the white sugar with 1 1/2 Tablespoons of coconut nectar and it comes out perfect every time! The only difference is that I pour a little bit of the soda water in the nectar first to make sure it is evenly distributed in the dough.
That’s great, Andrew! Thanks, too, for sharing your adaptation, I know that will be useful for others 🙂
I’m plant based and I don’t consume oil.
Can I omit the oil?
Hi Grace, yes! You can sub in unsweetened applesauce or pumpkin puree. You could probably use an equal amount of nondairy milk or even water, in a pinch. 🙂
Thank you.i made it today however there is this awkful bitter taste. I have no idea why. And the chickpea flour flavour is too strong 🙁
Do u have that problem?
Hi Grace,
Hmm, that does not sound right at all regarding the bitter taste. This does have a chickpea flour flavor since it is the primary ingredient. I know that chickpea flour is not to everyone’s liking, so do not worry if this is not your thing. If you like strong herb and spice flavors, you can always add (e.g., rosemary, curry powder, etc).
Hi Camilla!
I really want bread….. and I havent being able to find gluten free in the supermarkets… I guess with Coronavirus everyone took them.. however, I dont have seltzer or club soda. I have tonic water though… do you think I can make that substitution or will that be awful because its too bitter?
Help me 🙂
Hi Daniella,
In a pinch, you can use just about any carbonated beverage in place of the seltzer. I think the tonic water will be just fine–I have not made it with tonic water but have made it with beer (similarly bitter) and it was great.
Hi Camilla
I am usig tonic water, it’s still in the oven so let’s see,
Sparkling water slternative that i trued and worked no problem. Bread came ou perfect. Measure an amount of bottled water equal to the amount of sparkling water called for in the recipe. Most bread recipes call for about 1 to 1 1/2 cups of sparkling water. Mix in 1 tablespoon of lemon juice in 1 cup of bottled water for every cup of sparkling water called for in the recipe.
Thanks so much, Aga! I know that will come in handy for many people–much appreciated 🙂
So I have made this bread now twice and have tweaked the recipe the second time adding in 1/2 c sorghum flour an only two c. of chick pea flour. I have added chia seeds, hemp seeds, coconut sugar and cinnamon to make a sweeter bread and OMG I love both the original and this one. I am not a baker, AT ALL and this was simply the easiest thing that I have ever made. THANK YOU!
★★★★★
Mary, thank you so much, and thanks for providing your super-creative variations, too! So very glad you have enjoyed it and also have made it your own 🙂
Hi Camilla
I plan to make it savory next time, I will add 1tsp garlic powder and add some 1 Tbl spoon dry Chillies and son coriander.
sounds good, Dhiraj!
Hi!Great recipe.Can I use tap water instead unflavored seltzer and club soda.
HI Keisha,
The seltzer water gives the bread much of its rise; I would not advise making it with regular water.
Hi,
Love your recipes!!
Have a question, can this recipe be adapted
To make it like your broccoli flatbread??
So it would be like a regular loaf, with all that broccoli goodness, maybe some herbs and a little hot
Pepper added to it. Maybe some nutritional yeast
Just not sure how to adjust club soda and
Baking powder etc. Would live to hear from you
Thank you !
Hi Kavita,
Oooh, that sounds like a delicious idea. I think it could work with some testing. My only worry is that the vegetables (broccoli or other) could weight down the loaf. It might be worth trying in a 9×9-inch square pan rather than a loaf. I need to experiment and get back to you on this one, I love the idea 🙂
I only have orange flavoured perrier, would that work instead of soda water? Thank you.
Hi Dana,
Yes! I have made the bread with various flavored seltzers and it turned out great.
Can I add milk may be skimmed milk cos I like milk
Hi Chidinma,
I am really not sure how it would work, but it sounds like it would be worth experimenting.
This recipe is awesome, mine came out perfectly!!!
i sifted all the dry ingredients and i have the most lovely smooth bread
Thank you very much <3
★★★★★
Wonderful, so glad it worked out so well, Eda!
hi, i am always looking for healthy bread. I think it came out nice, but a little bit crumbly for a great sandwich ( i like bread to fold in half). What can i do to make it hold a little better?
Hi Dana,
You could try adding a table or two of flaxseed meal, ground chia, or a few teaspoons psyllium husk.
So so easy and really delicious. I used rapeseed oil instead of olive, and it needed about 55 minutes in my oven. Came out perfect.
★★★★★
Excellent, Alex! Glad the alternative oil worked well, too 🙂
Yummy!
Both my husband & I loved it. He had no idea it was vegan. 😁
★★★★★
So glad you both like it, Nadine!
Thank you! I made this ( with one change) for my son who is diabetic so dosent get much baking. The low carb high protein is exactly what the doctor orders! There may not be any left for him by the time he gets here! The change I made? Subbed diet ginger ale for the club soda and no other sweetener. Really nice flavour and texture.
★★★★★
Great idea, Charlene! Thanks so much for sharing, I am sure others with similar needs will really appreciate it! 🙂
I too am diabetic so was thrilled to find this recipe. I don’t like the chic pea flavour in itself, so I add italian seasonings, garlic powder, hemp seeds and chia seeds for extra nutrition. I use splenda instead of sugar. I’ve also made a sweeter version of this bread with splenda, cinnamon, nutmeg, walnuts and applesauce. It’s wonderful for diabetics!
Oh,that is outstanding, Susan! I love the sound of your variations, too. Thank you!
I was a little unsure if I would like this because, while I love chickpeas, chickpea flour can taste bitter at times. The bread has a unique flavor but it isn’t gritty, bitter, or dry at all. This is the closest I’ve come to tasting GOOD gluten-free vegan bread. Plus, I love that there is NO YEAST! For anyone looking for alternative sweetener options: I’m trying to limit sugar so I opted for about 6 drops of monk fruit sweetener which turned out fine for me. I might do another 2 drops next time.
Thank you for this recipe, Camilla!
★★★★★
I am so happy to know how well the bread worked out for you, Melanie! The monk fruit suggestion is excellent, I am going to give that a try with my next batch 😊
This bread recipe is fantastic! It tastes wonderful. I threw a few sunflower seeds into the batter and I can’t stop eating it! Thank you for sharing this. I will be making it often – bought bread is out the window from now on!
★★★★★
So happy to hear , Rose!
Thanks for this grain free recipe. I used black gram flour( home made) instead and sieved it before use. Though the mixture was very stiff with only 355ml of soda water so I added a little more and it worked wonderfully. Now I have an awesome, guilt free breakfast substitute. Very filling with the added health benefits of lentil flours
Thanks for sharing , Hazel! Ooh, I have never heard of or seen black gram flour–glad to know it worked with a little bit more seltzer!
Hi Camilla,
I just made this loaf and it smells amazing. I also made another batch of batter, added some grated vegan cheese and poured the batter into a 12 cup muffin tin. Me and my grandchildren have just finished 2 each, they are so tasty xxx
Oh, that is so wonderful to hear, Louise!!! The cheese and muffin adaptations sound great!
Hi Camilla, This looks amazing! Do you think that it could be made in a bread maker? I recently bought one and have been trying to find a good vegan, gf bread to make regularly.
Hi Ali,
Thank you! No, this would not be a good one for the bread maker, unless you are doing bake only. The seltzer water is critical for the bread’s rise, which means it needs to be stirred very little (just enough to combine the wet and dry ingredients). Too much stirring will deflate the bubbles and lead to a low rise dense loaf.
I made this bread in a bread maker. It turned out amazing!! It came off the pan easily too
★★★★★
is there a different between store bought chickpea flour and home ground chickpea flour?
Hi Donna,
You can use either. If grinding at home, just be sure to sieve the flour to remove any unground pieces.
Brilliant recipe..it’s now become my go to bread recipe..Besan flour is really inexpensive at Indian supermarkets..Thanks for a wonderful recipe.
Honestly, last night I made your brownie recipe and messed up and it turned out as the most delicious chocolate bread ever– Glad you figured out that chickpea flour makes a good sandwich loaf too 🙂
Hi Allie,
Excellent recovery with the brownie recipe! My own errors often lead to new recipes, too 🙂 Hope you enjoy the sandwich bread!
This bread is amazing! Quick question, would I be able to add things to it to bake in like maybe chopped bell pepper or dehydrated tomatoes, or is it strictly a bake as is kind of bread? Thanks for a great recipe!
★★★★★
Hi Rose! I am so happy that you like the bread!
You can definitely add things to the bread, but with caution. Since this is more of a batter than a dough, heavier add-ins will likely sink to the bottom. Chopped herbs, garlic, and small seeds (e.g. sesame or poppy seed) would be good additions, as they will stay suspended in the batter without sinking. I think the sundried tomatoes could work so long as they are very finely chopped. Dried porcini mushrooms that have been soaked and very finely chopped could be pretty amazing too, and should stay suspended during the bake.
I would love to know how any experiments turn out!
Hi Camilla
Looking at your photos it seems after you add the seltzer the batter is a liquid. And you also say ‘pour’ it into the pan.
Well mine definitely wasn’t lıquid, just very thick and needed more liquid. I’m confused as to why that might be, as I followed all the measurements for flour carefully.
Many thanks
Fife
Oh no, I am so sorry it did not wok out, Fife! I am not sure what happened, but if you are using a 12-ounce can of seltzer, a measurement issue with the liquid is not the problem.
The ratio of liquid to flour in the recipe is 2:3 (12 ounces water + 2 tablespoons oil is just shy of 1 and 2/3 cups liquid to 2 and 1/2 cups flour, which is a ratio of .668, or 2:3). You can test this by mixing 3 teaspoons flour with 2 teaspoons water to see what the consistency should be like: it is a thin to medium batter, a little thicker than crepe batter.
It could be helpful to weigh the flour to make sure you are not overpacking the cups. 1 cup of chickpea flour is 120 grams. I hope this helps, Fife!
I am always on the web checking out recipes… I try them, enjoy the creation then once in every 3 years I leave a comment. And today is the day! I just wanted to let you know how much we loved this! I did not have sparkling water so just used tap water and added 1 tsp of baking powder but still… it turned out amazing! So, thank you!
★★★★★
Wwo! That is some seriously high praise! I am so glad it worked so well for you.
Thanks so much for letting me know, and thank you, too, for sharing the great tip about using tap water- baking powder 🙂
Hi, Camilla–
This looks fabulous! I was wondering– does this recipe have to have the sugar added? My body is very sensitive to sweeteners of any kind. Do you think it would come out well without sweetener? Thanks!
Hi Katie,
Yes, you can definitely make this without any added sweeteners 🙂
To Katie’s question: I replaced the sugar with date sugar, and it was fine! This bread is seriously delicious! Thank you.
I love it!! But mine is super-crumbly, sliceable it’s true but then falls to pieces in the toaster and can’t be spread with anything thicker than mayo ….any tips?! My husband swears I took it out of the oven too soon, admittedly it came out after 35 mins as, from experience, our oven generally needs 5-10 mins taken off recipes. Bread was fully risen (I think, no soggy bits anyway) but still moist – was I too impatient? I would have thought drier = even more crumbly? No vegans in this house so would an egg help with the binding?
★★★★★
Hi, Camilla,
Thanks for a wonderful recipe. This one is incredible, and I plan to make it often. I have one question: Every time I use baking soda in baked goods, they come out with a terrible salty taste of baking soda. I plan to try this recipe again with aluminum-free baking powder. Do you think that will work? Was also wondering if anyone else has had similar experiences with baking soda.
Hi Gary,
So glad that you liked the recipe! It is funny you should mention that about the baking soda; I have been thinking of trying this with baking powder for flavor reasons (my husband is not crazy about soda bread and baking soda flavor in general). I will post within the next week or so!
Hi Camilla,
I was wondering if this recipe works using regular water and baking powder? Thanks!
Hi Arianna,
I have not tried it, but I am almost certain that someone mentioned doing just that in one of the comments. I apologize, I have not tried it.
Hi Camilla- Which brand of chickpea flour do you tend to bake with?
Hi Darah!
I typically use Bob’s Red Mill or I order the 2-pound bags of Spicy World Besan Chickpea Flour on amazon (I use them interchangeably).
I have just made this, using sparkling water, really easy to make.
Tastes lovely just out of the oven with some Soya Margarine. Can’t wait to try for my lunch tomorrow.
So happy to hear it, Sheila!
Hi Camilla, I am having trouble finding unflavored sparkling or seltzer water. Will it work with sparkling mineral water (Perrier)?
Thank you! Shawna
Hi Shawna,
Yes, sparkling mineral water should work fine! I have even used flavored varieties that I have had on hand (e.g., lime, lemon…even grapefruit!) –still tasted wonderful 🙂
Hi Camilla,
Thank you for your response. I have made the bread several times (with Perrier and once with Arrowhead Sparkling Water) and it is absolutely delicious and a big hit with my gluten-intolerant son. I am in the same situation as another commenter in that I do not get any lift at all in the bread. I tried buying all new ingredients – new baking soda, new chickpea flour (Bob’s Redmill) and the Perrier water to no avail. I also bought an oven thermometer to be sure the temperature is correct. Do you have any ideas? Regardless we will continue to make this bread because it is so delicious.
Hi Shawna,
So glad you and your son are enjoying the bread. BUt how frustrating that it does not rise. It should get a ice high rise, it should not be dense. The one possibility: over-stirring. You want to stir a very minimal amount to combine the water and dry ingredients (the bubbles are a major part of the rise). Do you think that is a possibility?
I REALLY want this recipe to work as I so much want a sandwich bread. I followed the recipe exactly but my bread did not come out as expected. It tasted fine on about the top inch and it did rise a bit, however, the bottom 2 inches were more soggy and while cooked through were more like the texture of flan. Any thoughts on correcting this issue?
Oh no, I am sorry the recipe did not work! That sounds very unusual. The bread should be light a fluffy.
My first thought is that your oven may not be hot enough ( hence a partial rise, but not enough heat for the loaf to rise) your oven temp might be off, or perhaps it was not fully preheated.
A few other thought: making sure that you used baking soda, not baking powder.
Also, making sure that the water was slowly poured down the side of the bowl and the batter was not mixed for a long while. The carbonation is needed for the bread to rise, if it is over mixed, you will lose all of the bubbles.
I hope that the tips help! I make this bread regularly. All the best.
Just made a loaf with maple syrup.Looks and tasts good.Thanks a lot for the recipe.
Hurrah! So glad to hear, Ellie, thank you!
Hi Camilla. Just cut a slice off my first effort and it is wonderful. I used 1 1/2 tbsp. of Stevia instead of sugar and it works beautifully. Glad to say mine looks just like your pics. Now all I need is a suitably-sized little wooden board to put it on when it is sitting in the fridge. Thanks for yet another corker!
I made this today and it really is delicious. It’s hard to believe that such simple ingredients can make such a tasty loaf of bread. I used maple syrup as my sweetener and followed the recipe as written. Thank you, Camilla, for all of the great
recipes you share. I already have two of your cookbooks and I’m sure I’ll be adding more to my collection soon!
I love the taste and texture of this bread! I’m just wondering if it’s rising properly or am I baking it correctly. Mine only ends up about 2″ thick, making it a challenge to make a full sandwich. Is this normal or am I doing something wrong? Definitely the best grain free bread I have had
Hi Andrew,
Glad you are enjoying the bread! It should definitely be higher than 2 inches, it should rise significantly. It could be as simple as getting some new baking soda? It loses its oomph over time.
Hi, I’ve tried your easy recipe and it looks nice, sadly I’m not a big fan of the taste of chickpea if i did 50/50 and used another flour with the chickpea,what flour with it would you recommend?
Hi Sat,
You might want to look into trying lupin flour (made with lupini beans). I have only been experimenting for a few weeks, but it is really amazing. It does not have a bean flavor at all, but you can use it in many chickpea flour recipes. I am not sre that any other flour would work in the recipe without a lot of trial and error.
At last a gluten free bread that is easy to make and not soggy. Thank you!
I admire your creativity in creating healthy new recipes. I have your published books and your chickpea flour graham cracker recipe is my favorite.
I started following your blog when you were creating pucks. I often make the granola recipie with added maple flavoring, yum!
I was amazed when you tried parsnips for pizza crusts. I bake them small on parchment paper, then transfer it to my dehydrator until the pizza/crackers are crisp.
Thank you helping me to enjoy delicious healthy meals. Marcia
Hello! Excited to try this recipe! I’m wondering – could sparkling water be substituted for the seltzer/club soda? It’s all I have in my pantry. It is bubbly so would that still give a good rise? TY in advance!
Hi Erin,
Yes, sparkling water should work just fine!
Hi! Tried your bread and it is fantastic! Have not had a peanut butter and jelly sandwich in years! So happy to enjoy one finally thanks to you Camilla! Thank you!!!☺
I am SO happy to hear the news, Holly! As a PB & J addict, that is far too long a wait! 🙂
At last a gluten free bread that is easy to make and not soggy. Thank you!
I admire your creativity in creating healthy new recipes. I have your published books and your chickpea flour graham cracker recipe is my favorite.
I started following your blog when you were creating pucks. I often make the granola recipie with added maple flavoring, yum!
I was amazed when you tried parsnips for pizza crusts. I bake them small on parchment paper, then transfer it to my dehydrator until the pizza/crackers are crisp.
Thank you helping me to enjoy delicious healthy meals. Marcia
I am so flattered, Marcia, thanks so much! I love the idea o mini parsnip crusts! I have been contemplating a dehydrator for ages, you may have made up my mind 🙂
I really liked this recipe. when I followed it. But I tried it with almond flour and did not turn out so great. I’m wondering if the key is a bean flour or could it be my seltzer was a little flat.
★★★★★
Hi Joan,
I am so glad you liked it! Yes, it definitely needs to be chickpea flour for this one to work (it wasn’t the seltzer water).
Hi Camilla! You outdid yourself with this recipe! I’m a total klutz when it comes to baking and even I managed to make three perfect loaves! As you say it’s great with savoury, sweet and toasts really well. I’m delighted! Alas if only it was calorie free ???
Whoohoo! So exciting to hear that you love it, too, Charmaine! xo 🙂
Bread is fantastic!! Made a half dozen of your recipes and they’ve all tuned out perfectly. We don’t eat grains, so bread has been out of our diet for years. Excited to have a healthy, delicious new bread recipe! This one’s a keeper…off to make a grilled cheese 🙂
Jo-Ann,I am thrilled to hear that you love the bread! Happy cheese-grilling! 🙂
What can I substitute for the oil?
Hi Janice,
You could try something like applesauce, or simply add 2 tablespoons water. Do you eat flax seed or chia seeds? It would suggest adding some ground up flax or chia seeds (perhaps 1-2 tablespoons, plus 2 tablespoons water)–the added fat should help the texture of the bread. I am also making my best guesses, so I cannot guarantee the results. But I think it should work, based on my experience with chickpea flour. I would love to know what you try, and whether it works out, Janice (I am sure that others would too!) 🙂
Camilla, I can’t wait to try this recipe! I am always amazed what you do with a few simple ingredients!
Thank you!
June
You flatter me, June! Thanks so much, I appreciate the encouragement!
Camilla, I made the bread yesterday and it turned out great! It is an easy recipe that makes a nice large loaf that is easy to slice. I think I will experiment and add some herbs next time.
Thank you!
Wonderful, June! I agree, fresh herbs would be delicious!
NEVER MIND! Sorry! Just read the full blog – will try with the maple syrup! Thanks!
No problem, Mindy! I added the variations to the recipe notes itself after reading your comments 🙂
This looks amazing! This is next on my list to try! Do you think I could use Maple Syrup in place of the sugar in the recipe? Wasn’t sure if that would change consistency too much?
I just made this loaf to have with my boiled eggs. I was craving bread so much. Whilst it tastes like chickpeas, I think it’s really good. May play with the seasoning next time, (paprika, onion powder). I also think it would be really nice with Curry powder, Curry and chickpeas go so well together. Thank you for the recipe, I thoroughly enjoyed my breakfast!
I can confirm that it is delicious with curry powder! I love curry powders of all kinds and have tried it (great minds think alike! :))