Grain-free, oil-free, sugar-free, and vegan sandwich bread, made with chickpea flour, canned chickpeas, and chickpea liquid (aquafaba). Made with 4 ingredients, it has a fine texture and mild flavor.
My Chickpea Flour Sandwich Bread is a staple at our house. Grain-free, vegan, and only 5 ingredients (chickpea flour, seltzer water, oil, baking soda, and sweetener), it is easy, versatile, and perfect for toasting, rounding out a simple meal, and the ubiquitous sandwich making.
And yet…I decided to create another version. Specifically, one with an even finer texture and a more neutral flavor. After a slew of sad, sunken, and otherwise misguided test loaves, I finally found success.
Introducing my Triple Chickpea Sandwich Bread. It is:
- Made with 4 ingredients (plus water and optional salt)
The inspiration for this loaf comes from a bread recipe I made ages ago called “hummus bread.” It was a traditional quick bread loaf (i.e., all-purpose flour, eggs, milk, oil), but it also included a can of pureed chickpeas, as well as an assortment of Middle Eastern spices.
The texture was heavenly: a fine texture, yet also pleasantly dense, so much so that it could be cut into very thin slices. The chickpeas also added a buttery, nutty flavor to the bread, despite the absence of both nuts and butter.
I have used pureed beans in a few other grain-free bread recipes (this is a particular favorite), so why not see what happens in a chickpea flour bread? I threw caution to the wind, and chickpeas into my blender.
It took some tweaking, but it worked!
My final recipe includes a puree of both the chickpeas and the chickpea liquid. The latter is also known as aquafaba, a vegan replacement for egg whites that can be whipped into frothy meringues and incorporated into baked goods for added structure.
Also included in the puree: water and full-fat canned coconut milk. The coconut milk adds a (very) subtle sweetness to the bread, as well as fat (think tender texture) in one fell swoop (no need for added oil or sweetener). Further, coconut milk, like coconut flour, tempers the flavor of chickpea flour, creating a mellow, mild flavor profile.
Once the puree is complete, whisk 2 cups of chickpea flour with two teaspoons of baking powder. I also add a 1/4 teaspoon of salt (I like my salt), but you can add less to suit your needs (or, if the canned chickpeas are particularly salty). Add the puree and stir until just blended.
Pour the batter into a 9×5 inch baking pan that has been greased or sprayed with nonstick cooking spray. A parchment paper lining is not needed.
Bake the loaf in a preheated 375F oven for 42 to 47 miutes, or until risen, golden brown, and a tester inserted in the center of the bread comes out clean.
Allow the bread to cool into the pan for 15 minutes before removing, and then let the bread cool completely.
This simple, beautiful bread is good to the last crumb.
Grain-free, oil-free, sugar-free, and vegan sandwich bread, made with chickpea flour, canned chickpeas, and chickpea liquid (aquafaba). Fine texture & flavor, and only 4 ingredients.
- 1 cup (250 mL) full-fat canned coconut milk
- 1/3 cup (75 mL) water
- 1 15-ounce (425 g) can chickpeas, undrained
- 2 cups (240 g) chickpea flour (sifted, if lumpy)
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- Preheat oven to 375F (190C). Grease or spray a 9×5-inch (22.5 x 12.5 cm) loaf pan.
- In a blender, process the coconut milk, water and chickpeas with their liquid until completely blended and smooth. Process for 1 minute longer.
- In a large bowl, whisk the chickpea flour, baking powder and salt until blended. Pour in the chickpea mixture; whisk until just blended. Pour and spread batter into prepared baking pan.
- Bake in the preheated oven for 42 to 47 minutes or until risen, golden brown at edges and a tester inserted near the center comes out clean.
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.
Tip: An uncooked piece of spaghetti can be used as a tester (instead of a skewer) for determining if the center is set!
- Serving Size: 1 slice (1/14th of loaf)
- Calories: 91
- Sugar: 1.4 g
- Sodium: 219.6 mg
- Fat: 3 g
- Saturated Fat: 1.9 g
- Carbohydrates: 12 g
- Fiber: 2.5 g
- Protein: 4.6 g
- Cholesterol: 0 mg