Triple Chickpea Sandwich Bread {4 ingredients, Grain-Free, Vegan, Oil-Free}


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


  1. Preheat oven to 375F (190C). Grease or spray a 9×5-inch (22.5 x 12.5 cm) loaf pan.
  2. In a blender, process the coconut milk, water and chickpeas with their liquid until completely blended and smooth. Process for 1 minute longer.
  3. 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.
  4. 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
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