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3-Ingredient Grain-Free Vegan Sandwich Bread (oil-free)

3-ingredient grain-free vegan sandwich bread, made with almond flour and chickpea flour. It is SO easy, sliceable, tender, and totally delicious! Also oil-free, sugar-free and yeast-free.


3-Ingredient Almond Flour Chickpea Flour Bread

Despite being golden, this beautiful bread is pretty darn close to an all-purpose flour country-style white bread, both in taste and texture. It is wholesome and flavorful, but neutral, too (no chickpea taste, making it great for both sweet and savory toppings). It is so darn good!

For proof, I offer my ever-skeptical, reticent husband’s assessment of his inaugural slice:

“Wow. That tastes like normal bread.”

I could not ask for a better endorsement.

Indeed, this beautiful, 3-ingredient almond flour chickpea flour bread looks, smells and tastes like “normal” bread.


What makes this bread work is a combination of chickpea flour and almond flour.

I love both flours, but my experiments combining the two have been limited. What an oversight on my part! After several test loaves, I quickly had my new favorite bread. 

Benefits of 3-Ingredient Grain-Free Vegan Sandwich Bread

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Grain-free
  • Oil-free
  • Yeast-free
  • Sugar-free
  • Super-easy
  • Made in 1 bowl

Ingredients for 3-Ingredient Grain-Free Vegan Sandwich Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

You will also need some tap water and (optional) salt.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Making a loaf of this bread is incredibly simple.

Step One: Preheat Oven & Prepare Baking Pan

Preheat the oven to 400F (200C). Spray a 9×5-inch (22.5×12.5 cm) loaf baking pan with nonstick cooking spray (or lightly oil).

Step Two: Whisk the Dry Ingredients

In a large bowl, whisk the chickpea flour, almond flour, baking powder, and (optional) salt.

If you have a kitchen scale, I strongly recommend measuring the flours by weight rather than cups. It makes a significant difference in achieving accurate, favorable results for baking in general, and minimalist baking in particular.

Step Three: Add the Water

Add the wet ingredients (water!), whisking until completely blended. The batter will look similar in thickness to a traditional pancake batter. 

Step Four: Spread Batter in Bread

The batter will form bubbles quickly (from the reaction between the water and baking powder), so don’t waste time (e.g., by taking photos! :)) spreading the batter into the prepared pan.

Note that I did not line the pan with parchment paper. Because the bread begins as a fairly wet batter, it browns better (no soggy bottom!) in an unlined pan, producing a lovely, golden crust.

Step Five: Bake the Bread

Bake the bread in the prepared pan for roughly 40 to 45 minutes until risen and golden. 

Hello, beautiful bread!

Cool the Bread

Allow the bread to cool in the pan on a cooling rack for 20 minutes. Run a butter knife around the edge of the pan to loosen; remove the bread and let cool completely before slicing.

The bread can be sliced ultrathin, thick, or anywhere in between.

Grain-Free Vegan Sandwich Bread with a Neutral Flavor

If you do not love the flavor of chickpea flour, this bread will thrill you; it has a neutral bread flavor! Using baking powder instead of baking soda further guarantees a mild-flavored, anytime, go with anything, bread.

Toast it, top it, and most of all, gobble it! This 3-Ingredient Almond Flour Chickpea Flour Bread is destined to become a regular rotation in your baking repertoire.

Happy baking, everyone!

FAQ

How to Store the Bread

Store the completely cooled bread in an airtight container at room temperature for 1 day, the refrigerator for 1 week, or the freezer for up to 6 months. If freezing, consider pre-slicing the bread (so that you can remove one or a few slices at a time).

Any Substitutes for the Chickpea Flour and/or Almond Flour?

No, not without a substantial amount of experimentation and fine-tuning.

My Batter Looks Much Thicker than Yours. Why?

The most likely explanation is that too much flour (chickpea flour, almond flour, or both) was added. This comes from adding too much flour to the measuring cups (packing) while measuring.

If you have already mixed your batter, add more water until the batter resembles the consistency pictured in my photos. In future, very lightly spoon the flours to measure. For greatest accuracy, use a digital kitchen scale to measure the flours.

Can Almond Meal Be Used in place of Almond Flour?

A caveat before you begin: you need to use blanched (superfine, skins removed before grinding) almond flour. I made this two times with almond meal and the loaf was heavy and had a solid line of dense, undercooked dough at the bottom of the loaf. 

Related Posts:

3-Ingredient Grain-Free Vegan Sandwich Bread {almond flour & chickpea flour}

3-Ingredient Grain-Free Vegan Sandwich Bread {almond flour & chickpea flour}

Yield: 1 loaf (14 slices)
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

3-ingredient grain-free, oil-free, sugar-free, vegan sandwich bread, made with almond flour and chickpea flour. It is SO easy, sliceable, tender, and totally delicious! 

Ingredients

  • 1 and 1/2 cups (180 g) chickpea flour, sifted if lumpy
  • 1 and 1/4 cups (140 g) blanched almond flour
  • 1 tablespoon baking powder
  • (optional/variable) 1/4 teaspoon fine sea salt
  • 1 and 3/4 cups (425 mL) water

Instructions

  1. Preheat oven to 400F (200C). Spray or grease a 9x5-inch (22.5x12.5 cm) loaf pan.
  2. In a large bowl, whisk together the almond flour, chickpea flour, baking powder, and (optional) salt.
  3. Add the water, whisking until completley combined.  Immediately pour into prepared pan.
  4. Bake in the preheated oven for 40 to 45 minutes until golden brown and risen and a toothpick inserted near the center comes out with only moist crumbs attached.
  5. Transfer pan to a cooling rack and cool bread in pan for 20 minutes. Run a butter knife around edge of pan to loosen; remove bread and cool completely before slicing.

Notes

Storage: Store the completely cooled bread in an airtight container at room temperature for 1 day, the refrigerator for 1 week, or the freezer for up to 6 months. If freezing, consider pre-slicing the bread (so that you can remove one or a few slices at a time).

Q: Can I use something else to replace the chickpea flour and/or almond flour? A: No, not without a substantial amount of experimentation and fine-tuning.

Nutrition Information
Yield 14 Serving Size 1 slice (1/14th of loaf)
Amount Per Serving Calories 96Total Fat 5.6gSaturated Fat 0.5gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 152.3mgCarbohydrates 9.5gFiber 2.1gSugar 1.4gProtein 4.4g

Did you make this recipe?

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Debbie

Wednesday 28th of February 2024

FINALLLYYYY a bread that I CAN EAT. My bread did not rise much, but who cares the bread was really good. I can finally have soup..lol Super hard to eat soup with no bread

Camilla

Wednesday 28th of February 2024

I'm so glad that you like the bread, Debbie! I am totally with you--soup must have bread :)

Lisa

Wednesday 24th of January 2024

Just made your bread. I had a had time waiting for it to cool before cutting. The bread is wonderful, my husband likes it too. It's perfect for breakfast with nut butter on it.

This is my first recipe from your site. I look forward to trying more of your recipes.

Camilla

Monday 5th of February 2024

Welcome, Lisa! I am so glad that you (and your husband) liked the bread.

Rachel

Sunday 14th of January 2024

Hi Camilla,

Does the oven need to be set on convection or fan forced? What about baking multiple loaves at a time? Or is it better to bake only one loaf at a time?

Thanks so much, Rachel

Camilla

Monday 15th of January 2024

Hi Rachel! I bake everything in my conventional (radiant heat) oven ( neither convection nor fan forced). Does your oven have an option for radiant heat?

Regarding the second question: I definitely recommend baking one loaf at a time. But even as I type, I recognize that my recommendation is based on a radiant heat oven. Might your oven have a website or instruction booklet that discusses baking recommendations? I am sorry 8 cannot be of more help with these particular questions.

Janine

Friday 5th of January 2024

I love this bread, I have made it many times with different variations. Thank you!

Jane

Monday 6th of November 2023

Is it possible to leaven this with yeast instead of BP? Curious about that. I know you would add yeast and sugar and proof the yeast. Just started wondering if quickbreads can be easily changed to yeast breads.

Camilla

Thursday 9th of November 2023

Jane, great minds think alike: I had the same thought a few weeks ago and did exactly what you are requesting. Here is the post: Vegan Almond Flour Bread with Yeast

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