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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

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 I 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. 

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Yield: 1 loaf (14 slices)

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

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

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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Holly

Monday 18th of July 2022

Hello! I have made this 5 times now and it definitely tastes amazing but even after getting a scale and carefully measuring all the ingredients, testing the baking powder, and also buying a true 9x5 loaf pan i can't get the consistency right. It looks nothing like your pictures. Mine looks like cornbread. The top part of it is crumbly and the middle to bottom is soggy and dense. I've been eating it but there's definitely no way to make a sandwich out of it. Wondering what I'm doing wrong? The pan is glass and I've even tried cooking it for 65 minutes. Any longer and the top would have burnt. I just really want the texture to come out like your pictures! Spongy and uniform throughout!

Amy K.

Wednesday 29th of June 2022

I made this recipe using a glass pan greased with avocado oil. I used super fine almond flour and chickpea flour. I weighed and sifted them. My batter was pretty runny and I had to bake it longer than 45 minutes fornit to be cooked all the way. When it was done, the outer crust was not smooth. It was very dry amd grainy. The loaf was also heavy and crumbly. The flavor was good though. What might have I done wrong?

Shelly

Wednesday 8th of June 2022

Hi! I am so excited to try making this! Question — can I put the ingredients in a food processor to mix them up, or should I use the whisk, like mentioned above? (I currently have neither, but am preparing to get a processor!)

Camilla

Thursday 9th of June 2022

Hi Shelly! You could use a mixing spoon or a fork instead of a whisk--just make sure you mix everything thoroughly (also, do mix the dry ingredients first before adding the water--to make sure the baking powder is completely combined with the flours). I would skip the food processor for this recipe because it is much easier to clean up a bowl 😊.

Rosalie

Monday 2nd of May 2022

I just made this - baking powder active and weighed flours. I used a silicone loaf pan and lined bottom and 2 sides with parchment paper. Results were tastes yummy, but didn't rise much, has texture more like cake than bread and somewhat dry and crumbly. Also had a "shelf" on top, which went down once the bread cooled. Maybe my pan was too big? Maybe it doesn't work the same with silicone pan as with metal? Any suggestions appreciated.

Camilla

Wednesday 4th of May 2022

Hi Rosalie, I am so sorry to hear that you had issues with the bread. That is definitely not how it should be. I think that the silicone pan could be the culprit. They are not very good heat conductors, compared to metal, glass and ceramic, and you want that slow steady head for alternative breads like this. It sounds like the exposed top of the bread cooked much faster than the rest of the bread, hence the "shelf" top you describe, the low rise , and the denser texture. Also, just checking: did you happen to bake with convection (as opposed to conventional) setting? If so, that is definitely a contributing factor.

Aaron

Monday 2nd of May 2022

Can i use a bread machine for this recipe?

Camilla

Wednesday 4th of May 2022

I have not tried it, but it should probably work fine on a quick-bread setting. If you give it a try, I would love to know how it goes (I have a super-old bread machine that does not have a quick bread function, otherwise I would try).

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