This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
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.
Table of Contents
- 3-Ingredient Almond Flour Chickpea Flour Bread
- Benefits of 3-Ingredient Grain-Free Vegan Sandwich Bread
- Ingredients for 3-Ingredient Grain-Free Vegan Sandwich Bread
- Step by Step Instructions
- Step One: Preheat Oven & Prepare Baking Pan
- Step Two: Whisk the Dry Ingredients
- Step Three: Add the Water
- Step Four: Spread Batter in Bread
- Step Five: Bake the Bread
- Step Six: Cool the Bread
- Flavor of the Bread
- Serving Suggestions
- Storage
- FAQ
- Related Posts:
- 3 Ingredient Grain-Free Vegan Sandwich Bread Recipe
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. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Almond flour
- Chickpea flour
- Baking powder (certified gluten-free or grain-free, as needed)
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!
Step Six: 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.
Flavor of the Bread
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.
Serving Suggestions
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!
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).
FAQ
- Are there any substitutes for the chickpea flour and/or almond flour? No, other gluten-free flours, such as cassava flour, oat flour, or coconut flour, will not work as substitutes in this recipes.
- My batter looks much thicker than your batter. 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? No, you need to use finely ground almond flour, not more coarsely ground almond meal. 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
Ingredients
- 1 1/2 cups chickpea flour, 180 g chickpea flour, sifted if lumpy
- 1 1/4 cups almond flour, (not almond meal)
- 1 tablespoon baking powder, (certified gluten-free, as needed)
- Optional: 1/4 teaspoon fine sea salt, (recommended amount)
- 1 3/4 cups water
Instructions
- Preheat oven to 400F (200C). Spray or grease a 9×5-inch (22.5×12.5 cm) loaf pan (for 100% oil-free, line with parchment paper, no greasing)
- In a large bowl, whisk together the almond flour, chickpea flour, baking powder, and (optional) salt.
- Add the water, whisking until completley combined. Immediately pour into prepared pan.
- 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.
- 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
Nutrition
I followed your recipe, measuring in grams on digital kitchen scale. It is the texture of cold polenta with a golden crust…?? Not what you have posted.
Hi Kimberly,
I am so sorry that the bread did not turn out for you. I am unsure as to how you ended up with the result you describe. I have made this bread many times over. It sounds like you had no rise to the bread (based on your description of polenta). That could be due to a problem with the oven temperature or the baking powder.
I’ve found that Casava flour is a substitute for chickpea flour and Tapioca flour is a substitute for Casava flour do you think Tapioca flour would work? Or another a substitute for the chickpea flour I found is Almond for so could you use only the almond flour?
Hi Sheree! Different gluten-free and grain-free flours can only be subbed in certain recipes because there is so much variation in how they “work,” especially in vegan recipes.
I think there might be some applications/recipes where cassava flour might work as a sub for chickpea flour, but I definitely would not recommend it as a standard swap across recipes. The two flours are very different in terms of final texture (cassava flour produces a chewier consistency). especially in the absence of eggs (vegan recipes) and cannot (typically) be used as a stand alone flour in vegan (egg-free) recipes, unless it is combined with another flour. That’s why there are not a lot of vegan cassava flour recipes (the texture tends to be very dense).
Regarding cassava flour and tapioca flour/starch: they are both from the cassava root, but I do not recommend using them interchangeably. Tapioca flour is a starch extracted from the root (no fiber), while cassava flour is made from the whole, dried, and ground root (lots of fiber). This difference in processing leads to different textures and uses.
As for using 100% almond flour: that will not work for this particular recipe. The chickpea flour is taking on the role of eggs, adding structure and support to the almond flour. With such a minimalist recipe, it has to be made as written unless you were to do a lot of testing. Cheers.
Allergic to bean, potato and rice flours can another grain-free flour be substituted for the chickpea flour?
Hi M,
Quinoa flour could work. I would use the same weight as the chickpea flour.
Hi Camilla, and thank you for your recipes. I made this today for the first time today. I mistakenly purchased a garbanzo fava flour and didn’t realize it until after I opened it, but decided I would try it anyway. Simple recipe that came together easily. I was leery about using parchment paper and I missed your note about greasing the pan for a crisp crust. Regardless, I baked it for 50 minutes and it still looked to light on top so I gave another 10 minutes. Clean toothpick and it sounded hollow. BUT…..I decided to remove it from the pan and the parchment paper then I put it back into the pan and baked it an additional 15 minutes. It browned up perfectly. I removed it from the pan and put it back in the oven with the door ajar and heat off to cool.
It sliced a d held together no problem. Crisp crumb, tender middle and tasty. It think it will be better suit my tastes when toasted and crunchy. The flour blend is garbanzo 75% fava 25%. I think it tastes earthier than pure chickpea flour but that taste may also be from almond flour which I never use.
I will try it again with chickpea flour and see if the results are the same.
I am glad you went ahead and made the bread with the blend, Natalia, that’s great. Thank you so much for sharing your tips, that is so helpful to others. I love this bread toasted, hope you enjoy it in the coming days. Cheers 🙂
So easy! Turned out so well and tasted good. I didn’t have enough almond flour so I subbed 1/4 cup of psyllium husk for the missing 1/4 cup of almond flour and it turned out great!
Charissa, how clever re: the psyllium husks sub, that’s great! I would not have thought to use that–thank you so much for sharing. I am so glad that you like the bread. Cheers 🙂
Hi Camilla – many thanks for your recipes. My oven is a convection one (aka fan-assisted), not a radiant one.
How can I get around this? Should I reduce the temperature and bake for longer? If so any guidance on this would be welcome, as my loaves tend to collapse – the red lentil rolls didn’t). Very happy I found your website!
I am so glad you found my website, too, Nichola–welcome! 🙂
Since I am not an expert on the issue, I searched for answers from reliable sources. This is an excellent article with conversion tips (if you have a convection oven and recipe is written for radiant oven) from one of the most trusted baking sites here in the States, King Arthur Baking. Here you go: Convection vs Traditional Oven (Tips & Techniques).
Cheers.
Could I substitute sorghum flour in place of the almond flour?
Hi Natalia,
I am not sure if that would work. The almond flour is high in natural fats (hence no need to add oils). I worry that the bread would be really dry. In general, almond flour and sorghum flour are not interchangeable, and it is even more tricky swapping major ingredients in a vegan, GF bread that already has so few ingredients.. If you do give it a try, it would be an experiment–it may turn out great, but it could flop.
Could I put the batter in a muffin tin to make rolls? How long do you think I should bake them for? My grandson is always asking for rolls and it’s hard to find a clean recipe like this that he can actually eat. Thanks so much.
Hi Kathy,
Yes, that sound like a great idea. I would divide into 12 rolls and try baking for 40 (ish) minutes (begin checking at 35). Cheers 🙂
I love the taste and how it looks but somehow mine is much flatter. I measured everything so all I can guess is my baking powder must be old. I didn’t think it was but it’s the only thing I can think of that would account for this. I sifted the flours and everything – measured using a spoon.
Would definitely make it again.
Hi Victoria,
I am glad you like the flavor of the bread! Regarding flatness: it definitely should not be flat, so yes, perhaps the baking powder has lost its oomph. Another possibility: if the batter sat for a while before getting into the oven (e.g., if the oven was not preheated, there was a 10-15 minute wait for the oven to heat up), then the baking powder could lose half of its power (if double-acting–gets its first boost from liquid activation).
Mine came out a little dense on the bottom despite weighing etc so I’m wondering if it’s the supermarket brand of almond flour I’m using. I’m going to definitely try it again to troubleshoot because while I didn’t entirely nail it as a loaf bread, I decided to try and turn it into croutons and OMG take my money. They are absolutely delicious and I might finish them off before I even get to make a salad.
So glad you like the recipe, Robert! Croutons sound like a brilliant idea, yum!
I really like this bread. It is dense but very satisfying. I especially love it toasted. Thanks for such an easy grain-free bread recipe.
This bread is sooooo good! I used breadfruit flour and almond flour that I made mysef my grinding almonds and sifting the ground almonds separating the small almond chunks from the flour. My bread did not rise as much but it was so good. Any suggestions for why my bread didn’t rise much?
I’m so glad that you like the recipe, Yvette! I have never heard of breadfruit flour before your comment (I’ve since looked it up). That’s great that it worked in place of chickpea flour. I am guessing, though, that the substitution is what caused the lack of rising. This is such a minimalist recipe, so a major change (swapping out the primary ingredient) may require some additional testing (e.g., breadfruit flour in the mix may require more or less water, more or less almond flour, more baking powder, a slightly different baking temperature and/or time) Cheers 🙂
Hi there! My bread rose great but then collapsed after I took it out. Any thoughts as to what I might have done? I haven’t tasted it yet. Thank you!
Hi Paty! Oh no, I’m so sorry to hear that. When you sliced the bread, was it baked through in the middle? The most common reason for a quick bread collapsing in the middle is that it was not entirely baked through in the middle. You can use a tester (a toothpick or an uncooked piece of spaghetti)–insert in the center of the loaf of bread to see if it comes out clean.
Camilla this looks so good! My husband is on a “cancer diet” (given by a profesh cancer naturopath) and eggs are very limited, so this is perfect! My question is: Have you tried replacing the chickpea flour with cassava or chestnut flour?
(and by the way, all the pop-up ads make your site veerrrryyy sloooowww…)
Thanks for your answers! <3
Hi Suzanne,
Wonderful, I am glad the bread recipe might work for your husband. The chickpea flour is essential for this bread to work. It is unique among gluten-free and grain-free flours in that it works as both flour and egg replacer (it provides structure that other flours cannot). I have not worked with chestnut flour, if might work as a replacement for the almond flour. Cassava will definitely not work as a replacement. Cheers.
This i very good! And so simple to make. I used baking soda and lemon juice instead of baking powder.
Wonderful, Eva! I am so glad you like the recipe.
Hello, can I halve the recipe? I’ll be using a kitchen scale to measure ingredients.
Hi Jay,
Yes, that should work fine. Were you going to do smaller pan(s)? You will need to cut down baking time 🙂
Mine did not rise much but it is delicious anyway. I may need to buy some new baking powder. Thanks for the recipe.
I made this as smaller breads using a square shape muffin tin and it turned out amazing. Thank you for such an easy grain-free recipe!
Great idea with the smaller shapes, Diana— glad you like the recipe!
Camilla You mentioned that your flax buns bake/rise better in a tin pan rather than silicone. Should I stay away from silicone for this bread? I also have tin and glass to choose from if not my silicone loaf pan.
Hi Kathleen,
Great question! I have never used a silicone loaf pan, so I suggest (since you have the options) staying with the tin or glass pan (I have used both with their bread, with good results).
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
I’m so glad that you like the bread, Debbie! I am totally with you–soup must have bread 🙂
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.
Welcome, Lisa! I am so glad that you (and your husband) liked the bread.
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
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.
I love this bread, I have made it many times with different variations. Thank you!
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.
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
Dense, but delicious! My first loaf failed because I had not preheated the oven ahead of tie, so while it sat, I think it lost all of the power of the leavening (my fault). Maybe this will help other people, you need to be sure to mix it up and get it into the hot oven straight away. Second and third loaves came out great. Second loaf had a lot of cracks, third loaf didn’t;t I do not know what I did different but I guess that’s baking for you 🙂
Okay this was so easy and the texture and fluff is great for gf and vegan bread! I however apparently HATE the taste of chickpea flour. Lol. This is the first time using it, so now I know! I made the oat bread and prefer that one much more ????
I used a 8×4 pan and I weighed everything.
Hi Sarah! Oh darn. I’m sorry the taste of chickpea came through in your loaf (and that, it turns out, you do not like chickpea flour). You can add herbs to take the bread in a more savory direction.
This is NOT three ingredients
Hi KB,
Almond flour + chickpea flour + baking powder is three ingredients. Salt is optional, as listed. I do not count water as an ingredient, just as a recipe for, say, pasta or steamed vegetables, does not count water as an ingredient (even though it is required to cook the pasta/ vegetables). I assume that people making the recipe have running water 🙂
@Camilla, well…you forgot the air ????????. I added sweetener, dry fruits, replaced water with coconut milk, and I enjoyed the best panettone ever! Next time I will make a zebra cake…with hidrated cocoa powder. thank you ????????????????????????
@Mary I did indeed! Oh my goodness, that sounds amazing! I have to try your variation 🙂
@Mary, why all these question marks? You didn’t ask a question.
Hi Sue! I’ve recently discovered that emojis sometimes get converted to question marks in Wordpress. I think that’s what must have happened 🙂
How do I test my baking soda?
Hi Jenny! Place a small spoonful of the baking soda in a small dish. Add a few drops of lemon juice or vinegar (they are acidic). If it starts to fizz immediately and vigorously, the baking soda is working well. If it only fizzes a little bit, time to get a new box.
Hello! This and some of your other breads have been godsends to our household (with different allergies and intolerances). Thank you!
wonderful. I like salt in bread so I added a full teaspoon of Himalayan pink salt. it was perfect, thanks.
This was easy to make and quite good. I weighed the flours and put an oven thermometer in the oven to ensure actuate temperature. I’ll be making this regular. I saw in the comments someone used this as a cornbread, I feel it would be good for that too.
Thank you for a simple recipe that is tasty!
Trina
You are very welcome, Trina! ????
So excited to try this! My husband is gluten free and eats so much bread. This should help to save a lot of money and looks so tasty. Your recipes are so great and delightfully simple. Thanks for the other reviews as well about the silicone pan since I was about to use that.
Wonderful Ashley! I love bread too, and agree, the price of some gluten-free breads is staggering. I hope you like this one, it is one of my all time favorites for sandwich breads (my 100% millet bread and chickpea flour sandwich bread rank close behind) 🙂
Hi, may I check what you mean by baking powder and baking soda. In the UK we have bicarb of soda (I think this is the same as baking soda) and baking powder (which has bicarb of soda in it plus cream of tartar). Would you ever need to add an acid (lemon or vinegar) to any of your recipes that ask for baking powder, or is acid only needed when you use baking soda? Thank you
Hi She,
Bicarb of soda is the same as American baking soda. Baking powder is the same here (baking powder plus cream of tartar). Sometimes there is acid in a recipe, like lemon juice or vinegar, for reasons other than leavening, so I would not say it is a rule that it can be eliminated in all recipes that happen to have both baking powder and an acid.
The simplest gluten free bread recipe ever! So easy and quick to make, super yummy and moist, and holds together quite well. Works so well either savory or sweet! Thanks so much! 🙌🏼
You are very welcome, Hope! Love your email address BTW 🙂
Hello! I have made this so many times now and love it. I am not a baker and had never baked bread before. I did not realize how important it is to preheat the oven before mixing so my first two loaves sat around for a while, the better, I mean, in the pan because I didn’t preheat the oven. A friend told me that this probably affected how the bread rose. I did not realize how important it is to preheat the oven before mixing so my first two loaves sat around for a while, the batter, I mean, in the pan because I didn’t preheat the oven. Once I started preheating the oven in advance before I started to mix the bread turned out great. Maybe some other people can learn from my mistake 🙂
I was not sure if this would work because my batter looked sort of runny. But it rose nicely and although heavy, had a wonderful flavor. Really good for toast.
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!)
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 😊.
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.
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.
Can i use a bread machine for this recipe?
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).
Just came out of the pan…delicious! I weighed the chickpea flour and sifted. Looked runny compared to the pictured but it baked nicely. I had bought Carrington Chickpea Flour with Za’atar unknowingly. It actually added a nice dimension to the taste.
Thanks for the recipe idea! Can’t wait to toast it up tomorrow for breakfast!
Ooh, the addition of za’atar sounds so good, Tara! So glad you like the recipe.
This was amazing! Used it kind of like corn bread for a chili I made for dinners this week and was 100%! Was also very simple, and such healthy and simple ingredients…Thank you you so much for sharing!! <333
You are so welcome, Caroline!
Delicious, easy bread. Thank you, this is very simple and will save me money!
Excellent!! I will be making this again. I sifted the chickpea flour and measured the ingredients in grams.
I tried this today and it dthis satisfied my bread cravings! I have been off of grains for a long while and this was such a pleasure to eat.
Can I use lemon juice or any plant based thing as the substitute for baking powder?
Hi Aakanksha,
Alas, no, you definitely need a leavening agent to make things rise (or eggs, if you are not vegan).
Baking powder is plant based by vegan terms. You can make your own, too, to control the ingredients (baking soda, cream of tartar, and tapioca starch).
@Camilla, Thanks for sharing! Nice mild taste. I’m not vegan. I whisked an egg into the water before adding to the dry mixture. It turned out great!
Came out great, love that this is so easy to make, too. Thanks.
Made last night but for some reason it didn’t work 😫 it’s dense yet it crumbles, I used new baking powder (even did the water test before) and it didn’t rise. The chickpea flavour is intense, don’t know how everything went wrong 😱
Hi Diana,
Oh no, I am so sorry it did not turn out for you.May I ask: did you measure with cups or by weight? If you used cups, it sounds like there might have been too much flour, which can really throw off the ratios (it definitely sounds like there was too much chickpea flour. This bread does not have a strong chickpea flour flavor when I make it). If using cups, very lightly spoon the flour into the measuring cups and level with a knife.
@Diana,sift the chickpea flour and measure it afterwards. This made a HUGE difference for me
@Elise, and Camilla, I had a similar experience and wanted to know about the consistency of the batter. I sifted the 1.5 cups (did not weigh) of chickpea flour even though it wasn’t lumpy, and in re-measuring, I used far less than the original 1.5 cups. Once I mixed everything, the batter was rather runny compared to a pancake batter, so I started adding more of the sifted chickpea flour from my original measure. The result: it had a strong chickpea taste, and a very small rise (only 1.5 inches tall!). I’m going to try again with a scale, but do you think it will be ok if the consistency is more runny?
Hi Becca,
Thanks so much for trying the bread. I am sorry it did not taste the way you were hoping.
I have photos of the batter in the post (in the bowl and in the pan)–as described in the post, it should be the consistency of a thick pancake batter. You mention that you used far less than the 1.5 cups chickpea flour –I am sure that is why it was runny when you first mixed it. Using a kitchen scale makes a huge difference when measuring flours, especially gluten-free flours. It is much easier to measure, regardless of whether the flour is sifted or not. I’m not sure why you would like to make it with a runnier batter–for better rise? Less chickpea flour taste?
There could be several reasons why the bread did not rise, such as old baking powder (lost its oomph). Also, if the oven is not preheated, and the batter sits for awhile while the oven is heating up, the baking powder will begin to lose its rising powder.
I do not much if any chickpea flour flavor when I make this. There can be differences between brands. Or perhaps too much chickpea flour was added? The scale could solve that question 🙂
I tried this bread 5 times and it never rose. Yes I went out and bought the scale. I was soooo careful rasuring everthing but no luck. HELP
Hi Lee,
Have you done an independent test of your baking powder? That is most likely the culprit since it is the sole ingredient that makes the bread rise.
@LeeBurr, sift the chickpea flour and measure it afterwards. This made a HUGE difference for me
Sounds perfect, but unfortunately, with lupus, I cannot use chickpea flour. Is there any substitute? Thank you!
Hi Jay! Oh shoot, I am so sorry that chickpea flour is out. Tis particular loaf will not work with any other subs. Which flours can you eat? If you search for bread or sandwich bread on my site, I have some alternatives that (I hope) might work for you
@Jay, I wonder if this would work with moong dal flour – if that is a food that is safe for you.
This is delicious! I will be making again!
I am so glad the bread was a success for you, Tali!
Luv the recipe. It came out just as described. The txture is light and soft, perfect for the tiny mouths in our house … and one with loose teeth hahaha. But really it was like magic. I onky tried it because you havent failed me yet. I am a huge fan of your site and drop your name every chance i meet someone who may benefite. It is so crzy how three (4 with H2O) can make this final product. And the best part i now have a superfood snack or breakfast item i can be confident in serving to our fam. Thanks so much.
OMG!! BREAD REAL TASTING BREEAD. FIRST SLICE IN 5 YEARS OF BEING GRAIN FREE AND HAVING AN EGG ALLERGY.
THANK YOU, SO GLAD TO HAVE FOUND YOU. SPREADING THE WORD YOU ARE A LIFE/TASTE SAVER. ALSO MADE THE BANANA BREAD AS MUFFINS. USED MY MINI PAN SO TWO FOR BREAKFAST. YAY ME.
This is AMAZING!!!! It came out perfect, just like the photos. Thank you for such a great, easy recipe.
Hi,
Can i substitute almond flour with hazelnut flour? I have 2 pounds of it. Got it to make a cake. Worked great but will not do it often since too many calories :), but i would happy to use it to bake the bread.
Hi Diana!
Yes, you can definitely use the hazelnut flour in place of the almond flour for pretty much any recipe. Should be delicious, I love hazelnut flour 🙂
Thank you! I will!
Hi, can I use roasted chick pea flour?
Hi Ellin,
That should work fine.
I gave this 5 stars only because I am excited to see all of your natural ingredient recipes. I tried the chickpea flour bread this morning and just now I tried this one (almond/chickpea) but both looked like they didn’t have enough water added and baked very dense and lumpy across the top. Do I need to add more water? Will club soda work in this recipe? I’ll keep trying because I need toast for avocado toast 😄 and I just can’t eat wheat ☹️ (Notes: I measured exactly and sifted. Neither batter “poured”)
I just made this bread, it is amazing. I was hoping it would a trailer last so I could make a sandwich. Maybe I did something wrong.
Hi Jill! I am not sure if there is an autocorrect issue with your post–not quit sure what you mean by “a trailer last”
Made this bread and it was scrumptious, and turned out just like in the pictures above. Thank you for posting such a simple healthy recipe.
Excellent, Shilpa!!! Enjoy 🙂
Made this today and it came out just like your pictures, and it tasted amazing. Thank you for posting this vegan, oil free, gluten free and yeast free recipe. We enjoyed the bread.
Yay, that’s wonderful, Shilpa!
Hi Camilla
I tried the bread with homemade almond flour. The taste was perfect. I have been struggling for a vegan, gluten free bread for a long time and I think this recipe will work.
The bread rose well while it was baking. I left it in the oven to cool and realized that it became flat after half an hour . Was it bcoz I left it in oven. Also my batter was little thin compared to your pictures. Next time I will ensure the batter is little thick and remove it immediately.
Thanks for such an amazing, simple recipe
This is the easiest, most delicious bread! I am so happy!
I can toast it and have a peanut butter and jelly sandwich again!
Love,Love, Love!
Thank you so much!
XO
I am simply thrilled that you love this, Joanne! As a fellow PB & J aficionado, thumbs way up to your choice of toppings!
Hi Camila,
I made this bread today and it tasted awesome and the texture of the bread was great but my bread did not rise a lot. I used homemade chickpea flour. What do you think I did wrong?
Hi Ruby,
I am sorry to hear about the low rise. As long as the chickpea flour is ground ultrafine, it should not matter if it is made at home or purchased, so perhaps it is an issue with the baking powder. Is it a new container? Shelf life is 6 to 12 months, but it can be shorter if exposed to heat and/or humidity. You can test it by placing a teaspon in 1/2 of hot water. If you get a good amount of bubbles, it is still good; if not, time to get a new batch.
Just made this bread…fabulous . Thank you so much
You are so welcome, Vani. I am so happy that you like it!
Hi Camilla
Could I use oat flour in place of almond flour?
Thanks
Hi Shweta, I do not think so, the almond flour has a lot of natural oils (which is why no oil needs to be added) that almond flour does not have. I have not had a lot of success with larger loaves made with a lot of oat flour.
I added some dried cherries and apricots and they came out perfect, thanks!
Camilla You’e right I used almond meal no flour as that’s all I had and didn’t rise as well, but tasted okay. Will try again with flour.
I just made this bread. I omitted the salt and this bread was awesome. It has nice taste. You were so right about using parchment paper …lol. It was a bit moist on the bottom, but it was ok. After sitting it turned out less moist on the bottom , but it didn’t have that crust on the bottom. I not be lazy next time. I will not use parchment paper. This is my go to bread for now on. Thanks for sharing this recipe.
So glad it worked out, Lolly! You are not lazy BTW 🙂
This sounds amazing! What is the difference (besides ingredients) between this and the sandwich bread? I only have enough flour for one ☺
Hi Lynn,
I am guessing you are referring to the Chickpea Flour Sandwich Bread? This one (almond-chickpea) has a much more neutral flavor (chickpea almond as opposed to all chickpea). I find the texture of this bread even closer to regular wheat bread (the combo of almond flour and chickpea flour works really harmoniously). I love them both, but those are the primary differences.
Camilla, how would this work as muffins?
Rissa, did you try the muffins?
It came out great, just as described. Thank you, Camilla!
Thanks Camilla, I made this a few days ago and it is so good!
I am living your blog, thanks for sharing this recipe! Every recipe I’ve made has been tasty and works, a huge deal!
Excellent, Lyssa, it is so reassuring to know that the recipe works in other kitchens!
Thank you so much for this amazing recipe!!! Best bread I have had in so long. I grew up eating besan, never would have thought it could be used like this, brilliant!
P.s live your site, it is awesome!
Yay, happy to know you are living it, Priya! I know, chickpea flour is pretty amazing 😊
Hi Camilla,
Whipped this together while the littles were napping. It looked too good to be true, but your recipes always turn out well. This was no different. Love it so much, the whole family gobbled it up. Time to make a second loaf!
That is awesome to hear, Daniella, thank you!
Can’t wait to try this recipe. Absolutely love the chickpea sandwich bread, it is my go to bread recipe.
Great, Tess! I would love to know your thoughts if you give it a try 🙂
@Camilla, chickpeas have to be soaked overnight in water and baking soda because of the lectins.Chickpea flour is not healthy food
Hi Vesna!
Soaking chickpeas reduces lectins, true, but Baking and cooking do as well. The body of research supporting the healthy benefits of chickpea flour is voluminous. But everyone has a right to decide what is best for their needs, and what they are comfortable consuming.