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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 loaf 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.
Use Almond Flour, not Almond Meal
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.
How to Make 3-Ingredient Grain-Free Vegan White Bread
Back to making the bread, which is incredibly simple. First, combine the dry ingredients (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 alternative, minimalist baking in particular.
Add the wet ingredients (water!), whisking until completely blended. The batter will look similar in thickness to a traditional pancake batter.
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! :)) getting it into a greased pan and then a preheated oven.
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!) and produces a lovely crust when baked directly in the pan.
Bake the bread at 400F for roughly 40 to 45 minutes until risen and golden.
Hello, beautiful 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!
Happy baking, everyone!
3-Ingredient Grain-Free Vegan Sandwich Bread {almond flour & chickpea flour}
- Prep Time: 5
- Cook Time: 45
- Total Time: 50 minutes
- Yield: 1 loaf (14 slices) 1x
Description
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
- Preheat oven to 400F (200C). Spray or grease a 9×5-inch (22.5×12.5 cm) loaf pan.
- 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
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.
- Category: Bread
- Method: Baking
Nutrition
- Serving Size: 1 slice (1/14th of loaf)
- Calories: 96
- Sugar: 1.4 g
- Sodium: 152.3 mg
- Fat: 5.6 g
- Saturated Fat: 0.5 g
- Carbohydrates: 9.5 g
- Fiber: 2.1 g
- Protein: 4.4 g
- Cholesterol: 0 mg
Keywords: grain-free bread, oil-free, sugar-free, 3-ingredients, vegan bread, gluten-free bread, sandwich bread, grain-free vegan bread, chickpea flour, almond flour, easy
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!
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 🙂