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.
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.
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.
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.
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.
Just one quick question. Is there a way to keep the tops from protruding so much.. it created a mini loaf on top of the mama loaf and slicing is a bit percarious. Thanks again
Monday 15th of February 2021
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.
Saturday 6th of February 2021
Would this work with an 8x4 loaf pan? That is all I have, and I am not sure if it would overflow or change the cooking time!
Monday 18th of January 2021
I used a glass loaf Pan instead of a tin pan. It does not seem to rise very much
Sunday 27th of December 2020
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.
Monday 28th of December 2020
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 :)