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

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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!

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


  • Author: Camilla
  • 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

Scale

Instructions

  1. Preheat oven to 400F (200C). Spray or grease a 9×5-inch (22.5×12.5 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.

  • 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

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Recipe rating

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laura catherine

Friday 5th of March 2021

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

Marymargaret

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.

Madeleine

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!

Swati

Monday 18th of January 2021

I used a glass loaf Pan instead of a tin pan. It does not seem to rise very much

Diana Kimachenko

Sunday 27th of December 2020

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.

Camilla

Monday 28th of December 2020

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 :)

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