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


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!

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

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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Aakanksha

Thursday 26th of August 2021

Can I use lemon juice or any plant based thing as the substitute for baking powder?

Camilla

Wednesday 13th of October 2021

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).

Carole Penhorwood

Friday 16th of July 2021

Made it exactly as the recipe says. with all freshly-bought ingredients. The top burned but I put a piece of foil over it and continued to bake it. It tastes very strongly of chickpea, a bit less of almond, and has an unpleasant consistency. My whole house smells of something rather nasty. Total fail. It does look a bit like the photo, but is not worth eating.

Diana

Sunday 11th of July 2021

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 😱

Elise

Sunday 18th of July 2021

@Diana,sift the chickpea flour and measure it afterwards. This made a HUGE difference for me

Camilla

Monday 12th of July 2021

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.

LeeBurr

Friday 11th of June 2021

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

Elise

Sunday 18th of July 2021

@LeeBurr, sift the chickpea flour and measure it afterwards. This made a HUGE difference for me

Camilla

Wednesday 16th of June 2021

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.

Jay

Saturday 29th of May 2021

Sounds perfect, but unfortunately, with lupus, I cannot use chickpea flour. Is there any substitute? Thank you!

Camilla

Wednesday 2nd of June 2021

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

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