3-Ingredient Grain-Free Vegan Sandwich Bread {oil-free}

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.

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.

• 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

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!

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.

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! This 3-Ingredient Almond Flour Chickpea Flour Bread is destined to become a regular rotation in your baking repertoire.

Happy baking, everyone!

FAQ

How to Store the Bread

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).

Any Substitutes for the Chickpea Flour and/or Almond Flour?

No, not without a substantial amount of experimentation and fine-tuning.

My Batter Looks Much Thicker than I Yours. 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?

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. 

Related Posts:

• Super Easy Grain-Free Vegan Tortillas
• Vegan Gluten-Free Oat Sandwich Bread {oil-free, yeast-free}
• 2-Ingredient Flax Sandwich Bread {vegan, keto, grain-free}
• Chickpea Flour Flax Sandwich Bread {vegan, grain-free, oil-free}
• Gluten-Free Buckwheat Sandwich Bread {vegan, no yeast}