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.
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
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.
Happy baking, everyone!Print
- 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.
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).
- Category: Bread
- Method: Baking
- 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