Easy, healthy, grain-free and vegan white sandwich bread, made with potato starch, coconut flour, and chickpea flour. It is sliceable, tender, and totally toast-worthy, too! Only 63 calories per slice.
First things first: this bread is more of a faint golden than white. I hope that’s ok. Especially since everything else about this easy-peasy, grain-free and vegan sandwich bread is spot on!
As 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 (drumroll)…potato starch!
I got the inspiration for incorporating potato starch into my grain-free bread experimentations after binge-watching The Great British Baking Show (it is my show of choice while running on the treadmill). Baker contestants were usingpotato starch in all kinds of baking recipes, including breads and enriched doughs. I’ve used it myself in traditional and nontraditional baking recipes, but only in very limited amounts. The baking show got me thinking…
I bought three bags from my local health food store and set to work.
Many (more than 10!) failures later, I had one great loaf. I am so excited to share it with all of you!
Here’s what you need to make it:
Potato starch, tapioca starch and arrowroot can be used interchangeably in many recipes, depending on what their function is in the recipe. However, it must be potato starch for this recipe.
*Tapioca starch does not work at all. The baked result is a pan of sunken goo.
*Arrowroot starch “works” in the sense that the bread holds together and looks fine. But the texture is dry and the flavor chalky.
Back to making the bread, which is incredibly simple. First, combine the dry ingredients (chickpea flour, potato starch, coconut flour, baking soda, and salt). Add the wet ingredients (water, oil, and vinegar), whisking until completely blended.
The batter will look relatively thin in the first few seconds of mixing, but in the seconds that follow it will thicken (about the consistency of a traditional pancake batter). The instant thickening is due to the coconut flour, which is very absorbent. The coconut flour also adds a lightness and fluffiness to the loaf.
The batter will form bubbles immediately (from the reaction between the vinegar and baking soda), 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 375F for roughly 45 to 50 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.
Toast it, top it, and most of all, gobble it!
Happy baking, everyone!
Easy, healthy, grain-free and vegan white sandwich bread, made with potato starch, coconut flour and chickpea flour. It is firm, sliceable, tender, and totally toast-worthy, too!
- 1 and 1/2 cups (180 g) chickpea flour, sifted if lumpy
- 1/2 cup (96 g) potato starch
- 1/3 cup (37 g) coconut flour
- 1 and 1/4 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 and 2/3 (400 mL) cups water
- 2 tablespoons (30 mL) vegetable oil (I used olive oil)
- 4 teaspoons apple cider vinegar
- Preheat oven to 375F (190C). Spray or grease a 9×5-inch (22.5×12.5 cm) loaf pan.
- In a large bowl, whisk together the chickpea flour, potato starch, coconut flour, baking soda, and salt.
- Add the water, oil, and vinegar all at once; whisk until completley combined. Immediately pour into prepared pan.
- Bake in the preheated oven for 45 to 50 minutes until golden brown and risen.
- Transfer pan to a cooling rack and cool bread in pan for 20 minutes. Runa butter knife around edge of pan to loosen; remove bread and cool completley 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 leave out the oil? A: Technically you can leave it out and replace with an equal amount of liquid. I tried it, but the texture of the bread is not very pleasant (toughand dry). Using a nondairy milk, with a good amount of fat, might work but I have not tried it.
Q: Can I use something else to replace the apple cider vinegar? A:You can use any light colored vinegar, or lemon juice.
Q: Can I use something else to replace the potato starch? A: No. Tapioca starch does not work at all (sunken goo) and arrowroot results in a chalky, dry loaf.
Q: Can I use something else to replace the chickpea flour and/or coconut flour? A: No, not without a substantial amount of experimentation and fine-tuning.
- Category: Bread
- Method: Baking
- Serving Size: 1 slice (1/20th of loaf)
- Calories: 63
- Sugar: 0.6 g
- Sodium: 141.2 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Carbohydrates: 9.5 g
- Fiber: 1.6 g
- Protein: 1.8 g
- Cholesterol: 0 mg
Keywords: grain-free bread, vegan bread, gluten-free bread, sandwich bread, grain-free vegan bread, chickpea flour, potato starch, easy