3-Ingredient Chickpea Flour Beer Bread (Vegan, Oil-Free, GF)

Flavorful, fabulous vegan & oil-free 3-Ingredient chickpea flour beer bread! It is ready in 45 minutes, too.

I hear you, friends. It’s hard to get bread these days. Flour and yeast, too.

So, I devised a solution. 

I must warn you, however, that it requires a tremendous sacrifice: specifically, a bottle (or can) of beer. That’s a big deal in the best of times (just ask my husband); it’s a leap of faith in present circumstances. Some pleading and promises may be necessary if the beer belongs to someone else in your house.

Trust me, any and all such sacrifices, pleadings and promises are 100% worth it. 

Vegan Gluten-Free Oil-Free Bread Made Easy

Must is a strong word. But I mean it: you must make this bread! It is so delicious. And easy. Plus healthy, versatile, and fast.

My mother made beer bread often when I was a wee thing; it is especially excellent alongside soup. I suspected I might be able to make it with chickpea flour, and, after some testing and tweaking, I was right! 

This beer bread is yeasty (thanks to the beer), hearty, and wholesome. The nutty flavor of the chickpea flour deepens the malty flavor of the beer in perfect coalescence.

Recipe Benefits

This wonderful bread

• Vegan (egg-free, dairy-free)
• Oil-free
• Gluten-free (use a gluten-free beer)
• Added sugar-free
• Grain-free (save for the beer)

A Very Easy Bread to Make & Bake

No previous baking skills? No problem. This bread requires no more baking prowess than some whisking and pouring. It’s about 1 minute of active work. You’ve got this.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• Chickpea flour (also called garbanzo bean flour, besan, or gram flour)
• Beer (certified gluten-free, as needed)
• Baking soda

You can add salt, too  (1/4 teaspoon is just right for me), but it is optional. Salt can be omitted altogether, or adjusted according to your needs and/or preferences.

What Kind of Beer Should I Use?

The answer to this question is any darn beer you can get your hands onto. You can use craft beer, crap beer, amber beer, dark beer, or light beer.

Basic beer will have the most neutral flavor, but fancy beers can contribute all varieties of delightful and delectable flavor nuances. Oh, the places you can go with this bread! 

If you need the bread to be 100% gluten-free, be sure to choose a certified gluten-free beer.

Can I Use Something Other Than Beer?

Yes! An equal sized can or bottle of soda water, club soda, tonic water, or seltzer can be used in place of the beer.

Other drinks that bubble in a can or bottle might work, within limits. FANTA grape chickpea flour bread is outside my limits. But a natural soda, such as ginger ale, ginger beer, or lemon-lime soda should work fine. 

Step By Step Instructions

Note that the complete directions are also in the recipe card below.

Set aside a minute and make this bread, friends!

Step One: Preheat the Oven and Prepare the Pan

Before you begin mixing, preheat the oven to 375F (190C). Spray a 9×5-inch (22.5 x12.5 cm) loaf pan with nonstick cooking spray (or lightly oil the pan with the vegetable oil of your choice).

It’s important to have the pan ready to go so that the batter can be poured, and the bread baked, immediately (the batter will bubble as soon as it is mixed; you want to preserve those air bubbles!)

Step Two: Whisk the Dry Ingredients

Whisk the chickpea flour, baking soda, and (optional) salt in a large bowl until blended.

Step Three: Add the Beer

Slowly pour the beer into the bowl of dry ingredients (so that it does not foam up too much). Gently stir or whisk the batter until just combined. Be careful not to overmix as it will break up the air bubbles. 

Step Four: Spread Batter in Pan

Pour and spread the bread batter into the prepared pan. That was easy, right!

Step Five: Bake the Bread

Bake the bread in the preheated oven for 42 to 45 minutes until it is risen, cracked on top, golden brown, and a skewer inserted near the center comes out clean. Like so: 

Cool the Bread

Cool the bread in the pan on a cooling rack, for 15 minutes, before removing from the pan. Cool it on a cooling rack until completley cooled.

BREAD!!!

Yum, yum and yum! Have fun with add-ins, too, such as spices, fresh or dried herbs, seeds, nuts, nutritional yeast, and more.

How to Store Chickpea Flour Beer Bread

Store the cooled bread in an airtight container at room temperature for 2 days, in the refrigerator for 1 week, or tightly wrapped in freezer for up to 6 months.

Can I Make These into Muffins?

Yes! Check out my muffin-version here: Chickpea Flour Beer Bread Muffins.

Can I Make these into Breadsticks?

Yes, you can pour the batter into a breadstick or cornstick mold (bake for approximately 12 to 18 minutes depending on the size of the mold). Alternatively, try these Easy Chickpea Flour Breadsticks (no molds required).

Happy baking!

More delicious Chickpea Flour Bread recipes to try:

• Chickpea Flour Sandwich Bread
• Chickpea Flour No-Corn Cornbread
• 3-Ingredient Grain-Free Vegan Sandwich Bread (almond flour & chickpea flour)
• Chickpea Flour Pumpkin Muffins
• Keto Vegan Coconut Flour Bread {oil-free, grain-free}
• 4-Ingredient Coconut Flour Bread (vegan, keto, oil-free}