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Chickpea Flour Beer Bread {3 ingredients, vegan}

Flavorful, fabulous chickpea flour beer bread , made with 3 ingredients! Mix it in a minute and it’s ready 45 minutes later. It is vegan and oil-free,
Slices of chickpea flour beer bread with a knfie and bottle of beer

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. 

The Bread You Must Make

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. It is also:

  • Vegan
  • 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 for Chickpea Flour Beer Bread

Two of the three ingredients for this bread are right there in the title: chickpea flour and beer. You will also need 1 and 1/4 teaspoons 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.

Beer bread ingredients including beer, chickpea flour and baking soda

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. 

How to Make the Bread

Set aside a minute and make this bread, friends!

Before you begin mixing, preheat the oven to 375F and then grease or lightly spray a 9×5-inch loaf pan. 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 1: Whisk the chickpea flour, baking soda, and (optional) salt in a large bowl; slowly pour in the beer (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. 

overhead picture of chickpea flour beer bread batter

Step 2: Scrape the bread into the prepared pan. That was easy!

Step 3: Bake the bread in the preheated oven for 42 to 45 minutes until it is risen, cracked on op, golden brown, and a skewer inserted near the center comes out clean. Like so: 

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.


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

Happy baking!

More delicious Chickpea Flour Bread recipes to try:

  1. Chickpea Flour Sandwich Bread
  2. Chickpea Flour No-Corn Cornbread
  3. 3-Ingredient Grain-Free Vegan Sandwich Bread (almond flour & chickpea flour)
  4. Chickpea Flour Pumpkin Muffins
  5. Keto Vegan Coconut Flour Bread {oil-free, grain-free}
  6. 4-Ingredient Coconut Flour Bread (vegan, keto, oil-free}
Yield: 1 loaf (12 slices)

Chickpea Flour Beer Bread {3 ingredients, vegan}

Chickpea Flour Beer Bread {3 ingredients, vegan}

Flavorful, fabulous chickpea flour beer bread , made with 3 ingredients! Mix it in a minute and it's ready 45 minutes later. It is vegan and oil-free.


  • 2 and 2/3 cups (320 g) chickpea flour
  • 1 and 1/4 teaspoons (6 mL) baking soda
  • Optional/adjustable: 1/4 teaspoon fine sea salt


  • 12-ounce bottle or can beer (use a gluten-free beer, as needed)


  1. Preheat oven to 375F (190C). Spray a 9x5-inch (22.5x12.5 cm) loaf pan with nonstick cooking spray.
  2. In a large bowl, which the chickpea flour, baking soda and (optional/adjustable) salt. Slowly (so that it does not foam too much) pour in the beer.
  3. Gently whisk or stir until just blended. Immediately pour batter into prepared baking pan.
  4. Bake in the preheated oven for 42 to 45 minutes until golden brown, the top has cracks, and a skewer inserted near the center of the loaf comes out clean.
  5. Transfer pan to a cooling rack and cool bread for 15 minutes before removing from pan.


Storage: 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.

Tip: An uncooked piece of spaghetti can be used as a tester (instead of a skewer) for determining if the center is set!

Nutrition Information

Serving Size

1 slice

Amount Per Serving Calories 86Total Fat 1.3gSaturated Fat 0.2gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 144.6mgCarbohydrates 11.9gFiber 2.1gSugar 2.1gProtein 4.5g

Did you make this recipe?

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Saturday 23rd of January 2021

I followed the recipe but my batter was very dry even though I used a 12 oz can of beer, should I have used two cans or less flour? I don't know what went wrong? After baking it was super dense and not very good. Nobody wants to eat it but I don't want it to go to waste so I now use it by cutting it up into small pieces and frying them up with coconut oil and maple syrup and use it as granola with almond milk, very tasty!

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