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Chickpea Flour Flax Sandwich Bread (V, GF, oil-free)

Wholesome chickpea flour flax sandwich bread that tastes like whole wheat! Made with 5 ingredients, it is vegan, grain-free, oil-free & easy to make.
overhed shot of slices of chickpea flour flax bread with a green pea spread

Grain-Free Bread that Tastes like Whole Wheat 

Your eyes are not deceiving you: the bread pictured above looks like whole wheat bread. It tastes like whole wheat bread, too. Yet it is 100%wheat-free and grain-free. Really and truly!

It gets even better. This wonderful bread is also:

  • Vegan (no eggs, no dairy)
  • Oil-free
  • Yeast-free
  • Fast to make (ready, start to finish, in under an hour)
  • Easy-peasy to make
  • Frugal 

It is perfect for sandwiches, toast, and all manner of random nibbling. Sweet spreads? Savory fillings? All are harmonious with slices of this, your new favorite loaf.

Introducing Chickpea Flour Flax Sandwich Bread (a.k.a., Wheat-Free Wheat Bread). 

overhead shot of slices of chickpea flour flax bread in a pie tin atop a colorful napkin

Ingredients for Wheat-Free Wheat Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

The ingredients for this recipe are minimal: five, to be precise, plus water and optional salt.  They are inexpensive, as well, which is a very good thing, since you will want to make this bread over & over again. Here’s what you will need: 

  1. Chickpea flour
  2. Flaxseed meal
  3. Coconut sugar (or the sweetener of your choice)
  4. Baking soda
  5. Vinegar (any light-colored vinegar, such apple cider vinegar or white vinegar, or sub with lemon juice)
wooden bowl with the dry ingredients for chickpea flour flax sandwich bread

How to Make Chickpea Flour Flax Sandwich Bread

The hands-on time for making this bread is under 5 minutes (hooray for quick breads!). 5 ingredients & 5 minutes of work is my kind of bread recipe.

Step 1: Whisk the dry ingredients

Place the dry ingredients (the chickpea flour, flaxseed meal, coconut sugar, baking soda and optional salt) in a large bowl and whisk to combine. Break up any an all lumps and bumps, especially with the chickpea flour.

Step 2: Add the wet ingredients 

Combine the water and vinegar (in the measuring cup, or in a small bowl) and pour into the bowl of whisked dry ingredients.

collage of 4 photos showing how to mix the batter for chickpea flour flax sandwich bread

Step 3: Stir to combine

Use a rubber spatula or wooden spoon to combine the wet and the dry until blended (no dry ingredients visible).

Definitely opt for a rubber spatula or wooden spoon here, not a whisk. The batter is thick and will glom onto the whisk like nobody’s business (I “tested” this so that you would not make the same mistake:)).

Step 4: Spread and smooth batter in pan

Working quickly (the baking soda will begin reacting with the vinegar straight away, so get this in the oven as soon as possible), spread the batter in a 9×5-inch loaf pan that has been greased or sprayed with nonstick cooking spray.

Since the batter is thick, I like to dip the spatula or a butter knife in water to (more easily) smooth the top.

Step 5: Make a lengthwise slash in the loaf

overhead shot of chickpea flour flax bread with a slsh being made with knife down its length

I have one more (quick) step before the loaf goes into the oven: make a slash.

Take a sharp knife and run it through the top of the loaf (about 1/2 inch deep, no more), lengthwise. This helps release steam from the bread as it bakes, leading to an even, well-risen loaf.

Keep in mind that this is more of a batter than a dough, so the slash will not look significant. It may even close in on itself as soon as the slash is made. Not to worry, that’s exactly how it should look!

Step 6: Bake the Bread

Slide the bread into a preheated 375F oven for 45 to 50 minutes until it is risen, golden brown, and sounds hollow when gently tapped on top. Simple, yes?

It smells so good!

loaf of chickpea flour flax sandwich bread in a metal loaf pan atop a black cooling rack

Cool the Bread

Let the loaf cool in the pan, on top of a cooling rack, for 20 minutes. To remove the loaf, run a butter knife or other dull knife around the edges of the pan to loosen, and then invert the bread onto the cooling rack. Turn the bread right side up and let cool completely before slicing.

Hello, delicious.

a loaf of chickpea flour flax bread

Does this Bread Taste Like Chickpea Flour?

No! I know many of you were wondering as you read along. The bread has a very neutral, whole wheat flavor. So regardless of your feelings about chickpea flour (love, hate, somewhere in between), you will be pleased with the go-with-everything flavor of this bread.

Slice it Thick or Ultra-Thin

You can slice this bread whichever which way you like, it is not a crumbler! Slice it super thin for open-faced tartines, thick for toast, medium for sandwiches, or any which way that you please.

slices of chickpea flour flax bread with a green pea spread

Can I Leave out the Sugar?

Yes, the sugar cab be omitted without any affect on the structure of the bread.

Nevertheless, I strongly recommend adding it. I added the tablespoon-ful after several rounds of testing, and wow, it adds so much to the “whole wheat” flavor of the bread! to mimic the flavor of wheat bread. 

Happy baking & may this lead to many delicious sandwiches!

More Vegan & Grain-Free Bread Recipes to Try:

overhead shot of slices of chickpea flour flax bread in a pie tin atop a colorful napkin

Chickpea Flour Flax Sandwich Bread {vegan, grain-free, oil-free}

Yield: 1 loaf (14 slices)
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes

Wholesome chickpea flour flax sandwich bread that tastes like whole wheat! Made with 5 ingredients, it is vegan, grain-free, oil-free & easy to make.


  • 2 and 1/2 cups (300 g) chickpea flour
  • 1/3 cup (35 g) flaxseed meal
  • 1 tablespoon (15 mL) coconut sugar (or sweetener of choice)
  • 1 and 1/4 teaspoons baking soda
  • 1/2 teaspoon fine sea salt (optional/ adjustable)
  • 1 and 2/3 cups (394 mL) water
  • 1 and 1/2 teaspoons vinegar (or lemon juice)


  1. Preheat oven to 375F (190C). Spray or grease a 9x5-inch (22.5x12.5 cm) loaf pan.
  2. In a large bowl, whisk the chickpea flour, flaxseed meal, coconut sugar, baking soda and salt until blended, breaking up any lumps in the chickpea flour.
  3. In a measuring cup or small bowl, combine the water and vinegar; pour into the chickpea flour mixture, stirring until combined (the batter will be thick).
  4. Spread the batter into the prepared pan, smoothing the top (I dip a rubber spatula or knife in water to smooth the top).
  5. Using a sharp knife, make a lengthwise slash, about 1/2-inch (1.25 cm) deep, across the loaf (The slash will not remain, since the batter is loose— but this step still creates n indentation in the baked bread).
  6. Bake in the preheated oven for 45 to 50 minutes until risen, golden brown, and hollow soulding when gently tapped on top.
  7. Cool in the pan on a cooling rack for 20 minutes. Run a butter knife around the edges to loosen the bread, and then invert loaf from pan. Turn right side up and cool completely on cooling rack.
  8. Slice it thick, ultra-thin, or anywhere in between!


Storage: Store the cooled loaf in an airtight container at cool room temperature for  3 days, the refrigerator for 2 weeks or the freezer for up to 6 months.

Sugar Options: An equal amount of brown sugar or the granulated sugar of your choice canna be used in place of the coconut sugar. An equal amount of liquid sweetener (e.g., maple syrup, agave nectar) can also be used; add it along with the water-vinegar mixture.

Sugar-Free Option: The bread will work without the sugar (it is added for a flavor balance); if you need to leave it out, go right ahead.

Vinegar options: Any light-colored vinegar will work here (e.g., apple cider vinegar, white vinegar) or use an equal amount of lemon juice.

Nutrition Information
Yield 14 Serving Size 1 slice (1/14 of loaf)
Amount Per Serving Calories 74Total Fat 1.9gSaturated Fat 0.3gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 205.2mgCarbohydrates 10.5gFiber 2.4gSugar 2.6gProtein 4.1g

Did you make this recipe?

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Saturday 23rd of September 2023

You can also add vital wheat gluten to this receipt, if you're okay with gluten, want to keep this recipe low carb, but want to make the bread less crumbly. I added 60g of vwg and it was noticeably mess crumbly.


Wednesday 27th of September 2023

Thanks Simon! That's a great tip for those who can eat gluten.


Friday 4th of August 2023

Hi there - the instructions say "2 and 1/2 cups (300 g) chickpea flour"

Which is it:2 and 1/2 cups, which is 600g; or 300g?


Sunday 6th of August 2023

Hi Simon! Chickpea flour has 120 grams per cup. So 2.5 (2 and 1/2) cups is 300 grams.


Tuesday 25th of July 2023

First, I make this recipe as written all the time and it is fantastic! It's definitely in the regular rotation but today I decided to try adding zucchini and success!

I added a big handful of zucchini (1 - 1 1/2 cups?) that was peeled, deseeded and squeezed to remove liquid (I didn't go nuts I just squeezed it with my hands). Then I reduced the water from 1 and 2/3 cup to 1 cup. Batter looked thick but not dry. And baked for the usual amount of time. Hooray for having one more way to use up the zucchini LOL!


Wednesday 2nd of August 2023

Brilliant, Jane! I have some zucchini on the counter as I write, I think I will follow your lead!


Friday 14th of July 2023

What a great recipe! I have been trying a lot of gluten free and vegan recipes. Some are just awful. This one is really really good!! Thank you so much for it!!!


Friday 14th of July 2023

You are so welcome, Patty, thank you!


Sunday 2nd of April 2023

hello! how would you suggest i try making this if i ferment the chickpea flour and water? or ferment actual chickpeas in water so i don't have to use baking soda and lemon for the rise?


Tuesday 4th of April 2023

Hi Vanessa! Gosh, I apologize, but I really do not know, I do not have any experience with fermenting chickpea flour or chickpeas. I suggest what I do when I am experimenting with a totally new method: scale the recipe down to do test batches (just to see of the fermentation method works). For example, make 1/4 the the amount for the bread (or smaller) and bake in muffin pan. Then if it works, scale back up to a loaf.

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