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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.
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).
Ingredients for Wheat-Free Wheat Bread
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:
- Chickpea flour
- Flaxseed meal
- Coconut sugar (or the sweetener of your choice)
- Baking soda
- Vinegar (any light-colored vinegar, such apple cider vinegar or white vinegar, or sub with lemon juice)
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 water & vinegar
Combine the water and vinegar (in the measuring cup, or in a small bowl) and pour into the bowl of whisked dry ingredients.
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.
Make a Lengthwise Slash in the Loaf
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!
How to 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!
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.
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.
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:
- Chickpea Flour Sandwich Bread
- 2-Ingredient Lentil-Flax Bread
- Chickpea Flour Beer Bread (3 ingredients, oil-free)
- Coconut Flour Bread (4 ingredients, oil-free)
- Almond Flour Soda Bread (oil-free)
- 3-Ingredient Vegan Almond Bread
- 5-Ingredient Lentil Sandwich Bread
- Fluffy Red Lentil Bread
- 2-Ingredient Flax Sandwich Bread
Chickpea Flour Flax Sandwich Bread {vegan, grain-free, oil-free}
- Prep Time: 5
- Cook Time: 50
- Total Time: 55 minutes
- Yield: 1 loaf (14 slices) 1x
- Diet: Vegan
Description
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.
Ingredients
- 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 (375 mL) water
- 1 and 1/2 teaspoons vinegar (or lemon juice)
Instructions
- Preheat oven to 375F (190C). Spray or grease a 9×5-inch (22.5×12.5 cm) loaf pan.
- 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.
- 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).
- Spread the batter into the prepared pan, smoothing the top (I dip a rubber spatula or knife in water to smooth the top).
- Using a sharp knife, make a lengthwise slash, about 1/2-inch (1.25 cm) deep, across the loaf.
- Bake in the preheated oven for 45 to 50 minutes until risen, golden brown, and hollow soulding when gently tapped on top.
- 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.
- Slice it thick, ultra-thin, or anywhere in between!
Notes
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.
- Category: Bread
- Method: Baking
Nutrition
- Serving Size: 1 slice (1/14 of loaf)
- Calories: 74
- Sugar: 2.6 g
- Sodium: 205.2 mg
- Fat: 1.9 g
- Saturated Fat: 0.3 g
- Carbohydrates: 10.5 g
- Fiber: 2.4 g
- Protein: 4.1 g
- Cholesterol: 0 mg
Keywords: flax, flaxseed meal, 5 ingredients, easy bread, grain-free bread, grain-free baking, sandwich bread, chickpea flour bread, gluten-free bread, yeast-free, oil-free, egg-free, dairy-free
Thank you for giving me a bread option!! So excited to find your website.
Hi. Can you make stuffing with this bread? If so, would you have advice, please?
Thank you!
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Hi Holly,
Yes, I think that would work well! I suggest breaking the bread into cubes and toasting in the oven until crisp, then use in your favorite recipe. You might also be interested in my stuffing recipe here (using the chickpea flour “cornbread” or you could use the chickpea flour-flax bread): CHICKPEA FLOUR CORNBREAD STUFFING {vegan, grain-free}
Hi .. ur site is great I’ve been tryin to make bread without flour for over a yr..ive made many but don’t seem to get d measurements right..I use chickpeas ..flaxseed..oats..wheat germ ..anything with out flour.they are edible but heavy..ill try chickpeas an flax seed tomorrow..
I hope you like it, Julia! I have a number of grain-free breads on the site.
Hi! At what Fahrenheit should i bake the bread? I am new to gluten free baking =)
I forgot to read the instructions carefully =). Its 376F. I am so excited to try this. I love chickpeas and bread
Not to worry, Celine! 🙂
I am so excited for this! I have recently been diagnosed with a lot of intolerance and while I feel loads better since cutting them out, I have been bummed about not being able to eat “normal” food any more. Your website has been a godsend! I’m so excited to have vegemite on toast for breakfast again!
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That brings me so much Joy, Katie!!!
It is so challenging finding recipes that are vegan, grain- and nut-free! Thank you for your recipes! Have you used other legumes besides chickpeas and lentils (I saw your other recipe too)? I was considering using white beans (or even sweet potatoes) instead because our son is allergic to chickpeas. Thanks!
Hi Michele! I have a white bean coconut flour flatbread you might like to try. You could very likely make a lentil flour or white bean flour in a high speed blender to use in place of the chickpea flour. Also, Bob’s Red Mill and others make a black bean flour that can be used as a sub for many of the chickpea flour recipes.
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Yum, this is excellent! Live your other chickpea sandwich bread, this is as easy but really different, too. Thank you!
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You are so welcome, Tasha!
OMG, this made me very happy! I used to love grainy whole wheat bread back in the day, but can no longer tolerate wheat. My loaf came out great, used maple syrup instead of the coconut sugar (didn’t have) . Served to my boyfriend along with a soup (chilly in Oregon) and we both loved it. Looking forward to toasting
The morning and having with homemade ollakiberry preserves. 😊
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I’m so happy it turned out so well, Ramona! Ollalieberry preserves sound so delicious 😋
Made this for supper, everyone (3 littles, 1 husband) liked it a lot. I loved it. Great recipe, I’ll be making this one a lot.
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Oh good, so glad it was a success, Shay!
This is delicious, and so easy, too! It does remind me of whole wheat bread. I was able to slice it very thin, as you promised.
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I am so happy you gave this a try and like it, Greta 😊
You have outdone yourself! I love your chickpea flour sandwich bread but this is so good. So easy and came out just like the photos. Thanks for another great and reliable recipe!
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Great to hear that it came out as expected and that you like it so much, Jenny! Thanks for letting me know 🙂
Do you think this could be doubled to make a larger slice of bread?
Hi Andrea,
Possibly, but I have not tested it. I tended to keep the volume smaller for grain-free, vegan loaves because they have a tendency to deflate and/or not get cooked through in the middle if there is too much batter in the pan.