Chickpea Flour Flax Sandwich Bread

4.87 from 50 votes

Chickpea Flour Flax Sandwich Bread

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.

Prep Time5

Cook Time50

Total Time55

Course: Bread

Cuisine: American

Keyword: 5 ingredients, chickpea flour bread, chickpea flour flax vegan bread, chickpea flour vegan bread, dairy-free, easy bread, egg-free, flax, flaxseed meal, gluten-free bread, grain-free baking, grain-free bread, oil-free, oil-free vegan, sandwich bread, yeast-free

Servings: loaf (14 slices)

Author: Camilla

Equipment

1 9x5 inch loaf pan

Ingredients

2 1/2 cups chickpea flour
1/3 cup flaxseed meal
1 tablespoon coconut sugar (or sweetener of choice)
1 1/4 teaspoons baking soda
1/2 teaspoon salt (optional/ adjustable)
1 2/3 cups water
1 1/2 teaspoons vinegar (or lemon juice)

US Customary - Metric

Instructions

Preheat oven to 375F (190C). Spray or grease a 9x5-inch (22.5x12.5 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 (The slash will not remain, since the batter is loose— but this step still creates an indentation in the baked bread).
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.

Nutrition