Wholesome chickpea flour flax sandwich bread that tastes like whole wheat! Made with 5 ingredients, it is vegan, grain-free, oil-free & straightforward 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!
Why You’ll Love this Grain-Free Vegan Sandwich Bread
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)
- Straightforward-peasy to make
- Frugal
It is reliable for sandwiches, toast, and all manner of random nibbling. Sweet spreads? Savory fillings? All are harmonious with slices of this, your new go-to loaf.
IntroducingChickpea Flour Flax Sandwich Bread(a.k.a.,Wheat-Free Wheat Bread).
Ingredients for Wheat-Free Wheat Bread
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
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
Note that the complete instructions are also in the recipe card below.
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.
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
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. Plain, yes?
It smells so good!
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, satisfying.
Storage for Chickpea Flour Flax Bread
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.
Ingredient Substitutions
- Chickpea Flour. I do not recommend substituting the chickpea flour. The ratio of wet to dry ingredients is formulated specifically for chickpea flour, and other gluten-free flours or blends will alter the texture and structure
- CoconutSugar. 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. Any light-colored vinegar will work here (e.g., apple cider vinegar, white vinegar) or use an equal amount of lemon juice.
- Flaxseed Meal.You should be able to use an equal amount (weight) of ground chia seeds (chia meal) in place of the flaxseed meal.
Frequently Asked Questions (FAQ)
- 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.
- Can I slice the bread thin? Or thick?You can slice this bread whichever which way you like, it is not a crumbler! Slice it especially 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 can 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 satisfying sandwiches!
Chickpea Flour Flax Sandwich Bread
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Servings: 1 loaf (14 slices)
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)
Method
- 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 (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.
