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Delicious, versatile, 5-ingredient chickpea flour sandwich bread ! Made in minutes, it is naturally grain-free and vegan.
I love sharing recipes that require minimal explanation.
Also, minimal ingredients.
Minimal steps, too.
And minimal effort.
Case in point, my latest creation, Chickpea Flour Sandwich Bread!
Table of Contents
- Benefits of Chickpea Flour Sandwich Bread
- Ingredients for the Bread
- Options for the Ingredients
- How to Make the Bread
- Step One: Preheat the Oven & Prep the Pan
- Step Two: Whisk the Dry Ingredients
- Step Three: Add the Wet Ingredients
- Step Four: Pour the Batter into the Prepared Pan
- Step Five: Bake the Bread
- How to Serve Chickpea Flour Sandwich Bread
- How Should I Store the Bread?
- Can I Use Other Sweeteners? Or Can I Leave Out the Sweetener Altogether?
- What is a Good Way to Test the Bread for Doneness?
- More Easy, Grain-Free & Vegan Breads to Love:
- Chickpea Flour Sandwich Bread {grain-free, vegan, 5 ingredients} Recipe
Benefits of Chickpea Flour Sandwich Bread
This wonderful loaf is:
- Vegan
- Grain-free
- Gluten-free
- Made with 5 humble ingredients (plus optional salt)
- Ridiculously easy to make
- Ready, from start to finish, in under an hour
- Perfect for slicing (think sandwiches, toast, all around nibbling/snacking)
- SCRUMPTIOUS!!!
Ingredients for the Bread
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
Here’s what you need from the pantry:
- chickpea flour
- baking soda
- granulated cane sugar (I have options)
- a 12-ounce can of seltzer water or club soda
- a small amount of oil of your choice (e.g., olive oil, avocado oil, safflower oil)
Salt is optional, so follow my lead with the recommended amount, or adjust to suit your particular tastes and needs.
Options for the Ingredients
I used olive oil for the recipe, but you can use any oil that you prefer.
The same holds true with the sweetener. I stuck with natural cane sugar (I use 1-1/2 tablespoons in the recipe), but you can use any sweetener. If you use a liquid sweetener (e.g., maple syrup), simply add it along with the other wet ingredients. If you are wondering why the bread has sweetener, it is to (1) promote browning; (2) balance the savory flavor of the chickpea flour, and (3) enhance the rise of the bread.
Seltzer (or club soda) and baking soda are primarily responsible for the bread’s great rise, as well as it’s light, tender, sandwich-bread texture. I strongly recommend using a fresh can of seltzer; if measuring from a bottle, make sure that it is a brand new bottle (so that there is maximum carbonation).
How to Make the Bread
Forget any and all difficulties you may have ascribed to bread-making; the assembly here could not be easier.
Step One: Preheat the Oven & Prep the Pan
Preheat the oven to 375F (190C). Line a 9×5-inch baking pan with parchment paper and spray the exposed sides with nonstick cooking spray.
Step Two: Whisk the Dry Ingredients
In a large mixing bowl, whisk the chickpea flour, sugar, baking soda, and optional salt.
Step Three: Add the Wet Ingredients
Add the seltzer water and oil to the bowl of dry ingredients. Stir slowly so that all of the bubbles are not stirred out (the bubbles help the bread rise).
Step Four: Pour the Batter into the Prepared Pan
Pour the batter into a prepared baking pan. No loaf-shaping required!
Step Five: Bake the Bread
Slide the pan into the preheated oven and bake for 40 to 45 minutes until the loaf is risen, browned and a tester inserted in the middle of the loaf comes out clean.
You’ve got bread!
I’ve calculated the nutrition for this bread using the guideline of 12 thick slices per loaf. However, this bread slices beautifully, without crumbling, so feel free to slice it as thin as you like!
How to Serve Chickpea Flour Sandwich Bread
As the name implies, this wholesome loaf is great for making sandwiches of all kinds!
Pair the bread with sweet or savory fillings and spreads, it is delicious with everything! It also toasts like a dream.
How Should I Store the Bread?
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.
Can I Use Other Sweeteners? Or Can I Leave Out the Sweetener Altogether?
Yes and yes.
Use any granulated sugar you prefer (e.g., coconut sugar, sucanat). or an equal amount of liquid sweetener such as maple syrup (add with the other wet ingredients). If you do not want sweetener in the recipe, leave it out entirely.
What is a Good Way to Test the Bread for Doneness?
An uncooked piece of spaghetti can be used as a tester (instead of a skewer) for determining if the center is set. Slide it into the middle of the loaf; it should come out clean when the bread is done.
Prepare to commit this recipe to memory, as I am confident you will want to make it often.
Happy baking (and eating!).
More Easy, Grain-Free & Vegan Breads to Love:
- Chickpea Flour Flax 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 Sandwich Bread {grain-free, vegan, 5 ingredients}
Ingredients
- 2 and 1/2 cups, 300 g chickpea flour
- 1 and 1/2 tablespoons cane sugar, or sugar/sweetener of choice
- 1 and 1/4 teaspoons baking soda
- 1/4 teaspoon fine sea salt
- 1 12- ounce 355 mL can unflavored seltzer, sparkling water, club soda
- 2 tablespoons olive oil, or oil of choice
Instructions
- Preheat oven to 375F (190C). Line a 9×5-inch (22.5 x 12.5 cm) loaf pan with parchment paper; grease or spray the exposed sides.
- Slowly pour the seltzer down the side of the bowl (to prevent a lot of foaming); add the olive oil and stir until combined. Immediately pour into prepared baking pan.
- Bake in the preheated oven for 40 to 45 minutes until risen, golden brown and a skewer inserted near the center comes out clean.
- Let cool in the pan on a wire rack for 15 minutes; remove from pan. Cool completely before slicing.
Hi Camilla, Can I use Besan Flour (brown chickpeas) instead of Chickpea flour ( whole white chickpeas). I bought Besan but then realized these are two different chickpeas. Thanks!
Hi Maureen! Yes, absolutely! You can use the same weight/volume. The chickpeas in besan are desi chickpeas (smaller, slightly darker), whereas the chickpeas grown in North America are almost exclusively elusively the whiter chickpeas (kabuli). But both are chickpeas, and hence, chickpea flour. The flavor differnce is negligible. Cheers 🙂
Hi Camilla.
We love this recipe, thanks so much.
Wondering if the olive oil can be substituted with coconut oil?
Hi Mary-Ellen! I am thrilled that you love the breadf. Yes, you cano use coconut oil, or any oil you prefer, in place of the olive oil. Cheers 🙂
Hi can you use a keto sweetener in stead of regular sugar?
thank you
Hi Jo,
Yes, definitely. You can also omit the sugar, if you like.
Hi. I was just wondering if I can use fizzy water from my soda stream? If I make it too fizzy is it likely to explode? Thanks
Hi Brenda,
I think that will work fine–it definitely will not explode!
Hi! Thanks for the recipe. I started making it but when I measured the flour using grams, it only took about 1 3/4 cup of flour rather than the 2 and 1/2 cups. I am not continuing until I find out which measurement is most accurate. I assumed it would be grams so that is why I measured it that way. What do you suggest?
Thanks for your help with this so I can make the bread!
Hi Karen!
I always measure the flour for my recipes by grams using my scale, so go with the gram measurement. Were you lightly spooning in the flour to measure by cups? Chickpea flour is pretty consistent brand to brand for being 120 grams per cup, when it is lightly spooned into the cup, then leveled with a knife. Enjoy the bread!
Shouldn’t we use baking powder since there is ni acid in this recipe. I uses baking soda in the banana bread and it did not rise at all. Next time I will use powder.
Hi Jessie,
Sparkling water contains dissolved carbon dioxide, which, when mixed with baking soda (a base), reacts to release more carbon dioxide gas. This gas creates bubbles within the batter, causing the bread to rise and become lighter.
I am sorry you did not get a rise with your banana bread. Which banana bread recipe are you referring to? Cheers, Camilla
Would it work to use Kefir in this recipe instead of seltzer water? Then let it ferment for 12 to 24 hours?
Hi Deb,
Ooh, interesting. I think this sounds like a worthwhile experiment, but I do not have direct experience with either (kefir, and fermenting) with chickpea flour. I think you could use Kefir, however, it might be too thick to use all kefir in place of the seltzer water. I suppose it would depend on the thickness of the kefir (perhaps use some plain water in combination with the kefir?). As for the fermenting: apologies, but I don’t have enough bread fermenting experience to predict how this might work. Perhaps experiment with a much smaller amount of ingredients (e.g., 1/4 of the recipe, bake in mini loaf pan, ramekins, or muffin cups) to get a sense of whether it works before committing to a full batch of ingredients for testing (it’s one of my tricks when I am experimenting with new processes for breads). I would love to know if you give it a try! Cheers.
Just a note – I didn’t have any seltzer water on hand so I used a can of Zevia ginger ale. It came out great.
Clever, Karen, well done! So glad you enjoyed the bread 🙂
This bread is awesome! I can hardly wait to try your other bread recipes. Thank you!!
Greetings from Norway. My partner and I are incorporating more legumes into our diet including legume flours. We have made this recipe three times and enjoy it very much. Thank you.
I am so glad you and your partner like the recipe, Henrich!
This has the best effort to reward ratio of any bread I’ve ever made. I couldn’t believe how easy it was or how good it tasted. I’m going to have to make this constantly from now on.
I am so happy the bread was such a success, Emile!
Lovely crust and interesting texture inside- more like cake. Gorgeous when fresh or toasted later
I am so happy you like it, Barbara!
This bread turned out great! My loaf looked exactly as you pictured it! Thank you for sharing this recipe as I’m currently eating a no-grain for health reasons, and this bread option gives me some variety as well as toast for breakfast! I also plant to use it for chickpea sandwiches.
I am thrilled, Sheryl! I am so glad this was a success, and fits your needs 🙂
came out great! I used unflavored seltzer water but added some cinnamon in the batter and sprinkled on top. 1 teaspoon of vanilla too. Makes great morning toast!
Thank you for sharing this recipe. How is it that this bread does not crumble like so many other GF breads? Looking forward to giving this a try.
Hi Susan! It is all about the chickpea flour— it’s pretty amazing. It work# as both a binder (like eggs) and a grain-like flour all in one. I hope you give it a try 🙂
I’m staying away from added sugar and am asking: will the lack of sugar affect the taste?
Hi there T,
I completely understand. You can definitely leave out the sweetener in this bread, it will not affect how the bread “works.” The sweetness gives some balance in flavor to the bread, but that is my subjective analysis 🙂 sugar also adds a little bit of extra browning to the bread.
Enjoy!
Just made this one and followed one step i missed the last time which is to pour the seltzer slowly down the sides. made a huuge difference to the outcome of this bread which is light and soft and tastes malty because i used date syrup for the sweetener. Just wonderful, thank you Camilla 🙂
Great recipe. I mix cinnamon, dried cranberries and sunflower seeds with the flour to make a sweet breakfast bread. It’s very good.
Ooh, that sounds fantastic, Joan!
Thank you Camilla!.. turned out perfectly my first try. I have a scale so I measured with grams for the flour to get it right first try. I did lightly blend the oil, maple syrup & sparkly water first, then added to the dry mix, down the sides of the bowl as u directed. No lumps & the texture was so easy to cut when cooled. I needed something solid for my sandwiches & I’m so glad this worked as I’m on a very strict diet.
Hurray!!! So glad it was a success, Connie! Thank you, too, for sharing your tips re: the liquids. Cheers!
I don’t remember if I made a comment or not. I made this over the weekend and it didn’t last long. It was delicious and it fulfilled my sandwich dreams. I used honey for the sweetener.
I topped it with basil pesto that I made and an avocado and it was glorious.
On the 3rd day, it did start crumbling apart but still amazing!
Thank you for this recipe.
Wow, that is so wonderful, Rebecca! Thank you so much for sharing, you made my day (and made me hungry reading about your toppings )
Thank you so much for the recipe!!! I made for my husband mini burgers, (made 6 buns shape bread from it) :))) love it. So bad can not attach photo
Oh, that is fantastic, Noemi! I am sorry the blog platform does not have an option to share a photo. Thanks you for letting me know about the bun option, I will have to try that.
Perfection. Came out exactly as it was pictured! Super easy! Thank you!!!
Wonderful, Justine!!! Thanks for letting me know, I am so glad it worked for you.
Delicious! I did not use sparkling water. I used normal mineral water with the same amount. Instead of baking soda i used 5 teaspoons of baking powder. It rose and had the texture of a loaf 🙂 my olive oil was extravirgin very dense . will def make again.
Hi !! I used regular water and lemon juice, plus baking soda. It came out pretty good, but next time I’ll make with the seltzer. thanks.
Really easy and it turned out great. This is the best recipe so far.
Thanks for this great recipe. I always obey to the letter the first time, then begin playing with variations. I replaced the sugar with 1.5 cups of currants, added some vanilla, and added lots of mct oil instead of olive oil to achieve cake batter consistency. The result was moist and heavenly. More cake than bread. No jam needed. Toasted is even better!!
I did a lot of stirring after soda was added and saw no adverse effects.
This is very easy, and it tastes good, but it sure seems to be a stretch to call it sandwich bread! It is not very high at all though it has a good texture. There were lumps in batter which I assumed was the seltzer reacting with the baking soda so I didn’t stir to get rid of them. There were no lumps in the finished loaf.
Hi Carol,
I am glad you like the bread and that it was tasty. But I’m sorry to hear that the bread did not rise well. It definitely should rise to a sandwich bread, worthy height. If you would like an even higher loaf, you can always one and a half the recipe and bake for an addtion 15-20 minutes 🙂
Hi Camilla
Many thanks for the recipe. It is the forst ‘true’ gram flour recipe that I have discovered. Here in Cymru I have ‘Europeanised’ it a bit by replacing the carbonated drink with water and using baking powder as you suggest in the Comments Section. I also halved the sugar as I realised that it was just a flavouring and not needed in the rise process. The result is very much like your pictures but slightly less aerated. The eating is good too and I am sure that this will become regular in my kitchen.
An idea for those who are steering clear of wheat was to adapt this recipe into cake. By using Sodium Bicarbonate with lemon juice to make it fizz I suspect that the lemon flavour would linger. One would then just need to drizzle it with more lemon juice and add some icing, perhaps having reduced the sugar in the basic recipe.
The other cake related idea that will get tried soon is to add either cacao or carob for a chocolate cake. Just need to add a silken tofu ‘chocolate’ frosting and another cake craving solved.
Well done.
Pete C
Is there an alternative to the seltzer water? I have Canada Dry ginger ale. How about plain water and baking soda with a little apple cider vinegar?
Thanks
Patrick
The ginger ale would definitely work, Patrick! Leave out the added sweetener to compensate. I think you could definitely finagle the plain water with baking soda and vinegar, though I am not sure about the precise amounts (it might take an experimental batch or two to get it just right).
So impressed! I’ve made so many gf breads over the years and most end up being a bit crumbly. This was perfect…thank you so much. Can’t wait to try some of your other recipes!
I’ve just made this bread and it came out so crumbly and funny tasting (I love chick pea flour pancakes – Korean). I don’t know what went wrong as I followed all instructions.
Hi Grace,
Oh no, I am sorry to hear it turned out strangely. It definitely should not be crumbly, so I am not sure how to trouble shoot what went wrong. The bread does have a nutty chickpea flour flavor, since it is made with chickpea flour, but I am not sure what you mean by “funny tasting”
Can it be made with another gluten free flower? Also can oil be omitted or substituted with applesauce? Thanks
Hi Henrietta! This recipe is definitely specific to chickpea flour, so no direct substitute. But I have lots and lots of very simple loaf bread recipes on my site using other flours, including buckwheat, coconut, brown rice, oats, almond flour, lentils, and millet. So if you like, type in the type of flour you wish to use along with “bread” in the search function to get the recipes.
As for the oil: yes, you can sub the oil with some applesauce, nondairy milk, or water.
Holy wow!!! This bread is AMAZING! I’m in disbelief!
My husband doesn’t like bread generally – but even he was impressed with it! My girls and I are grain-free and this bread is a legit game changer.
I used honey instead of the cane sugar, and melted ghee in place of the olive oil!
I’m so grateful – thank you, thank you, thank you!!
Wow, thanks Correne, I’m so glad you love this one (it is one of my all time favorite breads–I love chickpea flour ❤️). I am just thrilled that this suits the WHOLE family, I know what a challenge that can be–so extra YAY!
Hi, I made your chickpea bread recipe using gram weight for the chickpea flour & it required much more of the sparkling water to make a scoopable thick batter. I wonder if it’s because I’m using a precooked flour (Just About Foods brand). Does your chickpea flour say precooked on the package? It was very inconspicuously placed & only in 1 spot on my package. Thank you.
Hi V! I had never heard of precooked chickpea flour, so I looked up the Just About Foods brand to take a look. They mention, as you noted, that they use “precooked” chickpeas but do not provide information about how they are “pre-cooked.” They may just mean that the dried chickpeas are toasted before grinding (the toasting reduces bitterness), and should not make any difference. The nutritional info on the package is in Spanish, so the precooked may be a bad translation of “toasted.”
Anyhoo…is there any chance that your can of sparkling water was less than 12 ounces? I make this recipe often, and the batter is not very thick (it should be pourable–the unbaked batter in the pan photo gives a sense of how loose it is).
First time I made this it was very lumpy as some have said. I think order of ingredients is important – I start with the water now, add the flour, and leave oil and baking soda until the end. It works well. Very nice lightly toasted with cheese and chilli sauce – does need some powerful tastes with it to counteract the blandness but it’s good, thank you for the recipe.
You are very welcome, Carrie!
Hi – I love the flavor of this, it reminds me of flatbreads from my child made with besan. This is easy to whip up!
Loved it. It mixed like a dream. Cooked up like a dream. Sliced like a dream. I agree with others that it is very strong tasting. I think it works very well as savoury bread. I am going to try it with onions and herbs. Liked it a lot with a thick slice of fresh tomato. BTW I used a pineapple bubbly because no ‘non flavour’ pop on hand.
This was a complete disaster! So many clumps.. how do you keep the bubbles in while not making the batter clumpy? Mine does not look as liquidy as yours.
Hi Anya,
Oh no, I am so sorry your bread did not turn out. It sounds like there must have been an issue with the quantities for the batter to be so thick. It was definitely a 12 ounce of water? And the oil was added, too? If so, then there must have been too much flour. If not weighing the flour, lightly spoon it into the cup to measure.
I made this as directed & it rose nicely to form a good loaf of bread, but I’m not liking the taste. I had wanted something more like white bread to spread with peanut butter for a healthier snack that’s higher in protein, but the flavor of the bread is too pungent that. I want to eat it but have no idea what to put on it to balance/camoflauge the strong taste. Also, I’m thinking about trying a different flour (maybe almond?) and a more neutral or sweet oil (maybe coconut?). Do you have any thoughts on any of this? Help!
Hi JoAnn, I think you will like my 3-Ingredient grain-free sandwich bread. It is a combination of almond flour and chickpea flour and has a very neutral taste.
this is really great bread. It took me a while to get used to the chickpea flavor, but now I have come to point that I really like it. and it is so much more affordable than almond flour.
So I made this a few times now and always turns out great. But the one thing I´d like to improve is the dryness. According to an older comment the bread ¨isn´t dry at all¨.
I don´t use carbonated water but bottled or just tapwater with apple cider vinegar or lemon juice. Could that be it? Or is it the type of chickpea flour I use…I have the gram flour (brand is TRS).
Thanks again for the great recipe!
I used some vegan buttermilk I made (almond milk plus 2 teaspoons lemon juice) in stead of the seltzer water. Came out so good!
How do you make chicpea bread rise
Hi Robert,
The baking soda and carbonation from the bubbling water make the bread rise (similar to traditional soda breads).
My loaf didn’t rise? Woddupwithat?
Hi Rob,
That is very odd, I am so sorry the bread did not rise for you. It could be a number of factors: (1) the baking soda is old (has lots its oomph); (2) overtiring the batter (the carbonation from the soda water adds to the rise; too much stirring and the bubbles will all deflate); (3)oven was not preheated; and/or (4) the loaf did not go straight into the oven after mixing (baking soda breads need to hit the oven asap since the baking soda activates as soon as you mix the batter. If the batter sits, the bubble from the baking soda will quickly dissipate). Might it be any of these, or a combination?
Dear Lord sweet mother of Yeshua! I just made this for the second time and the scent that came out of the oven is bat mierda insane! First time I used brown cane sugar and I omitted the salt as I find that recipes that call for baking soda are salty enough for me. Dont recall it smelling that crazy though.
Second time I added 2 pinches of salt and used coconut sugar. Not sure if that made the difference.
Both times I used the bottled water plus lemon juice instead of sparkling water (thanks for that tip Aga Janczak!)
Baked it in a 9x5cm cylinder ceramic,200C 30min. (I adapted the recipe amounts).
Pairs wonderfully with peanut butter (both of the legume family, right). Same goes for hummus.
Thanks a lot for the recipe! 😀
This is very good! I wasn’t expecting much; I’ve tried making a few gf things and they’ve been…. edible. But this! We’re very excited about eating it! It’s kind of like corn bread. Thank you for the recipe!
I made this twice now in the last week. Super easy and came out terrific. Second time I made it with sage and onion. Thank you – it’s a winner.😃👍🏻👏🏻
So happy to hear it, Barbara!!!
Thank you for this recipe. I have, until now used gram flour for pakora and savoury pancakes. Suddenly, thanks to your recipe, a world of gustatory delights has revealed itself to me. Super excited and heading toward kitchen, now!
Another easy to follow recipe!! I added some olives as well. I’m curious why you chose soda instead of yeast in this recipe?
Our go to website. Thanks so much!!!!
Thank you soooo much, Divya! Ooh, and I need to try adding olives to my next batch (yum!!!)
This burnt on 190c
I am so sorry that your bread burnt, Ian. That’s so frustrating. Gosh, it sounds like the likely culprit is an oven that runs hot. You can check it with an oven thermometer (they are inexpensive, and can save a lot of baking grief).
After many failed attempts at gluten dairy and egg free bread…this one is a dream. So easy to make..tastes great slices well. Thank you!
I am thrilled that it was a success, Marie! 😍
my first bread tasted terrible, following the recipe. my second one was much better: quinoa flower, coconut oil, maple syrup.
living abroad where alternative flours haven’t caught on yet, i appreciate this easy recipe. it’s nice to be able to have a v, gf bread! 🙏🏼
Hi Eve, glad you were able to make the bread your own!
Has anyone done this in a bread machine? If so, what size loaf did you make?
Also – I noticed this bread has no rise/proof time. Is that correct?
Thankyou for this amazing, easy and tasty recipe! Soo happy to have found a delicious gluten free and vegan bread. This is my new go to bread recipe! 🙂
I am THRILLED that you love it, Nadira!!! It’s still one of my favorites, too 😊
I’ve just baked this bread and it’s delicious 😃. Didn’t have sufficient chickpea flour so I just topped it up with a gluten free flour mix, and used a mixture of baking powder and baking soda. Can’t believe how easy it is to make this bread, thank you.
Many thanks from Johannesburg, South Africa,
NawaalS
I tried this recipe this weekend and it was awesome, first time ever that I have baked a bread. I had to use Baking Powder instead of the baking soda which seem to have worked well. Just one thing, mine came out a bit dry and crummy (if that is a word) it still held its shape. I saw in the comments the ratio for the baking powder is 3 and 3/4 I used 5. Could that be the reason?
OI’ve made this recipe multiple times and have love it. Thank you !
I make a loaf every week. It is amazing
Hi Camilla, thank you for this bread. I have been making it for years, since you first posted it. It is has been game changer for me!
Wondering if I can substitute chickpea flour with sorghum flour? I have been trying to bake a sorghum bread without rice flour or potato starch, I do have tapioca starch and cornstarch though, but nothing seems to work. Still experimenting and that’s why wondering if I can replace chickpea with sorghum
Hi Meetu,
I am sorry, but I do not have enough experience working with sorghum as a stand alone flour to know. But I am pretty certain it will not work with this particular recipe since it is very dependent on the attributes of chickpea flour (i.e., it really will not work with any other flour). If you decide to experiment, I would suggest combining sorghum with chickpea flour –the latter works well in place of other flours (e.g., rice) and starches.
Camilla, Hope you are doing well. I love the bread. I have now made it a couple of times, and it comes out so good every time. (I added a few herbs too.) I have been struggling to find vegan, gluten free food and sought to make it on my own and I am so thankful for your page. You’re doing wonders. Keep at it! Thank you, really.
Hi! Is it ok to substitute baking powder for the baking soda? I don’t like the flavour baking soda gives when I use it in recipes… Thank you, this looks like such a great & easy recipe!
Hi Penny! I understand, it can have a distinct flavor. You can use 3 and 3/4 teaspoons (or 1 tablespoon plus 3/4 teaspoon) baking powder to replace the baking soda 🙂
Didn’t have seltzer water so I used a can of ginger ale and didn’t add any sweetner. It was amazing.
@Fuad Ahmed, thank you for commenting! I also didn’t have any plain seltzer water on hand, so I used a can of canada dry ginger ale. no extra sweetner. Perfect, slightly sweet bread!! Amazing!
@Fuad Ahmed, That was inspired thinking.
Just made this. It’s brilliant! I added sunflower seeds and the batter supported it well. Still nice light texture and doesn’t crumble. Pleasantly surprised. Also added some paprika and cumin. Yummy! Thanks for another great recipe
Oh, that sounds so delicious, Raymond. I love cumin and paprika in so many recipes, I bet that was tasty! 🙂
Wow, I was really impressed with this recipe. I was a little sceptical that a loaf could rise without proofing, minimal ingredients or lots of elbow grease(!) I followed the recipe exactly and found it to be spot on. The result was a nutty taste and nice outer crust with a soft inner texture. It makes a lovely gluten free alternative; thank you so much for this recipe!
This is the best gluten-free vegan bread I’ve made yet. I added a teaspoon of oregano to the batter because I have found chickpea flour to be too bland for my taste in the past, but this recipe would be just as good without. I’ll definitely be making this bread again and again. Thank you for the recipe!
Delicious! Made as written– perfect. And a basic recipe for almost endless variations.
Made also with a few extra ingredients (ACV, 2 eggs, homemade butter with coconut oil, sunflower lecithin powder) and put in cake pans. Served with whipped cream. (used regular water.)
Whoohoo! So happy you are enjoying it, Margaret. Glad that you are making it your own, too, with different ingredients 🙂
I made this bread yesterday, and enjoyed some this morning, warmed and slathered with cultured vegan butter.
Delicious!
What a happy discovery!
It’s the right texture for a dense sandwich bread, but as someone else noted, it would be quite a small sandwich. I don’t mind–it’s perfect for topping with any number of spreads!
Thank you, Camilla!
Wonderful, Jennifer!!! 🙂
Thanks so much for this recipe. It is now my favourite as it simple, healthy and delicious. I just have one question. Can I add zucchini to it. And how much would I add? Im not the best at baking so any ideas would be appreciated. Thanks!
Hi Calliopi! Glad you like the recipe!
I would not recommend adding zucchini to this particular recipe as I think it would affect the rise and also make the texture doughy.
@Calliopi, If, by chance, you have a dehydrater or using the lowest oven setting, you could dehydrate some grated zucchini. Then try substituting a ½ cup of the flour with a ½ cup dried zucchini.
Hi- I’m new to all this stuff. I’m changing my food intake to match my “water yin” body type- this means no grain, and no animal products. It also means I’m limited to the type of oils I can consume. So I made this bread using corn oil, and beet sugar.
I must say I wasn’t to thrilled with the taste. It also has sort of a footy kind of smell. I’d like to try again, with a different oil, and get your recommendation. My choices are: sesame oil, grape seed oil, and hemp oil. I can have maple syrup as well, so I was thinking of trying that instead of beet sugar. Any thoughts? Thanks- Rion
Hi Rion,
Ok, I love your honest feelings about chickpea flour (footy!). Any of the oils you mentioned would be good options. You can add more maple syrup, that would definitely make the chickpea flour more neutral. Here is another suggestion: toast the chickpea flour. You can do this in a large dry skillet over medium heat. Stir it until it begins to turn golden brown and smells toasty. Let it cool and then use in the bread. It really transforms the flavor.
Impressive!!!! I’ve tried the recipe and it turned out incredible!!
I recommend it a lot! 🙂 Thank you so much!!!
Wow, I am so happy you like it, Zoey!!!
Fantastic, Zooey!!!! 🙂
@Rion Smith,
@Rion Smith, corn oil is a grain and also GMO, so not good for you! Try avocado oil, as it’s very healthy and no strong flavor. Also great for cooking at high temps rather than olive oil. Canola oil is also GMO
Is it possible to substitute the seltzer water for something else?
An equal amount of water that has been mixed with 2 teaspoons vinegar or lemon juice should also work.
Hello! I have made this bread twice, and while the flavor is delicious I can’t seem to get the texture right! When I mix the seltzer into the dry ingredients the dough is more of a cookie dough texture than the liquidy texture in your picture. Do you have any tips? Thanks!
Hi Christina,
It sounds like there is too much chickpea flour in the mix, it should be much runnier (more batter than dough) . Are you measuring using cups? If so, very very lightly spoon the flour into cups and then level them off with a knife to measure. For even greater accuracy. I suggest measuring with a digital scale. That should do the trick.
I love this recipe and I make it often! First I made it with regular chickpea flour… but then I accidentally bought the wrong flour at the Indian market: kala chana flour, which is made from a different type of legume. Oh my goodness, what a wonderful mistake! It gives the bread a darker color (think pumpernickel) and is less bitter than regular chickpea flour. The next deviation was on purpose: I added a chopped fresh rosemary, dried thyme, a handful of raisins, and some chopped dates. The savory/sweet combo gives it sort of a fancy vibe, and it’s very tasty. I imagine this creation I came up with (based on your awesome recipe) would be yummy with a charcuterie board, or topped with any savory/sweet combo (think tomato jam, or fruit jam & cashew cheese).
Oh wow, I am going to have to look for that flour, Emily! That sounds incredible (I love dark, earthy breads, too) 🙂 Happy mistakes are how I have come by many new ideas!!!
I have made this bread twice now and I may make again , however to really make this bread sandwich size I feel the recipe would need to be doubled .The bread is pretty good and may experiment in the future with making it savoury or replacing the oil with applesauce to tame the chickpea flavour of the bread .
This bread was delicious. I just printed the recipe and will be making it again and again. Thank you
Fantastic, Suman!!!
What if you just used a smaller loaf pan and increased the bake time a bit?
Granted, I have no idea whether or not that would work, but I’m curious!
Hi Jennifer,
You can definitely make this in smaller pans (actually decrease the bake time for smaller loaves). But you can get them to rise a bit higher in the smaller pans than a standard loaf pan 🙂
I made this bread, so amazing in a deep muffin tin,. They came out perfect. So delicious. I shall try a loaf tonight and then the following time I shall try with rosemary, olives and sun-dried tomato.
So wonderful to hear, Marianne. The additions of rosemary , olives and sundried tomatoes sounds swoon-worthy!
Can I use regular sparkling water? Because I don’t have the seltzer water nor club soda
Hi Tal,
Yes, any bubbly water will work 🙂
I tried it but it had a terrible steel-like after taste. Any suggestions?
Hi D,
Oh dear, that does not sound good–definitely not normal. Did you make this in a metal loaf pan? It sounds like your batter may have reacted with the pan (can happen if the coating has worn off on parts of a pan). If so, I would bake in ceramic or glass loaf pan next time.
Simply amazing bread! I thought I would never have “normal” bread agin. This is. A godsend. Thanks for all of your work to create these recipes. You are a lifesaver to people like me!
You are so very welcome, Connie! Could not be happier to hear that this bread works for you 🙂
It worked!!!!! I am so pleased! Followed hour instructions to the tee and must say I have tried others but they never raised! Thanks so so much for sharing!
You are very welcome, Paula!
I absolutely love this recipe
I am so happy you are loving it, Shanice! It is my go-to bread, too 🙂
Can this be made using no sugar? I’m on a super strict diet and struggling to find recipes with zero sugar or sugar substitutes. Thanks!
Hi Hillary,
Yes, you can omit it 🙂
It’s a fabulous recipe. Taste great and simple to make. Surprisingly without eggs the recipe turned out soft n moist. I did not have any club soda on hand and used kombucha (had great carbonation) instead.
Great substitution, Priscilla! I am so glad the bread was a success 🙂
Any other substitutions for soda water? Can’t I just use baking powder and baking soda?
The carbonation gives the bread extra lift. You could try plain water with some added acid (e.g., 1 to 2 teaspoons of lemon juice or vinegar), but I have not tested it.
Grate texture! Thank you very much (:
Wonderful, Net, glad you like it!
I just bought some Bob’s red mill all purpose flour, which is mostly chickpea flour. It also contains tapioca flour, whole grain sorghum flour, and fava bean flour. While I feel sure these would be fine for this recipe, the second listed ingredient is potato starch. Do you think the starch would cause a problem, or is it just a try it and see thing? My problem is that I have never made it according to the recipe to have one to judge against as to how it should be.
Hi David,
I think it would be best to stick with 100% chickpea flour as the recipe is uniquely suited to chickpea flour; the flour blend could be as little as 51% chickpea flour. I would hate for you to waste your flour blend experimenting.
Oh my goodness! This recipe is heavenly and worked 100perecent. I used 2tbspns water instead of oil and 190g chickpea flour and 110g Ragi millet flour since i ran out of gram flour. I was skeptical at first on whether the recipe will work but thankfully it did. I’ve never been so happy about a recipe. I could have used a bit more salt. But the chickpea flavour was masked by the rahi and the bread sliced beautifully. It had an earthy flavour which was great. I cannot thank you enough for the idea of using club soda for the rise 💓💓💓
I am so happy to hear that the millet flour sub worked, Ranudi, I will have to try that (I have some in the freezer). I am thrilled that this recipe worked out so well, you are so welcome!
Such a quick, cheap and easy low-carb bread recipe! This is the first loaf I have ever made, and I cannot believe how easy it is. I used some milled chia seeds in place of one tablespoon of sugar, and this gives the added bonus that you can easily see when you have done enough stirring and mixing. I also used beer in place of water, which gives an interesting, slightly bitter aftertaste. I liked it, but my wife did not.
I am happy it was a success, Don! My husband feels the similarly about the bread; he likes it alongside soups and curries, but not so much as a stand alone bread. I am happy to eat it any which way 🙂
I was looking at this recipe wondering if I could use beer because that’s the only sparkly liquid I have on hand at the moment and I don’t feel like going out or ordering groceries. Thanks for this tidbit.
Yes, you can definitely use Beer, Elle!
Hopping on for a second rating and comment. I’d attach a picture if I could, but I have continued to experiment and found that this batter can be poured into donut molds to make perfect donuts!! We baked at 400F for 10-15 minutes, cooled, and then dipped in some frosting. My kids were SO excited. Not as sweet as a real donut of course, but something I can totally justify making weekly, unlike normal donuts!! I’m certain you could sweeten the batter if you wanted, but we found the glaze sweet enough. We also added cocoa to make a chocolate batch, though I wish we’d sweetened that one more!! lol
Oh my goodness, Deanna, that is brilliant! I am so going to try that today, thank you for the inspiration 🙂 Ooh…and BAGELS! I see some future blog posts thanks to you, friend!
Oh wow, this is such a good recipe! I usually dislike the chickpea flavor and try to mask it as best as I can, but this one was so yummy! I might even use less sugar next time as this seemed a bit too sweet for me.. Though I used beet sugar which is supposed to be a tad earthier than cane sugar. Definitely baking this again once I have finished eating the first loaf (which might be, quite frankly, tomorrow!)
Yay, so glad that you are loving the bread, Mai! Hee, I wolf my way through each loaf quite quickly, too (usually with plenty of nut butter and jam 🙂
I made croutons with this bread just by tossing around the pieces in a skillet and some olive oil once, and in butter the second time. I forgot to chew for a second because of the amazing texture they had, and they are nutritious to boot.
I also load it up with seeds and grains, whatever I have on hand.
This my first ever post on a food blog. I love this recipe, thank you so much for sharing it.
I am so honored that you took the time to post, Marriam! Brilliant regarding making these into croutons–I am definitely going to follow your lead and make some out of my next loaf. I love the idea of adding seeds, too! Thank you 🙂
I have made this three times now. It is by far the best and easiest gluten free/ bean bread I’ve ever had (we usually just make quick breads with chickpea flour, because of the difficulty in getting a good rise.)
The first time, I used a quarter cup of sugar and a Coke, because it’s what I had on hand and I often add some extra sugar to bean flour recipes to offset the beanie taste.
The second time I made it, I used two mashed up bananas, and an extra half cup of flour, with an unsweetened flavored club soda.
The third time I made it, I used 80% chickpea flour and 20% lentil flour, still using the unsweetened flavored carbonated water (my grocery store is out of club soda, mineral water, seltzer water, etc). This one took an extra 15 minutes to bake, and did not rise quite as high, but held together very well (not too crumbly), despite being very soft inside!
All three recipes turned out amazing, and I am extremely pleased with the robustness of this recipe! I have been cooking with chickpea flour for 10 years, and never thought to use carbonated water to get a good rise!
The second one smelled like banana bread, but did not taste like banana bread. None of the three taste like the flavored soda that I use, though they smell a little bit like them.
This is my new go-to breakfast. Takes less than three minutes to get in the oven and there’s no other work involved. Can be made in the morning, if I’m up early enough before my kids or the night before and just left in the oven to cool overnight. We smear peanut butter on top of it with a little bit of strawberry jam, and we gobble up an entire load in one sitting.
LOVE this recipe!
Deanna! Thank you so much for your detailed review and the wonderful variations you provided (I cannot wait to try them, especially the lentil flour option! I had been curious about trying this with bananas, too. I am going to have to play around with your great idea 🙂
Thank you sooo much for this recipe! I had never baked bread before and my expectations were really low for my first try but it turned out amazing! I never thought bread could be this easy to make, I had to bake it twice in a row and added raisins, nutritional yeast and some rice flour, it turned out great. Thank you so much, I feel so happy I will no longer have to spend $10 for one gluten free bread loaf.
You made my (frugal) heart soar re: no longer having to buy $10 loaves of bread, Roxana! I love the sound of your add-ins, brilliant!
Gosh, yes. this is the first chickpea loaf I’ve ever been able to make (usually we just do quick breads like muffins or pancakes because of rise issues), and I’ve been baking with chickpea flour for the last ten years. Stole one of my husband’s pepsis, since I didn’t have any seltzer on hand, and added a little extra sugar because I wanted my kids to eat it without toppings. Kids ate up most of the loaf and said it tasted like banana bread.
Hi, the only carbonated beverage I have on hand is Coca-Cola! Would that work if I don’t add any additional sugar? It sounds weird, but thinking it would just add a caramel sort of flavor…
Hi Laurie,
Yes, that should work! Caramel-y flavors tend to work well in combination with chickpea flour, so I think the results should be good. Would love to hear how it turns out!
This bread if phenomenal! We really enjoyed it toasted with nut butter and jam! So yummy, will be making again for sure! Going to try your chickpea feta today!!
Oh that’s wonderful to hear, Trisha! So glad that it was a success 🙂
Camilla,
I just found your recipe for Chickpea Sandwich Bread and I can’t wait to try it! Unfortunately my oven is not working. I saw in the reviews that you do not recommend using a bread maker because of the bubbles but do you think it would work in a slow cooker? My options are limited and I’m so excited to try it!
Thank you!
HI Elizabeth,
I know that someone ended up making it in a bread maker (in the comments, or in an email to me) and it came out great, so I stand corrected. I think you should be fine with a bread maker (especially if there is a bake only option or quick bread option; you don’t want to knead the bread)
Just made this loaf, replacing the oil with applesauce, and omitting the sugar. Ridiculously easy! And it even browned nicely. Slices great, tastes great! I am so impressed! Thank you SO much, Camilla!
You are so welcome, Brenda! So glad it was a success 🙂
Thank you for sharing this and all your recipes. I love this bread! I’ve made it several times always with soda water cause I didn’t find seltzer or club soda in the Uk. It comes out just like your photo and delicious. I like to add cumin, it goes very well with the chickpea flavour. I’ve also made it with sliced olives and pieces of boiled egg to get a picnic bread. This recipe is simply amazing. So easy to make and very versatile. Thank you for sharing.
That’s wonderful, Monica! So glad you are enjoying the recipe 🙂
I made this recipe this morning baking it on convection setting for 35 minutes. I used date syrup as a sweetener and added rosemary per a comment you made. It came out a beautiful brown color. I can’t wait for it to cool so I can taste it. Thank you for your recipes. I’m enjoying Learning to use chickpea flour.
Oh, the date syrup addition sounds so good, Alfredia, even more so with the addition of rosemary. I hope it is as good as it sounds!
For me, this came out a bit soggy/ floppy. Not sure why. It seemed like I used too much club soda, but I followed the recipe. Possibly I it was the chickpea flour at fault as I made my own.
Hi Fran! Hmm, that does sound unusual. It should definitely not be soggy/floppy. It could be the homemade chickpea flour (perhaps it was not as fine as store bought?) Or it could be as simple as it needed a little bit more baking time.
Would you need to use oil? I’m oil free so would there be an acceptable substitute? Thanks!
The oil adds moistness and tenderness to the bread. You can make this without oil by replacing with applesauce or pumpkin puree. Cheers!
Hi! I don’t want to add any sugar to the bread – are there any other options or can it be safely omitted altogether? Thanks!
Hi Marian!
You can make this without the sugar. NO need to change a thing, simply omit it! 🙂
I can’t have refined sugar so I replaced the white sugar with 1 1/2 Tablespoons of coconut nectar and it comes out perfect every time! The only difference is that I pour a little bit of the soda water in the nectar first to make sure it is evenly distributed in the dough.
That’s great, Andrew! Thanks, too, for sharing your adaptation, I know that will be useful for others 🙂
I’m plant based and I don’t consume oil.
Can I omit the oil?
Hi Grace, yes! You can sub in unsweetened applesauce or pumpkin puree. You could probably use an equal amount of nondairy milk or even water, in a pinch. 🙂
Thank you.i made it today however there is this awkful bitter taste. I have no idea why. And the chickpea flour flavour is too strong 🙁
Do u have that problem?
Hi Grace,
Hmm, that does not sound right at all regarding the bitter taste. This does have a chickpea flour flavor since it is the primary ingredient. I know that chickpea flour is not to everyone’s liking, so do not worry if this is not your thing. If you like strong herb and spice flavors, you can always add (e.g., rosemary, curry powder, etc).
Hi Camilla!
I really want bread….. and I havent being able to find gluten free in the supermarkets… I guess with Coronavirus everyone took them.. however, I dont have seltzer or club soda. I have tonic water though… do you think I can make that substitution or will that be awful because its too bitter?
Help me 🙂
Hi Daniella,
In a pinch, you can use just about any carbonated beverage in place of the seltzer. I think the tonic water will be just fine–I have not made it with tonic water but have made it with beer (similarly bitter) and it was great.
Hi Camilla
I am usig tonic water, it’s still in the oven so let’s see,
Sparkling water slternative that i trued and worked no problem. Bread came ou perfect. Measure an amount of bottled water equal to the amount of sparkling water called for in the recipe. Most bread recipes call for about 1 to 1 1/2 cups of sparkling water. Mix in 1 tablespoon of lemon juice in 1 cup of bottled water for every cup of sparkling water called for in the recipe.
Thanks so much, Aga! I know that will come in handy for many people–much appreciated 🙂
So I have made this bread now twice and have tweaked the recipe the second time adding in 1/2 c sorghum flour an only two c. of chick pea flour. I have added chia seeds, hemp seeds, coconut sugar and cinnamon to make a sweeter bread and OMG I love both the original and this one. I am not a baker, AT ALL and this was simply the easiest thing that I have ever made. THANK YOU!
Mary, thank you so much, and thanks for providing your super-creative variations, too! So very glad you have enjoyed it and also have made it your own 🙂
Hi Camilla
I plan to make it savory next time, I will add 1tsp garlic powder and add some 1 Tbl spoon dry Chillies and son coriander.
sounds good, Dhiraj!
Hi!Great recipe.Can I use tap water instead unflavored seltzer and club soda.
HI Keisha,
The seltzer water gives the bread much of its rise; I would not advise making it with regular water.
Hi,
Love your recipes!!
Have a question, can this recipe be adapted
To make it like your broccoli flatbread??
So it would be like a regular loaf, with all that broccoli goodness, maybe some herbs and a little hot
Pepper added to it. Maybe some nutritional yeast
Just not sure how to adjust club soda and
Baking powder etc. Would live to hear from you
Thank you !
Hi Kavita,
Oooh, that sounds like a delicious idea. I think it could work with some testing. My only worry is that the vegetables (broccoli or other) could weight down the loaf. It might be worth trying in a 9×9-inch square pan rather than a loaf. I need to experiment and get back to you on this one, I love the idea 🙂
I only have orange flavoured perrier, would that work instead of soda water? Thank you.
Hi Dana,
Yes! I have made the bread with various flavored seltzers and it turned out great.
Can I add milk may be skimmed milk cos I like milk
Hi Chidinma,
I am really not sure how it would work, but it sounds like it would be worth experimenting.
This recipe is awesome, mine came out perfectly!!!
i sifted all the dry ingredients and i have the most lovely smooth bread
Thank you very much <3
Wonderful, so glad it worked out so well, Eda!
hi, i am always looking for healthy bread. I think it came out nice, but a little bit crumbly for a great sandwich ( i like bread to fold in half). What can i do to make it hold a little better?
Hi Dana,
You could try adding a table or two of flaxseed meal, ground chia, or a few teaspoons psyllium husk.
So so easy and really delicious. I used rapeseed oil instead of olive, and it needed about 55 minutes in my oven. Came out perfect.
Excellent, Alex! Glad the alternative oil worked well, too 🙂
Yummy!
Both my husband & I loved it. He had no idea it was vegan. 😁
So glad you both like it, Nadine!
Thank you! I made this ( with one change) for my son who is diabetic so dosent get much baking. The low carb high protein is exactly what the doctor orders! There may not be any left for him by the time he gets here! The change I made? Subbed diet ginger ale for the club soda and no other sweetener. Really nice flavour and texture.
Great idea, Charlene! Thanks so much for sharing, I am sure others with similar needs will really appreciate it! 🙂
I too am diabetic so was thrilled to find this recipe. I don’t like the chic pea flavour in itself, so I add italian seasonings, garlic powder, hemp seeds and chia seeds for extra nutrition. I use splenda instead of sugar. I’ve also made a sweeter version of this bread with splenda, cinnamon, nutmeg, walnuts and applesauce. It’s wonderful for diabetics!
Oh,that is outstanding, Susan! I love the sound of your variations, too. Thank you!
I was a little unsure if I would like this because, while I love chickpeas, chickpea flour can taste bitter at times. The bread has a unique flavor but it isn’t gritty, bitter, or dry at all. This is the closest I’ve come to tasting GOOD gluten-free vegan bread. Plus, I love that there is NO YEAST! For anyone looking for alternative sweetener options: I’m trying to limit sugar so I opted for about 6 drops of monk fruit sweetener which turned out fine for me. I might do another 2 drops next time.
Thank you for this recipe, Camilla!
I am so happy to know how well the bread worked out for you, Melanie! The monk fruit suggestion is excellent, I am going to give that a try with my next batch 😊
This bread recipe is fantastic! It tastes wonderful. I threw a few sunflower seeds into the batter and I can’t stop eating it! Thank you for sharing this. I will be making it often – bought bread is out the window from now on!
So happy to hear , Rose!
Thanks for this grain free recipe. I used black gram flour( home made) instead and sieved it before use. Though the mixture was very stiff with only 355ml of soda water so I added a little more and it worked wonderfully. Now I have an awesome, guilt free breakfast substitute. Very filling with the added health benefits of lentil flours
Thanks for sharing , Hazel! Ooh, I have never heard of or seen black gram flour–glad to know it worked with a little bit more seltzer!
Hi Camilla,
I just made this loaf and it smells amazing. I also made another batch of batter, added some grated vegan cheese and poured the batter into a 12 cup muffin tin. Me and my grandchildren have just finished 2 each, they are so tasty xxx
Oh, that is so wonderful to hear, Louise!!! The cheese and muffin adaptations sound great!
Hi Camilla, This looks amazing! Do you think that it could be made in a bread maker? I recently bought one and have been trying to find a good vegan, gf bread to make regularly.
Hi Ali,
Thank you! No, this would not be a good one for the bread maker, unless you are doing bake only. The seltzer water is critical for the bread’s rise, which means it needs to be stirred very little (just enough to combine the wet and dry ingredients). Too much stirring will deflate the bubbles and lead to a low rise dense loaf.
I made this bread in a bread maker. It turned out amazing!! It came off the pan easily too
is there a different between store bought chickpea flour and home ground chickpea flour?
Hi Donna,
You can use either. If grinding at home, just be sure to sieve the flour to remove any unground pieces.
Brilliant recipe..it’s now become my go to bread recipe..Besan flour is really inexpensive at Indian supermarkets..Thanks for a wonderful recipe.
Honestly, last night I made your brownie recipe and messed up and it turned out as the most delicious chocolate bread ever– Glad you figured out that chickpea flour makes a good sandwich loaf too 🙂
Hi Allie,
Excellent recovery with the brownie recipe! My own errors often lead to new recipes, too 🙂 Hope you enjoy the sandwich bread!
This bread is amazing! Quick question, would I be able to add things to it to bake in like maybe chopped bell pepper or dehydrated tomatoes, or is it strictly a bake as is kind of bread? Thanks for a great recipe!
Hi Rose! I am so happy that you like the bread!
You can definitely add things to the bread, but with caution. Since this is more of a batter than a dough, heavier add-ins will likely sink to the bottom. Chopped herbs, garlic, and small seeds (e.g. sesame or poppy seed) would be good additions, as they will stay suspended in the batter without sinking. I think the sundried tomatoes could work so long as they are very finely chopped. Dried porcini mushrooms that have been soaked and very finely chopped could be pretty amazing too, and should stay suspended during the bake.
I would love to know how any experiments turn out!
Hi Camilla
Looking at your photos it seems after you add the seltzer the batter is a liquid. And you also say ‘pour’ it into the pan.
Well mine definitely wasn’t lıquid, just very thick and needed more liquid. I’m confused as to why that might be, as I followed all the measurements for flour carefully.
Many thanks
Fife
Oh no, I am so sorry it did not wok out, Fife! I am not sure what happened, but if you are using a 12-ounce can of seltzer, a measurement issue with the liquid is not the problem.
The ratio of liquid to flour in the recipe is 2:3 (12 ounces water + 2 tablespoons oil is just shy of 1 and 2/3 cups liquid to 2 and 1/2 cups flour, which is a ratio of .668, or 2:3). You can test this by mixing 3 teaspoons flour with 2 teaspoons water to see what the consistency should be like: it is a thin to medium batter, a little thicker than crepe batter.
It could be helpful to weigh the flour to make sure you are not overpacking the cups. 1 cup of chickpea flour is 120 grams. I hope this helps, Fife!
I am always on the web checking out recipes… I try them, enjoy the creation then once in every 3 years I leave a comment. And today is the day! I just wanted to let you know how much we loved this! I did not have sparkling water so just used tap water and added 1 tsp of baking powder but still… it turned out amazing! So, thank you!
Wwo! That is some seriously high praise! I am so glad it worked so well for you.
Thanks so much for letting me know, and thank you, too, for sharing the great tip about using tap water- baking powder 🙂
Hi, Camilla–
This looks fabulous! I was wondering– does this recipe have to have the sugar added? My body is very sensitive to sweeteners of any kind. Do you think it would come out well without sweetener? Thanks!
Hi Katie,
Yes, you can definitely make this without any added sweeteners 🙂
To Katie’s question: I replaced the sugar with date sugar, and it was fine! This bread is seriously delicious! Thank you.
I love it!! But mine is super-crumbly, sliceable it’s true but then falls to pieces in the toaster and can’t be spread with anything thicker than mayo ….any tips?! My husband swears I took it out of the oven too soon, admittedly it came out after 35 mins as, from experience, our oven generally needs 5-10 mins taken off recipes. Bread was fully risen (I think, no soggy bits anyway) but still moist – was I too impatient? I would have thought drier = even more crumbly? No vegans in this house so would an egg help with the binding?
Hi, Camilla,
Thanks for a wonderful recipe. This one is incredible, and I plan to make it often. I have one question: Every time I use baking soda in baked goods, they come out with a terrible salty taste of baking soda. I plan to try this recipe again with aluminum-free baking powder. Do you think that will work? Was also wondering if anyone else has had similar experiences with baking soda.
Hi Gary,
So glad that you liked the recipe! It is funny you should mention that about the baking soda; I have been thinking of trying this with baking powder for flavor reasons (my husband is not crazy about soda bread and baking soda flavor in general). I will post within the next week or so!
Hi Camilla,
I was wondering if this recipe works using regular water and baking powder? Thanks!
Hi Arianna,
I have not tried it, but I am almost certain that someone mentioned doing just that in one of the comments. I apologize, I have not tried it.
Hi Camilla- Which brand of chickpea flour do you tend to bake with?
Hi Darah!
I typically use Bob’s Red Mill or I order the 2-pound bags of Spicy World Besan Chickpea Flour on amazon (I use them interchangeably).
I have just made this, using sparkling water, really easy to make.
Tastes lovely just out of the oven with some Soya Margarine. Can’t wait to try for my lunch tomorrow.
So happy to hear it, Sheila!
Hi Camilla, I am having trouble finding unflavored sparkling or seltzer water. Will it work with sparkling mineral water (Perrier)?
Thank you! Shawna
Hi Shawna,
Yes, sparkling mineral water should work fine! I have even used flavored varieties that I have had on hand (e.g., lime, lemon…even grapefruit!) –still tasted wonderful 🙂
Hi Camilla,
Thank you for your response. I have made the bread several times (with Perrier and once with Arrowhead Sparkling Water) and it is absolutely delicious and a big hit with my gluten-intolerant son. I am in the same situation as another commenter in that I do not get any lift at all in the bread. I tried buying all new ingredients – new baking soda, new chickpea flour (Bob’s Redmill) and the Perrier water to no avail. I also bought an oven thermometer to be sure the temperature is correct. Do you have any ideas? Regardless we will continue to make this bread because it is so delicious.
Hi Shawna,
So glad you and your son are enjoying the bread. BUt how frustrating that it does not rise. It should get a ice high rise, it should not be dense. The one possibility: over-stirring. You want to stir a very minimal amount to combine the water and dry ingredients (the bubbles are a major part of the rise). Do you think that is a possibility?
I REALLY want this recipe to work as I so much want a sandwich bread. I followed the recipe exactly but my bread did not come out as expected. It tasted fine on about the top inch and it did rise a bit, however, the bottom 2 inches were more soggy and while cooked through were more like the texture of flan. Any thoughts on correcting this issue?
Oh no, I am sorry the recipe did not work! That sounds very unusual. The bread should be light a fluffy.
My first thought is that your oven may not be hot enough ( hence a partial rise, but not enough heat for the loaf to rise) your oven temp might be off, or perhaps it was not fully preheated.
A few other thought: making sure that you used baking soda, not baking powder.
Also, making sure that the water was slowly poured down the side of the bowl and the batter was not mixed for a long while. The carbonation is needed for the bread to rise, if it is over mixed, you will lose all of the bubbles.
I hope that the tips help! I make this bread regularly. All the best.
Just made a loaf with maple syrup.Looks and tasts good.Thanks a lot for the recipe.
Hurrah! So glad to hear, Ellie, thank you!
Hi Camilla. Just cut a slice off my first effort and it is wonderful. I used 1 1/2 tbsp. of Stevia instead of sugar and it works beautifully. Glad to say mine looks just like your pics. Now all I need is a suitably-sized little wooden board to put it on when it is sitting in the fridge. Thanks for yet another corker!
I made this today and it really is delicious. It’s hard to believe that such simple ingredients can make such a tasty loaf of bread. I used maple syrup as my sweetener and followed the recipe as written. Thank you, Camilla, for all of the great
recipes you share. I already have two of your cookbooks and I’m sure I’ll be adding more to my collection soon!
I love the taste and texture of this bread! I’m just wondering if it’s rising properly or am I baking it correctly. Mine only ends up about 2″ thick, making it a challenge to make a full sandwich. Is this normal or am I doing something wrong? Definitely the best grain free bread I have had
Hi Andrew,
Glad you are enjoying the bread! It should definitely be higher than 2 inches, it should rise significantly. It could be as simple as getting some new baking soda? It loses its oomph over time.
Hi, I’ve tried your easy recipe and it looks nice, sadly I’m not a big fan of the taste of chickpea if i did 50/50 and used another flour with the chickpea,what flour with it would you recommend?
Hi Sat,
You might want to look into trying lupin flour (made with lupini beans). I have only been experimenting for a few weeks, but it is really amazing. It does not have a bean flavor at all, but you can use it in many chickpea flour recipes. I am not sre that any other flour would work in the recipe without a lot of trial and error.
At last a gluten free bread that is easy to make and not soggy. Thank you!
I admire your creativity in creating healthy new recipes. I have your published books and your chickpea flour graham cracker recipe is my favorite.
I started following your blog when you were creating pucks. I often make the granola recipie with added maple flavoring, yum!
I was amazed when you tried parsnips for pizza crusts. I bake them small on parchment paper, then transfer it to my dehydrator until the pizza/crackers are crisp.
Thank you helping me to enjoy delicious healthy meals. Marcia
Hello! Excited to try this recipe! I’m wondering – could sparkling water be substituted for the seltzer/club soda? It’s all I have in my pantry. It is bubbly so would that still give a good rise? TY in advance!
Hi Erin,
Yes, sparkling water should work just fine!
Hi! Tried your bread and it is fantastic! Have not had a peanut butter and jelly sandwich in years! So happy to enjoy one finally thanks to you Camilla! Thank you!!!☺
I am SO happy to hear the news, Holly! As a PB & J addict, that is far too long a wait! 🙂
At last a gluten free bread that is easy to make and not soggy. Thank you!
I admire your creativity in creating healthy new recipes. I have your published books and your chickpea flour graham cracker recipe is my favorite.
I started following your blog when you were creating pucks. I often make the granola recipie with added maple flavoring, yum!
I was amazed when you tried parsnips for pizza crusts. I bake them small on parchment paper, then transfer it to my dehydrator until the pizza/crackers are crisp.
Thank you helping me to enjoy delicious healthy meals. Marcia
I am so flattered, Marcia, thanks so much! I love the idea o mini parsnip crusts! I have been contemplating a dehydrator for ages, you may have made up my mind 🙂
I really liked this recipe. when I followed it. But I tried it with almond flour and did not turn out so great. I’m wondering if the key is a bean flour or could it be my seltzer was a little flat.
Hi Joan,
I am so glad you liked it! Yes, it definitely needs to be chickpea flour for this one to work (it wasn’t the seltzer water).
Hi Camilla! You outdid yourself with this recipe! I’m a total klutz when it comes to baking and even I managed to make three perfect loaves! As you say it’s great with savoury, sweet and toasts really well. I’m delighted! Alas if only it was calorie free ???
Whoohoo! So exciting to hear that you love it, too, Charmaine! xo 🙂
Bread is fantastic!! Made a half dozen of your recipes and they’ve all tuned out perfectly. We don’t eat grains, so bread has been out of our diet for years. Excited to have a healthy, delicious new bread recipe! This one’s a keeper…off to make a grilled cheese 🙂
Jo-Ann,I am thrilled to hear that you love the bread! Happy cheese-grilling! 🙂
What can I substitute for the oil?
Hi Janice,
You could try something like applesauce, or simply add 2 tablespoons water. Do you eat flax seed or chia seeds? It would suggest adding some ground up flax or chia seeds (perhaps 1-2 tablespoons, plus 2 tablespoons water)–the added fat should help the texture of the bread. I am also making my best guesses, so I cannot guarantee the results. But I think it should work, based on my experience with chickpea flour. I would love to know what you try, and whether it works out, Janice (I am sure that others would too!) 🙂
Camilla, I can’t wait to try this recipe! I am always amazed what you do with a few simple ingredients!
Thank you!
June
You flatter me, June! Thanks so much, I appreciate the encouragement!
Camilla, I made the bread yesterday and it turned out great! It is an easy recipe that makes a nice large loaf that is easy to slice. I think I will experiment and add some herbs next time.
Thank you!
Wonderful, June! I agree, fresh herbs would be delicious!
NEVER MIND! Sorry! Just read the full blog – will try with the maple syrup! Thanks!
No problem, Mindy! I added the variations to the recipe notes itself after reading your comments 🙂
This looks amazing! This is next on my list to try! Do you think I could use Maple Syrup in place of the sugar in the recipe? Wasn’t sure if that would change consistency too much?
I just made this loaf to have with my boiled eggs. I was craving bread so much. Whilst it tastes like chickpeas, I think it’s really good. May play with the seasoning next time, (paprika, onion powder). I also think it would be really nice with Curry powder, Curry and chickpeas go so well together. Thank you for the recipe, I thoroughly enjoyed my breakfast!
I can confirm that it is delicious with curry powder! I love curry powders of all kinds and have tried it (great minds think alike! :))