This Gluten-Free Vegan Almond Bread is soft, bendy and unbelievably easy to make! It’s also no-knead, yeast-free and completely free from sugar!
My Gluten-Free Vegan Bread recipe made using chickpea flour has been so popular that I decided to make a similar recipe for an almond flour bread!
Why you’ll love this Gluten-Free Vegan Almond Bread:
- it’s undetectably vegan and gluten-free
- it’s soft on the inside and crusty on the outside
- it has a completely neutral taste
- it’s not dry or crumbly
- it’s oil-free
- it’s free from sugar
- it’s yeast-free
- it’s nut-free optional
- it’s a source of protein and fibre
- it’s filling and nutritious
- it slices well
- it’s perfect for toast and sandwiches
- there’s no kneading required
- there’s no proving time needed
- it’s made in one bowl
- it requires just 15 minutes to put together before baking!
How to make this Gluten-Free Vegan Almond Bread
Scroll down to the bottom of the post to see the full recipe.
- Mix together all the ingredients in a
glass mixing bowl.
Tip: Use a 
measuring jug to measure out the plant-based milk.
- Transfer the batter into a one-pound loaf tin.
Tip: Line the tin with greased 
baking paper to make the bread easier to remove after.
- Sprinkle over mixed seeds to decorate, if desired.
- Bake in the oven for 40-45 minutes.
- Transfer the loaf to a cooling rack to cool down on completely before packing away to store because otherwise the steam from the warm bread will get trapped and you’ll end up with soggy bread, which nobody wants!
How long does this Gluten-Free Vegan Almond Bread keep for?
- This bread keeps well covered in the fridge for a good few days. If not eaten on the day it’s made, it’s best toasted before eating.
- If you’re freezing it, you can just slice it up and put the whole thing in the freezer. Then when you want to eat it you can just pop the slices of bread in the toaster straight from frozen.
Substitutions you can make to this recipe:
- you can substitute the ground almonds with ground walnuts
- if you’re not gluten-free, you can use plain flour
- you can substitute the almond milk with any other plant-based milk
- you can substitute the apple cider vinegar with lemon juice
- for a nut-free version, substitute the ground almonds with ground sunflower seeds and use a nut-free plant-based milk.
Things you can add to the batter:
- mixed seeds
- chopped nuts such as walnuts or pecans
- dried fruit such as dried cranberries, raisins, chopped dates etc
- chopped chestnuts
- you can make it savoury by adding grated garlic and chopped herbs!
More gluten-free vegan bread recipes:
- Gluten-Free Vegan Bread
- Gluten-Free Vegan Blueberry Banana Bread
- Gluten-Free Vegan Irish Soda Bread
- Gluten-Free Vegan Seeded Buckwheat Bread
- Gluten-Free Vegan Cornbread
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Almond Bread
This Gluten-Free Vegan Almond Bread is soft, bendy and unbelievably easy to make! It's also no-knead, yeast-free and completely free from sugar!
Print Pin RatePrep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 slices
Calories: 110kcal
Ingredients
- 150 g (1 1/4 cup) ground almonds (almond meal) *
- 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 1/4 teaspoon salt to taste
- 250 ml (1 cup) unsweetened almond milk (or sub any other plant-based milk)
- 1 tablespoon apple cider vinegar ** (ensure gluten-free if necessary)
To decorate (optional):
- Mixed seeds
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Place the ground almonds, gluten-free flour, baking powder, bicarbonate of soda and salt in a large bowl and mix well
- Add the milk and vinegar and mix again
- Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper
- Sprinkle over mixed seeds to decorate, if desired
- Bake in the oven for 40-45 minutes, until risen and an inserted skewer comes out clean
- Leave to cool on a wire rack before putting away to store
- Keeps well in the fridge for up to a few days
Notes
*You can alternatively use almond flour **The vinegar is crucial as its acidity reacts with the alkali bicarbonate of soda. If you don't have vinegar you can substitute it with lemon juice.
almond flour **The vinegar is crucial as its acidity reacts with the alkali bicarbonate of soda. If you don't have vinegar you can substitute it with lemon juice.Tips for making this recipe
- If you’ve kept your bread in the oven for the right amount of time and it’s still not done in the centre and the outside is becoming hard/burnt, then I would recommend covering it with a piece of baking paper to prevent the outside from becoming burnt, and and continuing to bake it until an inserted skewer comes out clean.
- Make sure to leave the bread to cool down completely on a cooling rack before packing it away to store because otherwise the steam from the warm bread will get trapped and you’ll end up with soggy bread, which nobody wants!
How long does this bread keep for?
- Keeps well covered in the fridge for a good few days. If not eaten on the day it’s made, it’s best toasted before eating.
- If you’re freezing it, you can just slice it up and put the whole thing in the freezer. Then when you want to eat it you can just pop the slices of bread in the toaster straight from frozen.
Nutrition Facts
Gluten-Free Vegan Almond Bread
Amount Per Serving
Calories 110 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 98mg 4%
Potassium 16mg 0%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Protein 3g 6%
Calcium 6.6%
Iron 4.8%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
Susan
Hi can I do this recipe with all almond flour? I have a friend who can’t have rice, potatoes, corn, soy etc. and I want to make her bread that she can eat. Let me know your thoughts. Thanks!
Rhian Williams
Hi! I’m sorry all almond flour won’t work, but you could use buckwheat flour instead of the gluten-free flour. Hope that helps!
Susan
Unfortunately she can’t have buckwheat could I maybe try sorghum or coconut or quinoa flour?
Rhian Williams
I’m not sure about sorghum or quinoa flour, but chickpea flour could potentially work. Coconut flour might be ok, but would only use 1/5 of the amount as you need to use much less coconut flour. Hope that helps!
Mapusa
Hi, did you try this using coconut flour?
I have dietary restrictions and am not allowed any type of grains so I wanted to know if I could use a blend of coconut and almond flour as well. Thanks!
Rhian Williams
I haven’t tried this using coconut flour, but you could potentially replace the gluten-free flour with a fifth of the amount of coconut flour (as you’ll need to use much less coconut flour). Would love to hear how you get on if you try it!
Jenn
Hi Rhian, you say the ground almonds/almond meal can be subbed with almond flour. If I do that, am I still using the gluten free flour as well? Just want to clarify :). Thanks!
Rhian Williams
Hi Jenn! Yes you can sub the ground almonds with almond flour, but still need to use gluten-free flour as well!
Tracey
I love it! I put a combo of linseeds, sunflower seeds and pumpkin seeds on the bottom first before putting in the batter and then added more to the top of the bread and pushed them in.
Rhian Williams
Yay thank you so much, so glad you liked it! And thank you for sharing about the seeds, that sounds delicious.