This Gluten-Free Vegan Almond Bread is soft, bendy and unbelievably easy to make! It’s soft on the inside and crusty on the outside, not dry or crumbly, slices well and is perfect for toast and sandwiches! It’s also no-knead, yeast-free, completely free from sugar and oil-free too. It’s made in one bowl, requires just 15 minutes to put together before baking and there’s no proving time needed.
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!
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 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 replace the ground almonds with ground walnuts.
- If you’re not gluten-free, you can use plain flour instead of gluten-free flour.
- You can replace the almond milk with any other plant-based milk.
- You can replace the apple cider vinegar with lemon juice.
- For a nut-free version, replace 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 more savoury by adding grated garlic and chopped herbs!
More gluten-free vegan bread recipes:
- Gluten-Free Vegan Chickpea Bread
- Gluten-Free Vegan Blueberry Banana Bread
- Gluten-Free Vegan Irish Soda Bread
- Gluten-Free Vegan Flaxseed Bread
- Gluten-Free Vegan Oat Bread
- Gluten-Free Vegan Dinner Rolls
- Gluten-Free Vegan Seeded Buckwheat Bread
- Gluten-Free Vegan Cornbread
- Gluten-Free Vegan Bread Rolls
- Gluten-Free Vegan Oatmeal Bread
- Gluten-Free Vegan Biscuits
- or browse the whole collection!
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
Ingredients
- 150 g (1 ¼ cup) ground almonds (almond meal) *
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- ¼ 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
- 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!
- 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.
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.
Liliya Penkal
Hi Rhian,
I cooked the bread already twice and I love the taste but it doesn’t rise at all, the texture is so gooey like a pudding, I watched the videos and followed everything, how do you make it so fluffy? For gluten free flour I used 1 cup of rice flour and 1/4 of coconut flour. Do I have to get a gluten free flour blend from the store? but the only problem is that they have the ingredients I can’t have! Please, please help since we can’t have gluten and eggs and flaxseed and chai seeds can’t find any bread recipe that could work!
Rhian Williams
Hi! I’m so sorry to hear that. The issue is that you need to use a gluten-free flour blend from the store!! Or you can make your own by using rice flour instead of gluten-free flour and adding 2 tablespoons tapioca starch. I’ve also got lots of other bread recipes on my site using different flours and ingredients which you might be able to eat! https://www.rhiansrecipes.com/?s=bread
Annie
I’ve made this bread 3 times: twice with my own gluten free flour mix that consisted of brown rice flour, white rice flour, sweet rice flour and arrowroot and added 2 teaspoons of grounded phyllium husk to the bread mixture, then tried to make it in my bread maker and omg the results were sooo bad lol. It took 3 hours in the bread maker and the bread was still gooey inside and the outside was tough like a rock that it just cracked. 2 days later it became pull apart bread since the outside tasted good, but the inside was still gooey. I tried the same mixture again, but this time using the oven and a glass bread pan and the bread took 2 hours to still come out gooey on the inside, but crumbly and crispy on the outside, thus another pull apart bread.
This 3rd time I made another gluten free flour mix that consisted of only brown rice flour and arrowroot, then I added only 1/4 of a teaspoon of phyllium husk to the bread mixture and baked it in oven for an hour and 15 mins. Right now it’s still cooling, but I can still tell that the inside is not as gooey and the outside is holding together so far, it has cracks, but it’s soft and crumbly.
I can tell I’ll enjoy this as real sandwich bread and not pull apart bread. Next time I might bake this without any phyllium husk along with my brown rice flour and arrowroot flour to see what happens, Overall, this is a good bread recipe, much better than all the gluten free, dairy free, soy free, corn free, grain free, coconut free and egg free recipes I’ve found. Thanks for this🤗
Rhian Williams
Thank you so much for sharing your feedback!
Shailaja
Hi Rhian
Right now I am on keto…so how to replace plain flour?Any keto bread without eggs?
Rhian Williams
Hmm that’s tricky. Perhaps finely ground flaxseeds would work. Not sure though. Would love to hear how you get on if you try it!
Dee
Hi Shailaja and Rhian,
Did you try using flaxseed as a replacement? How did it come out. Still looking for a keto friendly recipe for bread. I am a fan Rhian XOXO!
Rhian Williams
Thank you!! I haven’t tried flaxseed, but would love to hear if anyone has!
Susan
Did you use almond flour or almond meal? Appreciate it.
Rhian Williams
You can use either. Almond flour will have a slightly better texture I think!
Divya
I have made the almond bread several times and every time its a hit. Thanks a lot Rhian. I will soon try the rice bread.
Rhian Williams
Thank you so much, so happy to hear that!
Maris
Hello Rhian,
Can you explain what is a “sub plain flour” and what options/types can be used in your recipes?
…new to gluten-free cooking.
Thanks in advance.
Rhian Williams
Hi! I mean that if you’re not gluten-free, you can substitute the gluten-free flour for plain all-purpose flour (normal wheat flour). If you’re gluten-free, I recommend using an all-purpose gluten-free flour blend. I recommend Dove’s Farm or Bob’s Red Mill 1:1. Hope that helps!