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 
- Transfer the batter into a
one-pound loaf tin.
Tip: Line the tin with greased 
- 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!
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 slices
Calories: 110kcal
Ingredients
- 150 g ground almonds (almond meal) *
- 150 g 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 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!
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Neeta jain
Can u tell me how to make gluten free blend at home
Rhian Williams
If making it at home I would just use 150g rice flour and add 1 tablespoon tapioca flour. Hope that helps!
Deepak
Very nice n yummy recipe posted
U r having very good skills of cooking.
Every time u r posting healthy recipes
Some of them I have tried also
Keep posting
Rhian Williams
Thank you so much, so glad you like the recipes!
Claire
This sounds great, I can’t wait to try this out. Have you tried this recipe with hot cross buns fruit/flavours? If this could be done I bet it’s taste great toasted for Easter!
Rhian Williams
Thank you so much! Ooh good idea I’m sure that would work. I might have to try it out for Easter too!
Ronja
Do you Need GROUND almonds or almond FLOUR?
Looks delicious 😍
Rhian Williams
Either works! Thank you so much!
Sarah LaChance
This looks delicious and EASY (which is my favorite part)! I always look forward to your emails to see what you’re cooking next. Thanks for sharing, and explaining the sodium bicarbonate thing! I’m bookmarking and will make this or the chickpea bread soon. I’m glad that your blog is here. 🙂
Rhian Williams
Thank you so much for your kind words, so happy to hear that you like my recipes. Let me know if you ever have any recipe requests!
Bryan Martinez
Oh this looks great! I think it’s easy enough for me to make without messing up either haha thank you!
Rhian Williams
Thank you so much, hope you’ll like it! It is very easy!
Mark.
Used this recipe 4 times now. Did 75% almond floor. But can not get the loaf more then a couple inches thick. Ends up flat. When adding vinegar, the leavening takes off, and further stirring destroys the action. Not too impressed as a bread recipe. But I have also used it as a pizza crust. And that is to die for. Thin and crispy. Cook the crust at 400 degrees, till slightly brown. Should be a low carb, gluten free choice, for the healthy.
Rhian Williams
Hi, thank you so much for your feedback! I think the problem with the bread not rising for you is because you’ve been using 75% almond flour – the ratio of gluten-free flour to almond flour specified in the recipe helps make it rise and keeps it fluffy. That’s great about using it as a pizza crust, thank you for the idea! I will have to try it out!
Patricia Reiter
I did the almond flour and gluten free flour, equal amounts of both and my bread is pretty flat. What might have happened? I just bought both flours in the last few days.
Rhian Williams
Hi! Thank you for your feedback, I’m so sorry to hear that. Did you use the correct amounts of baking powder, vinegar and bicarbonate of soda (baking soda)?
jo-ann brown
I make this load once a week with no problems this recipe made such a difference to my new gluten free diet I am going to try the nut wellington and the muffins this weekend Jo-Ann
Rhian Williams
Thank you so much, so glad you like the recipe!
Marguerite
Thanks for sharing this recipe. I loved it. I followed the directions just as you wrote them. It was an easy and quick recipe to prepare. Never making any type of bread before I was very surprised at the final results.
I was wondering if you could recommend another type of flour to use to replace the regular white flour in your recipe? Gluten is not my issue. I am trying to stay away from foods that have a high (higher) glycemic index.
I love bread and am on a search to find, or bake, bread to eat with soups and stews that will not spike my blood sugar.
Rhian Williams
Hi, thank you so much so glad you liked the recipe! To make this lower GI, I think you could replace the white flour with oat flour (made by grinding up oats in a food processor until a fine flour forms). You might need to add a little extra milk or water as oats absorb more moisture. Hope that helps and would love to hear how you get on!
Anonymous
😍
🙏
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!