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 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
- 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.
Sue M
I made this loaf today using Namaste Perfect Flour Blend and coconut milk. My batter was quite dense and I had to add a bit of water just to get the flours and liquids to blend. The bread ended up more dense than yours. It didn’t rise at all. Any ideas why that happened? In any case, it tasted great!
Rhian Williams
Hi – I’m sorry to hear that! What’s in your flour blend? If it contains xanthan gum I’d recommend using one without it as it can result in quite a dense texture. Was your coconut milk from a carton or from a tin?
Sue M
Thanks for your reply Rhian. It won’t let me reply to your comment so I’m replying to my own. I’m assuming that will work. The flour blend I used does have xanthan gum so I will try another brand next time. Also, my coconut is from a tin. I see from another comment that tin coconut milk is too thick. I will try watering it down a bit next time. BTW we had half the loaf one day and the second half the next and it was still lovely. Thanks!
Rhian Williams
No problem! I’m sorry that happened but hope it works better next time once you make those changes!!
Anonymous
Hi Rhian,,
Can I leave out the baking powder?
Rhian Williams
No! Sorry that won’t be the right texture!
wendy stephens
Hi Can you use coconut flour instead of the gluten free flour blend?
Rhian Williams
No sorry I don’t think that would work!
Debby Thomas
Can I use almond flour instead of the flour you suggest and what about the ground almonds ??? I’d love to make this tomorrow
Rhian Williams
You can use almond flour in place of the ground almonds, but unfortunately the all-purpose gluten-free flour can’t be replaced with almond flour! It can be replaced with buckwheat flour, or rice flour plus an extra tablespoon of tapioca flour though!
Brandi
Hi can oat flour be used instead of all purpose flour?
Thanks!
Rhian Williams
Yes! Though if you’re using almond flour and oat flour, I’d recommend using this Oat Flour Bread recipe instead (which uses almond flour and oat flour): https://www.rhiansrecipes.com/oat-flour-bread/