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 recipe
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
- 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 dough
- 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.
Watch how to make this recipe
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.
Video
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!
- To freeze, 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 purchase any of these 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.
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!
Marguerite
Hi again, and thanks for your response. I tried your suggestion of making this bread with oat flour and it worked pretty well. I think I did need to add a little more milk or water (maybe a tablespoon or two) but I didn't. I definitely make that change next time.
This loaf didn't rise as well, and the texture was a little denser than it was when I used the gluten free (blended) flour or when I used the wheat flour though. Could that have been because the oat flour is heavier or because the mix was too dry? Can you make any suggestion that may help?
The oats added a flavor to the bread that I really like and happens to be something that doesn't spike my blood sugar. I think your recipe may be the perfect bread for me. Now I just need to fine tune it a little more.
Rhian Williams
Thank you so much for your feedback. Yes I think it’s because oat flour is heavier and requires more moisture. Adding a little more baking powder might help it to rise more too. Good luck with your experiments!
Anonymous
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