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    Home » Recipes » Baking & Desserts

    Gluten-Free Vegan Almond Bread

    Last updated - July 13, 2021; Published - December 29, 2018 By Rhian Williams 89 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two Gluten-Free Vegan Almond Bread photos

    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.

    A loaf of Gluten-Free Vegan Almond Bread topped on a sheet of brown baking paper

    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.

    Raw gluten-free vegan almond bread batter in a bowl
    • 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.

    Raw gluten-free vegan almond bread batter in a loaf tin lined with baking paper
    • Sprinkle over mixed seeds to decorate, if desired.
    Gluten-free vegan almond bread batter sprinkled with mixed seeds in a loaf tin lined with brown baking paper
    • Bake in the oven for 40-45 minutes.
    Gluten-free vegan almond bread in a loaf tin lined with brown baking paper
    • 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!
    A sliced loaf of Gluten-Free Vegan Almond Bread topped on a sheet of brown baking paper

    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

    A loaf of gluten-free vegan almond bread sprinkled with mixed seeds with two slices of white bread next to it against a sheet of brown baking paper

    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!
    4.40 from 61 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: Global
    Keyword: almond bread, gluten-free bread, gluten-free vegan bread
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 12 slices
    Calories: 110kcal
    Author: Rhian Williams

    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

    *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.
    • 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.
    Nutrition Facts
    Gluten-Free Vegan Almond Bread
    Amount Per Serving
    Calories 110 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Sodium 98mg4%
    Potassium 16mg0%
    Carbohydrates 10g3%
    Fiber 2g8%
    Protein 3g6%
    Calcium 66mg7%
    Iron 0.9mg5%
    * 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 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.

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      Recipe Rating




    1. Liliya Penkal

      April 07, 2020 at 12:52 am

      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!

      Reply
      • Rhian Williams

        April 07, 2020 at 12:18 pm

        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

        June 28, 2020 at 11:28 pm

        5 stars
        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

        June 29, 2020 at 12:35 pm

        Thank you so much for sharing your feedback!

    2. Shailaja

      April 26, 2020 at 3:28 pm

      Hi Rhian
      Right now I am on keto...so how to replace plain flour?Any keto bread without eggs?

      Reply
      • Rhian Williams

        April 26, 2020 at 4:55 pm

        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

        May 04, 2020 at 11:17 pm

        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

        May 05, 2020 at 2:16 pm

        Thank you!! I haven't tried flaxseed, but would love to hear if anyone has!

    3. Susan

      September 13, 2020 at 11:19 pm

      5 stars
      Did you use almond flour or almond meal? Appreciate it.

      Reply
      • Rhian Williams

        September 13, 2020 at 11:32 pm

        You can use either. Almond flour will have a slightly better texture I think!

    4. Divya

      September 19, 2020 at 11:24 pm

      5 stars
      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.

      Reply
      • Rhian Williams

        September 20, 2020 at 1:36 pm

        Thank you so much, so happy to hear that!

    5. Maris

      November 09, 2020 at 5:06 pm

      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.

      Reply
      • Rhian Williams

        November 09, 2020 at 5:36 pm

        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!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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