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    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Walnut Bread

    Last updated - July 13, 2021; Published - January 12, 2019 By Rhian Williams 20 Comments

    Jump to Recipe Print Recipe

    This Gluten-Free Vegan Walnut Bread is soft on the inside, crusty on the outside and has a lovely nutty flavour! It's also no-knead, yeast-free,  free from sugar and so easy to make!

    A loaf of brown bread topped with mixed seeds with two slices next to it against a sheet of brown baking paper

    I've made a few gluten-free vegan loaves of bread for the blog using different flours, including this chickpea bread, buckwheat bread, almond bread and oat bread, but this Walnut Bread might be my favourite! It's got the best earthy, nutty flavour and has the best texture!

    Why you'll love this Gluten-Free Vegan Walnut Bread:

    • it's undetectably vegan and gluten-free
    • it's bendy
    • 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
    • it's delicious with sweet toppings
    • 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 Walnut Bread

    Scroll down to the bottom of the post to see the full recipe.

    • Place the walnuts in a food processor.

    Walnuts in a food processor against a white background

    • Pulse briefly until you get a fine powder.

    Tip: Be careful not to blend too much, otherwise you’ll end up making walnut butter!

    Ground walnuts in a food processor against a white background

    • Transfer the walnuts into a glass mixing bowl and mix together with all other ingredients.

    Tip: Use a measuring jug to measure out the plant-based milk.

    White bread batter in a green bowl against a white background

    • 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.

    White bread batter in a silver loaf tin lined with brown baking paper against a white background

    • Sprinkle over mixed seeds to decorate, if desired.

    White bread batter scattered with mixed seeds in a silver loaf tin lined with brown baking paper against a white background

    • Bake in the oven for 40-45 minutes.

    A loaf of golden brown bread topped with mixed seeds in a silver loaf tin lined with brown baking paper against a white background

    Tip: 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!

    A loaf of brown bread topped with mixed seeds with two slices next to it against a sheet of brown baking paper

    How long does this Gluten-Free Vegan Walnut 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.

    A loaf of brown bread topped with mixed seeds with two slices next to it against a sheet of brown baking paper

    Substitutions you can make to this recipe:

    • you can substitute the ground walnuts with ground almonds or ground pecan nuts
    • if you're not gluten-free, you can use plain flour
    • you can use any type of plant-based milk: almond milk, soy milk, rice milk, cashew milk, oat milk etc
    • you can substitute the apple cider vinegar with lemon juice
    • for a nut-free version, substitute the ground walnuts with ground sunflower seeds and use a nut-free plant-based milk.

    Ingredients you can add to the batter:

    • mixed seeds
    • dried fruit such as dried cranberries, chopped dried sour cherries, raisins, chopped dates, chopped dried figs etc
    • you can make it savoury by adding grated garlic and chopped herbs, chopped olives, or chopped sun-dried tomatoes!

    A sliced loaf of brown bread on a sheet of brown baking paper against a grey background

    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 Almond Bread
    • Gluten-Free Vegan Oat Bread
    • Gluten-Free Vegan Dinner Rolls
    • 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.

    A loaf of brown bread topped with mixed seeds with two slices next to it against a sheet of brown baking paper

    Gluten-Free Vegan Walnut Bread

    This Gluten-Free Vegan Walnut Bread is soft on the inside, crusty on the outside and has a lovely nutty flavour! It's also no-knead, yeast-free,  free from sugar and so easy to make!
    4.72 from 14 votes
    Print Pin Rate
    Course: Bread, Breakfast
    Cuisine: Global
    Keyword: gluten-free bread, gluten-free vegan bread, walnut bread
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 12 slices
    Calories: 121kcal
    Author: Rhian Williams

    Ingredients

    • 150 g (1 ¼ cup) walnuts (or use shop-bought ground walnuts)
    • 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
    • 230 ml (1 cup) unsweetened almond milk (or 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 walnuts in a food processor and pulse briefly until you get a fine powder (be careful not to blend too much, otherwise you’ll end up making walnut butter!)
    • Transfer the ground walnuts into a large bowl
    • Add the gluten-free flour, baking powder, bicarbonate of soda and salt 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
    • Scatter 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

    Top tips

    • 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?

    • It 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 Walnut Bread
    Amount Per Serving
    Calories 121 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Sodium 98mg4%
    Potassium 71mg2%
    Carbohydrates 9g3%
    Fiber 2g8%
    Protein 3g6%
    Vitamin C 0.2mg0%
    Calcium 52mg5%
    Iron 0.8mg4%
    * 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.

    « 26 Vegan Snacks (Gluten-Free)
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    Comments

    1. Yuxuan

      April 15, 2020 at 11:47 pm

      Hi Rhian
      May I enquire if i would like to use wholemeal flour instead of gluten free flour, is it the same quantity as indicated in the recipe above, i.e. 150g?
      Thank you.

      Reply
      • Rhian Williams

        April 16, 2020 at 1:56 pm

        Yes the same amount!

    2. Neda

      May 10, 2020 at 2:57 am

      Hi Rhian, we tried to make this yesterday, but unfortunately it didn’t rise at all and it was mushy inside. We tasted the outside edges that had cooked and it was so delicious, so I really want to try it again. But we followed the recipe exactly, so I’m not sure what went wrong. Any ideas? Yours looks so fluffy inside. Thanks!

      Reply
      • Rhian Williams

        May 10, 2020 at 1:57 pm

        So sorry to hear that! Did you make any substitutions? What type of gluten-free flour did you use?

    3. Kate

      August 31, 2020 at 7:09 am

      Amazing! Made this in a hurry and turned out perfectly. Used spelt flour will use something gluten free next time.
      Thanks 🙏

      Reply
      • Rhian Williams

        August 31, 2020 at 1:45 pm

        Thank you so much! So glad you liked it!

    4. Kristin

      December 25, 2020 at 8:29 pm

      5 stars
      Thank you Rhian for this unbelieveable vegan GF bread! I have gotten my husband off of gluten bread as a result! I make 2 loaves at a time, once or twice a week in the toaster oven. So easy. I use lemon juice instead of vinegar as I follow the Medical Medium protocol (thank you for all your substitutions!). I use Bob's Mill GF Baking Flour and add in about 3/4 cups of mixed seeds into the batter plus more on top. My challenge being from America is I didn't know what heaped meant - at first I thought it was a mountainous heap of baking powder which was too much haha, ironically causing the bread to fall in the middle. But when I started using less, only slightly rounded over the teaspoon, it worked perfectly. After it cools, we slice it and we put it in the freezer, then toast a few at a time. Amazing with mushrooms or tomatoes on top. So grateful to have found this recipe!!!!!

      Reply
      • Rhian Williams

        December 26, 2020 at 8:08 pm

        Thank you so much, so glad you liked it! And thank you for sharing your substitutions, that's so helpful to know!

    5. Charley

      October 23, 2021 at 5:21 am

      Hi Rhian, I love this recepy, but everytime I make it the inside stays soft (even if I leave the bread longer, or the oven hotter). I am using walnutflour, walnuts and cashewmilk and don't use the apple cider vinegar (not a big fan). I am using the amounts as required in your recepy. Is there anything I should be doing differently?

      Reply
      • Rhian Williams

        November 10, 2021 at 12:01 am

        Hi, I'm sorry to hear that and thank you for your feedback. What type of gluten-free flour are you using?

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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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