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!
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.
- Pulse briefly until you get a fine powder.
Tip: Be careful not to blend too much, otherwise you’ll end up making walnut butter!
- 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.
- 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.
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!
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.
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!
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.
Gluten-Free Vegan Walnut Bread
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.
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Yuxuan
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.
Rhian Williams
Yes the same amount!
Neda
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!
Rhian Williams
So sorry to hear that! Did you make any substitutions? What type of gluten-free flour did you use?
Kate
Amazing! Made this in a hurry and turned out perfectly. Used spelt flour will use something gluten free next time.
Thanks 🙏
Rhian Williams
Thank you so much! So glad you liked it!
Kristin
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!!!!!
Rhian Williams
Thank you so much, so glad you liked it! And thank you for sharing your substitutions, that’s so helpful to know!