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 
- Transfer the batter into a
one-pound loaf tin.
Tip: Line the tin with greased 
- Sprinkle over mixed seeds to decorate, if desired.
- Bake in the oven for 40-45 minutes.
Tip: Transfer the loaf to a 
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 walnuts (or use shop-bought ground walnuts)
- 150 g 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
- 230 ml 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.
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.
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