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 1/4 cup) walnuts (or use shop-bought ground walnuts)
- 150 g (1 1/4 cup) 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 (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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Carey
OMG .. by far the best recipe I have found to date. I only had 40g of walnuts, so made it up to 150g with mixed seeds. Only had a 2lb loaf tin .. so was convinced it would be a disaster … but it wasn’t. Thank you so much, this will be my go to from now on and have already shared it with others who are desperate for a great GF loaf recipe.
Rhian Williams
Thank you so much, so glad you liked it!! And thank you for sharing your substitutions that’s helpful to know.
Alexandra
Loved how easy this was to make! I think my loaf pan was too big because it didn’t quite fill it so I couldn’t really slice it but still tasted great!
Rhian Williams
Thank you so much, so glad you liked it! Ah sorry about the loaf pan, yes using a smaller one would be better if you want to get a loaf shape.
samuel
receipt is pretty amazing, tried it for second time alredy, the bread seems little bit soft to me. i wonder if it would be crunchier with less milk in it. thanks
Rhian Williams
Thank you! It is quite a soft bread, you can make it crunchier by using less milk, yes!
Michelle
I have to be honest, I didn’t expect this bread to be what I was picturing when I googled vegan bread with nuts and seeds. I can now say it was SO MUCH better than what I thought i was looking for.
This is the easiest, most amazing recipe I have ever made! It’s so versatile! I added random dried fruit to one, kept others plain, put nuts in one; we ate it with pumpkin butter and vegan butter and different jams and even plain. THANK YOU RHIAN you honestly changed my life with this recipe.
Rhian Williams
Thank you so much, so glad you liked it!! And thank you for sharing your substitutions, sounds delicious!!
Chantal
Hi Rhian do you think I could use coconut flour? My daughter has food sensitivity to wheat, barley, rye, millet, buckwheat, corn & gluten.
Rhian Williams
Hi! Yes that could work but I can’t guarantee it as I haven’t tested it. I would recommend using just 1/5 amount of coconut flour though as it soaks up a lot more moisture. And perhaps adding a bit of tapioca to help it bind together!