A loaf of brown 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!
Course Breakfast, Dessert
Cuisine Global
Keyword almond bread, gluten-free bread, gluten-free vegan bread
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 slices
Calories 110kcal
Author Rhian Williams


  • 150 g (1 1/4 cup) ground almonds (almond meal) *
  • 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons (2 heaped teaspoons) baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon (1/4 teaspoon) bicarbonate of soda (baking soda)
  • 1/4 teaspoon (1/4 teaspoon) salt to taste
  • 250 ml (1 cup) unsweetened almond milk (or sub any other plant-based milk)
  • 1 tablespoon (1 tablespoon) apple cider vinegar ** (ensure gluten-free if necessary)

To decorate (optional):

  • Mixed seeds


  • 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


*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.

Tips for making this recipe

  • 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?

  • 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.


Calories: 110kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Sodium: 98mg | Potassium: 16mg | Fiber: 2g | Calcium: 66mg | Iron: 0.9mg