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!
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


  • 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 (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
  • 230 ml (1 cup) unsweetened almond milk (or 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 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


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.


Calories: 121kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Sodium: 98mg | Potassium: 71mg | Fiber: 2g | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 0.8mg