Last updated - ; Published - By Rhian Williams 91 Comments
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ThisGluten-Free Vegan Almond Bread issoft,bendyand unbelievablyeasyto make! It'ssofton the inside andcrustyon the outside,notdryor crumbly, slices welland is perfect for toast and sandwiches! It's alsono-knead,yeast-free,completelyfree from sugarandoil-free too. It's made inone bowl, requires just 15 minutesto put together before baking and there's no proving time needed.
My Gluten-Free Vegan Bread recipe made using chickpea flour has been so popular that I decided to make a similar recipe for an almond flour bread!
How to make this recipe
Scroll down to the bottom of the post to see the full recipe.
- Mix together all the ingredients in aglass mixing bowl.
Tip:Use a measuring jug tomeasure out the plant-based milk.
- Transfer the batter into a one-pound loaf tin.
Tip: Line the tin with greased baking paperto make the bread easier to remove after.
- Sprinkle over mixed seeds to decorate, if desired.
- Bake in the oven for40-45 minutes.
- Transfer the loaf to a cooling rackto cool down on completely before packing away to storebecause 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 Almond 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
- You can replace theground almondswithground walnuts.
- If you're not gluten-free, you can use plain flour instead of gluten-free flour.
- You can replace thealmond milkwithany other plant-based milk.
- You can replace the apple cider vinegar withlemon juice.
- For anut-free version, replace the ground almonds withground sunflower seedsand use anut-free plant-based milk.
Things you can add to the dough
- Mixed seeds.
- Choppednutssuch aswalnuts or pecans.
- Dried fruit such asdried cranberries, raisins, chopped dates etc.
- Choppedchestnuts.
- You can make it more savoury by adding grated garlicandchopped herbs!
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 Flaxseed Bread
- Gluten-Free Vegan Oat Bread
- Gluten-Free Vegan Dinner Rolls
- Gluten-Free Vegan Seeded Buckwheat Bread
- Gluten-Free Vegan Cornbread
- Gluten-Free Vegan Bread Rolls
- Gluten-Free Vegan Oatmeal Bread
- Gluten-Free Vegan Biscuits
- orbrowse the whole collection!
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Watch how to make this recipe
Gluten-Free Vegan Almond Bread
ThisGluten-Free Vegan Almond Bread issoft,bendyand unbelievablyeasyto make! It's alsono-knead,yeast-freeandcompletelyfree from sugar!
4.33 from 67 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: Global
Keyword: almond bread, gluten-free bread, gluten-free vegan bread
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 12 slices
Calories: 110kcal
Author: Rhian Williams
Ingredients
- 150 g (1 ¼ cup) ground almonds (almond meal) *
- 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
- 250 ml (1 cup) unsweetened almond milk (or sub 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 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.
Video
Notes
*You can alternatively usealmond 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.
- 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 acooling rackbefore 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!
- To freeze, 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.
Nutrition Facts
Gluten-Free Vegan Almond Bread
Amount Per Serving
Calories 110Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 98mg4%
Potassium 16mg0%
Carbohydrates 10g3%
Fiber 2g8%
Protein 3g6%
Calcium 66mg7%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these 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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Reader Interactions
Comments
Janice
Hi Rhian, could I use the same amount of almond flour and water instead ? Thank you from Hong Kong.Reply
Rhian Williams
Hello - unfortunately you can't replace the gluten-free flour with almond flour, but you can replace it with 140g white rice flour and 10g tapioca flour! But yes, you can replace the plant-based milk with water. Hope that helps!
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