If you’re just looking for a nutritious loaf you can master at home, this easy almond flour bread recipe is for you. The vegan bread is packed with protein and fiber, and it’s made without eggs or yeast![Step-by-step VIDEO below!]
This almond flour bread is a dense, super nutritious loaf that’s perfect for breakfasts, snacks and lunches. I started making it a few years ago when I had to temporarily cut grains out of my diet. While I was able to reincorporate gluten-free grains, I never stopped making this bread!
Best of all, this is the easiest bread recipe you’ll ever make. The dough comes together in minutes, and there’s no fussing with yeast or rising times. The bread gets its structure from psyllium husk powder instead of eggs or gluten.
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Psyllium fiber comes from the the outer husk of psyllium seeds (from the psyllium plant). It’s a great source of soluble fiber and can help lower cholesterol. You can find it online or in most specialty supermarkets, like Whole Foods.
Almond flour and coconut flour provide the base for this bread, while chia seeds lend additional protein and fiber. A touch of powdered stevia provides subtle sweetness and makes the bread sugar-free (however, you can use regular sugar instead, if you prefer). Neutral vegetable oil lends moisture, while apple cider vinegar balances the flavors and helps activate the baking power.
This is a dense yet tender bread that benefits from toasting. I love to slather it with nut butter and jam (or sliced bananas) for breakfast. It’s also fabulous with mashed avocado, or with hummus and veggies as a healthy lunch or snack.
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The bread can be lightly wrapped and stored at room temperature for up to 3 days. It also freezes beautifully—cut the bread into slices and store them between pieces of parchment paper in an airtight container (this will make it easy to grab one slice at a time, as needed).
Almond flour has more moisture than regular all-purpose flour, and it also doesn’t contain gluten, meaning baked goods will have a more tender and moist structure.
Almond flour is heavier than all-purpose flour and won’t rise as high. While this is a dense nut bread, it’s still very tender.
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Whether you follow a gluten-free, paleo, vegan, keto or whole-30 lifestyle, or if you’re just looking for a nutritious loaf you can master at home, this easy almond flour bread recipe is for you. The vegan bread gets its structure from psyllium husk fiber instead of eggs or gluten, making it a dense bread, but almond flour and coconut flour keep it tender. Powdered stevia lends a subtle sweetness and makes this bread sugar-free, but you can use regular sugar instead (take note that different brands of stevia have different levels of sweetness, so you might need to adjust as desired). This is a high-protein and high-fiber loaf that’s super filling - perfect for breakfasts, lunches and snacks. I recommend toasting it for the best texture and flavor!
Storage: The bread can be lightly wrapped and stored at room temperature for up to 3 days. It also freezes beautifully—cut the bread into slices and store them between pieces of parchment paper in an airtight container (this will make it easy to grab one slice at a time, as needed).Grain-free & vegan almond flour soda bread, made with only 5 ingredients (plus water and salt). It is also oil-free, yeast-free, sugar-free and paleo.
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Vegan almond flour bread can tricky. And sticky. At least in the middle. Without the elevating power of eggs, the centers of vegan almond flour loaves tend to rise and fall in a predictable and gooey way.
One way around this is to go small: make bread in mini loaf pans or a muffin tin. A second method? Make a free-form loaf, such as this quick and easy
In a small bowl or measuring cup, combine the water, flaxseed meal, and vinegar until blended. Let the mixture stand for several minutes, which allows the flax to gel and thicken the mixture.
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It will seem as though there is not enough liquid as you first begin stirring, but keep going (and do not add more water). Soon you will have a blended and stiff, yet soft, dough.
Shape the dough into a ball and place on the prepared baking sheet. Flatten the dough into a circle measuring about 5 inches (12.5 cm) across.
Bake in the preheated oven for 20 minutes. Place a piece of foil over the top (to prevent excess browning) and bake 5 minutes longer.
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Turn oven off, leaving bread in the oven for 15 minutes longer. This allows the center to cook all the way through.
Cool the bread on a wire cooling rack and you’ve got bread! The texture is tender, firm, and akin to a whole wheat soda bread in taste, texture and appearance.
Like other basic soda bread recipes, this one can be varied with all kinds of flavors and other add-ins. Traditional options include caraway seeds, currants or raisins, orange zest, or the sweetener of your choice, but you can customize the bread to your liking (chocolate chunks, anyone?) .
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As mentioned earlier, the loaf can be torn off into chunks (ideal for snacking or dunking into soup), but it also slices beautifully (including super-thin slices).
Store the cooled bread in an airtight container at (cool) room temperature for 3 days, the refrigerator for 2 weeks, or the freezer for up to 6 months (I recommend slicing the bread before freezing).
Storage: Store the cooled bread in an airtight container at (cool) room temperature for 3 days, the refrigerator for 2 weeks, or the freezer for up to 6 months (I recommend slicing the bread before freezing).
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Is it apple cider that I should be using? The dough comes out very sticky and I have to add at least 2/3 cup of almond flour to make the dough less sticky.
Hi Sim, Do you mean apple cider vinegar? You can use any kind of cider vinegar or light vinegar, it does not matter which variety. The dough should be somewhat sticky. Did the bread turn out as expected?
I made this today for St Patrick's. I didn't use flax and used psyllium instead - 3 tsp psyllium instead of 3 Tbsp flax.
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I also mixed the psyllium in with my dry ingredients. I used about 2Tbsp more water than the recipe called for, and 1T baking powder just because I enjoy more lift in the baked product.
I baked the dough in a 6 round cake pan with tall sides and didn't have any issues with it being too dark. I didn't cover it at the 20 min mark. I baked it for 25 min and then 15 min with the oven off.
I think it's critical that the oven is ready to go so that you can put this in once you mix the wet and dry to take advantage of the acid-base reaction.
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My spouse and I enjoyed the flavor. I tore it apart right out of the oven and the crumb looked nice. The crumb in the portion where I used a knife became dense, so cooling it down before using a knife to cut it is important (or just tear it apart by hand like I did!)
We enjoyed it with a bit of non-dairy butter. Definitely a keeper! The only reason I went with psyllium instead of flax was because I wanted something more neutral in flavor than flax. I added two T of allulose, but no sweetness came through, so I will either add more next time or omit it depending on the application.
You are a chemist and a baker, Carrie! Thank you so much for sharing your modifications--I am going to try your version! I know others will be happy to see what you did, too :)
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I’m sorry I’ve read the ingredients a few times and don’t see the measurement for the vinegar. I used a tablespoon hoping that’s right.
Apologies, Sheila, and also thank you for pointing out my oversight! It is, indeed a tablespoon of vinegar. Good guess! I have updated the recipe. Thank you!
I just made this and it's yummy; dense, rich yet not greasy or too heavy. I made a chunky warm applesauce to serve with it for the kids after school treat. This is my first time working with the flax seeds ( I've wanted to try for an age!). and am really pleased with he results. Thak you for posting such nutritious natural wholefood recipes!!
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Came out great. It is very filling and tasty. Im making it in a muffin pan next time. Thank you for the very good recipe.This delicious almond flour bread comes together in under an hour, no yeast or rising time required, and is a perfect low carb bread for breakfast, tea, or anytime you want bread. Sweetened with
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