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 is packed with protein and fiber, and it’s made without eggs or yeast! [Step-by-step VIDEO below!]
Easy almond flour bread recipe
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!
No yeast vegan 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.
What is psyllium husk powder?
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.
Other ingredients in this bread recipe:
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.
How to make almond flour bread:
- In a bowl, whisk together almond flour, coconut flour, psyllium husk powder, chia seeds, baking powder, fine sea salt and powdered stevia.
- Use your fingers to break up any clumps of almond flour (I recommend doing this whenever you work with almond flour!).
- In a liquid measuring cup, combine warm water, neutral vegetable oil and apple cider vinegar, then pour the mixture over the dry ingredients.
- Stir until smooth—the dough should feel smooth and just a tiny bit tacky.
- Transfer the dough to a parchment-lined 9x5-inch pan. Using slightly damp hands, press it gently into an even layer—try not to compress the dough too much.
- Bake the bread until it’s golden brown on the top and a toothpick inserted in the center comes out clean.
- Let the bread cool completely before slicing (the top might slump slightly, and that’s okay!).
How to serve the bread
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.
Tips for this recipe:
- I recommend using an inexpensive kitchen scale to weigh the flours for this bread. It’s much more accurate, and much easier than using cups!
- It's best to bake the bread in a lighter colored 9x5-inch loaf pan, as a dark pan could cause the sides to brown too quickly.
- Try not to compress the dough too much when you spread it in the pan, as the dough doesn’t rise much.
- Psyllium husk powder gives this bread its structure instead of eggs or gluten. The bread is dense, but almond flour and coconut flour keep it tender.
- A teaspoon of powdered stevia provides 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.
- Be sure to let the bread cool completely before slicing for the best texture.
- Try these Gluten Free Vegan Flatbreads!
FAQs
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.
Other almond flour recipes to try:
- One-Bowl Paleo Banana Bread
- Gluten Free Vegan Flatbreads
- Healthy Carrot Cake
- Paleo Pumpkin Bread
- Coconut Almond Cake
- Almond Thumbprint Cookies
- Paleo Almond Shortcakes
Watch the video!
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Get the recipe!
Vegan Almond Bread Recipe (Grain-Free, Paleo)
Equipment
- 9x5-inch loaf pan
Ingredients
Dry ingredients
- 2 ½ (275g) almond flour
- ½ cup (43g) coconut flour
- 3 tablespoons (22g) psyllium husk powder
- 2 tablespoons (20g) chia seeds
- 1 tablespoon (10g) baking powder
- 1 ½ teaspoons (8g) fine sea salt
- ¾ teaspoon (2g) powdered stevia (or 1 tablespoon of monk fruit sweetener or sugar)
Wet ingredients
- 1 ½ cups warm water (it should feel like warm bath water)
- 2 tablespoons neutral vegetable oil (such as grapeseed or safflower)
- 2 teaspoons apple cider vinegar
Instructions
- Preheat the oven to 350˚F (175˚C). Spritz a 9x5-inch loaf pan with cooking spray, or rub it lightly with oil. Line it crosswise with a piece of parchment paper (this will make it easy to remove the loaf later).
- In a large bowl, whisk together the dry ingredients. Use your fingers to break up any clumps of almond flour.
- In a liquid measuring cup, combine the warm water, vegetable oil and apple cider vinegar. Pour the wet ingredients over the dry ingredients. Whisk well until everything is incorporated, then switch to a rubber spatula. Stir until smooth—the dough should feel smooth and just a tiny bit tacky.
- Transfer the dough to the prepared pan. Using slightly damp hands, press the dough gently into an even layer—try not to compress the dough too much.
- Bake the bread until it’s golden brown evenly on the top and a toothpick inserted in the center comes out clean, about 45-50 minutes (don’t under-bake the bread, otherwise the center might not cook through). Let the loaf cool in the pan on a rack for 5-10 minutes (the top might slump slightly) then remove it from the pan and let it cool completely before slicing.
- You can serve this bread as-is, but I prefer to toast it! Spread it with your favorite fixings, and enjoy.
Notes
- I recommend using an inexpensive kitchen scale to weigh the flours for this bread. It’s much more accurate, and much easier than using cups!
- It's best to bake the bread in a lighter colored 9x5-inch loaf pan, as a dark pan could cause the sides to brown too quickly.
- Try not to compress the dough too much when you spread it in the pan, as the dough doesn’t rise much.
- Psyllium husk powder gives this bread its structure instead of eggs or gluten. The bread is dense, but almond flour and coconut flour keep it tender.
- Be sure to let the bread cool completely before slicing for the best texture.
- Try these Gluten Free Vegan Flatbreads!
Theresa says
Hi, I tried this recipe. As soon as it started baking the bread turned a dark brown color. It’s cooling now. It smells good but I’m wondering what would make it turn such a dark color compared to your recipe photos.
Nicki Sizemore says
Hi Theresa! I’m sorry to hear your bread is darker than it should be. I suspect it might be the temperature of your oven (oven temperatures can vary quite a bit). Do you happen to have an oven thermometer? In the future you can experiment with lowering the oven temperature by 25-50 degrees or tent the bread with foil if it starts to look dark. I make a loaf of this bread weekly and it should be golden brown color. I hope this helps!
Marie Murdock says
what can I substitute oil with?
Nicki Sizemore says
Hi Marie! I don't have a swap for the oil, although you can use any oil you like (flax, avocado, etc.). I hope you enjoy!
grin says
Can maple syrup or honey be substituted for the stevia? or monk fruit powder?
Nicki Sizemore says
Hi there, I've had readers use monk fruit powder with success!
miri fridman says
I have gastritis, and can't eat vinegar, can the apple vinegar be substitute with something els ?
Nicki Sizemore says
Hi Miri, there isn't a substitution for the apple cider vinegar in this bread, although it cooks off when baking and shouldn't be an issue for gastritis. However, you can try omitting it if needed. Keep me posted!
Narelle says
Hi Nicki
Your recipe looks great. Could you recommend anything I could substitute the chia seeds with as I'm not able to eat them?
Cheers, Narelle
Nicki Sizemore says
Thanks, Narelle! While I haven't tested the bread without the chia seeds, I suspect you can omit them altogether without much impact, or you can swap in hemp seeds or flax seeds. I hope you enjoy the bread!
Jodi says
I have to leave another comment. I have made this bread recipe several times in the past two weeks. I have stopped buying gluten free bread at the store. I absolutely love this recipe. One small change I made was adding a 1/2 tsp of stevia. I generally don't like stevia, but as you say, Nicki, it works really well in this bread. Today, I realized I didn't have whole chia seeds, but had ground chia, so I unexpectedly had to substitute that. The bread is baking in the oven now, so I will see how it turns out. Thank you again for this recipe! It's excellent, wholesome and super easy. The bread is delicious! I have it for breakfast everyday with vegan butter and sunflower seed butter.
Nicki Sizemore says
Hi Jodi, thank you so much for your comment! I'm thrilled to hear you're loving the bread (it's my go-to breakfast as well). Let me know how the ground chia seeds work!
Jodi says
Thanks so much, Nicki! The ground chia seeds worked perfectly. The only thing is that you can't "see" them in the bread. I will revert back to whole chia seeds as you call for!
Nicki Sizemore says
Thank you for letting me know!
Jill Berger says
I don't have Psyllium Husk Fiber, but I do have eggs. Please advise how to substitute, if possible.
Thank you!
Nicki Sizemore says
Hi Jill! I suspect that 2 large eggs would work, but I haven't tested this bread recipe with eggs so can't guarantee the results. Let me know if you give it a try!