Vegan Almond Bread Recipe (Grain-Free, Paleo)
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!
Servings: 1 9x5-inch loaf
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
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).
Tips:
- 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!