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.
Vegan Almond Flour Bread Made Plain
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 straightforwardAlmond Flour Soda Bread. It is equally reliable for slicing or tearing into pieces.
Almond Flour Soda Bread Benefits
This satisfying almond flour soda bread is:
- Vegan(egg-free, dairy-free)
- Grain-free
- Gluten-free
- Oil-free
- Sugar-free
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
- Finely ground almond flour (or almond meal)
- Arrowroot starch
- Baking soda
- Salt
- Water
- Flaxseed meal
- Vinegar
How to Make Vegan Almond Flour Soda Bread
Adding to the good news, this bread is also straightforward-to-make!
Step One: Preheat Oven & Prep Baking Sheet
Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.
Step Two: Whisk the Dry Ingredients
In a large bowl, whisk the almond flour, arrowroot starch, baking soda, and salt until blended.
Step Three: Mix the Wet Ingredients
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.
Step Four: Add the Wet Ingredients to Dry Ingredients
Add the flax mixture to the flour mixture, stirring until completely blended.
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.
Step Five: Shape the Loaf
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.
Using a sharp knife, carefully cut two very deep slashes (almost all the way through) into the dough (making a cross).
Step Six: Bake the Bread
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.
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
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.
Vary the Bread with Add-Ins & Flavorings
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?) .
As mentioned earlier, the loaf can be torn off into chunks (ideal for snacking or dunking into soup), but it also slices beautifully (including especially-thin slices).
Happy baking!
FAQ
How to Store the Bread
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).
Any Substitutions for the Arrowroot?
An equal amount of potato starch can be used in place of arrowroot starch.
Any Substitutions for the Flaxseed Meal?
An equal amount of ground chia seeds can be used in place of the flaxseed meal.
More Straightforward, Grain-Free & Vegan Breads to Love:
- 2-Ingredient Lentil-Flax Bread
- Chickpea Flour Beer Bread (3 ingredients, oil-free)
- Coconut Flour Bread (4 ingredients, oil-free)
- 2-Ingredient Flax Sandwich Bread
- 3-Ingredient Vegan Almond Bread
- 5-Ingredient Lentil Sandwich Bread
- Fluffy Red Lentil Bread
- Chickpea Flour Sandwich Bread
Vegan Almond Flour Soda Bread {GF, oil-free}
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Servings: 16 servings
Ingredients
- 2 cups 224 g almond flour or almond meal
- 3/4 cup 108 g arrowroot starch or potato starch
- 1 and 1/2 teaspoons baking soda
- 1/4 teaspoon fine sea salt
- 2/3 cup 150 mL water
- 3 tablespoons 20 g flaxseed meal
- 1 tablespoon 15 mL cider vinegar (or other light vinegar)
- Optional: 1 to 2 tablespoons coconut sugar
Method
- Preheat oven to 350F (180C). Line a baking sheet with parchment paper .
- In a large bowl , whisk the almond flour , arrowroot starch, baking soda and salt.
- In a small bowl or measuring cup, mix the water, flaxseed meal , and vinegar. Let stand several minutes to thicken.
- Add the water mixture to the flour mixture, stirring until completely bended. The dough will be quite stiff as your stir; just keep stirring until completley blended. The resulting dough will be stiff yet soft.
- Shape the dough into a ball and place on the prepared sheet. Flatten the dough into a circle measuring about 5 inches (12.5 cm) across. Using a sharp, serrated knife, carefully cut two very deep slashes (almost all the way through) through the dough (making a cross).
- 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. Turn oven off, leaving bread in oven for 15 minutes longer.
- Remove from oven and cool completely on a wire rack.
Notes
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). Tip: An equal amount of potato starch can be used in place of arrowroot starch. Tip: An equal amount of ground chia seeds can be used in place of the flaxseed meal .
