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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.
Overhead shot of almond flour soda bread on a black metal cooling rack

Vegan Almond Flour Bread Made Simple

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 Almond Flour Soda Bread. It is equally perfect for slicing or tearing into pieces.

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Almond Flour Soda Bread Benefits

This delicious 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.

How to Make Vegan Almond Flour Soda Bread

Adding to the good news, this bread is also easy-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 super-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 Easy, Grain-Free & Vegan Breads to Love:

loaf of almond flour soda bread on a cooling rack

Vegan Almond Flour Soda Bread {GF, oil-free}

Yield: 16 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Grain-free & vegan almond flour soda bread made with almond flour, and arrowroot starch. Fast and easy to make, it is also Paleo and oil-free.

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

Instructions

  1. Preheat oven to 350F (180C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk the almond flour, arrowroot starch, baking soda and salt.
  3. In a small bowl or measuring cup, mix the water, flaxseed meal, and vinegar. Let stand several minutes to thicken.
  4. 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.
  5. 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).
  6. 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.
  7. 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.

Nutrition Information
Yield 16 Serving Size 1/16 of loaf
Amount Per Serving Calories 106Total Fat 7gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 73mgCarbohydrates 8.7gFiber 2.1gSugar 2gProtein 3g

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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29 Comments

  1. 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.

    1. 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?

  2. 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.

    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.

    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.

    I’m looking forward to playing with different flavors. Thank you for a great base recipe!

    1. 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 🙂

  3. 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.

    1. 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!

  4. 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!!

  5. 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.