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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.
Table of Contents
- Vegan Almond Flour Bread Made Simple
- Almond Flour Soda Bread Benefits
- Ingredients
- How to Make Vegan Almond Flour Soda Bread
- Step One: Preheat Oven & Prep Baking Sheet
- Step Two: Whisk the Dry Ingredients
- Step Three: Mix the Wet Ingredients
- Step Four: Add the Wet Ingredients to Dry Ingredients
- Step Five: Shape the Loaf
- Step Six: Bake the Bread
- Cool the Bread
- Vary the Bread with Add-Ins & Flavorings
- FAQ
- How to Store the Bread
- Any Substitutions for the Arrowroot?
- Any Substitutions for the Flaxseed Meal?
- More Easy, Grain-Free & Vegan Breads to Love:
- Vegan Almond Flour Soda Bread {GF, oil-free} Recipe
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.
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. Toggle between US Customary (volume) and Metric (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 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:
- 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}
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
- Preheat oven to 350F (180C). Line a baking sheet with parchment paper.
- 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
Nutrition
This is my bread rotation because it’s so easy and delicious as written. It’s also easy to twist the flavor with the addition of spice, herb or seed of choice. With that said, do you think I could substitute 1/4c of the almond flour with a butternut seed squash protein powder I recently discovered?
Hi Natalia! I’m so glad you like the bread! 😊 I’m not familiar with butternut squash protein powder (I’m intrigued!). I’m really not sure how or whether that would work, sorry. It would have to be an experiment. Cheers 😊
Cannot have any vinegar.
Could I use lemon juice instead?
Hi Jo,
Yes, you can definitely use lemon juice in place of the vinegar 🙂
This is sooooo good! Thank you!
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.
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!
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 🙂
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!!
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.
Hello.
I had the same problems as Elenia! I am still keeping it in the oven. It must be baked by now, but still it is not brown! I will eat it for sure and will try it again. I really wonder what the problem could be. .I am still excited about this recipe! Will do a follow up comment after making this bread again.
Hi Happy,
Gosh, that is so unusual; when I make it, I worry about it browning too much (hence my instructions for placing a piece of foil on top, if needed). I used a relatively dark-colored flaxseed meal. Is yours golden? That could explain the color difference. But it should still have some browning. Does it (otherwise) bake properly?
Hi! I was so excited to try this bread. The dough came out super super sticky, so I added more arrowroot and almond. It’s been in the oven for two rounds of the baking instructions and it’s still raw in the middle! Any thoughts on to what went wrong? Maybe almond flour vs meal? That you for all your amazing recipes!
Hi Eliana! Oh no, sorry to hear you had difficulties with the bread. I’m not sure why the dough came out sticky; it really shouldn’t be sticky at all, it is soft and moist. HOw much more arrowroot did you add? That could definitely lead to gooey results.
Another question: did you do the super deep slashes through the bread per the instructions? It is definitely needed for this loaf for the middle to cook through (for the heat to penetrate the middle). You need make slashed almost all the way through or the center will not cook properly.
Hello, I just tasted my very pale Colored soda bread and I found it still delicious! I commented before that I had the same problem as Eliana (sorry I had her name spelled wrong in the first comment). Will definitely make this recipe again.
I am so glad that it came out!!!
Just made this bread, very easy to put together and it came out great! My husband loved it as well! Will be making again.
Excellent, Hannah! Always a plus when partners give a thumbs up, too 🙂
I commented on this recipe recently, but I don’t see my comment. Don’t know what happened, but I just wanted to let you know how much we are enjoying this recipe. This bread is delicious and so easy! The taste and texture is just like regular grain bread!
Thank you for sharing, Camilla!
June
June, thank you so much, I am so happy to know that you are loving the bread, too! 😊
We made this bread three times week, it is simply perfect! My husband demolished the first loaf so he made the second and third loaves (and he is not a baker!) it reminds me of Irish brown bread so much, same crusty outside and soft inside. A perfect recipe, thank you so much for this!!!
That is great, Elisa! I am doubly excited that this recipe inspired your husband to bake 😍