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Almond Flour Soda Bread {grain-free, oil-free, vegan}

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

How to Successfully Bake Vegan Almond Bread

Vegan almond 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 Soda Bread Benefits

This delicious almond flour soda bread is also:

  • Vegan
  • Grain-free
  • Gluten-free
  • Oil-free
  • Sugar-free

How to Make Vegan Almond Flour Soda Bread

Adding to the good news, this bread is also easy-to-make!

First, whisk the dry ingredients–almond flour or meal, arrowroot starch, baking soda, and salt–in a large bowl.

In a small bowl or measuring cup, combine the wet ingredients: water, flaxseed meal, and vinegar. Let the mixture stand for several minutes, which allows the flax to gel and thicken the mixture.

Add to the flour mixture, stirring until completely bended. 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.

Shape & Bake the Loaf

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 knife, carefully cut two very deep slashes (almost all the way through) into 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. This allows the center to cook all the way through. 

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!

More Easy, Grain-Free & Vegan Breads to Love:

Yield: 16 servings

Almond Flour Soda Bread {grain-free, oil-free, vegan, Paleo}

loaf of almond flour soda bread on a cooling rack

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

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

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

Did you make this recipe?

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Sheila

Friday 24th of September 2021

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.

Camilla

Tuesday 28th of September 2021

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!

Sky Riverhawk

Wednesday 10th of February 2021

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!!

Darren

Tuesday 9th of February 2021

Is there a substitute for arrowroot starch?

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