Vegan Almond Flour Bread with Yeast (Easy, Gluten-Free)

a loaf of vegan gluten-free almond flour bread, sliced

4.85 from 13 votes

Vegan Almond Flour Bread with Yeast (Easy, Gluten-Free)

Quick and easy vegan almond flour bread with yeast is the grain-free, gluten-free, oil-free sandwich bread you've been waiting to make & eat!

Prep Time10

Cook Time50

Additional Time45

Total Time1 45

Course: WFPB Breads & Muffins

Cuisine: American

Keyword: easy almond flour sandwich bread, eggless almond flour bread, gluten-free almond flour yeast bread, vegan almond flour yeast bread, vegan grain-free gluten-free oil-free almond flour bread, wfpb, wfpb bread recipe, wfpbno, wfpbno bread recipe, wfpbno grain-free gluten-free bread

Servings: large loaf (16 slices)

Ingredients

2 and 1/4 cups 252 g finely ground almond flour
1 and 3/4 cups 210 g chickpea flour
1 tablespoon coconut sugar see notes for options
1/3 cup 27 g whole psyllium husks
2.25 teaspoons instant yeast
1 teaspoon salt more or less to preference
2 and 1/3 cups very warm not hot water

Instructions

In a large bowl, whisk the almond flour, chickpea flour, whole psyllium husks, coconut sugar, yeast and salt until blended.
Add the very warm water to the bowl. Stir until completely combined and no dry ingredients are visible in the bowl. (The psyllium husks will activate very quickly, soaking up some of the added liquid, and thickening the dough).
Scoop the bread dough into a nonstick 9x5 inch (22.5 x 12.5 cm) baking pan (alternatively, line with nonstick parchment paper, lightly grease the pan, or spray with nonstick cooking spray). Use a spoon or silicone spatula to smooth and even out the top of the dough.
Using a sharp knife, cut a lengthwise slash (about 1/4-inch deep) across the top of the loaf.
Place the pan with the bread dough in a warm, draft-free place. Let rise for 30 minutes.
After the bread has risen for 30 minutes, preheat the oven to 325F (160C). Let the bread rise 15 minutes longer while the oven preheats.
Bake the bread in the preheated 325F (160C) oven for 45 to 50 minutes until risen and the surface of the bread is a golden brown and a toothpick inserted near the center of the loaf comes out clean.
Let the bread cool, in the pan, on a cooling rack for 15 minutes.
Remove the bread from the pan and cool the loaf completely on a cooling ra

Notes

Note: This is not a high-rising bread. It means a lovely, firm texture.

Coconut Sugar Options: You can use an equal amount of maple syrup, agave nectar, molasses, or granulated sugar of your choice. Sugar substitutes will not work. Also, the sugar cannot be omitted. The sugar is needed to feed the yeast in the recipe. The bread will not rise much at all without the sugar.

Storage: Store the cooled bread in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week or the freezer for up to 6 months.

Nutrition