Vegan Gluten-Free Almond Bread
Soft, hearty, and full of nutty flavor, this Vegan Gluten-Free Almond Bread is the perfect blend of wholesome and indulgent. Made with nutrient-rich almond flour, tapioca starch for a light texture, and ground flaxseeds as a plant-based binder, this recipe is free of dairy, gluten, and eggs, making it an excellent choice for a variety of dietary needs. A subtle touch of natural sweetness from maple syrup and a hint of tang from apple cider vinegar give the bread a well-balanced flavor, while unsweetened almond milk ensures a moist, tender crumb. Quick to prepare in just 15 minutes, this easy almond loaf bakes to perfection in under an hour. Slice it up and enjoy it as a nutritious breakfast, side, or snack, whether on its own or slathered with your favorite spread. Healthy, delicious, and versatile, this almond bread is a must-try for vegan and gluten-free baking enthusiasts.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup tapioca starch
- 2 tablespoons ground flaxseeds
- 6 tablespoons water
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 tablespoons maple syrup
- 2 teaspoons apple cider vinegar
- 1 cup unsweetened almond milk
- 2 tablespoons olive oil
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper.
In a small bowl, combine the ground flaxseeds and water. Stir well and let it sit for about 10 minutes to thicken and become gel-like.
In a large mixing bowl, whisk together the almond flour, tapioca starch, baking powder, baking soda, and salt until evenly mixed.
In another bowl, mix the almond milk, olive oil, maple syrup, and apple cider vinegar until well combined.
Add the thickened flaxseed mixture to the wet ingredients and mix thoroughly.
Pour the wet ingredients into the dry ingredients and mix with a spatula until you have a smooth batter.
Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes.
Using the parchment paper, lift the bread out of the pan and transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1826 mg | 79% | |
| Total Carbohydrate | 186.0 g | 68% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 37.8 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 901 mg | 69% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 219 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
