No-Yeast Vegan Almond Bread (Grain-Free, Paleo Recipe)

Whether you follow a gluten-free, paleo, vegan, keto or Whole30 lifestyle — or you simply want a nutritious loaf to bake at home — this easy almond flour bread recipe is for you. The vegan loaf is high in protein and fiber and is made without eggs or yeast.

Easy almond flour bread recipe

This almond flour bread is a dense, super-nutritious loaf ideal for breakfasts, snacks and lunches. I began making it when I had to cut grains from my diet temporarily. Even after reintroducing gluten-free grains, this loaf has remained a staple in my kitchen.

No yeast vegan bread

This is one of the simplest bread recipes you’ll make. The dough comes together in minutes with no yeast or rising time required. Instead of eggs or gluten, the loaf relies on psyllium husk powder to provide structure.

What is psyllium husk powder?

Psyllium husk comes from the outer coating of psyllium seeds. It’s a concentrated source of soluble fiber and is commonly used in gluten-free baking to bind ingredients and mimic the texture provided by gluten or eggs. You can find psyllium powder online and at many specialty supermarkets.

Other ingredients in this bread recipe:

Almond flour and coconut flour form the base, while chia seeds add extra protein and fiber. Powdered stevia gives subtle sweetness and keeps the loaf sugar-free; swap in regular sugar or another sweetener if you prefer. A neutral oil (like avocado or grapeseed) provides moisture, and a splash of apple cider vinegar helps activate the baking power and balances flavor.

How to make almond flour bread:

• Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line it crosswise with parchment for easy removal.
• Whisk together the dry ingredients: almond flour, coconut flour, psyllium husk powder, chia seeds, baking powder, fine sea salt and powdered stevia. Use your fingers to break up any clumps of almond flour.
• Combine the warm water, vegetable oil and apple cider vinegar in a liquid measuring cup. Pour the wet mixture into the dry ingredients and whisk until combined; switch to a rubber spatula and stir until the dough is smooth and just slightly tacky.
• Transfer the dough to the prepared pan. With slightly damp hands, press it into an even layer without compressing it too much — the dough won’t rise a lot.
• Bake until the top is golden brown and a toothpick inserted into the center comes out clean, about 50–55 minutes. Let the loaf rest in the pan for 5–10 minutes, then remove it and cool completely before slicing. The top may slump slightly as it cools — that’s normal.

How to serve the bread

This is a dense yet tender loaf that benefits from toasting. I enjoy it with nut butter and jam or banana slices for breakfast. It’s also excellent topped with mashed avocado or served with hummus and vegetables as a satisfying snack or light lunch.

Tips for this recipe:

• Weigh the flours with a kitchen scale for the most consistent results; grams are more accurate than cups for almond and coconut flour.
• Bake in a light-colored 9×5-inch loaf pan; dark pans can cause the sides to brown too quickly.
• Don’t over-compress the dough in the pan — the loaf won’t rise much, so avoid packing it down.
• Different stevia brands vary in sweetness. If you use powdered stevia, taste and adjust the amount as needed, or substitute another sweetener.
• Let the bread cool completely before slicing for the best texture.

FAQs

Other almond flour recipes to try:

• One-Bowl Paleo Banana Bread
• Gluten Free Vegan Flatbreads
• Healthy Carrot Cake
• Paleo Pumpkin Bread
• Coconut Almond Cake
• Almond Thumbprint Cookies
• Paleo Almond Shortcakes

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Vegan Almond Bread Recipe (Grain-Free, Paleo)

This high-protein, high-fiber bread uses psyllium husk fiber for structure instead of eggs or gluten. Almond and coconut flours keep it tender. Powdered stevia provides subtle sweetness, though you can use another sweetener if preferred. Toast for best texture and flavor.

Servings: 1 9×5-inch loaf

Prep Time: 15 mins

Cook Time: 50 mins

Total Time: 1 hr 5 mins

Equipment

• 9×5-inch loaf pan

Ingredients

Dry ingredients

• 2 ½ cups (275g) almond flour
• ½ cup (43g) coconut flour
• 3 tablespoons (22g) psyllium husk powder
• 2 tablespoons (20g) chia seeds
• 1 tablespoon (10g) baking powder
• 1 ½ teaspoons (8g) fine sea salt
• ¾ teaspoon (2g) powdered stevia (or 1 tablespoon monk fruit sweetener or sugar)

Wet ingredients

• 1 ½ cups warm water (about the temperature of a warm bath)
• 2 tablespoons neutral vegetable oil (avocado or grapeseed)
• 2 teaspoons apple cider vinegar

Instructions

1. Preheat oven to 350°F (175°C). Lightly spray or oil a 9×5-inch loaf pan and line it crosswise with parchment.
2. In a large bowl, whisk the dry ingredients and break up any almond flour clumps with your fingers.
3. Combine warm water, oil and apple cider vinegar in a measuring cup. Pour into the dry ingredients and whisk until incorporated, then stir with a spatula until smooth and slightly tacky.
4. Transfer dough to the prepared pan. With slightly damp hands, press it into an even layer without compressing.
5. Bake 50–55 minutes, until golden on top and a toothpick comes out clean. Cool in the pan 5–10 minutes, then remove and cool completely before slicing.
6. Serve as-is or toasted with your favorite toppings.

Notes

Storage: Keep lightly wrapped at room temperature up to 3 days. For longer storage, slice and freeze between parchment in an airtight container to pull out single slices as needed.

Tips:

• Use a kitchen scale for the flours for the most consistent results.
• A light-colored loaf pan helps prevent over-browning of the sides.
• Psyllium husk powder provides structure in place of eggs or gluten; almond and coconut flours keep the loaf tender.
• Allow the loaf to cool completely before slicing for the best texture.