Almond Bread (Gluten Free and Vegan)
- 1 1/4 cup ground almonds or almond meal – I like the texture of Bob’s Almond Flour
- 1 1/4 cup gluten-free flour blend
- 2 heaped teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt to taste
- 1 cup unsweetened almond milk (or sub any other plant-based milk)
- 1 tablespoon apple cider vinegar -The vinegar is crucial as its acidity reacts with the alkali bicarbonate of soda. If you don’t have vinegar you can substitute it with lemon juice.
Optional – Sprinkle the top with mixed seeds.
Add to the batter:
- Chopped nuts such as walnuts or pecans
- Dried fruit such as dried cranberries, raisins, chopped dates
- Chopped chestnuts
- Make it savory by adding grated garlic and chopped herbs
- Preheat the oven to 350 degrees Fahrenheit
- Place the ground almonds, gluten-free flour, baking powder, baking soda and salt in a large bowl and mix well
- Add the milk and vinegar and mix again
- Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper
- Sprinkle over mixed seeds to decorate, if desired
- Bake in the oven for 40-45 minutes, until risen and an inserted skewer comes out clean
- Leave to cool on a wire rack before putting away to store
Make sure to leave the bread to cool down completely on a cooling rack before packing it away to store because otherwise the steam from the warm bread will get trapped and you’ll end up with soggy bread.
The bread keeps well covered in the fridge for a good few days. If not eaten on the day it’s made, it’s best toasted before eating.
If you’re freezing it, you can slice it and put the whole thing in the freezer. Then when you want to eat it you can just put the slices of bread in the toaster straight from frozen.