My favourite gluten-free vegan bread with walnuts! This loaf is soft and fluffy, with an indulgent texture and a crunchy outside. Perfect served with avocado, vegan butter, or peanut butter, and also dipped in soup!
I’ve never been the biggest fan of supermarket bread. It just isn’t the same as homemade bread straight from the oven, slathered with vegan butter and enjoyed to the fullest. That’s why I make my own bread as much as possible, at least once a week. And although there’s an abundance of different bread-making techniques out there, I try to stick to the most straightforward methods possible to save time, and still end up with a fantastic result.
So, here’s a bread recipe that’s my go-to at the moment. Give it a go and you might change your mind on the negative reputation of gluten-free and egg-free bread!
About this gluten-free vegan bread with walnuts
Can we take a moment to appreciate that crunchy, golden brown crust?! That’s probably one of my favourite things about this bread. You pop a slice in the toaster in the morning, add your favourite spread and tuck into the crunchy crust, followed by a soft and fluffy centre that practically melts in your mouth. The flavours are earthy and rich, with a subtly sweet aftertaste and absolutely no weird interference from any of the ingredients used. Sounds like a dream, doesn’t it?!
Now, this is a bit more of a denser loaf, resembling rye bread and even to an extent banana bread rather than the light and airy sandwich bread variety. But fear not, because it’s certainly not heavy. Trust me, I’ve made some disaster loaves in the past that weighed as much as bricks. This one, however, is neither overly thick, nor tasteless or grainy. You can enjoy it with both sweet and savoury toppings, as a side dish or as an appetiser before your main course.
Ingredients you’ll need
- Any unsweetened plant based milk of your choice.
- Good quality sea salt.
- Maple syrup. Don’t leave this out as it’s crucial for the right balance of flavours.
- Dry yeast.
- Ground flaxseed + water to make a flax egg.
- Buckwheat flour.
- Rice flour. Ensure to get the finest ground you can find to avoid a grainy texture and to make sure this flour combines well with the other ingredients.
- Xanthan gum.
- Chopped walnuts
How to make the yummiest gluten-free walnut bread
First, combine the plant based milk, salt, maple syrup and yeast in a mixing bowl and set aside for around 10 minutes to activate the yeast. You know that it’s active when the mixture starts to foam.
Meanwhile, stir together the ground flaxseed and water and set aside to soak for 10 minutes.
Add the flax egg to the yeast mixture, then add the oat flour, rice flour, xanthan gum and chopped walnuts. Mix together really well until a sticky dough forms.
Transfer the dough into a loaf tin and set aside to rise, covered, for around 40 minutes. With around 10 minutes left, preheat the oven to 180 degrees C/350 F.
Bake the bread in the preheated oven for 25-30 minutes. The crust should be golden brown and a toothpick should come out dry from the centre.
Storing and freezing vegan bread
You can store this bread lightly covered (for instance, with a tea towel) at room temperature for up to 5 days. It is also super freezer-friendly: store slices in a ziplock bag and freeze for up to around 4 months, taking out the slices and leaving them to thaw at room temperature or in the toaster as required.
Serving suggestions for this loaf
- Serve with mashed avocado, sea salt and a hint of lemon juice.
- Spread with nut or seed butter of your choice.
- Top with chopped veggies and hers.
- Serve on the side of a soup such as my broccoli ‘cheese’ soup and vegan wild rice soup.
- Spread with vegan butter after heating it up in the toaster.
Tips and tricks
- I wouldn’t recommend subbing any of the flours listed above. However, if you try one out and it turns out great then be sure to let me know!
- Use the spoon and level method for measuring out flour using cups. This means using a large spoon to transfer the flour to the measuring cups, and then scraping the excess of the top using a flat edge.
- If you have one, try and use a food scale for the best results.
- Give the yeast enough time to activate. If the mixture is not frothy, that means it hasn’t activated yet.
More savoury vegan baking recipes
Let me know in the comments: have you ever tried making your own bread at home? If you give this gluten-free vegan bread with walnuts a go, be sure to tag me on Instagram (@earthofmariaa) and leave your feedback in the comments below.
Gluten-free Vegan Bread With Walnuts
- Conventional oven
- Mixing bowl
- Bread tin
- 1 1/2 cups plant based milk
- 1/2 tsp salt
- 1/4 cup maple syrup
- 2 tbsp dry yeast
- 2 tbsp ground flaxseed
- 3 tbsp water
- 1 1/4 cup buckwheat flour
- 1 cup rice flour
- 1 tbsp xanthan gum
- 1/4 cup walnuts chopped
- Combine the plant based milk, salt, maple syrup and yeast in a mixing bowl and set aside for around 10 minutes to activate the yeast. You know that it's active when the mixture starts to foam.
- Stir together the ground flaxseed and water and set aside to soak for 10 minutes.
- Add the flax egg to the yeast mixture, then add the buckwheat flour, rice flour, xanthan gum and chopped walnuts. Mix together really well until a sticky dough forms.
- Transfer the dough into a loaf tin and set aside to rise, covered, for around 40 minutes. With around 10 minutes left, preheat the oven to 180 degrees C/350 F.
- Bake the bread in the preheated oven for 25-30 minutes. The crust should be golden brown and a toothpick should come out dry from the centre.