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Vegan Grain-Free Gluten-Free Walnut Bread
Source: Steven R. Gundry, M.D., The Plant Paradox Cookbook, Better Vegan 
Category: Vegan Baked Goods
Prep Time: 15 min  Cook Time: 45 min   Total Time: 60 min  Makes 1 loaf
Vegan I Gluten Free I Refined Sugar Free I Soy Free
Oil Free option available (see notes)
About this recipe
This bread is great served for breakfast or as an appetizer. It has a deep nutty flavor, dense texture and a little sweet taste. It pairs really well with jams, nut butters, vegan cheese, and avocado. Adding hazelnut flour deepens the flavor and creates darker color, making this bread somewhat reminiscent of rye bread. Because it is mostly made of nuts, this bread is very filling and satisfying, and packed with healthy proteins and fats. You can skip the oil and sub it with water or vegetable broth for a lighter oil-free version.
3 Tbsp. avocado or coconut oil, melted (I use La Tourangelle Avocado Oil and Kirkland Signature Cold Pressed Unrefined Organic Virgin Coconut Oil)
1 1/2 cup almond flour (I use Kirkland Signature Almond Flour Blanched California Superfine)
1/2 cup hazelnut flour (I use Bob's Red Mill Flour/Meal)
6 Tbsp. arrowroot starch (I use Bob's Red Mill Arrowroot Starch/Flour)
4 Tbs finely ground flax seeds (I use Bob's Red Mill Whole Flaxseed)
1 cup walnuts, finely chopped (I use Kirkland Signature Walnuts)
2 Tbsp. tapioca starch/flour (I use Bob's Red Mill Tapioca Flour)
1/2 tsp. pink Himalayan sea salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)
3/4 tsp baking soda
6 tsp. egg replacer powder (I use Ener G Egg Replacer)
8 Tbsp. warm filtered water
1 cup unsweetened full-fat coconut milk (I use Thai Kitchen Organic Unsweetened Coconut Milk)
1-2 Tbsp. maple syrup (see notes) (I use Butternut Mountain Farm, 100% Pure Maple Syrup From Vermont)
1 1/2 tsp. raw apple cider vinegar (I use Bragg USDA Organic Raw Apple Cider Vinegar)


1. Prepare the ingredients.
2. Preheat the oven to 350 degrees F.  Line 8 x 4 loaf pan with parchment paper.
3.  Whisk together the almond flour, hazelnut flour, arrowroot starch, flax seeds, walnuts, tapioca starch, salt and baking soda in a large bowl.
4. In a smaller bowl, place egg replacer powder, add warm water and whisk together until well combined. Then add oil, coconut milk, maple syrup, vinegar, and mix well.
5. Add the wet ingredients to the dry all at once and stir until combined, being careful not to over-mix (too much mixing makes the bread tough).
6. Immediately pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 65-75 minutes.
7. Cool completely on a wire rack before slicing and serving.
Store wrapped in the fridge for up to 5 days or freeze.
If you prefer a bread with a lighter texture, you can skip the hazelnut flour and substitute 2 cups (total) of almond flour.
For an oil free version, substitute oil with vegetable stock or water.
If you like more savory than sweet bread, use 1 Tbsp. of maple syrup or a few drops of stevia instead. Adjust to your own taste. 
If using a 9x5 or wider baking pan, reduce baking time by 5-10 minutes.
Equipment needed:
Serving suggestion:
Serve with your favorite dip or spread, vegan cheese, jams, nut butters, as an avocado toast, etc.
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