Grain-free Sandwich Bread (Paleo and SCD)
Here’s the moment you have all been waiting patiently (and some not so patiently!) for. And because I ♥ my readers, I’m giving it to you a week earlier than planned: Grain-free, yeast-free, dairy-free sandwich bread. It’s moist on the inside with a slight crust on the outside, has an amazing texture and taste when toasted, and can also be used straight from the fridge with some almond butter and jam.
To achieve the moist white bread texture that you often miss with the use of almond flour or almond butter, I used raw organic cashew butter and beat the egg whites separately. Obviously, baking grain-free is much pricier than regular baking, but you can make a loaf of this bread for about $8.50. If you don’t care about using all organic products, you can make it for even cheaper by making your own cashew butter. The price you pay for health!
We’ve been having a bit of bread overload in our house lately. I’ve made this loaf about 10 times now, changing tidbits here and there until I had it perfected and ready to share with you. Of course, we had to try it out with all of our former beloved bread recipes like paninis, french toast, and fried egg sandwiches first. I also plan to make an egg strada with this and probably even a bread pudding. But most of all, we just like to eat a slice toasted with homemade blueberry jam in the morning with our eggs.
| Ingredients (makes 1 8.5×4.5 loaf)
1 cup smooth raw cashew butter at room temperature (I use Artisana Organic) |
Directions
Preheat your oven to 300 degrees. For a white colored loaf as in the photo, place a small dish of water on the bottom rack.
Line the bottom of an 8.5×4.5 glass loaf pan with parchment paper, then spread a very thin coating of coconut oil on the sides of the pan.
Beat the cashew butter with the egg yolks, then add the honey, vinegar, and milk. I’ve done this with both electric hand beaters and a stand mixer and both seem to work equally as well. I would not try to make this by hand due to the stickiness of the butter.
Beat the egg whites in a separate bowl until peaks form. I used an electric hand mixer, but if you want a bicep workout, you can also do it by hand.
Combine the dry ingredients in another small bowl. Sorry for all of the dishes!
Make sure your oven is completely preheated before adding the egg whites and the dry ingredients to the cashew butter mixture. You don’t want your whites to fall, and the baking soda will activate once it hits the eggs and vinegar.
Pour the dry ingredients into the wet ingredients, and beat until combined. This will result in more of a wet batter than a dough. Make sure to get all of the sticky butter mixture off of the bottom of the bowl so you don’t end up with clumps.
Pour the beaten egg whites into the cashew butter mixture, beating again until just combined. You don’t have to be gentle with this, but don’t over mix.
Pour the batter into the prepared loaf pan, then immediately put it into the oven.
Bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean. Don’t be tempted to open the oven door anytime before 40 minutes, as this will allow the steam to escape and you will not get a properly risen loaf.
Remove from the oven, then let cool for 15-20 minutes. Use a knife to free the sides from the loaf pan, then flip it upside down and release the loaf onto a cooling rack. Cool right-side up for an hour before serving.
Wrap the loaf up tightly and store in the fridge for 1 week. I actually think the loaf gets better as the days go on.
A couple of notes
So far, the only way I’ve used this bread cold and not toasted is with an AB&J, and it was delicious! It is definitely on the more dense side compared to your breads with gluten and yeast, but it’s much lighter than a lot of the gluten-free breads sold in the store that are made with rice or tapioca. The bread gets even lighter and somewhat flaky when toasted or grilled in the panini press, so that is the way I’ve preferred it.
As for the cashew butter – I love Artisana’s product. I could eat it by the spoonful. It’s pricy, but no more expensive than almond butter (and I just found out has the same fat and calorie content!). You can make your own if you own a high-speed blender, but it takes some work. You may need to add a little coconut oil to get the extra smooth consistency that Artisana offers (I’ve used 1/4 cup oil with 1.5 cups raw cashews). If you have a lumpy cashew butter, this bread will not work. The loaf made with homemade cashew butter will also come out a little darker and a bit more moist due to the oil.
The loaf doesn’t stand very tall, so for larger slices of bread like the french toast below, slice it in half, then lengthwise.
And lastly, for all of you coconut-phobes out there- Not to fear – this bread tastes absolutely nothing like it despite the use of coconut flour!
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Yay! I can’t wait to try it! It looks absolutely delicious.
Danielle….you’re my hero right now. Bread is the main non-SCD food I eat (and too much of it). I also hate yeast, so this bread is perfect and amazing. Seriously, you are such a treasure my dear. You provide the community with such practical recipes. I’m making this today and FINALLY I can eat a sandwich and not feel guilty.
Thank you, thank you!!!
Hugs,
–Amber
Thanks Amber!! For an untested sandwich, you may want to let the bread sit in the fridge for one day. It will be a little moist on the first day without toasting it. Coconut flour is funny like that..
Has anyone tried using this recipe as a base for paleo pizza crust?
That look absolutely WONDERFUL!! Thank you for sharing! Can’t wait to try it. In fact I may do this today!
Thanks so much for the recipe–it looks delicious! Can I ask what brand/kind of almond milk you use? I haven’t bought any yet and am wondering if there is a preferred one.
Thanks for your help.
I try to make my own whenever possible but I do buy the 365 organic one from WF because it has the least amount of additives in it.
Oh and make sure you buy unsweetened!
Oh my, that looks amazing! I will definitely be making this the next time the oven goes on… so maybe in a few days. The texture looks awesome. I can’t wait! I live in Germany where cashew butter (if it even exists here) costs a fortune, so I’ll be making the homemade cashew butter version. And I like moist! As long as it’s not soggy.
Could you replace the honey w stevia?
I’m sure you could! Although I’m not sure the ratios. I assume it wouldn’t take much
I tried the recipe with pure liquid stevia – used 2 drops and that gave just a hint of sweet which was perfect for sandwich bread.
Look forward to trying it!
Will you be posting nutritional breakdown?
Oh. My. That looks amazing!! I will definitely want to try this out!
Danielle, I’ve been excited about this recipe ever since you shared on FB that you’re in the process of putting it together! I can’t wait to try it out soon
I’ve pinned and shared on FB. Take care!
Thanks Heba! I hope you enjoy it!
Is it possible to substitute almond milk with something? Maybe yogurt?
I made the bread for the first time yesterday and YUM!!! Delicious!!! I used Trader Joe’s Light Coconut Milk as a replacement for the almond milk since it was what I had in the pantry and it worked well. You could not taste coconut. I’ll try the almond milk next time, but for the record….. coconut milk worked.
Thanks Nancy! I kind of figured coconut milk would work especially because it’s such a small amount. I think any non-dairy milk would do just fine! So happy you like it!!
Thank you so much for this recipe ! You are genious ! I will bake this bread for my grandson who has Type 1 diabetes ( with steveia instead of honey ). Is it possible to use this dough to make calzones or hot pockets ?
think it would work with almond butter? I have that in the house right now, LOL
It won’t work with almond butter. Almond butte is much heavier and darker in color due to the skins so you won’t get a fluffy “white bread”
thanks.. I’ll get some cashew butter this week!
Okay, so it’s darker (which in my case is actually a positive thing, because I never did like white bread)… What I’m interested in is the heavier part. It would just make it more dense, right?
Did you use homemade cashew butter with oil in it?
I used store bought cashew butter and mine also turned out looking like “wheat bread” as opposed to white and is also still heavy and dense after baking it two days ago. I wrapped it in tin foil. Is there something else I should wrap it in?
Thanks for sharing!
I just made this and first of all, it was delicious, but mine was brown and more on the dense side too. I followed the directed and even bought the Artisana organic raw cashew butter. I’m happy with it, but wondering what went wrong…Oooops, just thought of something, I didn’t have a glass loaf pan and used a metal one…
I made it with almond butter and it worked great. It was darker and denser, but tasty and great for breakfast with a pat butter, just the same.
Wow..thank you so much for this recipe..it’s the real deal..me and my wife have been Paleolithic 3 mo..and the other night she just broke down because ” I need Real bread”… but your recipe was perfect….we made our own cashew butter( didn’t have any)…and own almond milk(didn’t have any either)…and it was heavenly!!!! Thank you
I JUST made this with almond butter (my son is allergic to cashews) plus i used coconut milk instead of almond because it is what i had. The bread is dense. Mine didn’t rise as much as the pictures… Perhaps it was my actually mixing or the almond butter. I made it to go with dinner for sandwiches but, I should have made it a few days ago, like the recipe said, to sit in the fridge. Taste is good. It’s dark almost like a pumpkiny color.
Oh my. Just made this yummy recipe. Thanks so much!!!
So great to hear Stephanie!! Wait til tomorrow, it gets better!!
I want to make this but am wondering what the purpose of the honey is?? Could you make it without the honey all together? As there is no yeast to feed I assume it’s for taste?? Thanks for your efforts, I’ve made coconut flour bread before but it had much more coconut flour in it than this recipe and although we quite liked it, it left me feeling bloated and heavy for a few days afterwards!! I am hoping this recipe wont due to the small amount of flour in it!
The honey is only for flavor. Feel free to leave it out if you’d like! I only do a 1/2 tablespoon when I make it for sandwiches.
I made this the first time without any sweetener and it was all around okay, but it needs the sweetener. The second time I added 30 drops of NuNaturals Vanilla Alcohol Free Stevia and that did the trick. This amount would be great for the french toast version! It would probably taste okay for sandwiches with just 15 to 20 drops.
OK I know I was supposed to let it cool for an hour but I let it sit for 30ish minutes and then I sliced a couple slices and made a little grill cheese with asiago, parm and cheddar and it was DELIGHTFUL! I can see when it’s a little drier tomorrow it will be even better!!! YAY and it was super easy to make! Then I went back for more and had a 2nd grill cheese.
I’m pregnant and due next week so I’m gonna go ahead and make a few loaves and freeze them to add to my freezer stock of “Food Mama Can Eat” after baby comes. I have to be strict SCD so it’s hard for other people to feed me.
Great Recipes!!
Katie Z
Thanks for sharing Katie! I wish I would have had this bread when I was pregnant. I would have lived off of it! Mate next time…
. Good luck with your delivery!!
i keep seeing your homemade preserves on your posts, so now i’m wondering if you’re going to share your recipe?! i’ve made jam for years, but never a sugar free variety, so i’m looking for great recipes/methods.
I will be sharing it tomorrow most likely! It’s just blueberries, honey, and lemon!
Wow…this is almost too good to be true! No grains, no gluten, and no yeast?? I’ve made my fair share of really good gluten-free breads, but all have contained yeast, and my body doesn’t like a lot of yeast. And g-free breads are starchier than their wheat counterparts, so I usually just end up going with freshly baked bread from the bakery. I bet it makes a wonderful french toast for sure! Just spotted this on Slightly Indulgent and am bookmarking the page! Thanks for sharing. xx
I shared several of your recipes on my blog. LOVE your blog! Thanks for sharing with us!
Thanks Heather!
Thank you so much for this recipe it’s awesome. Easy to make and really tasty. I used home made cashew butter and honey from my friend’s bees. I can’t wait to try it in a grilled cheese sandwich. Kind of wish we weren’t having steak for dinner
This looks amazing. Thank you so much! My son is GFCFSF and we have thought about going SCD. This is a wonderful addition to our meal plan. I am wondering though, do you mix it in a stand mixer??? Also, have you tried doubling? Does it take more baking time? Thank you Thank you Thank you!
Thanks Becca- I need to edit the recipe to say I actually used hand beaters for this, but a stand mixer will work too. This is a doubled recipe from the very first time I made it and I probably wouldn’t do anymore batter in one loaf pan so it doesn’t get too dense.
So I did this with homemade cashew butter. It was the first time I made it (or had even had cashews) and it came together very quickly and without oil. It had the same texture as homemade peanut butter so I hope it was good enough! I don’t follow any special diet but like to eat grain-free when possible, and I found the bread tasty! But I much preferred it toasted (just like with any grain-free bread I’ve tried). I mixed the wet mixture with the hand mixer, but for some reason, thought I was supposed to fold in the dry ingredients until combined (I was making two things at once and guess I got confused). Don’t do that! It had brown blobs here and there and I’m sure it wouldn’t be the way had I followed directions. Thanks for the recipe!
Haha Erin “brown blobs” does not sound appetizing! I’m glad you enjoyed it. I like it best toasted too but I actually love it cold with PB&J
It kind of looks like it’s a badly done cinnamon swirl so it’s not nasty looking at all.
Thanks again!
This is in the oven right now!!! Thanks for the recipe.
I made some French Onion Soup and used a toasted piece of this lovely bread. I don’t own ramakins so I just put parchment on a cookie sheet put my toast on it and covered it in cheese the broiled it for a couple minutes til melted and toasty then I just spacula’d it up on top of my soup and oh yumm yum! This bread is awesome!
Katie
I love French Onion!
Oh Wow! Great Idea! I love French Onion Soup…
Hi everbody, this bread looks super delish, i have heaps of pumpkin so going to make some soup and use this bread to dip with. Yum. Has anyone ever made it egg free? maybe with flax egg instead?
cheers Fee
Brisbane, Australia
I made this last night with homemade cashew nut butter and after letting it sit overnight in the fridge, I had 2 slices this morning cold with crunchy peanut butter and homemade raspberry jam. It was utterly delicious!!! Can’t wait to try it toasted, with sandwiches… the list goes on! Thanks so much for another wonderful grain free recipe! You are a genius!
So great to hear Sarah! And Thank you!!
I fear I have failed you guys!! I left out a CRUCIAL step in the bread recipe. I guess I got too excited to share it with you and totally missed the scribbles in my notebook that beating the egg whites separately really helps the loaf rise. Good thing I’m not getting paid or I’d be fired!
Anyhow, thank you for all of the lovely comments for those of you who have already made it. The bread tastes the same either way, but it gets about twice as high if you beat the whites separately. Here’s the link with the edited instructions! Oh and I upped the almond milk to 1/4 cup because beating the whites separately makes it a little more dry. My apologies!!!
I did not see the link with the edited instructions. I want to try this bread. thank you.
The ingredients and instructions above are the correct ones!
Wow, that looks awesome!!! Nice job
i was wondering if you could make this with a different kind of nut butter. i cant have cashews : (
From Amber on Facebook:
Hi Danielle. Thanks so much for adding in these notes. My bread looks like the right one, so I’m excited to make it again. This bread is incredible. I’ve been eating it all week and making SANDWICHES!! I’m just so tickled. A true SCD sandwich – wow!. You’re so awesome lady. Thank you, thank you for this recipe. I’ll let you know how it goes and rises with your added notes.
have a great weekend.
From Kelly at The Spunky Coconut:
“Holy moly! AWESOME. The whole family LOVES it!!!”
NOW THIS is purely inventive! I am so impressed!
hi There – i’m from the UK – does anyone know what a cup of cashew butter is in grams? And do you know if I can substitute half for butter? It’s just that it’s just SO expensive here to buy or even make your own. Anyway, I guessed the amount, and it came out really quite brown inside – rather than white – do you know why that might happen?
Thanks – would be grateful for any advice! Thanks, Lucy
Hi Lucy – I’ll be making a new loaf tonight so I will weigh the cashew butter for you before I throw it in. I would not sub regular butter. You could try another nut butter. I know some have had success with macadamia butter. Just make sure whatever nut or nut butter you use is skinless.
This is the best recipe I have tried thus far! My bread color turned out more “whole grain” looking. However, the taste was delightful! This recipe is genius!
Hi Danielle. Thanks for the recipe, going to try it out, question, storage and shelf life, whats the best way to store this bread and for how long can you keep it? paper bag? 2 days? Thanks.
I just tightly wrap it in cling wrap. You could wrap it in parchment first and then cling wrap or a ziplock to soak up moisture if you’d like. I keep it in the fridge.
Thanks for that, and for how long approx do you keep it for? you eat it normally within 3 days?
We keep ours in the fridge and it usually lasts us about 4 days before it’s gone. I think it would be fine up to a week or so.
I suffer from Gout and looking for change. This recipe looks fantastic. The fact that its Yeast free and made with apple cider vinegar makes it look very promising. My only problem is I wouldnt know where to shop for apple cider vinegar, Almond milk and cashew butter.
All the healthy stuff I need is not found at my local supermarket
Try Amazon! Unless of course you’re in a country where they don’t deliver…
Would using roasted cashew butter affect the outcome of the recipe?
I haven’t tried it but I wouldn’t suggest it. Roasted will have extra oil in it plus roasted cashews have a much more distinct flavor.
can i use coconut butter instead of cashew butter?
No it won’t work. Coconut butter is very different
Is there a big difference between baking it in a glass pan vs a metal loaf pan?
Thanks!
I just had my loaf burn with the metal but if you line it with parchment you’ll probably be ok.
Tried this recipe yesterday and it turned out yummy.. Thank you
I just baked this bread and it worked out perfectly, and tastes completely delicious!
Thank you for a brilliant recipe
From Jami on FB:
I’ve been meaning to write for the past few days…..I made your sandwich bread at the beginning of this week, and it was pure HEAVEN! I made a PB&J the next day with it — straight out of the refig, and it was wonderful! Thanks for your time and committment to the SCDiet. Those of us with UC surely appreciate it!
I made this today and it was wonderful! I will definitely be making it again. I made my own cashew butter with my vitamix and it seemed to work out well, although my bread wasn’t as light as yours.
Can I use organic sunbutter to replace the cashew butter? I really want to make this bread but my son is allergic to cashews!!
Sarah
never mind! please delete my comment. I don’t know how I missed it. Duh!
You had me worried at first! ;-D
My oven has a vent (more like a 1 1/2 in hole) through one of the burners. Should I worry about too much “steam” escaping. Or will it be fine if I just don’t open the oven door. I know most ovens have a vent, but just wanted to double check with the Master =P
Thanks
I think you should be ok!
Ok.. First time i made this it turned out ok but not fanntastic, i had spilled some yolk in my egg whites and they didn’t get stiff and i had made my own cashew butter but it was too grainy.. Enjoyed it anyway
BUT…………. Now i made it again, added coconut oil to my cashews while making so the butter got ubersmooth, my egg whites were beaten to perfection and W-O-W. Now this bread is FANTASTIC!!!! Fluffy, nice and high and tastes soooo good. Glad i made it again!!! So thanks, this will be a great weekend, haha..
Yay! So happy you liked it. Yeah be careful… you may consume the entire thing!
Hi! I can’t wait to try this!! Can you tell me what type/brand/material loaf pan you used? Also, I was reading in the comments that you beat the egg whites separately and add more liquid and you have a link to click on this updated version, but I could’nt find the link?? I might be confused…
THanks for all your hard work!!
Hi Pamela! The updated notes are already incorporated into the recipe. I use a glass loaf pan but it doesn’t have a brand on it! I think some have used a non stick loaf pan and had good results as well. The size that I use is listed in the directions. Let me k now what you think!
I’m intrigued by the gf/df paleo bread, but I cannot have cashews (migraines) or almond milk (migraines from the corny additives). I read thru the notes and you don’t recommend subbing almond nut butter for the cashew butter because it won’t rise enough. What if I add another egg white? 1/2 tsp more baking soda? I plan to use coconut milk in place of almond milk.
Coconut milk will definitely work or you can make almond milk fresh at home and it won’t have additives. I know people have had success with macadamia butter. Otherwise I would use blanched almonds and blend them into a butter. I think it’s the skins of the almonds and that most of the almond butters are roasted that makes it have problems.
I finally had all of the ingredients to make this today – I could not believe how great it turned out! I only had baking powder instead of baking soda, but it was fine. I tried almond flour bread awhile back, but it didn’t turn out for some reason. My brother even loved this!
I’ve been grain free for about two months now and it was so nice to have a sandwich.
Thanks for posting this! It was so easy to make and turned out exactly like the pictures, which never happens for me.
Danielle, I love you!
I made my first loaf yesterday, & it came out perfect!
I just made sandwiches from it, I made 4, since the slices are small, 2 for me & 2 for my man, Tony. I toasted the bread for half of them, just so we could try it both ways. We had smoked Turkey sandwiches (junk free, no preservatives, etc), & they were awesome! The toast smelled SO wonderful, & the untoasted bread had the texture of banana bread. I cut the sandwiches in half, to make sure they didn’t fall apart.
I feel so grateful to you right now. I’ve grown tired of lettuce wraps, & almost every ‘paleo’ bread I’ve made has been way too dry, or too heavy on the coconut flavor. I’m thinking I’ll try making a loaf with cinnamon next…
Thanks again, & keep posting your wonderful recipes! There are so many I want to try!
Terri Langerak
http://www.harpsinger.net stop by & let me play my harp for you!
Made this bread and had a few questions. I didn’t use the same brand of cashew butter as listed in the recipe but it was the only one at the store. It seems like a nice raw cashew butter. The texture is very nice, soft and fluffy. The only thing is that is has an odd scent that I don’t find appetizing. Mine turned out brown like whole wheat. Did I do something wrong, or is there an improvement I could try?
I had the same issues and just posted the same question.
Glad I wasn’t the only one.
Hi Madeline and Danielle- Sorry it took me so long to respond. As long as your cashew butter is raw you shouldn’t have trouble. The scent may be from the apple cider vinegar or the scent that cashews get once they are cooked. As for the brown color, putting in the egg whites last and not over mixing them is key. I’ve had the darker color too a few times when I’m not paying attention and I can assure you that it tastes the same so don’t worry about that. If it is not rising, you are either not beating the whites long enough or you’re over mixing them in so they fall. Before, when I forgot to beat the whites separately, I got a loaf about half the size of what I normally get so it really does make a big difference. Hope that helps!
Mine turned out darker brown as well using a store bought cashew butter. I didn’t read the label very carefully, so I suppose it may not have been raw. Regardless of color it was delicious!
Would love to see the Thermomix conversion! Perhaps post on http://www.recipecommunity.com.au for all to see.
I have just made 1/2 loaf of this bread this morning and it is awesome…By far the best Paleo bread I have tried to make (and I have attempted several). The only difference for me is that I only had a nut butter blend in the pantry (cashew, brazil and almonds) so my result is a little darker but the taste is amazing, and there appears to be no problem with it rising, I was very gentle when folding it all together to keep the egg whites nice and airy…my kids are wrapped and I am sure my hubby will be too! Can’t wait to have a toastie and my 5 yo daughter is already excited about the prospect of taking a real sandwich to prep school on Thursday!
thank you so much for this recipe! I have been eating a paleo/primal diet for 6 months now, and this is by FAR the best recipe for ‘bread’ I have found. I have made it 5 times now. My only problem is I can’t stop myself from eating it — it’s so fabulous! I look forward to trying more of your recipes!!
Thank you Taylor!
Making this right now with Sunbutter instead of Cashew butter
I also use whole milk instead of almond milk. Cannot wait to try it!!! 
Danielle,
Hello, very excited to try this recipe! I am however notorious for changing ingredients, though after reading all the post here that may not work this time. Can you tell me why butter does not work? Is there a quality that the cashews have that make this work, and can I use dairy milk. Thank you for your assistance. Have a great day!
Hi Katie- I’d stick to the ingredients and measurements as is. Dairy milk will probably be fine but I wouldn’t change anything else. I’ve made tons of other bread recipes using different ingredients as well as testing this one various ways dozens of times and this is the one that works.
Thank you for your time it is appreciated!
I took your recipe, adapted it, and made a nut and coconut and sugar-free version. I’m on an extremely limited diet right now, and it was such an amazing treat to eat a baked good. Thanks so much for posting this recipe.
Would you mind if I blogged my adaptation (with credit to you for inspiration, of course)?
Of course not!
You know what? I like this bread so much that it’s now the only bread I make for my breakfast. I’m even going to post a link to this recipe on my almond flour bread recipe so that people come here instead. This is just better!
I made half of this recipe once and it was no problem. But it just makes sense to make a whole one and keep it in the fridge!
So good to hear Erin! Thanks for sharing!
WOW!!! This bread is AMAZING! I was very skeptical, but this bread was delicious! Only change I made was that I did not have the full cup of cashew butter so I used 3/4 cup of cashew butter and 1/4 cup of coconut butter. You may possibly be my new hero
Thanks Brenda so happy to hear it! Please spread the love and share the recipe so more can enjoy it too!!
This is delicious. Thanks for a kid approved
Recipe! We love it and use it for everything
Now.
I just made this and it’s fantastic! It’s not quite as tall as yours, so next time I’ll beat the egg whites longer. I’m experimenting with gluten free foods for my son who has ADHD and tested as highly sensitive to gluten. We ate out last night and he had his first gluten free pizza. He ate it, but wasn’t too happy with it. I’ve also been trying lots of pancake recipes and have yet to find one that we all love… (I sometimes like to add mashed bananas or pureed pumpkin to my batter.)
Just curious… Do you think this recipe could work as a pizza crust, or perhaps pancakes?
Hi Karen! It may work as a pizza crust but as you know, it’s a little runny to form into a circle. Maybe a deep dish? I do have a pizza crust recipe that’s coming out soon that has the same overall concept but it uses some almond flour as well. I love it.
I have a banana pancake recipe on my site! Just search for it and it will come up. It’s awesome!
Thank you so much for your well written recipes!! I’m new to the ‘Grain-free” life so bread I have been missing ALOT! I have tried your other recipes and they are awesome!! Thank you for all of your time and efforts for all of us:)
So I stumbled upon this website about 3 days ago via pintrest and I have been coming back every day looking at your recipes. I made the bread last night and the blueberry preserves this morning and it was DELICIOUS!!! I think I may have over mixed my eggs into the cashew butter mixture wish lead to a smaller, denser loaf but it was still out standing. The blueberry preserves were simple and delightful I was able to get them made before leaving to work. Thanks for the recipes Danielle!
Thank you Cecy! So happy you you like everything!
I made this wonderful bread with homemade macadamia nut butter (added some coconut oil to it). I didn’t have a glass bread pan so I ended up using mini loaf pans. This was a terrific recipe. The next time I make it I’m going to add chopped dates to it. I thought it was good both cold and fresh out of the oven. You are a wonderful “recipe maker”. Love your style and ingredients! Thanks for your hard work.
Definitely the best grain free bread I have made! I used homemade cashew butter and have been eating it toasted with butter. My 4 year old who has never liked grain free breads is asking for it with honey.
You have no idea how excited I am to have found you. Going to make this in a few minutes. I have not had a baked bread item in so long that I am shaking with anticipation! I cannot wait to play around with variations too.
my loaves always turn out about 1.5 to 2″ thick despite following directions to a tee, getting egg whites nice and fluffy etc. The one difference might be the metal vs. glass loaf pan. Could that be it or any other suggestions?
This is the best paleo bread I have made so far. It is light and fluffy and moist. I just made it.. I was out of coconut flour and almond milk, so I used flaxseed meal and coconut milk, it is amazing. I kept the ratios the same. Very, very tasty, you just made my family and I so very happy!
I just tried to make it with sunflower seed butter. It worked, but was not as good as the cashew version. The strange thing is that it turned bright green in a few places. Does anyone know why this happened? I assume it is some type of chemical reaction. I changed the following ingredients:
Coconut milk for almond milk
Flaxseed meal for coconut flour
stevia and honey
sunflower butter for cashew butter
It was slightly more dense and didn’t rise as much. I also used cream of tar tar when mixing the egg whites to really stiffen them up.
It’s the sunflower seed’s reaction to the baking soda. You can reduce the baking soda and add a little lemon juice to help counter the problem.
THIS IS SO DELICIOUS! Thank you, thank you! It’s so exciting to eat bread again.
Oh. My. Gosh… I made this bread yesterday and a great big batch of your blueberry jam. I sat down this morning, brimming with excitement as I made myself a “PB&J” (or in this case, an almond butter and blueberry jam) sandwich. Instantly I was transported back to being 5 years old when my mom used to make me a PB&J every morning. The only difference is that I left my crusts on!
Wonderful recipe! I made it this morning and we all love it. The only question I have is that when it came out of the oven it was tall and beautiful. It quickly fell in the middle (not too much but definitely a dip in the center). I’m just wondering if I should cook it a bit longer or if there is something else I should do. FYI, I’m at 6000 ft so perhaps that caused the fall. Thanks again for a wonderful recipe!
I am at between 3 & 4,ooo ft, will this make a difference in the grain free bread.
I’m not sure sorry. I’m not familiar with altitude baking. I’m sure a quick google search can help you out though!
So I did do some research and found that if you reduce the amount of baking soda then it will solve the problem. I cut it in half but at lower altitudes you may want to try a 1/4 tsp less to start. I’ve now made it four times and we just love it. Thank you so much for this wonderful recipe!
I made this yesterday and holy oh my goodness i almost ate the whole loaf already.
I wondered if you had a calorie/carb break down of this and how many slices you sliced? i’m a carb/sugar watcher. Thank you SO SO much for this! I have missed bread
Hi there
I recently found your site and have really been enjoying it, all of the recipes are beautiful.
I just made this bread for the week, it turned out very well though I personally find the cashew taste to overpower it a bit, but once I pile on butter and jam or something savory it seems to mask it..great texture for grain free though, you created something really amazing.
I just have a question..when I toast this bread it tends to burn quite quickly and I’m wondering if you are ever worried about oxidation when heating these nut based baked goods? I’ve heard countless things about having too many omega 6s in diet and nuts have a lot and when they are heated they may oxidize making them potentially rancid or carcinogenic. Do you have any thoughts on this? Sorry to be a downer, I don’t want to rain in the parade because your stuff is awesome, I’m just curious what you thought. I guess one answer would be not to eat nut based stuff every day but it’s hard not to when you’re grain free!
Thanks for all your hard work and gorgeous website!
Hi Danielle! I made this bread today and have some questions. My bread turned out brown inside almost like a whole wheat color. I didn’t buy Artisana cashew butter but did buy another brand that was creamy and the exact same color. Any idea why it would have turned this color? Also, mine didn’t rise hardly at all and I didn’t open the oven. Could the color be different because I read the directions incorrectly and put the egg whites in FIRST and then the dry and THEN mixed it all up together in my mixer? Any help would be great, I’m a little disappointed.
Danielle
@2boys2joys – I had the exact same results as you and I’ve made it three times now… Tastes good, doesn’t rise (and I have followed directions minus the metal pan), brown in color just as you describe and not like the pictures. Tastes good and I like it but wished I could get a reasonable size slice of bread out of it.
just read more of the comments – my guess is my problem is that I over mix the whites in… they clearly fall when I”m mixing. So the challenge I guess is to make sure the ingredients are mixed enough but such that the whites don’t fall… I’ll give it another shot
One suggestion would be to take a portion of the whipped egg whites and mix them into the other ingredients first – which will lighten the whole mixture, and then fold in the rest of the egg whites very gently. The first portion of egg whites will deflate more, but then the second portion should remain fluffier.
Has anyone out there found a way to do this bread with out eggs? I am fairly new to SCD, and also must strictly avoid eggs. I’m dying for something that even resembles bread!! Any ideas or successful experiments???
This bread is really great, definately the best grain free bread I’ve made so far! Thank you so much for all of your hard work, it is REALLY appreciated!
This looks amazing – cant wait to try it!
I love you!!! Finally a Paleo-friendly bread I like! Today I had tuna salad…..on toast. TOAST!
Mmmmm, my tummy’s happy now 
I finally got to make this yesterday. After nearly falling over from sticker shock for the cashew butter you recommended ($24 for a 16oz jar here in Hawaii), I opted for the less-expensive option of making my own at the nut grinder at Down to Earth. I added some coconut oil and incorporated that to make it smoother once I got home. The bread was only half the height of the one shown here and more yellow… but the flavor was really good! I followed the directions to the T – with just one exception – and that was unsweetened coconut milk in lieu of the almond milk. Not sure what I did wrong… or maybe my baking powder has lost its zing. ???
Just took my first loaf out of the oven. It was SO good in the bowl that I KNOW it will taste delicious sliced! I am so glad to find a bread recipe that I can actually bake in my own kitchen! Thank you so much!
Hi there,
I am looking forward to baking this bread – sounds fantastic.
Does anyone know where I can buy “raw” cashew or almond butter in New Zealand. Most I have seen are lightly roasted.
I appreciate your help.
Judy
I can’t bake. This is the first bread I’ve ever made and it was PERFECT! I even prefer it to regular bread. It was light, fluffy, moist and kept in a bread bin perfectly for a few days. I’ve missed bread on my paleo diet and this has definitely filled the spot! Thank you, thank you, thank you!
This is the best looking gluten-free bread I have found! Going on a road trip soon so I will definitely be trying these out! Thanks for the recipe
I can not wait to try this recipe! My soon to be 4yr old son is Autistic and a very, very picky eater… I’m hoping he will eat this bread. I will be making the butter from scratch, i’ve a lovely Vitamix blender.
other gf breads are just too dry for him i think.
Can the bread be frozen?
Very good blog! Do you have any suggestions for aspiring
writers? I’m planning to start my own blog soon but I’m a little lost on
everything. Would you propose starting with a free platform like WordPress
or go for a paid option? There are so many options out there that I’m completely confused .. Any tips? Kudos!
Hi I made this today and it was fantastic, however my hubby thought the taste of Cashews were to strong. I think I will try the Macadamia Butter next to see how that fairs. I will be making french toast tomorrow so we will see how he feels then
Wonderful! I made substitutions as I didnt have cashew butter and didnt want to get the food processor out or clean it or the vitamix to make some. I used half and half commercial almond butter and tahini. I used all egg whites thinking to cut the fat level down..but found that the nut mix was too dry so added some walnut oil so it would mix better. The toughest thing about this recipe is getting all the goo off the beaters. I was concerned that I had overmixed but the texture is fine and slices really well and is not too ‘sqeaky” from the egg whites. I will have to remember to use a deeper bowl for that last mix all in. The color is that of a banana bread as is the height..not all that different from many gluten free commercial loaves. i used agave (it was the most handy) which I know adds too much for scd and it is not too sweet but i do think some sweetener is probably a must unless being used w jam or fruit. I wonder if doubling or tripling the recipe has any “watch out for” s…Author??
Good day! I could have sworn I’ve been to this blog before but after looking at some of the posts I realized it’s new to me. Regardless, I’m definitely delighted I found it and I’ll be book-marking it and checking back regularly!
I reckon this bread could convert gluten eaters:) It looks really do- able, thanks! *
Finally got round to making this tonight and it was awesome! I substituted coconut nectar for the honey and it worked out very tasty – thank you!
Can this be made with almond flour instead of coconut flour? And, if so what would be the difference. Thanks.
I just made your bread and thought it was fantastic! Recommended to me by a friend
I wrote a review on my website, nourishbycara.com Thanks for the great recipe!
THANK YOU!! I LOVE this recipe! Yes, it’s expensive to make but it’s amazing. I’ve been missing bread so much! I can’t wait to ‘re-visit’ some of my old favorites. Grilled cheese, here I come! Thanks again! So glad I found this website
Danielle I just made this bread and it came out GREAT! It tastes much more like bread than I thought it would! Thanks so much for perfecting this recipe- the hubby and I are eating BLT’s for dinner thanks to this awesome recipe!
You are my hero! I am utterly shocked by how delicious this bread is. My little boys who are on SCD are eating nice warm bread for the first time in over a year! Thank you for all you do to share your talents- you really are making people’s lives better with your wonderful recipes:)
Thank you so much for sharing your recipes. This is my very FAVORITE bread recipe! I’ve made it according to recipe, and it was wonderful; however, I once had to make it with almond butter instead of cashew, and it still turned out great. I’m going to try your hamburger buns next!
Thanks again!
I was really happy with the texture and taste of this bread. I actually ate it just plain and sliced because I wanted to see how it truly tasted and the taste of the cashews was so mild. You can’t taste the coconut at all and this ACTUALLY tastes like bread. I brought it to the cottage this past week and almost all of the loaf was eaten by my family and I. My only issue is that it didn’t rise much. It was only about half of the height I’d expected. What are your tips for tweaking the bread to rise a lot? I beat the egg whites heavily with my mixer (would over-beating cause a problem?). Would you recommend adding a tad more baking soda? Thanks for the recipe and for your time!
Thank you so much for this amazingly delicious recipe! I just had my first piece of this bread and it was so good! I am going to make a grilled cheese next! Thank you again, for sharing your recipes! =)
This is, by far, the best grain free bread I have ever had. The kids loved it too. One weird side effect was that the top of my bread got a little green after cooling. I noticed my batter dish residue got green as well. Strange. I substituted coconut milk and sun butter, so I’m not sure if that had anything to do with it.
Your loaf will probably turn bright green tomorrow. It’s from the sunbutter and a reaction to the baking soda. There’s a few ways to combat it – just search google for it.
I just put this in the oven. Even the batter is yummy. Have you tried it with any other butters or is there something special about cashew butter that makes it work best?
I made this bread over the weekend and it’s the best grain-free bread I’ve tried! Thanks so much for posting the recipe, definitely one I’ll use again.
This bread recipe is a game changer
I had bookmarked this link a couple months ago and then sat on it. A few weeks ago my hubby and I were joining a large group of friends for a beach house weekend. Our friends did a great job of making meals friendly for us (Paleo). But the easiest thing for a large group of people for lunches are sandwiches. And honestly, I didn’t want a lettuce wrap 
I pulled this recipe out from hiding and gave it ago!
It is amazing! My bread came out looking a little more like whole wheat (I think it may have been the brand/type of cashew butter – I didn’t look closely to see if it was roasted). Mine didn’t rise as high, but there is a good chance that was an eggs were an issue ( I don’t have a way to measure size) or a baking soda issue – turns out the one I have at the house is WAY too old! But the bread was moist and just… perfect! I was so proud of it, you’d think I had invented it
We ate delicious sandwhiches at lunch and toasted some up at breakfast and spread some raw honey on it! Everyone was so intrigued especially when learning that cashews are the base of it. We had lots of requests to try a piece and everyone enjoyed it! I was cutting the smallest pieces for people to try
I had a hard time giving it away!
I’m super excited to make it again for our upcoming camping trip. I plan to make your blueberry preserves as well because that just sounds like a delightful camping indulgence
Thank you for being innovative!
This looks great! But I’m on a candida cleanse and can’t do honey. Will this work with stevia (liquid or powder), or would that change the texture?
Thanks!
My apologies, I see that the stevia question was already asked and answered!!
Hi, I tried this recipe twice this weekend – first loaf rose, but as I had oven on too high, I opened it up too early to check -skewer came out clean, loaf had risen – but then it sank… was expecting it wouldn’t rise at all as egg whites didnt’ whisk to peak in thermochef (i left the bowl with too much moisture) – so was surprised when it did start to rise… 2nd loaf – the cashew butter I made wasn’t quite a smooth as first batch – but egg whites were perfect – and it rose & sank in the oven – soooo disappointed – any thoughts on what I’m doing wrong????
Do you have the nutritional info on this?
This is such an awesome site. My husband and I have been Paleo for a year and a half but I could never find the right recipe for bread! I miss my paninis! I’m just waiting on my order for almond flour from digestive wellness and I can finally try this fabulous looking bread and your other recipes! Thanks!
This bread is awesome! It’s so nice to have toast and sandwiches again!!
I made this yesterday and I am BESIDE myself with JOY!!! This bread is SOOOO good and I am ecstatic to have it to make sandwiches with. THANK YOU!!!!!!
This looks good.. can’t wait to try it. That cashew butter is AMAZING. I get all their products but where I am it close to $20 a jar ! I hope this comes out well if I am going to use a cup of it !
YES!!!!! At last a bread that is yummy and easily made at home. NO STARCHEs of any kind! Fantastic and simple, just follow the instructions and you can not go wrong. I am not a baker and I got it right. This was perfect. The Egg Whites are the trick! If I can do it anyone can. It is delicious
Thank you for posting this amazing recipe!! I made this using the Almond butter that is locally available to me at wal-mart – because I read all the comments before hand I first put the almond butter into my mini processor with a little grapeseed oil and pulsed it till it was super smooth. I whisked my egg whites with an electric whisk in a copper bowl, (the copper creates a chemical reaction with eggs that makes the perfect egg peaks btw) and I even forgot to put the baking soda ( I actually used baking powder) into the dry ingrediants, it was while I was mixing the dry ingredients with the wet (before folding in the whites) that I realized I had forgotten it, so I put 1 teaspoon of baking powder into a glass with 1 teaspoon of warm tap water – mixed it quickly and threw into the mixer bowl – then mixed it up real quick. I followed someone’s suggestion to put a spoonful of the eggwhites in and mix fast before folding in the remainder. Now as for the color, my almond butter is a dark color, it is the largest ingredient in the batter so you can’t expect the bread to turn out lighter than the batter, can you? My bread turned out the same color as the batter, and I am amazed the bread actually has holes like the old gluten laden bread always did! Wow! I wonder if it could be made with peanut butter? I know that peanuts are legumes, but I don’t have a philosophical reason for going grain free. I just feel better this way and my son is GFCF because it helps with his autism symptoms. Grain free paleo diet is actually cheaper than standard GFCF diet. Which is why I mentioned peanut butter since it is much cheaper than almond butter. Anyone here familiar with the Food Stamp Challenge? My family has lived the “challenge” for the last 12 years. A dollar a meal per person is the average food stamp budget- that’s why we rarely eat more than one meal a day. Great recipe- amazing ! I love it.
Absolutely delicious! I have Celiac disease, and this is the BEST gluten-free bread I’ve ever tasted. Being new to Paleo, I couldn’t face all those eggs, so I used three eggs and one “flax egg”–1T ground flax and 3T water. I wanted the extra fiber, too. The taste was incredible, but what I really couldn’t get over was the crumb. Although the bread felt a bit moist when it had first cooled, it was completely cooked through, and the moistness went away as it sat. It’s not chewy like wheat bread, but the nuttiness of it makes it wholly satisfying. Thank you!!
Just made and its unreal!!! Thankyou thankyou thankyou. Will be making each week!
i just pulled a loaf out of the oven and it looks and smells wonderful. I was wondering how this does in the freezer? It would be nice to bake several loaves and freeze for connivence.
It freezes great!
Actually, I’ve found it gets a bit soggy when you freeze it. I’ve been putting half a loaf in the fridge and half in the freezer, and using both up within a week. Longer than that, and I think it would soak up too much moisture, even well-wrapped.
I’ve heard from people that freezing it in individual slices works best.
I actually make it into muffins in cupcake liners and freeze them for my son’s school lunches- it is SO convenient and he loves his ‘muffin sandwiches’:)
Hey there. Just starting to make this bread. My eggs only weight 3 ozs each in shell – not 9! Must have been huge eggs. So, should I tripple the eggs? That would 12! doesn’t seem right…help!
Also using metal pan…bad idea?
Trading up the milk for hazelnut milk, as my daughter can’t have much else.
Any insights on these thought?
Thank you SOOOOOOO much1
I’m sure you’ve heard this B4 but thank you so very much. I made this after trying 3 other recipes that jst didnt work. I made our bread w/Rice Milk & home made raw cashew’s purchased at Trader Joes. whipped up the butter in my food processor & baked with my fingers crossed. I wish I could post the picture. It looks SO good. U R a genius! Will U be posting the nutritional value as well?
1/4 cup of raw cashews is = to 170 calories (100 from fat) and I used 1 cup.
so triple the calorie to 680 (600 from fat) & coconut flour is 62 calories per 2 table spoons (15 from fat) & I used 1/4 cup. (4tbl in a 1/4 cup) that would be 124 calories & (30 from fat). Just helping out with the numbers. if I’m wrong…Please someone correct me : )
Hi there
Dumb question – is the cashew butter measurement a liquid cup measure or a dry cup measure?
And did anyone work out the equivalent in grams? That was mentioned in comments but isn’t in the recipe details.
I have bought the Artisana cashew butter but don’t want to waste it unless I know exactly what I’m doing.
thanks
Allison
Hi Allison,
I do measure mine. I measure out 8 ounces of cashew butter. I will do the grams next time I make it.
hello could you please tell me in your bread recipe if there is an alternative to apple cider vinegar? i have been gluten free a long time and dont eat fruit because of its effects on me. Will baking this cider vinegar burn away the fructose in it? thank you so much for your reply and i love your blog/website
Have a truly wonderful day!
hi there- you should be able to use any acidic ingredient. Lemon juice would be my first alternative, but that is probably out as well
I made this bread yesterday and had a PB&J with it for lunch today. Thank you SO MUCH! I was afraid of it tasting *eggy* but it didn’t and it was wonderful!
I didn’t read through all the comments, but has anyone tried making this with coconut butter? If so, how did it come out? I might subbing coconut butter and milk since my daughter’s pre-school is nut free…
Hi there. I made this bread and love it!!! How long does it last in the refrigerator? I’m hoping a while? like 1-2 weeks or more?
Rachael
It will last about a week. You can also slice it and freeze individual slices
I made this yesterday and it was awesome!!! Thanks for the recipe
Thank You so much for this awesome recipe! I am new to this diet and have been completely overwhelmed! I have been off of dairy for 20 years & gluten & soy for 12, but this diet is a whole new experience! Finding your blog has been wonderful! I have tried a few recipes and have loved them all! My hubby has joined me & to my surprise he is liking it. We both loved the bread! It has more moisture than regular gluten free breads! I love that it does not have yeast too! My hubby loves his bread so this is great for us! I regularly bookmark, pin & print your recipes! I have a few that I am dying to find the time to make! Thank you for all of the hard work you do to try these recipes and post them for people like me who are very overwhelmed with this diet. (SCD)
Made this bread with Sunbutter and while cooling it turned this amazing green color!!! My kids now call it the green bread. With a little chocolate hazelnut butter, OMG what a treat and fun too!
This bread is a lifesaver and WONDERFUL! I’ve made it 6 times in two months and have used it for everything bread related…including at breakfast on a family vacation. Thanks for being so creative!!
Any chance this could be made in a bread machine? Any one know how to convert recipes?
Thanks, sounds promising!!!
Hi! Thank you so much for this recipe–I was thrilled to see beautiful photos, votes of confidence, and a very short ingredient list!
I subbed buttermilk for the almond milk, and otherwise followed everything exactly, including artisina cashew butter. It rose BEAUTIFULLY–arguably better than some bad grain-and-yeast based breads I’ve tried in the past. Just wanted to let everyone know that if you aren’t dairy-free, buttermilk works beautifully.
- A couple of other notes that I think assisted in making this batch a success:
I preheated my oven an extra 10-15 minutes and let it cycle up to 325 twice before putting the loaf in and reducing to 300.
- I mixed the whipped egg whites in 1/3 at a time
- I used a metal loaf pan of the same size, but made sure NOT to put it on my pizza stone, as that would surely burn the bottom, though it would help the rising; parchment on the bottom along with coconut oil on all surfaces
I made this bread in prep for going grain-free for 6 weeks. My second day of restriction, I fell in love with it! Cold from the fridge, it tastes like a light pound cake. It toasts well in a toaster and I top it with fruit-sweetened preserves at breakfast with eggs. It works, and I’m already planning to make more. Thanks!
Yeah, I would like to know if this could be made in a Bread Machine, too. Thanks!
Is Wiki rightin saying that 1 American cup is equivalent to 2.4 dl?
I used almond butter and did not separate the eggs. Basically just mixed everything. I also used real milk, not off dairy yet. This bread is awesome.
Absolutely delicious bread!!! I shared it with only a few people (as I wanted it all for myself), but they all loved it as well. Thank you very much
I just made a double batch + it turned out great…had to add a bit more almond milk to the wet ingredient mix to have it stay as a batter rather than pasty, also used tin pans but lined them entirely with parchment paper. Even with raw cashew butter, mine turned out dark- rather like pumpkin bread (as with other posters). Thanks so much for this recipe, am a newly-minted Paleo diet fan + am really missing all things bread + baked. What a treat!
I tried this using regular butter and it was great dogfood.
Butter and cashew butter are two very different things. One is made from cream and one is made from ground nuts.
Wow, considering your lack of following directions and not knowing there is a difference between ALMOND BUTTER and Butter your post is just ignorant.
But I bet your dogs get a lot of the foods you attempt to make.
Would this recipe work with almond butter instead of cashews? I have a tree nut allergy, but for whatever reason I can eat almonds (thank goodness!)
This sounds great and can’t wait to try it! It looks amazing in the picture! Do you think this mixture could be fermented before baking? Thank you for your site!
Sigh. Had no idea that I had to clean the blender blades before mixing egg whites (or beat them before mixing egg yolk/ cashew mixture) so didn’t get stiff peaks. Have no idea how it will turn out now
You won’t be able to get stiff peaks with a blender. You need a whisk, whether it’s a stand mixer or electric hand beater. And yes, any yolk will keep the whites from stiffening.
Accidently picked up roasted cashew butter instead of raw cashew butter. Bread turned out great. I have lost all reference to “real” bread so I thought it was wonderful anyway but probably not as good as Danielle’s recipe. I will try again after getting raw butter (or making my own). I thought I did something wrong because the mix was so dense and sticky before I folded in the egg whites but aftewards it was ok. It all made sense after I was done.
Thanks again for the great recipes.
can I use this recipe in a bread machine?
This bread is amazing, my husband told me you are coming out with a book soon, I can’t wait to get it. I just recently went gluten free and I have visited this site so many times, and already made such great things. I didn’t read my label on my cashew butter clearly, I used cashew butter, not raw, but the bread still turned out great. Is there a reason you use raw? Is raw cashew butter better than just regular? Thanks for such great recipes, its been really hard going gluten free, and I have been dairy free for five months. Its a change of life, but a great one. Thanks to your great website.
This bread is so good! I have made many paleo bread recipes that were terrible and i swore this was the last one I was going to try and Im so glad I did! I have one question though, do you have to use that raw cashew butter? i used the same kind you mentioned but it was like $15.00 so it ends up being a $20 loaf of bread. Id like to be able to make this on a regular basis to always have some available. Do you have any suggestions?
People have success with the roasted cashew butter it just may change the flavor. Each jar of the raw should make 2 loaves of bread. I calculated it out to be around $8.50/loaf using all organic ingredients. It is also cheaper if you buy raw cashews and make your own cashew butter, but you need a high speed blender to get it as creamy as the store bought.
Hey…thanks so much for the recipe! I tried this today and everything turned out fine but the bread has a strange smell. I’m new to the SCD diet and haven’t made any bread before so I’m not sure if this is what it’s supposed to smell like. Maybe I didn’t use raw cashew butter. Could that be it? I almost smells like I added too much baking soda when I didn’t. I miss bread soo much so I really want this to work out!!! LOL
The apple cider vinegar could give it a little bit of a weird smell.
Mine also smells kind of weird, sort of like raw eggs. Just happy it tastes good.
THANK YOU for this recipe! I made it and this is my favorite grain-free bread recipe so far! It’s also cheaper than the recipe I was using that called for coconut butter, almond butter, and macadamia nuts. That was good but EXPENSIVE. I bought raw cashews and processed them into butter in the food processor which probably also helps cut cost. Looking forward to trying it tomorrow as a grilled cheese sandwich! I pinned this onto Pinterest so, hopefully, more people will find the recipe. Thanks, again!
I don’t like anything coconut. What can I use in place of the coconut flour?
Oh myyyyyy! I was so thrilled to find this recipe, after so many others turned out dubious at best. After baking my first loaf and cheating a bit during the cooling time (yes, that tiny broken off edge tasted so good with a little ghee on it!) I just polished off my first guilt-free sandwich since going paleo! Thank you SO MUCH for creating this amazing recipe! I am going to share it with my specialist next week (I have colitis) as he is excited to see me trying paleo
This is, by far, the best ‘paleo’ bread that I have ever tasted.
I just tried this with homemade cashew butter and homemade yogurt instead of the almond milk. It is delicious… just didn’t rise much at all. Possibly it was the yogurt and the fact that I didn’t have a glass pan – I’ll have to find one and try it again. It is definitely my favorite grain free bread so far – much less eggy than the recipes with all coconut flour. I’m excited to try it as french toast and grilled cheese!
Hi, thank you for the recipe. Mine came out nothing like yours
it is brown all the way through and does not have a lovely crust like yours either. Not sure where I went wrong. I followed the recipe instructions to the T. As long as it taste good in my stuffing I will be happy though.
This is absolutely outstanding! I made it yesterday and had it sit overnight, and this morning sliced up some to toast. Mmmm…. It’s so soft, so fluffy, so moist!!! My 3 year old just chowed it down with almond butter and apple spread. It blows my mind how delicious it is, sooo much better than many gluten free breads in stores that are too tough and dry and don’t taste nearly as delicious. You’re an innovator! Cannot wait for your book!
This looks amazing, I’m currently on a really restricted diet and would love to make this… HOWEVER… I can’t eat eggs!!!
Do you think this would work without the egg? Any tips?
No unfortunately this bread relies heavily on the eggs
This tastes way better than real bread! I will definitely make it again.
My only question is, can you taste the coconut flour in it? My husband is tired of everything tasting like coconut.
Now I don’t mind it, but he sure does. It’s tough trying to go grain free (well, for my husband, I am doing just fine).
I don’t think you taste it at all! I used to hate the flavor of coconut too. Most of my recipes try to hide it
I just made this. It is awesome. Thanks for the recipe… I made it with almond butter instead of Cashew and it was good.
Could u use a bread machine with this recipe
I made this recipe last night and substituted sun butter as I didn’t have any cashew butter and was having a hard time finding it. It turned out great (did taste of sunflower seeds, which was ok). I wrapped it up and found that overnight it had turned green in places. Texture and taste was the same but definitely unappetizing looking. What caused this? The egg whites oxidize or something?
The chlorophyl in the sunflower seed reacts with the baking soda. You can find instructions on Google on how to counter it.
Looks awesome! One question do u know how.money carbs r in it?
I love this bread. Do you know if it freezes well??
I made this bread and it was perfect!!! I just tried it with Almond flour and it was also perfect. I’m gonna do it all coconut flour and milk next!!! Thank you so much!!!
THANK YOU!!!! This bread is delicious! I made my own cashew butter in my Vitamix. Well worth the work and the extra dishes.
)
Delicious! This bread so far has been a huge success. I’m still waiting to see how it will stand up to sunbutter & jelly sandwiches, but fresh out of the oven it tastes divine. I used a dark loaf pan but didn’t have any issues with it burning. It still came out looking like whole wheat rather than white, but I don’t mind.
My daughter is allergic to tree nuts (so no cashews, almonds, hazelnuts, pecans, walnuts). I have to be GF and I have been looking for a recipe for bread that will work for both of us. I read all of the comments and did not find anyone who did a substitution that was nut free – so my question is:
Can i use smooth peanut butter in place of the cashew butter?
That may increase the fat content, so decreasing the egg yolks may be in order I suppose.
We are dairy free as well – so no almond milk nor cow’s milk. I have organic soy milk on hand I may try that – or goat’s milk when I can get it.
I may just try it and hope for the best – I will post my results.
ok, so I went ahead and tired it with peanut butter – it did come out pretty good. The loaf was about half the size of a ‘traditional’ loaf of wheat bread but wasn’t dense at all.
Let me repeat that – this is a gluten free bread that was NOT dense. It is a little moist so I will see how it fares after a night in the fridge.
HOWEVER – I did make it with PEANUT BUTTER (organic, smooth, roasted) in place of the cashew butter ….. it is browner, about the color of pumpkin bread, and has the distinct taste of peanut butter. I am sure it will be good as toast – but as a pairing to more savory dishes it will be a little strange.
I am very happy with the texture – and the flavor actually – but I will continue to experiment with this as my daughter isn’t as forgiving of the peanut taste as I am.
If anyone has suggestions – I would love to hear them …..
Thanks for sharing the outcome!
I’m looking forward to making this bread over the weekend. Is the amount for the coconut flour correct at 1/4 cup? It seems to be not enough.
Yes coconut flour goes a long way!
well alright… I’m going to make this tomorrow. Thanks for such a prompt reply
Could I sub the egg yolks for egg whites?
No the whites make it rise
Whoops, I’m so sorry – what I meant was use all egg whites – substituting egg whites for the egg yolks (I’m trying to avoid egg yolks). Thanks so much for your reply!
You may be able to. Please let us know how it turns out
I made this yesterday with all egg whites (no yolks) and it came out perfectly delicious! Very light and spongey – look forward to letting it rest a day or two to see the difference in texture. It was more on the whole grain side in terms of appearance as I used 3/4 cup bulk cashew butter (did not look raw) that I had in the pantry and 1/4 c homemade in the blender. Will definitely be making this again with all raw cashew butter – thanks so much for the recipe – agree with another writer – what a gem!
Awesome! Did it rise as much as my photo? I tried it with all whites and it was really short
I just made it for a second time – I’ve been using a round 5 cup Pyrex container as I don’t have a glass loaf pan – it is about 2″ tall after it cools. Is that similar to yours?
Yikes, what a mess I made. The mixture was so sticky I couldn’t mix it with the hand mixer, a spoon or my hands… even after adding more coconut milk it was just too sticky, the mixture was being flung all over the place. I mixed in the egg whites and wasn’t sure how much I should mix… it was still a little clumpy when I stuck it in the oven. Is it supposed to be? Or do you mix until all clumps are gone?
All in all, unless this comes out amazing I will never do that to myself again. haha X) I have to go clean up the batter I flung everywhere now.
I love your blog by the way; I just found it last night and have saved several recipes to try.
Verdict is in! Mom loves it. It smells unappetizing (like raw cashews and…vinegar perhaps), but she said it doesn’t taste like it smells. She loves it toasted with raspberry preserves I made using your blueberry jam recipe. She said it’s reminiscent of sourdough. So I suppose I’ll be making a mess again in the future! I think I’ll add a bit more oil to my cashews next time, and I’ll mix in half of the egg whites to make the mixture less impossible to mix, before folding in the rest of the egg whites at the end to maintain some fluffiness.
I’m making your not-a-grain bars now.
In just 2 days I’ve made your tortillas, lasagna (using tortillas), preserves, bread and now not-a-grain bars. And so far everything has been fantastic. Yours will be the first cookbook I ever buy. Cheers!
You can try adding the coconut flour in small amounts after the egg whites are folded in for easier mixing, but I’m not sure if it will rise the same. I’ll have to try it next time. So happy she likes it (and yes the smell is something you have to look past because it tastes so much better!)
I don’t think it smells bad at all! It smells like bread to me.
Does the cashew butter have to be raw or can I use cashew butter made from roasted cashews?
Have you ever tried making this with cashew butter made from roasted cashews, or is it crucial to use raw cashew butter?
Others have used roasted and they say it works fine. There’s extra oil in roasted so the loaf may be a little darker and more dense
It worked fine for me! Want to try the raw cashews sometime but they didn’t have the raw butter at the store and didn’t want to make homemade, so I made it again with roasted. Delicious!
Best bread recipe I’ve found so far! I think I should’ve whipped the egg whites more to make them a bit stiffer because when I folded them in, I was afraid they were deflating so I tried to be really gentle but ended up with a marbled product that I think could’ve risen a bit more. Definitely would make this again, though!
I made this tonight and aside from my needing to work out a few high-altitude tweaks (I’m at 7,000 feet), it’s pretty awesome.
My top center fell/caved in after it came out of the oven and I don’t know if it was simply a matter of my having mixed the eggs whites into the batter too enthusiastically, or if I need to bump the oven temp even a little more (I went with 320 instead of 300). (I was also using a metal pan.)
This bread, regardless of any changes I want to make, is a godsend. Thanks for all the work you did in figuring it all out!
Hi Andrea,
I’m at 6000 ft. and the first couple loaves I made fell in the middle. I cut the baking soda in half and add a bit more almond milk (not quite double) but I’m in Colorado where it is semi arid climate so we usually need more moisture. I also have taken other folks suggestions of mixing in a spoon full of egg whites first then adding the rest to make it easier to incorporate without deflating the egg whites. This bread is a staple in our house. Good luck!
Hi,
What is the purpose of adding apple cider vinegar ?
I think the taste is strange
Thanks
It reacts with the baking soda to help it rise. You could probably use baking powder and use 2x the amount listed for the baking soda and eliminate the vinegar.
I made this last night after reading all of the wonderful reviews. We accidentally bought roasted cashew butter, and as others said, it was more brown/wheat color. Taste was just as good. Not sure if you bake in a convection oven (I do), so I wasn’t sure if it’d take the full amount of time. I got a clean toothpick at 40 minutes and pulled it out. A small bit of middle fell and wasn’t cooked all the way through at the center. So, next time–full time in the oven. Having said all of that… it was delicious, and will make again and again. It’s a softer texture, almost a cross between a cake and bread. We’ve enjoyed it toasted, but must be careful to toast at lower temp, in the oven, as it browns (especially edges) very quickly. I’ve set some aside to see how it changes over the next few days. I’ve only just discovered you, so happy to have found you! Thank you! Thank you… from someone new to no grain cooking!
Hi, Thank you for this recipe. I made it with roasted cashew butter before Thanksgiving and it came out brown, did not catch that it should be raw. Today I am making it with raw almond butter. I can not find raw cashew butter where I live but Trader Joe’s has the raw almond butter. I will let you know how it comes out.
Hi there! I was recently diagnosed with an autoimmune disorder, and much like you am now on a quest to find great gluten free and paleo recipes. I absolutely love your blog!
I am wondering if you-(or any of your readers)-have ever tried making this recipe in a bread machine? Is it possible?
Thanks!
i have made this bread a couple of times now and it is so good!!! we usual eat it so fast it barely has time to cool!
Aaaand definitely this one!
Good luck to me! =)
You are awesome. I love all your recipes ^.^
Commenting for the coconut flour giveaway – I love this bread, I’ve made it a few times now, and it’s always turned out well
When I feel like I’m missing bread…this is the go to recipe!
This would be my favorite recipe for scd! My family eats a lot of bread, so a good substitute is a must!!!
This is my favorite of your coconut flour recipes!
I love this bread. It’s by far the best gluten free bread I’ve ever eaten. Doubled the recipe last time so that I could have some to share. It’s my favorite of the coconut flour recipes on this site and it’s so easy to make too.
The bread is my fav recipe of yours! The lasagna with coconut flour tortillas is a close second.
This recipe make my husband’s day, and is the perfect side for a hot bowl of soup. Would love to spend all of a gift card making loaves of this to last us for … probably 10 minutes.
I have not made any of your recipes with coconut flour as I just recently came across your site, which is amazing by the way. This is the next one on the list though.
I am just starting to go grains free, this recipe will help with the transition.
I’m going to try this recipe and was wondering if store bought cashew butter could be used? I see a lot of people here make their own
Delicious bread. Thanks for posting the recipe. Is there a possibility to know the nutritional breakdown of this bread? Thanks!
I can’t make this bread fast enough… Great recipe!! Thank you!!
Tiffany
I posted after my first attempt making this wonderful bread, using roasted cashew butter, since that what my husband brought home =) Today, I’ve made it with raw, and the brand recommended. Wow! Roasted cashew butter yielded a great bread… but raw, even better! Wow. Just wow! Today, I’m trying a few other recipes from the top ten, too. What started out as a quest to find gluten free recipes for a friend meal train has turned into a love of our own! Many, many thanks.
Thanks for the feedback Tricia! Glad you are happy with the recipe!
Meant to say, too… I substituted regular salt for sea salt, and while I don’t know if this is why, the loaf had a nice rise, even split a little across the top. Beautiful and delicious!
Wow, you are my HERO! I made this bread yesterday and the reason why it took me until this morning to comment about it is because I spent all afternoon yesterday driving all over town to pass out samples of it to my friends! They are so impressed, I am so impressed, this recipe is AWESOME! I multiplied the ingredients by 1.5 and increased the cooking time to one hour and it turned out fabulous! I couldn’t find Artisan’s cashew butter so I used the 11.5 oz jar of Kettle brand cashew butter (like I said I increased the recipe). You’re an angel. Thank you.
do you think agave nectar would work in place of honey?
Hi Danielle,
I made this over the weekend with roasted cashew butter, which was a mistake, but it was still good. Next time I will will raw cashew butter and make a double batch so it will be a taller loaf. It is really good and I especially like it toasted; it toasts better than an almond flour bread I have made in the past. This one is a winner. Today I had toasted bread with peanut butter and today I will eat an actual sandwich, somethink I have not done in over a year and a half. Thank you thank you thank you! You are a goddess in the kitchen!
Sincerely,
Vanessa Hill
Gluten Free Chickadee
I cannot thank you enough for this!! I am brand new to Paleo (only 1 week in) and my bread cravings have been incredibly intense. This bread is delicious and SO easy to make!! Next time I make it I may even get fancy and add some cinnamon to the batter for french toast!
Have you posted the recipe for your preserves? They look phenomenal!!
With SO MUCH GRATITUDE!!
Jenna
Would this bread work using flaxseed egg replacer?
Doubtful the eggs make it rise and hold it together. That being said, I’ve never tried it so if you have success please come back and let everyone know so they can try it too!
My son has an allergy to egg yolk, so I replaced the 4 egg yolks with chia seed (3 tbsp chia seed soaked in 9 tbsp of water). I still used the 4 egg whites. I also replaced the coconut milk with 1/4 cup homemade yogurt. It rose well and tastes great!
I made this a couple days ago and OH MY GOSH!! So good! You are brilliant. Love your blog. Thanks for the recipe.
Hi
Love your recipes! This bread is amazing. My question is, do you think I could make this bread and then freeze it?
Thanks!
Made it tonight for the first time with dry roasted cashew butter (bought it at WF by accident because they didn’t have the kind you recommended except in single-serving packets) and it was a *very* short loaf but really yummy. Only other change we made was subbing whole milk for the almond milk. Even my highly skeptical husband agreed that it was very surprisingly good! Next time I will try folding in the whites instead of beating them in like I did this time to see if it rises more. Awesome recipe!
Has anyone tried this in a bread maker?
No, I don’t think it would work.
I made this and it turned out really well (actually, I didn’t make it — my son’s girlfriend made it as she is doing coooking for me in exchange for some of her rent, I gave her the recipe). It is really good but it turned out a darker shade of brown that I see in the photo. So far, I have eaten it warmed with butter and as a sandwhich with egg salad. It was slightly sweet and I wonder if the honey could be cut down. I will be making this regularily.
Thank you soooo much for this recipe. I’ve been missing my bread in the mornings and this is the first recipe that actually works and as you say it gets better with the days…also the consistency is amazing. Thank you!
On a 6 week challenge, made this per recipe with no honey and it is wonderful. thanks
Thank you so much for this recipe! I am new to SCD and have hope again in a loaf of no grain bread! I also discovered cashew nut butter (so delicious!) I am on my second loaf, it is in the oven now. I also make the SCD legal homemade jam (blackberry), and we haveit on this toast in the morning, and it really satisfies the protein low I get in the mornings.
I just discovered your site about a week ago and am in love with it already! The only problem I’m having is printing the recipes. I read a prior post where you said there was a print button in the upper right corner of the page, but I can’t find it. I see a Pinterest button under the main photo on the left, but that’s it. Is there an easy way to print the recipes? I don’t have a computer in my kitchen! Kim
I’ve just added a new print feature, that shows up on the new recipes, and we’re working on getting it fixed on all of them as soon as possible.
Thank you! I’ve just added a new print feature, that shows up on the new recipes, and we’re working on getting it fixed on all of them as soon as possible.
Made this bread for my low-carb hubby and he loved it. Came out very nice and moist, just like the pictures! Also tried it with almond butter, and it just looks like whole wheat!
Texture is still lovely. The almond butter we had seemed very smooth and liquidy compared to some I’ve tried, so I think that helped.
I am only seeing this post now for the first time via pinterest, but i am super excited! Now i have so many possibilities because you have given me white bread!! I see french toast, egg in the holes, pb&j…..i cant wait. thank you so much.
I drink lactaid milk, because i just LOVE milk and it does not give me any problems. can i use that in place of almond milk?
Yes, that should substitute just fine!
I have made this bread today. It’s currently cooling on the counter and looks delicious. I made a couple subs. I used almond butter and coconut milk since I don’t have cashew butter and almond milk. I’m wanting to make some french toast with it. It’s something I’ve been hungry for since I gave up wheat and most other grains!
I am pretty sure my husband won’t eat it. He hates almond flour and coconut flour. More for me! lol
I just made this tonight, and sliced it because I couldn’t wait to try it. SO GOOD! I can’t decide what to start with tomorrow morning: eggs & toast, toast & jelly, French toast, toast & leftover cashew butter, sandwich…wow. I’ve been eating paleo for about 9 months, and found out after my whole30 that eating gluten just wasn’t worth it. I looked at this recipe before and just wasn’t sure I wanted to tackle it. But I’ve been tempted to eat some bread recently, and thought it was time!
Thank you so much for the hard work you must have put in to perfect this recipe! Next time, I’ll have a new box of baking soda, and get the eggs a little firmer. But this was still a success!!
Hi! Love this site. I made the bread today and didn’t have enough cashew butter, so I subbed sunflower butter. It came out good, but the top is green!! Is that just the sunflower butter, do you think? I’ll eat it for sure, the kids might not unless I cover it with jelly or something.
Off to try your fruit roll ups now!
Google sunbutter and baking soda reaction.
Wow! Although I made a couple modifications to this bread because cashew butter is a little too high in carbs for me right now as I’m trying to lose weight, this recipe is by far the BEST bread substitute I have tried (and I’ve tried a lot!) I subbed almond butter for cashew butter and put my batter in muffin tins with liners for portion control. They look a little more like muffins but taste a lot like a dense, whole grain bread. I cannot wait to try this recipe with cashew butter when I’m maintaining weight!! Thanks so much!!
Hi, I followed your directions exactly as it states here. My bread, although edible, came out nothing like your picture. I want to make this bread to use with sandwiches. Please, please, please respond. ;(
What was wrong with the bread? What did it look like?
Did you beat the egg whites separately? I’ve never had a problem with it rising. What size loaf pan did you use? Grain-free breads without yeast don’t rise as tall as your conventional breads.
I just made this for the first time. It was sooo yummy! Thank you!
Can anyone recommend using something other than cashew butter..? I am allergic to cashews, pistachios and almonds. Thank You…
Try using sunbutter, that should work the same!
Thanks for all the great recipes!
I can not get almond milk where I live. Is there something else I could use?
Coconut milk would work just fine!
Hi, thank you so much for this recipe. I am scratching my head trying to figure out where I went wrong as the outside crusts were delicious and the inside was a soggy mess. I tried baking it an extra 20 minutes and still soggy mess. Any ideas? I followed each step exactly – would making the eggs into even more stiff peaks help? I’m just not sure where to begin.
Hm. I’m not sure what went wrong, I’m sorry! Try again and see how it goes.
Hi! Just wanted to share my experience. I used homemade raw cashew butter that was processed with a little flax oil to make it smoother. I also used unsweetened almond-coconut milk and subbed maple syrup for honey, because my honey always seems to super-heat and burn everything. The loaf turned out awesome! Per your suggestion, I put a dish of water on the lower rack and I had a perfectly golden crusted loaf and it was not dark on the inside at all. I also don’t have parchment paper and I used a non-stick metal pan greased with coconut oil and it didn’t burn, and I had minimal difficulty getting it out of the pan. The loaf is very moist and light, I didn’t expect that kind of texture at all. But it’s also delicious. I could see it being a very versatile gf muffin recipe, just add blueberries or something like that! I love the crust it makes. Thank you so much for the awesome recipe.
Thank you! I have tried other recipes as well & nothing like this. Really really appreciate it
Are there any good substitutions for the cashew butter?
Almond butter is a great substitution for cashew butter!
I have used raw almond butter and it worked just fine, it was just a darker loaf.
What can I use instead of the cashew butter? Only “nut” he can have is peanuts. As for the almond milk.. can we use our “safe” coconut milk (unflavored or vanilla?) Seems coconut milk is so thin compared to almond milk.
You can use peanut butter or sunflowerseed butter, coconut milk is fine too!
Just made a loaf of his and it’s really great – such a nice texture and only uses 4 eggs which is such a reduction to the other Gaps/paleo breads I’ve made in the past with almond flour. Thank you!!
I am very new to all of this, tried purchased no gluten bread and it was ok. No real taste to it. I made this yesterday and WOW, loved it. I am trying to figure out the carb count for it so that I can adjust my insulin. Right now I am guessing what to dial it down to. If anyone has information about carb count please let me know.
Thanks
Mary
I make this in a long thin loaf pan (12×4) so my slices are a little smaller – probably about 1/2 of a slice of reg bread. So i count two of my slices as one serving. Carbs per serving = 4.04g. .87g of dietary fiber.
I just found your website (thankfully! My husband is getting very leery of the meat & veg only combo I offer as chef in my now paleo + dairy kitchen). I haven’t been able to find coconut flour anywhere in store (online I guess), I’ve subbed almond and tapioca/potato starch with some success. Does coconut flour produce a significant coconut flavor in the final product. One of the hardest things for me about paleo is that there are basically three flavors my hubs and I can’t stand: coconut, maple & bacon. i feel like that means I never get to have anything baked every again
This bread does not taste like coconut at all to me. And I’ve made this bread about 20+ times!
Just made this bread, couldn’t wait till it cooled! I think I may have figured out why some of us get dark bread as opposed to white. The brand of cashew butter the Against all Grain uses is a truly “RAW” cashew butter. What we can make or get in bulk from places like Whole Foods has been heated this darkens the butter and the finished product. Do you slice it before refrigerating?
Great bread over all!!
Hi, I’m on the hunt for a gluten-free bread recipe, this sounds fantastic, but I’m wondering if I can make it with a bread machine? Also, my son is allergic to cashews so can I substitute another type of nut?
No it won’t work in a bread maker, sorry! You can use almond butter and that would work fine.
I’m making this now with a few tweaks due to what I had on hand: I replaced the cashew butter with 1/2 cup raw almond butter and 1/2 cup coconut butter. I also folded in the egg whites. can’t wait to try it – haven’ had bread in years!!!!!!!!!!!
I am grain-free (mostly) but not legume-free. So I tried making it with peanut butter and garbanzo flour. It’s light brown instead of white, but otherwise it worked great. Thanks for the great recipes!
Just made this! Turned out great except for a few things.
1. My cashew butter mixture was pretty thick so it never got batter like. When I mixed in the egg whites there were still clumps of the cashew butter but I was afraid to over mix so I stopped. Still tastes great, but there are dark spots throughout my bread.
2. I cooked it 5 mins longer, but am wondering if I should have gone another 5 mins. It’s done, as in not wet inside, but it’s pretty moist still. Yours looks dryer inside than mine.
Again, WONDERFUL recipe and will make it again. Just wondering if you have any tips for my issues above?
Thanks!!!!
You have ended my family’s misery!
Last year, we began a gluten free lifestyle for a variety of health issues (mostly with my children, ages 2 and 4). Food joy ended as they knew it, since they LIVED for bread!
I’ve had such little luck making bread (or even buying it, for that matter) that they’d eat, that I didn’t have much hope for this one either. I even used Peanut Butter I had on hand, instead of Cashew butter, because I was so sure they’d hate it, and I didn’t feel like going to the store.
They LOVE it! My daughter just now finished two sandwiches made from this bread, and I couldn’t be happier!
Thanks for making lunchtime happy again for all of us!!
Do you have suggestions for a substitute for the coconut flour? We have a sensitivity to Coconut. Perhaps almond flour?
Thank you!
Bummer! Coconut flour is important because it is also used as an absorbent, so if you took that out or subbed something else in for it the texture would be completely different. You can try it though, I don’t know exactly how it will turn out!
Thank you, God bless you, Gracias, all that. You have helped me (a mom who has been Paleo a year) make the transition so much easier on my kids and husband. I recently decided that it is simply not right that I am the caretaker of this family and I eat better than those in my charge. My middle child has cancer, I’ve read too much to keep feeding him processed foods, grains, sugars, etc. If he has to switch to (possibly) save his life, the rest of the family has to do it too. The first few weeks were tough, this recipe has opened up a whole new realm for us. EVERYONE loves it, even me, and I don’t need it, I haven’t missed bread at all, but now I’m hooked on this. Other than that, I am grateful beyond words to you!!!
Wow thank you for sharing your story Kim. I am so happy that I can be even a small part in making your child’s life happier with recipes! This is why I do what I do and comments like yours keep me at it. I’d love to share this on my Facebook wall – without your name of course.
Thanks for making my day!
Hi this recipe looks delicious and I have been searching for a gluten/dairy/yeast/egg free bread recipe. The only problem is the eggs, please could you advise what to use substitute the eggs with? Thank-you:)
Can I use other oil with this recipe (to save money) like coconut oil, olive oil or butter? I have to avoid grain, but not so much the other stuff. I am trying to purchase everything on a strict budget. So I was hoping to avoid the Cashew or almond butter for now. So far I have purchased almond and coconut flour, celtic sea salt and the spirl slicer. Have to take a rest from the spending for now:) But really want to try this bread.
I made this for the first time last week. My family loved it! I was wondering if it is possible to cook more than one loaf in the oven at one time. (The last loaf was gone before supper.)
this was absolutely delicious. I made my own cashew butter with a bit of coconut oil and it worked perfectly. Amazon sells a 5 lb lot of cashews for $35 that is on its way to me now. Need more bread!
OMG, I just made this bread and I can’t believe how good it is. I was really skeptical after trying many recipes on other sites but this one exceeded my expectations: it’s porous, light, moist and delicious – all the qualities I missed in bread. Thank you so much!!! You are amazing!
Thank you! Thank you! For so many of your recipes. Our treasured little 5 year old boy who enjoyed good health until last fall when he developed a seizure disorder that 3 different pediatric neurologists have said cannot be controlled with diet (while his body shows amazing signs of healing & seizure management through diet so far) is finally able to have a delicious version of Stuffed French Toast every Sunday like he used to enjoy at our favorite breakfast restaurant. Your pancakes, waffles, real deal choc chip cookies & many other breakfast recipes especially have added back a certain quality to our daily life that restrictive diets can jeopardize. I have shared your blog with the nutritionist we are working with and other functional medicine believers. You are a.m.a.z.i.n.g!!! We cannot wait for our pre-ordered copy of your cookbook. Thank you for what you do!
I loved this. Thank you so much for sharing and bringing so much joy to my day!
Loved this bread – even though I made it wrong! I did not separate the eggs – I was too busy talking to someone to remember to look at the recipe and I used almond butter instead of cashew butter. But it tastes fantastic… just a few weeks into removing most grains and refined sugar and feeling great. Love your site.. also made the pancakes and they were delish!
Hi Danielle,
I have made this bread many times and WE LOVE IT! So thank you! I’m just wondering – have you ever tried freezing it? I’d like to make several loaves at a time but I don’t want to go to the trouble and have it ruined in the freezer. Please let me know!
Thank you so much! Freezing it does work, however I do think it’s always better fresh. But my friend always makes a few batches at a time and then just takes it out of the freezer and toasts it when she’s ready for it, and that also works! Hope you enjoy
I made this bread today but for some reason it tasted like too much baking soda and I could smell the baking soda. Can you tell me why?
I am sorry I have never heard that happening to anyone before. Perhaps you measured it incorrectly?