Grainfree Bread from Against All Grain

2 Feb

It’s a dreary, wet Monday morning and New England has, once again, fooled the world into thinking it’s a reasonable corner of the universe. That doesn’t spell good news for the rest of the week.

Luckily, the doom and gloom is balanced by this sounds-sweet-but-is-actually-savory bread. It sounds a bit bizarre, but the cashew butter really does give it that kind-of salty, mostly-neutral taste of actual sliced bread, and, if you toast it, the texture is spot-on for a sandwich.

photo 1

I used this recipe exactly from Against All Grain (a really brilliant paleo/gluten free/sugar free recipe source), though mine didn’t rise as high or come out as white as hers did. The whole thing took less than 20 minutes to assemble, and it really did get better as the week progressed. This recipe is MrKef approved, so gluten lovers should enjoy it, 3Be sure to check out Danielle’s original post, as she has some great notes on baking that I have not transcribed here.

GrainFree Blender Bread


  • 1 c cashew butter, room temperature
  • 4 large eggs, separated
  • 0.5- to 2 TBS honey
  • 2.5 tsp apple cider vinegar
  • 0.25 c almond milk
  • 0.25 c coconut flour
  • 1 tsp baking soda
  • 0.25  tsp sea salt


  1. Preheat oven to 300F (actually do this ahead of time because otherwise the eggwhites will fall when the baking soda activates).  Line the bottom of an 8.5×4.5 glass loaf pan with parchment paper (or jerry rig a silicon mat to do the same, as I did in first pic above), and grease sides very lightly with coconut oil.
  2. Using either the paddle attachment of a stand mixer or an electric mixer, beat together cashew butter and egg yolks, then add the honey, vinegar, and milk.
  3. In a separate bowl with the whisk attachment, beat egg whites until peaks form.
  4. Combine dry ingredients in another small bowl.
  5. Pour the dry ingredients into the wet ingredients, and beat until combined, making sure to get all the sticky cashew butter so you don’t have clumps later. You will have a wet batter, not a traditional bread dough.
  6. Add egg whites into the cashew butter mixture, and beat again until just combined. We’re not trying to fold them in, per se, but don’t go crazy and overwork it.
  7. Pour batter into pan, and bake immediately for 45-50 minutes, until golden brown and passes the toothpick test. Cool for at least 15 minutes, then use a knife to loosen sides and remove bread from pan. Cool for another hour before serving. This bread is best served toasted.

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