No amount of baking experience could have prepared me for the adversary that calls itself grain free-bread and it’s accomplice, coconut flour. These two are the things of my nightmares. My kryptonite. One false move and bam; you’ve been left with a terribly sad and disappointing pile. Finding a satisfying grain free bread recipe (which usually calls for coconut or almond flour) is worth its weight in gold. When the time comes for attempting grain-free bread, this usually indicates the elapsed time on the grain-free diet: long enough to need a bread alternative but not long enough to know how annoying it is to make. Thank goodness for the veterans of the grain free world like Against All Grain- who I rendered this bread recipe from. Thankfully, after much trial and error, I’m happy to say there is hope for eatable and satisfying grain-free bread. No, it’s not like popping out a piece of wonder bread from the super market but I’ll take my homemade concoction over that any day.
I apologize for the obnoxious amount of dishes this requires. You’ll thank me later.
½ cup smooth cashew butter (or nut butter of choice, cashew works best)
½ cup peanut butter (or use all cashew butter)
4 large eggs, separate the yolks and whites
1 tablespoon honey
2 ½ teaspoons apple cider vinegar or lemon juice
¼ cup almond milk
¼ cup coconut flour
1 teaspoon baking soda
½ teaspoon sea salt
- Preheat your oven to 300 degrees. Place a small oven safe dish filled with water on the bottom pan
- Grease a bread tin with coconut flour. You can also line the bottom with parchment paper
- Combine the egg yolks and peanut butter
- Add the honey, vinegar, and milk. I’ve found that using an electric mixer works best
- Combine the dry ingredients in another small bowl.
- Pour the dry ingredients into the wet ingredients mix until there are no clumps at all.
- Beat the egg whites in a separate bowl with an electric mixer until frothy
- Pour the beaten egg whites into the mixture and combine
- Pour batter into the greased bread tin and place in oven immediately
- Bake for 50 minutes
- DO NOT OPEN before then. Or your delicious masterpiece will go flat
- Remove and cool for 20 minutes.
For my friends with nut allergies, I'm coming up with a nut-free bread alternative. If you use Sunbutter in this recipe, your loaf will turn green. I mean shamrock, green bread and ham Dr. Suess, kind of green.