Gluten Free Bread

With Canadian thanksgiving in a couple of days, what better time than now to get back into the recipe posts! I know I am crazy excited to be eating some delicious thanksgiving meals…how about you?! It’s one of my favourite times of the year. Here is a great recipe for gluten free bread to try – maybe even this weekend to accompany your big dinner or to use for leftover turkey sandwiches the next day!

I’ve borrowed this recipe from the site Against All Grain. I used to be strictly grain free so I was over the moon to find this recipe and actually eat bread again. Toasting this bread is best!

What You’ll Need

• 1 cup smooth raw cashew butter at room temperature
• 4 large eggs, separated
• ½ to 2 tbsp. honey depending on how sweet you want it
• 2 ½ tsp. apple cider vinegar
• ¼ cup almond milk
• ¼ cup coconut flour
• 1 tsp. baking soda
• ½ tsp. sea salt

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.

Using your mixer beat the cashew butter with the egg yolks. Add the honey, vinegar, and milk.

Beat the egg whites in a separate bowl until peaks form.

Combine the dry ingredients in another small bowl.

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 at 300 F 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 (I usually can’t wait for this and eat it hot with butter and apricot preserves.)

A couple of notes

Make sure your oven is completely preheated (300 F) before adding the egg whites and the dry ingredients to the cashew butter mixture to prevent the falling of the egg whites and the activation of the baking soda.

If you feel ambitious, you can make your own cashew butter (or buy it in the natural food section of your market) but its best to use a high-speed blender. You may need to add a little coconut oil to get the extra smooth consistency (the original recipe recommends using 1/4 cup oil with 1.5 cups raw cashews). If you have 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 moister due to the oil.

You can use this bread in sandwiches due to its neutral flavour or enjoy it with butter and preserves!xo

Jacqui