Growing up with chronic skin conditions, mostly eczema, has meant I have tried any and every “cure” available. Adjusting my diet has proven to be helpful at times with the “paleo” diet being my favourite. Also known as the “caveman diet”, eating paleo is essentially eliminating processed foods, dairy, grains, and excess sugar from your diet. The sugar withdrawals are generally the biggest hurdle to overcome for most people whereas I struggled with the concept of no longer eating bread.
As a baker, fresh baked bread is my weakness, especially with how often I would make it. From a slice of toast at breakfast, a sandwich at lunch, and maybe a slice with cheeze whiz in the evening. Bread was easily my downfall. When a major eczema flare happened to me I decided to go all in on the paleo diet. After a few days without bread I knew I needed an alternative, which I luckily found in Danielle Walker and her Against All Grain cookbook. My knowledge of alternative flours was very limited, but I enjoyed the challenge of baking with them. Danielle’s sandwich bread has proven to be one of my favourites and very enjoyable as a mildly sweeter sandwich bread or great french toast.
Grain Free Sandwich Bread
INGREDIENTS:
1 cup smooth raw cashew butter at room temperature (almond butter can be substituted)
4 large eggs, separated
½ to 2 tablespoons honey (This is your sweetener; more honey, sweeter bread)
2.5 teaspoons apple cider vinegar
¼ cup almond milk
¼ cup coconut flour (highly recommend using coconut flour, this recipe is formulated for the absorbtion rate of coconut flour)
1 teaspoon baking soda
½ teaspoon sea salt
INSTRUCTIONS:
Preheat your oven to 300 degrees.
Grease a 8.5×4.5 glass loaf pan with a thin coat of coconut oil, hen line the bottom of the pan with parchment paper.
Beat the cashew butter and the egg yolks, then add honey, vinegar, and milk.
Using an electric mixer,beat the egg whites in a separate bowl until medium peaks form.
Combine the dry ingredients in another small bowl.
Add the dry ingredients to the cashew butter mixture, make sure you mix well and break up any lumps.
Add the medium peak eggs and mix well again, if the peaks were stiff enough then the bread will get a rise.
Pour the batter into the greased pan and then bake for 45-50 minutes. When the loaf has pulled from the edges of the pan and a toothpick comes out clean, then the loaf is done.
Remove from oven and cool for 15 minutes, run a knife along the edges to release the loaf and then flip onto a cooling rack. Cool right side up. Wrapped well and stored in the fridge extends this loafs shelf life as its structure is similar to that of a banana bread instead of a white bread.
Hope you enjoy one of my mom and I’s favourite paleo breads!
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