Grain-free Gluten-free Sandwich Bread
- 1 c
- smooth raw cashew butter at room temperature (i use artisana organic)
- 4 large
- eggs separated (mine weighed about 9 ounces in their shells)
- 1/2 Tbsp
- to 2 tablespoons honey (use 2tbl if you plan to use if for sweeter dishes like french toast)
- 2 1/2 tsp
- apple cider vinegar
- 1/4 c
- almond milk
- 1/4 c
- coconut flour
- 1 tsp
- baking soda
- 1/2 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.
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.
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 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.
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.
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.