This is, BY FAR, the best gluten free bread we have ever had. I am ecstatic that it is also yeast free and grain free, modified from a Paleo Foodie. Even the typical gluten free bread versions use a variety of different grain based flours and starches that eventually turn into sugar when digested...not great for a child with a yeast overgrowth in his gut. I was also able to modify it to remove the egg yolks. We can not get over how good this bread is.
Ingredients (makes 1 8.5×4.5 loaf)
1 cup smooth raw cashew butter or smooth Sunflower Butter at room temperature
1/2 mashed banana (in place of 4 egg yolks)
4 egg whites
2 tablespoons honey
2.5 teaspoons apple cider vinegar
1/4 cup coconut milk (any milk or yogurt will work)
1/4 cup coconut flour
1/2 teaspoon sea salt
1 Tbsp melted coconut oil (optional)
1 teaspoon baking soda
Directions
Preheat your oven to 300 degrees.
Line the bottom of an 8.5×4.5 loaf pan with parchment paper.
Combine all ingredients, except the baking soda, in a bowl and beat until well combined.
Make sure your oven is completely preheated before adding the baking soda. This will activate once it hits
the eggs and vinegar to help the loaf rise.
Mix in the baking soda.
Pour the batter into the prepared loaf pan, then immediately put it into the oven.
Bake for 40-45 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 and serve.
Wrap the loaf up tightly and store in the fridge.
