Grain Free Paleo Bread

Well this is the second recipe that I try for grain free, paleo bread. It’s different from the other one I made in that the texture is a bit less spongy and the aroma of cashews is strong. But I rather do like it. I used it as toast this morning for my jamon serrano sandwich and it was definitely a nice combination. Because I do like it, I’m sharing the recipe and comments with you.

All the recipes I put on the blog, I have made at home and have been successful. My husband was actually asking me if I just put everything up, but no, I only write about what works. Some of these recipes are old family treasures, so I know those will always work. But with experiments like this or when I try to invent something, I will only  share if it’s worth repeating.

This recipe is from Against All Grain.



  • 1 cup raw cashew butter, at room temperature
  • 4 large eggs, separated
  • 1/2 tablespoon honey (I will omit this completely for next time, although recipe calls for more)
  • 2 1/2 teaspoons vinegar (recipe calls for apple cider, but I only had wine vinegar on hand)
  • 1/4 cup water (or almond milk)
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt


Preaheat oven to 300F (150C). Prepare a rectangle loaf pan (8.5 x 4.5) with a coating of olive oil and some coconut flour sprinkled over it.

In a large bowl, beat the cashew butter and egg yolks, then add the honey (optional), vinegar and water. Mix until well blended. In a separate bowl, beat the egg whites until stiff peaks form (you should be able to invert the bowl and nothing will drip out).

Add the dry ingredients to the cashew butter mixture, and beat until well combined. (The original recipe says that at this point the batter will be “more of a wet batter than a dough”; however, I found that it was rather dry.) Pour the beaten egg whites into the cashew butter mixture, and beat again until it is just combined. Now, you will have a wet batter rather than a dough.

Pour the batter into the loaf pan and immediately place into the oven. (Note from original recipe: Make sure the oven is completely preheated before placing the batter to bake. You don’t want the egg whites to fall and the baking soda will activate as soon as it is mixed with the eggs and vinegar.)

Bake for 30-35 minutes, until golden brown and a toothpick comes out clean. (The original calls for 40-50 minutes, but I first timed it at 30 minutes and it was practically done. I left it in another 5 minutes to make sure.)

Remove from oven. Allow to cool before removing from the loaf pan, cutting and serving. (I actually wrapped it up and placed it in the fridge overnight before cutting. It sliced smoothly and clean in the morning.)

As I mentioned, I toasted two pieces for breakfast. But I can see using this also as French toast or as a “toastie” (grilled sandwich).