So, the other day while I was making dinner, I decided to try my hand at a new gluten free bread recipe (I never have had much luck before. It always turned out too hard or crumbly, was too difficult, too much sugar or required dairy). Multitasking can get really interesting in my kitchen and I have been known to create completely new dishes while trying to follow too many different recipes at once (although I have to say half of these new concoctions aren’t too shabby). Anyway, I was following a recipe I found on the internet and ended up adding a little too much apple cider vinegar to the mix, however I didn’t know it at the time. The bread turned out fantastic! It was light and fluffy! Perfect! It was so good, it didn’t last a day in our house. Sooooo, the next day I decided to make another two loaves, but actually followed the recipe correctly….wasn’t quite the hit it was the night before. The third time was perfect! My family loves this stuff and it’s so easy to make!
I know many of my friends suffer from gluten sensitivities and struggle to find a good bread replacement. So, here ya go! And enjoy!!
1 cup Cashew or Coconut butter (I use 1/2 cup of coconut butter and 1/2 cup raw cashew butter)
4 large free range pastured Eggs
1-2 Tbsp Honey or Maple Syrup
2 1/2 Tbsp Apple Cider Vinegar
1/4 c Gluten Free Flour
1/4 c Cashew, Almond, or Coconut Milk
1 tsp Baking Soda
1/2 tsp Himalayan Pink Salt
1) Preheat oven to 300 degrees and place a small glass dish of water on the bottom rack (this step is REALLY important)
2) Line a large loaf pan with parchment paper and spray with organic cooking spray.
3) Separate egg yolks from egg whites and set the whites aside.
4) Mix egg yolks with the cashew and or coconut butter, slowly adding vinegar, honey (or maple syrup), and milk
5) In a separate bowl, combine the dry ingredients (flour, baking soda, and salt)
6) Back to the egg whites…beat egg whites until peaks form.
7)(((MAKE SURE THE OVEN IS PREHEATED AND READY)))
8) Combine the dry ingredients with the butter and egg mixture and mix until well combined.
9) Add the beaten egg whites until just combined (do not over mix)
10) Immediately pour into loaf pan or pans and place in the oven.
11) Bake for 45-55 minutes being sure NOT TO OPEN THE OVEN FOR AT LEAST 40 MINUTES. (If you want to check progress, turn on the light)
12) Remove from oven and cool for 15-20 minutes.
13) Gently remove from loaf pan(s) and cool on a wire rack for 1 hour before serving.
14) Wrap tightly and store in fridge for up to 1 week.