Gluten Free and Yeast Free Sandwich Bread
‘Bread’, in it’s traditional form, would have to be the easiest and simplest lunch solution there is. That is, of course, unless your Coeliac!
Weirdly enough, my daughter has never been a fan of any type of bread – even as a toddler. I remember going to mother’s group with those little crustless squares covered in Vegemite that most kids would devour – but not my princess! I had to pack alternative solutions.
I had often wondered if it was her body’s way of warning her to beware of Gluten. As it turns out – it was…
I myself, love bread. It’s the one thing I truly miss as a fellow Coeliac. Whenever I walk past the amazing French Bakery at our local shops I breathe in the freshly baked delights I can never have again.
We are not alone with our struggle to find a decent gluten free bread. I have tried all the options from the supermarket which seem to be acceptable for toast but, unfortunately, are crumbly as a sandwich. I have baked many different gluten free bread recipes but most have a million fussy ingredients and take days to make.
My search for a simple recipe that I could knock together in the morning and eat it fresh as a sandwich at lunchtime, without it crumbling apart, has finally ended!
As an added bonus, this recipe I’m sharing here with you uses the leftover cashew meal from making my daughter’s cashew milk. (I’ll share that recipe with the next batch I make soon).
We’re all for zero food waste in the kitchen at Falling Leaf Studio!
5 large eggs
2 cups raw cashews
dried cashew meal (left over from cashew milk recipe) approx 1/2 cup Note: the bread will work without this, it will have more of a spongy texture.
2 tbsp coconut oil, melted
2 tbsp coconut flour
1 tsp baking soda
¼ teaspoon salt
1 tbsp maple syrup
1 tbsp filtered water
1 tbsp apple cider vinegar
Preheat oven 180 C. Grease & line a 7×3 inch loaf pan.
In a high-speed blender, place the eggs, cashews (& cashew meal if using), coconut oil, coconut flour, baking soda, salt, maple syrup, filtered water & apple cider vinegar, in that order.
Blend until you have a smooth, thick batter. Blend for about 45 seconds to 1 minute.
Immediately transfer to your prepared pan.
Bake 45min, with oven rack in middle position. After 25min, open the oven to cover loosely with foil to prevent the top from burning.
Remove from oven and cool prior to removing from pan, slice. The bread will stay fresh wrapped in a freezer bag for up to 5 days.
I re-use my freezer bag for each new loaf I bake.
This is a small loaf of bread although quite dense. Makes great sandwiches & toasts well. Is a completely Paleo recipe. It will yield approx 12 – 14 slices depending on thickness.
Macadamia nuts will work just as well for this recipe as they have a similar creamy texture.