Grain free white bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 127.4
- Total Fat: 9.8 g
- Cholesterol: 46.3 mg
- Sodium: 110.7 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 0.3 g
- Protein: 5.0 g
View full nutritional breakdown of Grain free white bread calories by ingredient
Introduction
Paleo and SCD friendlyI estimated about 16 slices Paleo and SCD friendly
I estimated about 16 slices
Number of Servings: 16
Ingredients
-
Ingredients (makes 1 8.5×4.5 loaf)
1 cup extra smooth cashew butter at room temperature (I use Artisana Organic)
4 large eggs (mine weighed about 9 ounces in their shells)
1/2 to 2 tablespoons honey (use 2tbl if you plan to use if for sweeter dishes like french toast)
2.5 teaspoons apple cider vinegar
3 tablespoons almond milk
1/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
Directions
Directions
Preheat your oven to 300 degrees.
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 cashew butter with the eggs, then add the honey, vinegar, and milk.
While the wet ingredients are beating, combine the dry ingredients in a small bowl.
Make sure your oven is completely preheated before adding the dry ingredients to the wet ingredients. The baking soda will activate once it hits the eggs and vinegar, so you want to get the loaf into the oven as soon as possible after combining.
Slowly pour the dry ingredients into the wet ingredients, and beat until combined. This will result in more of a wet batter than a dough.
Pour the batter into the prepared loaf pan, then put immediately into the oven.
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.
Remove from the oven, then let cool for 15-20 minutes. Use a knife to free the sides from the loaf pan, then flip it upside down and release the loaf onto a cooling rack. Cool right-side up for an hour before serving.
Serving Size: Makes 16 half inch slices
Number of Servings: 16
Recipe submitted by SparkPeople user JE55IC4.
Preheat your oven to 300 degrees.
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 cashew butter with the eggs, then add the honey, vinegar, and milk.
While the wet ingredients are beating, combine the dry ingredients in a small bowl.
Make sure your oven is completely preheated before adding the dry ingredients to the wet ingredients. The baking soda will activate once it hits the eggs and vinegar, so you want to get the loaf into the oven as soon as possible after combining.
Slowly pour the dry ingredients into the wet ingredients, and beat until combined. This will result in more of a wet batter than a dough.
Pour the batter into the prepared loaf pan, then put immediately into the oven.
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.
Remove from the oven, then let cool for 15-20 minutes. Use a knife to free the sides from the loaf pan, then flip it upside down and release the loaf onto a cooling rack. Cool right-side up for an hour before serving.
Serving Size: Makes 16 half inch slices
Number of Servings: 16
Recipe submitted by SparkPeople user JE55IC4.