The Best {& Easiest} Grain-Free Bread Ever!

Nov 5th
The Best {& Easiest} Grain-Free Bread Ever!

I’ve tried many grain-free bread recipes. And my family does have several favorites (here, here and here are some of them). My personal favorite so far, though, has been Against All Grain’s Grain-Free Sandwich Bread . It is very, very  good, but also quite tedious to make. Part of the hassle is making my own cashew butter since buying it ready-made is very expensive. So instead of making cashew butter and beating egg whites (more tedium), I decided to try a version of one of my bread recipes using cashew meal, made the same way that I make almond meal. The result? Pure, unadulterated deliciousness! Wonderful taste without a million bowls, without a hand-mixer, and without standing over the blender for what seems like forever to make cashew butter! The only real “work” here is to make your own cashew meal, which I don’t find takes that long. I usually make a canister full and then keep it in the fridge or freezer so I have it ready when I need it.

I hope this becomes your new favorite bread, too!

The Best {& Easiest) Grain-Free Bread Ever!

Cook Time: 20 minutes

Yield: 24 slices

Serving Size: 2 slices

The Best {& Easiest) Grain-Free Bread Ever!

Delicious and easy quick bread. Gluten-free, wheat-free, grain-free, low carb.

Ingredients

Directions

Mix all the dry ingredients together in a bowl until well blended. In a separate bowl, slightly beat the eggs, then add the coconut oil and apple cider vinegar.

Pour the dry ingredients into the wet, mixing thoroughly until smooth (this may take a minute). Let the mixture sit while you preheat the oven to 350 degrees. Grease a small loaf pan* (mine measures 7.75 x 3.75") and, after the mixture has set for about 5 minutes, pour batter in, smoothing out the top.

Bake 25-30 minutes until sharp knife in center comes out clean.

Notes

*Baking gluten-free breads requires a small loaf pan. There is not much rise, so if you bake this in a traditional 9x5" pan, your loaf will be extremely short and squatty. When I first started gluten-free baking, I purchased a two-pack of small disposable loaf pans from Walmart and just reused them until I decided to go ahead and buy a "real" pan.

This loaf will make 24 "mini" slices. If you'd like larger slices, as pictured, slice the loaf in half, then lengthwise.

**Adapted from Elana's Pantry.

http://www.annemariecain.com/the-best-easiest-grain-free-bread-ever/

You can see this and other great wheat-free recipes at my new blog hop, {Wheat-Free Wednesday}. Come on over and link up your best recipes and share healthy tips and ideas!

This recipe was featured on Nourishing Treasures, Beyond The PeelPoor and Gluten Free and Crunchy Farm Baby!

 

This recipe was shared at Sugar-Free SundaySunday School, Seasonal Celebration SundayMake Your Own MondayMonday ManiaGluten-Free Recipe Roundup,  Gluten-Free Monday, Fat Tuesday, Hearth & Soul, Traditional TuesdaysSlightly Indulgent Tuesday, Gluten-Free Wednesdays, Whole Foods Wednesday, Frugal Days Sustainable Ways, Healthy 2Day Wednesday, Allergy-Free Wednesdays, Waste Not Want Not Wednesday, Real Food WednesdayWheat-Free Wednesday, Creative Juice Thursday, Eat Make Grow, Simple Lives Thursday, Tasty Traditions, Natural Living Linkup, Keep It Real Thursday, Pennywise PlatterYour Green Resource, Freaky Friday, Fill Those Jars Friday, Fresh Bites Friday, Allergy-Friendly Friday, Foodie FridayGluten-Free Fridays and Snacktime Saturday.

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