Gluten Free Bread

Gluten Free Bread

This bread recipe is adopted from the beautiful and genius grain free cookbook author Danielle Walker, another pioneer in the Paleo movement. In her cookbook, Against All Grain, her bread recipe requires whipping the egg whites which is a little laborious. The recipe also calls for coconut flour which I am trying to avoid at the moment. So I decided to tweak the recipe.
It is a morning breakfast staple for me – sliced and toasted, topped with sunbutter and jelly or avocado and fried eggs or slathered with beaten eggs and sautéed in coconut oil to make french toast. Like it’s name states, the bread also makes wonderfully moist sandwiches. Use a high speed blender, and this bread is super easy and relatively quick. Most of all, it is moist, fluffy and so delicious.
Prep Time 10 mins
Cook Time 35 mins
Course Breakfast, Lunch, snacks
Servings 1 Loaf


  • 6 Large Eggs
  • 1 3/4 Cups Raw Cashews
  • 2 Tbsp Melted Ghee or Coconut Oil
  • 1 Tbsp Honey
  • 4 Tbsp Nut Milk I use Cashew
  • 1/4 Cup Cashew Butter
  • 1 Tsp Baking Soda
  • 1 Tbsp Apple Cider Vinegar


  • Preheat oven to 325
  • Grease a 9" Loaf Pan
  • In a high speed blender, place the eggs, cashews, ghee or oil, milk, baking soda, and honey, in that order
  • Blend until smooth, about 30 seconds
  • Add cashew butter and apple cider vinegar, blending again until combined
  • Pour into pan and immediately place in the oven
  • Bake for 35-45 minutes


Store in fridge up to 5 days or freeze!
Keyword Bread, Gluten Free, Grain Free, Paleo, Sugar Free

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