My first piece of bread in 5 years! Seriously! This is something to celebrate!
It all started this past Friday afternoon when 3 Â hours before Shabbos I decided to treat myself to a drive to a nearby bookstore, looking for a new cookbook!
My kids have been so uncoordinated:) with their germs and viruses that each day or two another child is sick! So I was (and am!) completely frazzled from all the cleaning, nurturing and desperate attempts to keep our special needs son from getting sick. (I was not successful and my poor little one is not a happy camper right now, but thank G-d, on the mend).
Being frazzled does have it’s ‘up’ side, as there was no reason to question my attempted escape. (My husband took one look at me, and happily, sent me on my way:).
Wow! Sitting in front of the cookbook section of this really quaint bookstore (don’t you love it when you find those little step stools in front of bookshelves, making your book selection even more relaxing!), I flipped through various cookbooks.
Just needed some inspiration. Well, I found it! This cookbook is amazing and I LOVE that there is NO sugar in any recipe! You can purchase the cookbook (Against All Grain) byÂ clicking here.
Anyways, I just made this loaf of bread that has NO WHEAT, GLUTEN, DAIRY, SOY, SUGAR ORÂ YEAST!!Â (all of which I’m allergic to!)
I waited until my kids were asleep and indulged in the most unbelievable piece of delicious bread! (Not Hamotzi though).
I toasted it and shmeared crunchy organic peanut butter on it and sat in peace and quiet.
WOW! 5 years and not having a resemblance of bread, never mind half a loaf, which I humbly devoured within minutes! (hence the remaining half a loaf in the photo above:)
Think Sandwiches, Panini press sandwiches, french toast, something to dip into shabbos dips and soups….OH the list is endless!
Yes, you do need certain ingredients but well worth the purchase!
So for all of you out there who are keeping healthy and have allergies, this loaf is for you!
Author: Danielle Walker â€“ Against All Grain
Recipe type: Breads and Baked Goods
Serves: makes 1 8.5Ã—4.5 loaf
GRAIN FREE SANDWICH BREAD
- 1 cup smooth raw cashew butterÂ at room temperature
- 4 large eggs, separated
- Â½ to 2 tablespoons honeyÂ (use 2tbl if you plan to use if for sweeter dishes like french toast)
- 2.5 teaspoons apple cider vinegar
- Â¼ cup almond milk
- Â¼ cup coconut flour
- 1 teaspoon baking soda
- Â½ teaspoon sea salt
- Preheat your oven to 300 degrees. (To help the bread rise since it has no yeast place a small dish of water on the bottom rack, the steam will help it rise as it bakes).
- Line the bottom of an 8.5Ã—4.5 glass loaf panÂ (I used a metal one) with parchment paper, then spread a very thin coating of coconut oil on the sides of the pan. (I only used parchment paper)
- Beat the cashew butter with the egg yolks, then add the honey, vinegar, and milk.
- Beat the egg whites in a separate bowl until peaks form. (I used a whisk attachment in my kitchen aid)
- Combine the dry ingredients in another small bowl.
- Make sure your oven is completely preheated before adding the egg whites and the dry ingredients to the cashew butter mixture. You donâ€™t want your whites to fall, and the baking soda will activate once it hits the eggs and vinegar.
- Pour the dry ingredients into the wet ingredients, and beat until combined. This will result in more of a wet batter than a dough. Make sure to get all of the sticky butter mixture off of the bottom of the bowl so you donâ€™t end up with clumps.
- Pour the beaten egg whites into the cashew butter mixture, beating again until just combined. You donâ€™t have to be gentle with this, but donâ€™t over mix.
- Pour the batter into the prepared loaf pan, then immediately put it into the oven.
- Bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean. Donâ€™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.
- Wrap the loaf up tightly and store in the fridge for 1 week. I actually think the loaf gets better as the days go on.
For the original recipe with Author’s notes, go to:Â www.againstallgrain.com.