this is a classic type of sandwich bread, a”white” loaf of bread as it were, but it’s entirely grain free, refined sugar free, scd diet friendly!
This recipe is epic. I mean, anything resembling bread usually is. The best thing since sliced bread is clearly grain free/gluten free bread (lol). This is also my first loaf of bread recipe (!!) so that’s pretty exciting in its own right!
This bread is quickly becoming my favourite simple loaf/”white bread” recipe, surpassing even Lois Lang loaf from the Breaking the Vicious Cycle book if you can believe it!! It sounds almost blasphemous to say about our dear Lois Lang, but it’s true! Perhaps the biggest difference between the two loaves is the fact that this one calls for raw cashews while Lois Lang calls for almond flour.
Nonetheless, apart from the nut differences, my recipe does take its inspiration from Lois Lang and thus there are certain similarities, including the use of dry curd cottage cheese, also known as farmer’s cheese. I’ve said it before and I’ll say it again (sorry) but DCCC can be difficult to find depending where you live. I’ve often had success either buying it at Costco or a local middle eastern grocery store. If you can’t find it, there are other options! You can make your own (I’ve never done it, don’t ask me how lolol) or you can sub in extra thick cream cheese-esque yogurt. If you’re not on SCD diet, you can feel free to use any thick greek yogurt you prefer, if you are SCD, you’ll have to prepare in advance by straining your SCD yogurt for over 24 hours.
This loaf recipe is rather simple as a whole, and it’s done entirely in the food processor – unfortunately you cannot make this recipe without a food processor. Nonetheless it comes together quickly, but it bakes for awhile! I bake it on a lower heat so that it doesn’t overly brown on top, as cashews are warrant.
Find the full recipe and instructions below. Follow me on IG for my daily grain free shares @grainfreee! Please leave a comment or review below if you try this recipe!
A few more recipes if you’re looking for some bread and bagels things:
- RAISIN CINNAMON ENGLISH MUFFINS (ALMOND FLOUR)
- SANDWICH ROUNDS/BUNS (ALMOND FLOUR)
- BAGELS (ALMOND FLOUR)
cashew sandwich bread: ingredients
- 2 cups cashews
- 1 cup dry curd cottage cheese (sub in 24-hour, dripped yogurt/greek yogurt)
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tsp baking soda
- 1/4 cup coconut oil, melted
- 5 eggs, separate yolks and whites
- pinch of salt
cashew sandwich bread: how to
- start by placing the cashews in a food processor and blending with baking soda until it resembles a flour/crumbly texture.
- add the dry curd cottage cheese or thick, greek yogurt and mix again. it may begin to form a ball, don’t worry, just stop and scrape down the sides if needed.
- once it’s roughly mixed, add in the coconut oil, honey, apple cider vinegar, salt and yolks, and combine.
- in a separate, small bowl whisk the egg whites until frothy and then add them in the food processor and combine again until well mixed.
- pour the batter in a parchment paper-lined loaf pan, shimmying it around to even it out as need be.
- bake in a preheated oven at 300 for one hour and twenty minutes (or until done, it may be slightly moist inside especially if you plan to use it for toast!).
- remove from the oven and allow the loaf to cool completely before you attempt to remove it/slice it. once it’s cool, you can slice it into preferred thickness for ready-to-go slices of bread. i’ll freeze each piece of bread in between a small layer of parchment paper so they avoid sticking to each other and breaking when you defrost them later. nonetheless they freeze extremely well, and they are fantastic toasted! i highly recommend eating this bread toasted.
grain free cashew sandwich bread
Ingredients
- 2 cups cashews
- 1 cup dry curd cottage cheese sub in 24-hour, dripped yogurt/greek yogurt
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tsp baking soda
- 1/4 cup coconut oil, melted
- 5 eggs, separate yolks and whites
- pinch of salt
Instructions
- start by placing the cashews in a food processor and blending with baking soda until it resembles a flour/crumbly texture.
- add the dry curd cottage cheese or thick, greek yogurt and mix again. it may begin to form a ball, don't worry, just stop and scrape down the sides if needed.
- once it's roughly mixed, add in the coconut oil, honey, apple cider vinegar, salt and yolks, and combine.
- in a separate, small bowl whisk the egg whites until frothy and then add them in the food processor and combine again until well mixed.
- pour the batter in a parchment paper-lined loaf pan, shimmying it around to even it out as need be.
- bake in a preheated oven at 300 for one hour and twenty minutes (or until done, it may be slightly moist inside especially if you plan to use it for toast!).
- remove from the oven and allow the loaf to cool completely before you attempt to remove it/slice it. once it's cool, you can slice it into preferred thickness for ready-to-go slices of bread. i'll freeze each piece of bread in between a small layer of parchment paper so they avoid sticking to each other and breaking when you defrost them later. nonetheless they freeze extremely well, and they are fantastic toasted! i highly recommend eating this bread toasted.