Grain Free Dairy Free Soft Bread
This is a grain-free, dairy-free DELICIOUS AND SUPER SOFT bread! It is nice and moist. It rises well and tastes great! Perfect for all your bread needs. I adapted this recipe from it’s original version because, I need a lower-fat version. It is not a vegan bread as it does contain eggs.
1/2 cup smooth raw cashew butter at room temperature**
4 large eggs, separated (I use cage-free, organic brown eggs)
1/3 cup stevia sweetner
2 tsp. lemon juice
¼ cup almond milk
6 oz. tapicoa flour
1 teaspoon baking soda
½ teaspoon salt
2 tbsp. ground flax seed
Preheat your oven to 300 degrees. For a white colored loaf as in the photo, place a small dish of water on the bottom rack.
Spray a small loaf pan with with non-stick cooking spray
You can make your own cashew butter by soaking 1/2 cup raw cashews in 1 cup boiling water about 1 hour. Put the cashews in a blender. Use the soaking water to make a smooth butter by adding 3/4 cup of the water to the blender and blending until smooth.
Transfer the cashew butter to a mixing bowl. Using an electric mixer beat the cashew butter with 2 of the egg yolks, the stevia sweetner, lemon juice, and milk.
Beat the 4 egg whites in a separate bowl until peaks form.
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 don’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 don’t end up with clumps.
Pour the beaten egg whites into the cashew butter mixture, beating again until just combined.
Pour the batter into the prepared loaf pan, then immediately put it into the oven.
Bake for 60 minutes, until the top is golden brown and a toothpick comes out clean. DO NOT OPEN THE OVEN DOOR DURING THE COOKING TIME. This will allow heat and steam to escape the oven and the loaf won’t rise good.
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.
This is NOT my original recipe. This recipe was adapted from Danielle Walker’s recipe at AgainstAllGrain.com. You can read the full ORIGINAL recipe here.
Love life and be well,
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