All my paleo, grain free, gluten free friends, get excited. We can have bread again! This Paleo cashew bread is easy to make and perfect for building sandwiches and morning toasts.
Grain-Free Paleo Cashew Bread
While preparing meals around the gluten intolerances in my family, I used to pay $6 to $8 for a small loaf of grain-free bread so we could enjoy our favorite foods. After developing this recipe for my cookbook The Best Grain-Free Family Meals On the Planet and it being a reader favorite, I knew I had to share it with you!
If you’ve been avoiding bread due to gluten or grain intolerance, eating low-carb, paleo, gluten-free, whole-30, or cleaning out your diet, this Paleo bread is exactly what you’ve been searching for.
Is Paleo Bread Gluten-Free?
Absolutely! Since a paleo lifestyle avoids all grains (most of which contain gluten) you’ll find many paleo baked goods made with naturally gluten-free flours such as almond flour, coconut flour, or cassava.
Ingredients
Nut flour or nuts and eggs are the essential grain-free ingredients. For this recipe, I use whole cashews and coconut flour to fill what would normally be used as regular flour or the "grains". You’ll also need coconut oil, honey, salt, plus baking soda and apple cider vinegar to help the batter rise.
How to make Paleo Bread with Coconut Flour & Cashews
Here are the steps to make this paleo cashew bread. And don’t forget to check the video in the recipe card:
- Prep.
Preheat the oven and grease or line a 7×3 loaf pan for easy release. Smaller loaf pans are better for paleo bread since each slice don’t turn out too wide and short. - Combine.
Blend eggs, cashews, coconut oil, coconut flour, baking soda, salt, and honey until you have a thick, smooth batter. Add the apple cider vinegar and blend again for just a few seconds. - Bake.
After 25 minutes in the oven, cover the loaf pan with foil to prevent the top from burning. Cook for 20 more minutes. If a toothpick inserted in the middle comes out clean, the bread is ready. - Enjoy!
Allow it to cool down before removing it from the pan and spreading butter, jam, or adding one of these healthy sandwich fillings. Refrigerate for up to 5 days.
Laura’s Tips for Paleo Bread
While some paleo bread recipes use almond flour I get best results from a combo of whole roasted cashews and coconut flour. A high-powered blender helps to break down the nuts and create a perfectly smooth batter.
You’ll want to use a 7 x 3-inch loaf pan, anything larger and your loaf will be a little flat, which is still usable but not ideal for sandwiches. This type of loaf pan is also a must for many grain-free bread recipes, otherwise, the cooking time will need to be adjusted.
This bread is soft, but make sure you blend the batter until completely smooth. It should pour from the blender into the loaf pan; any lumps will weigh it down and make the bread coarse.
Since coconut flour is VERY absorbent, you'll notice this recipe calls for 5 eggs which seems excessive, but it helps to counteract the drying effect coconut flour can have on baked goods while adding volume to the recipe. The eggs are key to a nice, tall loaf of grain-free bread, and it also gives it a better texture.
Paleo Cashew Bread in the Blender
Watch how it’s made:
Ingredients
- 5 large eggs
- 2 cups cashews, raw
- 2 tablespoons coconut oil, melted
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
Instructions
Prep:
- Preheat oven 350F. Grease a 7×3 inch loaf pan or line it with parchment paper.
Make the batter:
- In a high-speed blender, place the eggs, cashews, coconut oil, coconut flour, baking soda, salt, and honey.
- Blend for about 45 seconds to 1 minute until you have a smooth, thick batter.
- Add apple cider vinegar, blend to combine (about 10 seconds) and immediately transfer to the greased pan.
Bake:
- Bake for 45 minutes. After 25 minutes, open the oven to cover with foil to prevent the top from burning. Continue to bake until a toothpick comes out clean when inserted in the middle.
Serve & store:
- Remove from oven and cool prior to removing from pan. Store wrapped in the fridge for up to 5 days.
The recommendations below may include affiliate links.
Michael says
Freaking amazing. SO so easy too! I made this while I was paleo and then I got pregnant and everything was awful, but I could count on this. It makes amazing french toast too!
Eva says
Have used this recipe for months now. Amazingly helpful, as I don’t eat dairy or sugar. I tried some variations, but have come back to the original as what tastes best :). Thank you for posting.
Beth Cooper says
Can I use sunflower oil instead of coconut oil? (For health condition I need to minimize saturated fat.)
Laura Fuentes says
Absolutely! feel free to replace it in equal amounts. Enjoy!
Anna says
What is the adjusted cook time for a 9×5 loaf pan
Laura Fuentes says
This recipe, when made in an 9×5 pan, will not be as tall or resemble a slice of bread.
Melissa Turner says
Should the cashews be raw or roasted?
Laura Fuentes says
Thanks for catching that in the recipe card. I clarified it to say raw.