Recipe

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Made with cashews (or other whole nuts) and coconut flour this Paleo bread is grain free, easy to make, and a delicious way to enjoy all your favorite sandwiches!

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. No more missing out on your favorites just because you’ve gone grain-free.

What is Paleo Cashew Bread?

Paleo bread contains no grains or gluten and is traditionally made with nut flour or whole nuts, coconut flour, and eggs.

Ideally, a paleo bread recipe should slice beautifully and be enjoyed like regular sandwich bread. If you’ve been avoiding grains and 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. I know it was for me when I went grain-free.

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!

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. I use each of these to make delicious recipes we can’t go without like bread, muffins, and scones.

Check out these pancake muffins, my grain-free blueberry scones, and the paleo pumpkin scones after you’re done with today’s Paleo sandwich bread! I’m here to prove, grain-free baking doesn’t have to be hard.

So whether you are paleo, gluten-free, or looking for a clean way to enjoy sandwiches, this bread is for you!

What Goes in Grain-Free Bread?

Nut flour or nuts and eggs are the essential grain-free ingredients. For this Grain Free Blender Bread, I use whole cashews and coconut flour to fill what would normally be used as regular flour or the "grains".

If you’re reading this and find that all of these apply to you or you just want to eat cleaner, check out these clean eating tips and recipes to help get the whole family on board!

Ingredients

Coconut flour does NOT work the same as regular flour. It is VERY absorbent and you’ll notice any recipe that calls for coconut flour uses very little flour with a lot of eggs. This helps to counteract the drying effect coconut flour can have on baked goods while adding volume to the recipe.

You’ll find the measurements in the printable recipe card, but first, let me explain what I use to make this paleo bread and why every ingredient plays and important part:

Eggs: essential for a tall bread with great texture.
Cashews: if you need a nut-free bread, you can replace the cashews with pumpkin or sunflower seeds. The loaf color will be different, but the taste won’t be compromised.
Coconut oil: add it melted for a soft texture.
Coconut flour: a key ingredient for this bread; don’t swap it for another flour or it will change the texture!
Baking soda: helps raise the bread batter.
Salt: just a little to enhance all the flavors.
Honey: for a slightly sweet note and great texture.
Apple cider vinegar: it works with baking soda to make the bread rise.

Best Flour for Paleo Bread and Paleo Baking

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.

How to make Paleo Bread with Coconut Flour & Cashews

When using coconut flour recipes, make sure to follow the recipe exactly as written. Any substitutions will most likely result in a failed attempt. Here are the steps to make this paleo cashew bread:

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 from the pan. Store in the fridge and enjoy it for up to 5 days!

Nothing better than a visual when you make this paleo bread for the first time. Check it out!

Try one of these healthy sandwich filling ideas to pair with your homemade bread.

What is the Best Paleo Bread

This paleo bread has a sturdy texture that holds up well for sandwiches or grilling. It also slices perfectly and has a nutty taste and aroma. My family loves it for everything from PB & J’s to grilled cheese sandwiches.

Best Pan to Use for Cashew Bread

Another important recipe note is the type of loaf pan. 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.

The Secret to Softer Grain-Free Paleo Bread

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 course.

It’s about time we had a no-nonsense grain free bread recipe and this Blender Bread is where it’s at!

How to Give Grain-Free Bread More Volume

You'll notice this recipe calls for 5 eggs which seems excessive but it's key to a nice, tall loaf of grain-free bread, it also gives it a better texture.

What do you plan to make with this cashew bread?

Paleo Cashew Bread in the Blender

Servings: 8 slices

Prep Time: 5

Cook Time: 45

Total Time: 50

Made with cashews (or other whole nuts) and coconut flour this Paleo bread is grain free, easy to make, and a delicious way to enjoy all your favorite sandwiches!

4.98 from 38 votes

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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.