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.
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Veronica says
Wow this paleo bread for sandwiches was so simple and so tasty! I’m definitely making this a staple of our diet. I can’t wait to try it with walnuts, too.
Laura Fuentes says
I’m glad you enjoyed it, Veronica!
P S says
OMG. I finally found the best no-grain, no-dairy, no-sugar bread recipe…that actually tastes like real bread!! I would love to put your recipe in my recipe I’m planning on creating for my patients. Are you ok with that?
Laura Fuentes says
Hi, Please send me an email info @ momables dot com. This recipe is copyrighted by my publisher. It is inside my cookbook The Best Grain-Free Family Meals on the Planet.
Kris says
I just made it with sunflower seed as suggested for the nuts free option but it turned green inside although the outside is still brown. I just tasted a slice and flavour is okay but it looks like mold so not very appealing.
And I just noticed too the batter stuck on the tools and blender blades is green too.
I guess (and hope) it is the color given by the seeds and it is still safe to eat as I already ate some and plan to eat more in the morning, lol.
Any experience with sunflower seeds yourself?
Laura Fuentes says
Kris, the reason this happens is that sunflower seeds when mixed with baking soda have a chemical reaction that turn the batter and the end product green -not just in this bread recipe but all recipes that call for both. This will not alter the taste but the look of the finished baked product. I hope this helps!
Kris says
Thanks for your reply Laura!
Flavor was good and I just baked a version with walnuts (as despite the color I really liked the green one, lol).
I also replaced the honey for a mix of coconut sugar with water to make similar texture and used 1tbsp as indicated in the recipe and turned out great :))).
Thank you! I usually do not follow recipes due to my intolerances but besides the honey, I can tell you this is probably the only one I am going to keep making following your instructions!
Thanks again!!!
Laura Fuentes says
I’m so glad this turned out great for you! And thank you for trusting my recipes.
Sarita Chavez says
Hi Laura,
This receipt was really good and thank you. I will buy the pan that you suggested because it came out a little flat but the taste was awesome. I have some bread left and I’m not sure how can I store it? In the refrigerator?
Laura Fuentes says
I”m glad you enjoyed this recipe! Simply store it in the refrigerator for up to a week.
Joyce Webb says
This looks GREAT!! Do you think it would work with any other nuts, like pecans or almonds? (I’d love to try pecans.) I realize they all have different oil content and that could be a problem.
Laura Fuentes says
YES! If you use walnuts (more affordable) they give this bread a “whole wheat” taste like. I’ve never tried it with pecans and with almonds it is a little dryer… but still wonderful. Enjoy!
Cindy says
How much apple cider vinegar? I couldn’t find a measurement.
Laura Fuentes says
1 tablespoon. I’ve updated teh recipe, Cindy. Thanks for catching that!
Linn Monroe says
The recipe still says 1 tbsp but your note to Cindy says 1 TEAspoon. Please advise. I am buying what I need to make this within a few days. It looks sooo good! Thanks for such an easy recipe. Some others are so complicated.
Laura Fuentes says
sorry. It is definitely 1 tablespoon of apple cider vinegar. I just double-checked the cookbook.