I’ve tried Gluten-free/Paleo breads in the past. While I tried to convince myself they tasted just fine, the truth is they had the consistency of a dried out sponge, and the taste (I imagine) was no different than the texture. So when I read the recipe for Danielle Walker’s World Famous Sandwich Bread I was reluctant to spend the time and money trying my own hand at mastering a bread that was coconut-flour based. But my sister and I pulled a batch of this together in the days following Christmas and I’ve made about 6 loaves since. It is truly a winner! This bread is light, moist and has a slightly nutty taste which makes it absolutely perfect for dipping in soups during this never-ending cold spell. A word to the wise- make two loaves at once and keep one frozen while you make your way through the first!
Servings: 16; Approximately 75 calories per serving.
Coconut oil for greasing pan
4 large eggs, separated
1 cup smooth, unsweetened cashew butter
1 TBSP honey
2 1/2 tsps apple cider vinegar
1/4 cup almond milk
1/4 cup coconut flour
1 tsp baking soda
1/2 tsp sea salt
Preheat the oven to 300 degrees. Place a small heatproof dish of water on the bottom rack while the oven preheats and while the bread bakes. Line the bottom of an 8-1/2 x 4-1/2 inch loaf pan with parchment paper, then grease the sides of the pan with a very thin coating of coconut oil.
Place the egg whites in a bowl and beat until soft peaks form. Set aside.
Beat the yolks and cashew butter in a separate bowl until combined and then mix in the honey, vinegar and milk. Sift the coconut flour, baking soda, and salt into the butter mixture and beat until combined. Add 2 TBSP of the whipped egg whites to the butter mixture and beat until smooth. Fold in the remaining egg whites and beat slowly until just combined.
Pour the batter into the prepared loaf pan and bake immediately for 45-50 minutes or until the top is golden brown and a toothpick inserted in the center of the loaf comes out clean. Let the bread cool in the pan for 15-20 minutes. Use a knife to free the bread from the sides of the pan, and then flip upside down to release the loaf. Completely cool on a wire rack before storing in the refrigerator or freezer.