For many people, bread is a staple in their diet. Whether it’s toast in the morning, a sandwich for lunch, or garlic bread for dipping in pasta sauce, it’s a universal ingredient in many meals. But even some of the most “healthy” breads on the market are high in carbohydrates and are not welcome in some diets, like keto. For those allergic to gluten or wheat, bread isn’t an option at all. So do you have to give up bread forever?
Luckily, the answer is no. Many versions of grain-free bread exist now. One that you may not have tried yet is cashew flour bread- a grain-free option that offers a delicious and nutty flavor because of the cashew powder used in its baking.
Whatever your reason for choosing cashew flour bread, below is a recipe we love!
Grain-Free Cashew Flour Bread
Cook Time: 1 Hour
Prep Time: 30 Min
Yield: 8 to 10 servings
- 3 cups of roasted cashews (you can also use raw cashews for a whiter loaf- both work well)
- 1 ½ teaspoons of baking powder
- ½ teaspoon of salt
- 3 eggs, separated into yolks and whites
- ½ tablespoon of apple cider vinegar
- 1 cup of milk (can be dairy milk or an alternative like cashew milk)
- ½ cup of water
- Pre-heat oven to 300 degrees F, or 150 degrees C.
- Line a loaf pan with baking paper.
- Place cashews into a food processor or blender and grind until you have a sand-like consistency. You don’t want to over blend the cashew flour as it will become cashew butter at a certain point. As needed, sift the blend and re-process any pieces that are too large to be sifted, repeating until all cashews have been ground to a siftable size. This can take multiple rounds.
- In a large bowl, mix salt, baking powder, and cashew powder together fully.
- Add in egg yolks, apple cider vinegar, milk, and water. Stir well.
- Separately beat egg whites with a pinch of salt, until stiff peaks are formed. We recommend using an electric mixer for this step.
- Carefully fold beaten egg whites into the batter. Be careful not to overmix and burst the bubbles.
- Once combined, pour batter into the loaf pan and bake for about an hour. Baking is complete when a toothpick inserted in the middle comes out clean.
- Let cool for 10 to 15 minutes before slicing and serving bread.
This bread can be eaten immediately for a warm treat or stored for use as normal bread. Store bread covered at room temperature for a few days, or up to a week in the refrigerator.
Unique Ideas for Cashew Flour Bread
Sometimes what you want is a plain, fluffy piece of bread. Cashew flour bread will satisfy this with a nutty, savory taste baked into a dense loaf. However, even if flour bread made of cashews are good enough for you, just like other breads, you can spice up this recipe with additions of your own.
A loaf of bread becomes a complete breakfast when you mix in a simple scoop of crumbled sausage and maybe a vegetable, like green peppers. Or for a sweeter option, add raisins and other dried fruit and a hint of cinnamon! This next-level toast will satisfy all your breakfast cravings.
Or if you prefer bread as a side, adding herbs and spices can pack an extra punch. For a sweeter bread, cinnamon, cardamom, or cloves are all classic choices. But as a savory treat, garlic can be added to bread for a baked-in taste. Classic garden herbs like rosemary, sage, and thyme add depth to this baked good.
Other unique ideas may include cheese, olives, orange rind, or ground ginger.
Baking with Cashew Powder
When you endeavor to make this bread, you may worry about the ability to bake with a new flour. The good news is cashew flour can usually be substituted directly for other flours, even traditional white flour. However, you may notice a slight difference in taste or texture due to the richness of the cashews. Don’t be afraid to play with the amount of flour used to adjust to your taste. Start with a high-quality, ethically-sourced cashew flour from Beyond the Nut to ensure your bread is made with the best base possible.