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Rochel’s Cashew Bread

rochels cashew bread

Rochel’s Cashew Bread is gluten-free, grain-free, SCD compliant and Paleo.

Rochel’s Cashew Bread is a fabulous Specific Carbohydrate Diet (SCD) recipe; it makes an amazingly delicious Paleo bread for those following the Paleo Diet –in fact, this is one of my all time favorite low-carb, gluten-free bread recipes.

a taste of wellnessThe Specific Carbohydrate Diet saved my life. While I haven’t spoken extensively about it here, I owe Elaine Gottschall a load of thanks for long phone conversations, incredible advice and her friendship more than a decade ago. The diet that she developed for her daughter did so much to heal both myself and my son (I was diagnosed with celiac disease in 1998, and he was diagnosed in 2001). The SCD (one of the first grain-free diets) came to our rescue when nothing else worked! It was truly a miracle.

Thankfully for the newly diagnosed, there are people like Rochel Weiss and Lucy Rosset to keep the traditions of Elaine Gottschall alive –if you are looking for more information on the Specific Carbohydrate Diet see Gottschall’s book Breaking the Vicious Cycle.

This amazing grain-free cashew bread recipe is from the book, A Taste of Wellness –it’s an incredible bread that tastes as close to the real thing as any grain-free bread recipe you’ll find out there. I’d love to share it with you and introduce you to Rochel.

Rochels Cashew Bread


  1. In a food processor, pulse together cashew butter and eggs until very smooth
  2. Pulse in apple cider vinegar and honey
  3. Pulse in baking soda and salt
  4. Transfer batter to an 8 x 4 inch baking dish
  5. Bake at 350° for 45 minutes
  6. Cool for 2 hours
  7. Serve

Makes 1 loaf
Update: to store bread, let it sit on your counter for 5 hours, wrap in a paper towel, then seal in a ziplock bag and refrigerate.

I’ve added a touch of my original Paleo Bread recipe to Rochel’s recipe above by including apple cider vinegar –I’ve been using it in my breads for nearly a decade in order to create a chemical reaction that helps the bread rise (when the vinegar reacts with the honey and baking soda it creates tiny air pockets). I also switched the method from a stand mixer (I don’t own one) to a food processor. Finally, I eliminated the oil from Rochel’s recipe in my constant quest to develop recipes for you that call for as few ingredients as possible. So here you have it, a low-carb, gluten-free bread recipe brought to you by Rochel, and tweaked by me, Elana.

Did you know that Rochel also owns the online store Digestive Wellness? Everything she sells is SCD compliant and glatt kosher. So visit the store and tell Rochel that I sent you.

I hope you enjoy Rochel’s Cashew Bread as much as we do. Here are some other recipes that use cashews or nut butters in baked goods:

posted on November 28, 2013, 92 comments

  1. Heather @TheSoulfulSpoon @ soulfulspoon.com

    This is a GREAT recipe Elana. Thanks for sharing! I love your take on it to keep it as healthy as possible! I’ll be making this today:) Thanks for sharing!

  2. Ruth

    Too bad it has vinegar, hence brewer’s yeast.
    So a no-no for us yeast-free gluten-free folks.
    I might try substituting lemon juice.

  3. Deb

    Would it work to substitute Almond Butter????

  4. That looks great and so simple. I love these kinds of recipe. Plus it’s something more accessie since i usually have nut butter around (or does it have to be only cashew?)

  5. Joni

    I can’t wait to try this. But before I do I don’t see any flour in this. Is that right or did you leave it out by mistake. Love your books Elana!

  6. N

    Can you make this without a food processor?

  7. Jia

    This is so simple and healthy. And I love all the ingredients! I guess other nut butter can do the work cashew butter does, right?

  8. Cathy

    Any good substitute for eggs in this?

  9. Madison

    Do you know what the approximate calorie count would be? Or how many servings?

  10. Kim Rice @ thrivinggf.com

    Hi Elana
    I went grain free about six months ago and it has taken me to a whole other level of healing. I am also experimenting with the SCD (reducing certain carbs). My frustration with most Paleo recipes is the amount of egg used. I cannot tolerate egg as well as grains. I think it could be a lectin issue but am not sure. Do you think there would be any hope of doing this recipes with chia egg? (I can’t so flax either)

    Kim Rice

    • Elizabeth

      I was wondering if you’ve tried non GMO, free range eggs? I can only tolerate eggs from chickens that are not fed any soy or corn, etc. They are hard for me to fine, and expensive, but it sure has opened up a lot of foods. Good luck.

  11. Alison @ Ingredients Inc @ ingredientsinc.net

    love love this!

  12. Carolyn

    Thank you for this recipe. I have a recipe from a grain-free cookbook, but it is much more involved so I appreciate the simplicity of this one.

  13. Barb

    This turned out beautifully. However, I find it a bit dry..

  14. Katie

    Is cashew butter a commercial product? Like Does it have oil and sweetener added like most nut butters?
    Or can I just make my own by grinding cashews?

  15. Batya

    I’ve been buying my almond flour from Digestive Wellness for years! I’m so delighted to see two of my favorite resources working together. :)

  16. Susan Trafton

    Is there anything else I could use instead of egg’s?

  17. Melinda (Kitchen Tested) @ kitchen-tested.com

    I just made this recipe and it is incredible. I can’t wait to try making a grilled cheese with this :) Do you think the bread should be refrigerated or left on the counter? I find that many GF recipes stay fresh longer in the fridge…

  18. Shaylene

    I’m a more recent follower of yours on FB and here and have made a few recipes and followed some of your advice. I tried this recipe today and it’s excellent. Our whole family has transitioned to GF this past year and feeding small children the GF bread you can get in the freezer case has not been popular. I’ve been trying to find other options and this was way easy! I can whip this up in the evening to have ready for breakfast/lunch the next day. I made my own cashew butter and I didn’t have the smaller loaf pan that you call for so I made do with a 9×5. It was a little shorter and flatter and I baked it 8 minutes less but it’s excellent. Great toasted with my homemade pumpkin pecan butter!

    • Katie

      How did you make the cashew butter?

      • Shaylene Caffey

        I found a recipe online for cashew butter that yielded 2 cups, so I modified for this.
        1c cashews (the recipe called for unsalted but I only had salted.
        1.5-2 T vegetable oil (I used olive)
        1/4tsp salt
        1 T sugar (more or less to taste or omit entirely)

        Pulse cashews and 1T of oil adding oil as needed to smooth, blend until smooth. Add sugar and salt (I omitted salt because my cashews were salted) and blend until smooth. I had to use a little closer to 2T of oil to get the smooth texture. I used my food processor and put it on blend (my pulse is broken).

        I hope that helps!

        • Sherri

          With any nut butter, there is no need to add in oil. Have the nuts at least at room temperature to help release the oils. Put nuts in food processor (2 cups nuts yields 1 cup butter), process until a solid mass. Now here’s the key: let sit for a few minutes or longer so that the oils release and process again until you have a nice smooth nut butter.

        • April

          I wish I would have looked at your comment first. I made my own cashew butter but blended the cashews with the eggs, that might explain why my loaf tastes really good but was super thin, like a biscotti cookie.

  19. Dayris

    Just made this bread! Love the simple it is to make and how it turned out! Waiting to cool to taste it!!!

  20. Carey Huyser @ thebutternutbeat.com

    Oh yay! Another recipe to use my cashews in! I have been buying them by the 5 lb bag lately as a replacement to dairy products. Thank you Elana! <3

    • Cindy

      Where do you buy your 5 lbs of cashews? Cost?

      • Bee

        I just purchased a 1 lb. bag of organic, raw cashew pieces at Natural Grocers. The bag sold for $5.99-pieces are less expensive. No need to get the whole cashews since you will be processing them into nut butter. I made mine in my Cuisinart food processor and added a 1/4 cup of unrefined virgin coconut oil. I was going to try to make it without oil but it formed such a huge ball that was not creamy I decided to add it. I am going to try the sandwich bread recipe from Against All Grain and that recipe specifies to be sure the cashew butter is creamy and smooth. I really think I could have used less oil, but we will see how it firms up. It got a bit warm processing it till it was smooth.

        Another note: using the NOW brand unrefined virgin coconut oil could be a mistake for anyone with an aversion to the coconut flavor. My cashew butter definitely tastes and smells of coconut. I love coconut, so it won’t bother me. Also, in adding other ingredients the slight flavor and scent might not be apparent. I will certainly find out tonight after I make it.

        • Becky Gormley

          When I make cashew butter without any oil it gets to that point, where it’s a ball and not very moist. I keep scraping and keep processing a few more minutes and it releases the oil. Then it’s oily and creamy like the kind I’ve bought in the store. You will probably think it won’t get oily but it will if you go on long enough.

      • Bee

        Sorry, I didn’t see that it was a 5 lb bag of cashews you were asking about! I’m sure I was of no help!

  21. Kim

    I made almond-pecan butter this morning and used it to make this bread. I was skeptical, but it turned out to be fantastic! Thank you so much for sharing.

  22. I made this the other day and it is the best gf bread for toasting and sandwiches I’ve had. I loved it and will make it regularly.

    I made my own cashew butter by grinding cashews in my food processor. It worked great. I used roasted, salted cashews and added just a bit of walnut oil. I think it would have been fine without adding the oil, but that just made it a little less stiff.

    I’ll be trying this recipe with almond butter also. Thanks for sharing it, and for all you do!

  23. I’ve recently discovered cashew almond butter and I have to say that I really like it.

    It’s a little different than the usual (and boring) peanut butter and is still a great source of protein.

    I have all the ingredients at home, so I cannot wait to try this. I will substitute the cashew butter with the almond cashew butter I have.

    Hopefully the recipe will still turn out okay.

  24. Baked Goods @ pricingbakedgoods.com

    Excellent recipe! Thank you for sharing!

  25. Oge | healthy food delivery @ foodieforall.com

    Thank you for sharing this recipe Elena! Love how creative it is and seems to be simple to make.

  26. spilyoso

    Thanks for this! Love the taste! Didn’t have any cashews so I made it with almond butter and it turned out perfectly. Anxious to make it with cashews to see how the taste differs. So nice to have some bread back in my life that is super simple to make!

  27. Arleen

    Made this yesterday with my hand mixer, otherwise as recipe indicated. Made a beautiful loaf of bread, very moist too. So wanted to love this as written, but it is just too eggy for my personal taste. Next time I will try using 2 flax eggs and 3 happy chicken eggs, or vice-versa. Has anyone tried it this way?

  28. Skye

    I love this bread! I’d like to try and turn it into pumpkin or banana bread next.

  29. Emily

    Hello Elana,
    I saw that you mentioned Elaine Gottschall and thought I’d tell you and other readers about a researcher who has taken Gottschall’s writings and expanded them to another level. It’s Dr. Norm Robillard. His books are on heartburn and IBS and I believe he may be coming out with a new one with Celiac info. I would recommend his work to anyone with digestive issues. His info on gut bacteria has helped me a lot! Reading through his website at fasttractdigestion.com has much useful information. Good luck, all!

  30. Rebecba

    I made this bread with roasted organic sunbutter, since my kids do better with seeds vs. nuts. It came out beautifully!! I am going to try it with tahini too, and may add slightly more salt since the butters are unsalted. Thanks so much Elena! Your recipes are so simple and delicious, I have made many and enjoyed them all! Your cookbooks are going to be gifts this year :).

  31. Glyn

    This is by far my favourite version of a cashew-based bread (of which I’ve tried several); it rises really well, tastes great and most of all, is so simple to make. I might go as far as to say it’s my favourite grain-free bread because it has a light and airy texture like a wheat based bread – however, sometime’s I really want the denser, satisfying texture of Elana’s Paleo Bread. Give this one a go, you’ll really enjoy it.

    FYI my first step in making this bread is to make my own cashew butter in the food processor using 270g nuts. I cheat a little and use roasted cashews (because they turn into butter more easily than raw) and once it starts to ball up in the machine I add ~2 tablespoons of macadamia oil to thin it out to the consistency of a thick batter. Then I throw in the rest of the ingredients, pop it in the oven and it comes out perfectly every time. I make sure to grease the entire internal surface of the baking dish with a little coconut oil, as I find this yields a very even rise across the loaf. Love it!

  32. Ellen

    I find BRAGG ORGANIC Raw Unfiltered Apple Cider Vinegar works well, just shake the bottle before use, to loosen any sediments.

  33. Marci

    Hi Elana,
    Just made this bread. It’s yummy but came out very brown on top, sides and bottom. Inside is moist. Am guessing I need to turn the oven down a bit but if you have another suggestion I am open to it. Very much enjoying your recipes and ideas.
    Many thanks,

  34. Love your site!

    I was wondering if I can use sunflower butter instead , due to allergies.

    Will it affect the rise you think?

    • Anne

      I have used other nut butters, including one that was a mixture of sunflower and pumpkin seeds, and it was delicious. I believe you could use any nut or seed butter in the recipe – it won’t affect the rising, just the taste.

  35. Sanya

    Thanks for sharing this, my dough is on the way to owen and already tastes good! I made the cashewbutter myself in a regular blender and it turned out well. I added no ingredients other than the cashews. I just laughed I have never made such a weird dough and in the end I will have BREAD!

  36. Anne

    Thank you so much for this. Although I love your brownie, cookie, pancake recipes, what I really crave is a great piece of bread. This one does the trick. I’ve used nut butter from soaked and dehydrated cashews and it is even better (none of the bitterness). Thank you again for all your work and inspiration.

  37. Jennifer

    I tried this last night. It is, by far, the easiest paleo bread recipe I have come across. It came out great!! Moist and almost spongey, but strong enough to hold up to the knife when I cut it and slathered almond butter all over it.

    I wonder… is there any way to tweak this recipe to make a cake? Add some cacao and maple syrup maybe? Have you tried anything like this?

  38. Hendanie

    AMAZING! I was skeptical, but it turned out wonderfully. And it’s incredibly delicious! My husband’s verdict: A++++.

  39. Kristin

    Just wondering what accounts for the strange smell when baking nut butter based breads? I haven’t found one without it. It almost smells chemical

  40. Nancy

    I don’t know what happened, but this did not rise at all. It’s spongy inside and has a greenish hue. I made the cashew butter from cashew flour that I had just bought. Followed the recipe exactly. Could it have something to do with the weather? Disappointing.

  41. glenda jordan

    OMG OMG OMG!! My life is changed with this bread! Finally a bread that chews like bread, has the mouthiness/umami of bread. It’s tasty, it “bends”, it does not crumble. What a wonderful base to start from for other “breads.”

    Your website and recipes keep me on track of living a gluten free life. If I have a craving, I can usually dial in a flavor and several recipes appear that work.

    Thank you from the bottom of my heart! I cannot wait to share this recipe with my GF friends. <3

  42. Alissa

    Thank you so much Elana for this recipe!! I tried it yesterday and it turned out fantastic!! I am making another loaf as I am writing this review.
    Anyone reading this, and who loves cashew must try this, Quick and easy!

  43. Will

    with regard to the comment about cider vinegar. not everything fermented uses yeast. for example, sauerkraut is just salt and cabbage… organic cider vinegar uses apples that are allowed to develop bacertia in the same way… if in doubt, make your own, it’s very easy

  44. Lor

    Hi! After reading the comments, I was curious and I made this 2-ingredient-bread… amazing! I still can’t figure out how it is possible to make such a healthy, tasty and good consistency bread with only 2 main ingredients!! We loved it (and we’re French!). Great for breakfast! I’ll make it again and again and share the recipe!
    I made my own cashew butter, even if I have a Vitamix I’m always afraid to kill the engine when I do nut butters (and I don’t want to add oil).

    • Sofya

      Hii there, i’m very curious of your 2 ingredients bread. Did you post it? I’m french too! And gluten free bread can be so dissapointing… Especially when you love french baguette! ;-)

  45. Lor

    Such a surprise! With only 2 healthy ingredients, it turned so tasty and with the perfect consistency! Great for breakfast! Moreover, so quick and easy to make! We loved it (and we’re French! ahahah), I’ll make it again and share the recipe! Thank you Elana :)

  46. Jane

    I love this easy and delicious recipe! I added a layer of dark chocolate squares inside and the result is VERY reminiscent of chocolate croissants :)

  47. Paula

    How much does a cup of cashew butter weigh?

    • Lisa P.

      I made my own cashew butter by processing a 9 oz bag of salted whole cashews (and nothing else) and was pleasantly surprised that it came to 1 cup exactly.

      My bread is in the oven now. I can’t wait to taste it. The batter smelled amazingly yeasty!

  48. heather

    Cashew butter not cashew meal, correct?

  49. Randi

    I made the bread with homemade almond butter. It was delicious. I see other comments wondering about substituting chia or flax “egg” . I was wondering if anyone tried it for some or all of the eggs. I think it would add more fiber and healthy fats.

  50. arline

    I made this bread last week with almond butter, sunbutter and tahini. It turned out great, but it also had green stripes throughout when I took it out of the oven. The next day the center of the bread was green, I was wondering what could cause this?

    • Amy

      There is a chemical reaction between the sunflower seeds and the baking soda that causes the green. It can happen with pumpkin seeds as well. You can read more about the reaction on SunButter.com (just search the site for “green cookies”).

  51. Emma

    This is quite low-carb! About 3.4 net carbs if you manage 16 slices.

    I was looking for a \bread\ for easter, and the brioche you linked to was much higher in carbs due to apple juice, etc, and seemed like it would be more difficult to modify. (plus it required grinding the nuts – I only have a small coffee grinder and a regular blender, no vitamix!)

    I love the air pockets in this bread so won’t risk substituting xylitol honey for real honey as it’s only a tsp. (6ish net carbs)If that’s what is required for the ACV reaction. Do you use unfiltered ACV?

    Looks like others have made this with almond butter, which would significantly reduce carbs.

    so excited, I miss yeasty hot cross buns! ):

  52. Stephanie

    I do not have a glass pan, can I use metal for this recipe? First time making paleo bread….thanks!

  53. Charlemagne Prokopyshyn @ pudding-girl.de

    WOW OMG I just baked this cashew bread and couldn’t believe how amazing it is! I was so skeptical because of the very few ingredients inc. no flour of any kind but it rose so well and is soft and sooo delicious! My husband really loves it too! This recipe is amazing. Again another incredible recipe from you Elana and another reason to go to your blog every time, first, for Paleo recipes that work and taste fab! :D Thank you so much!

  54. Caterina

    What can I use for an egg substitute?
    Applesauce? Coconut oil?

  55. Karen S.

    Anyone add up the nutritional information on this recipe?

  56. Nat

    I made this a couple weeks ago using almond butter in a muffin tin (made 12, baked 16 mins) for portion control and liked them but found them a little “eggie” for my taste. Today I subbed two of the eggs for flax eggs, and also added some cinnamon and raisins. Super yummy!!

  57. Bea

    Just made this with tahini. Turned out great although the taste of tahini is fairly strong but its worth it considering how healthy tahini is and how much cheaper it is where I live. Thanks for the recipe!

  58. Teresa

    Do you have a recipe for great gluten/dairy/soy free sandwich bread without eggs??Would love it (!) since we can’t do eggs either.

  59. Erin

    Does anyone know how to use cashew meal/flour instead of cashew butter for this recipe?

  60. Eileen Rice

    You can substitute 2 cups of cashew meal/flour for the cashew butter. It works great that way:)

  61. Marci

    For those using sunbutter: the bread turns green because of a chemical reaction between the chlorophyll in the sunflower seeds and the baking soda. I usually only use baking powder and then add twice as much lemon juice. Since this needs the soda to rise & already has ACV, try adding a tbs of lemon juice or an additional tbs of vinegar. That should keep it from turning green, the acid stops the reaction.

  62. lfdc77

    I just made this! It’s good, although I do think it needs some type of grain free flour like almond or coconut. I found it too eggy for me and that’s why I think it makes it a bit spongey! I loved how easy it was to make! I love that it’s a great base for so many other flavours! Looking forward to trying it again!

  63. Lauralee

    There are many subs for egg…. Chia, flax, applesauce, banana…. This recipe is intriguing;)

  64. Anne

    This looks delicious. How can I cut down the fat content of this bread significantly without jeopardizing the quality of the bread. The cup of cashew nuts and the 5 eggs make this a high-fat loaf.

  65. Margaret

    I love your blog Elana, so interesting and marvellous . Thank you. Just ready to make my first cashew bread.
    I am trying to buy on line ” A Taste of wellness “. NO SUCSES . THE IS NO SHIPPING SO FAR OUTSIDE USA. Would love to get one.

  66. Lisa

    I make this bread often and love it. I’m going to try it with 3 eggs and 4 egg whites to see if it’s not quite as “eggy.”

  67. Fletcher

    I tweaked the recipe slightly to make spice cake.
    Increased cashew butter to 1.5 cups and added the following:
    Brown sugar – 3/4 cup
    Powdered Cinnamon – 3 Tbs
    Powdered Ginger – 3 Tbs
    1 container ready-serve Apple Sauce.
    It’s addictive.

  68. lah

    I just discovered this recipe and I have already made it several times! It is incredibly easy to make. When I am short on cashew butter, I can add a bit of coconut butter or coconut oil & a small bit of coconut flour to thicken it a bit. I also did away with the honey & use stevia only, with no problem. The main concern I have is that cashew butter is expensive & that makes for an expensive loaf of bread. And the other issue is that these nut butters are high oxalate. I am wondering if there is something else I could substitute for some of the one cup of cashew butter that would still taste good; not affect the texture of the bread; and help w/costs. Not fruit or sugar. Any ideas? Thanks again for the recipe. Amazing.

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Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer. ↑ back to top