This Paleo Cashew Bread recipe has only 5 ingredients and can be whipped up in a jiffy! It’s another super easy bread recipe that you’ll fall in love with. Why? Because to make it you simply throw the following into a food processor: cashew butter, eggs, baking soda, salt, and apple cider vinegar. You then mix it up, transfer your batter to a pan, and bake it! Voila, it’s easier to make Paleo Cashew Bread than regular bread.
Paleo Cashew Bread is a fabulous Specific Carbohydrate Diet (SCD) recipe. What is the Specific Carbohydrate Diet? Read below to find out more! This easy bread recipe is also an amazingly delicious Paleo bread for those following the Paleo Diet.
The Specific Carbohydrate Diet is the diet that 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.
Rochel's Cashew Bread
- 1 cup cashew butter
- 5 large eggs
- 1 tablespoon apple cider vinegar
- ¾ teaspoon baking soda
- ¼ teaspoon celtic sea salt
- In a food processor, pulse together cashew butter and eggs until very smooth
- Pulse in apple cider vinegar
- Pulse in baking soda and salt
- Transfer batter to a greased 9 x 5 inch loaf dish
- Bake at 350°F for 45 minutes
- Cool for 2 hours
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. I also switched the method from a stand mixer (I don’t own one) to a food processor. Finally, I eliminated the oil, as well as the honey 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.
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To store this paleo cashew bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.
Here are some of my other paleo bread recipes and paleo dessert recipes that use nut butter. If you’re wondering how to make paleo baked goods without almond flour, these recipes are for you!
Tried these recipe using homemade cashew butter and both my picky eaters gobbled it up! This is the best gluten-free bread recipe we have tried in years. Thank you!
Rae, thanks for letting me know this is the best GF bread recipe you’ve tried in years!
Has anyone done anything to replace the eggs? My daughter is egg free, gluten free and almond free.
Alyssa, I haven’t had any luck with that, so sorry!
Can I use regular white vinegar?
Charlotte, I haven’t tried that :-)
Hi, I just made my first loaf and the consistency is perfect. The egg flavor is a bit overwhelming. Is this supposed to taste eggy? Thanks
Leah, this bread does not taste too eggy to us :-)
I used different brands for ingredients. I ordered the cashew butter you recommend from Amazon and will pick up arm and hammer. The bread is good! It reminded me of kickhel. I’ll try it again today for our road trip. Thanks :)
Hi! Could I use almond butter instead of c. butter? Thanks
Sara, I haven’t tried that so not sure :-)
Thans a lot for your recipes, I have tried several ones and loved them. I just tried baking this bread today and was wondering: Is there anything I can do to make it taste less eggy. It tasted very eggy and the texture wasnt great. What did I do wrong? Im not a baking expert, so: What would happen if I added less eggs?
Hana, did you use the brands of ingredients I linked to? That can make all the difference!
Conceição Barboza says
Can cashew nut flour replace nuts in your recipes? Would you have to whiten the cashew nuts? In brazil nozes is more expensive.
Conceicao, I haven’t tried that so not sure :-)
Shelley F says
Im desperately looking for recipes using cashew flour.
Shelley, thanks for your comment. Feel free to experiment with using it in my almond flour recipes and LMK if it works:
Elana.I love the cashew bread is easy to make and delicious.
Hi if i make my own cashew butter how many cups of whole or pieces of cashew to come up with 1 cup of butter.
Carole, I haven’t tried that and not sure this would turn out well with homemade cashew butter. If you experiment I hope you’ll let me know if it works.
I just made this with cashews. I used double the amount of cashews. So, to make 1 cup cashew butter, I used 2 cups cashews. I roasted the cashews in the toaster at 350 for 10 min. Let cool, then put in the food processor for about 10 min, stopping to mix quite frequently. I added a tiny bit of coconut oil and the cashew butter was super creamy! I used it like the store bought cashew butter and my bread came out perfect!
Lisa, thanks for letting me know this is perfect!