It can be so tough to find bread that accommodates just one allergy. For those who have multiple allergies like dairy and/or soy, it can be downright impossible. Even bread designated ‘gluten free’ may still have eggs or soy in it, which can cause problems for many people.
The most pain-free option is typically just to avoid bread all together.
But fortunately, with this bread, you can ‘have your cake and eat it too’.
It is grain free, dairy free and yeast free, but loaded with taste.
This bread actually lends itself pretty well to making some modifications as well. For instance, you can add some cinnamon for a sweeter treat or even some herbs for a more robust taste.
We also have some substitutions listed. For instance, if you can tolerate eggs, you can swap out the flax seed/water mixture and use 4 large eggs instead.
The almond milk lends a distinct flavor to the bread that really can’t be easily duplicated. Using regular milk will work, but you won’t get the full impact of that rich, almond flavor.
Coconut flour has been on our list of ‘top 10 likes’ lately, so we use coconut flour in it. And again, this one might be tough to substitute – coconut flour has a consistency that makes it expand more than other flours, so a direct substitution would probably not result in the same bread consistency.
So, here is our recipe for Gluten Free, Dairy Free, Yeast Free White Bread… enjoy!
4 Tbls. Flax seed powder – or use 4 large eggs
1 Cup water (if using eggs, then omit)
1 cup extra smooth cashew butter, at room temperature
1/2 to 2 tablespoons honey (use 2 Tbls. if you plan to use if for sweeter dishes like french toast)
2 1/2 teaspoons apple cider vinegar
3 tablespoons almond milk
1/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
Make your eggs first.
In a small bowl, add the ground flax seeds, then add the water to the flax seeds and stir using a wire whisk to fully combine the two.
Put your ‘eggs’ into the refrigerator and let them set up for at least 15 minutes.
After your eggs have set up, preheat your oven to 300 degrees.
Line the bottom of an 8.5×4.5 glass loaf pan with parchment paper, then spray the sides of the pan very lightly with oil.
In a large bowl, beat the cashew butter with the flax seed or the eggs, then add the honey, vinegar, and milk.
While the wet ingredients are beating, combine the dry ingredients in a small bowl.
Make sure your oven is completely preheated before adding the dry ingredients to the wet ingredients. You want to get the loaf into the oven as soon as possible after combining.
Slowly pour the dry ingredients into the wet ingredients, and beat until combined. The dough will look more like a wet batter than a dough.
Pour the batter into the prepared loaf pan, then put immediately place the pan into the oven.
Bake for 45-50 minutes, until the top is golden brown. You can use the toothpick test on this loaf – stick a toothpick in it and if it comes out clean, then it’s done.
Note: Don’t open the door anytime before 40 minutes, as this will allow the steam to escape and you will not get a properly risen loaf.
Once the loaf is done, remove it from the oven, then let cool for 15-20 minutes.
Use a knife to free the sides from the loaf pan, then flip it upside down and release the loaf onto a cooling rack. Cool the loaf for at least an hour before serving.
Cooling this loaf completely is very important to a tasty loaf. It’s tempting to cut this loaf before it’s cool completely, but the cooling process is vitally important for the perfect consistency.
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