This slightly sweet grain-free brown bread with it’s deep rich molasses and rye undertones is a welcomed addition to any table. Truth be told … I was literally jumping for joy when this recipe finally came together – yes, it’s that good!
As I slathered on the butter, I felt complete abandon as I savored every bite of this classic brown bread. And it really does have a remarkable likeness both in taste and texture to true bread. It’s so light and airy with an ever-so-slight crunchy crust. And the best part, the recipe is perfect for making irresistible grain-free dinner rolls! Yes!
Do I sound like someone smitten? That’s because I am! And you will be too. Promise!
SECRET RECIPE: I’m letting the cat out of the bag here … But you can make an AMAZING Sandwich Style White Bread with just a slight alteration to this recipe. See “Recipe Notes” below for the secret recipe variation – although it’s not a secret any longer …
Will these light and delicious dinner rolls be part of this year’s grain-free Thanksgiving Menu. You bet they will!
And another great use for this bread recipe, is to use it to make homemade dressing – just follow the steps below to make the sandwich-style white bread option and then check out my Savory Herb Stuffing recipe.
P.S. Don’t let the lengthy list of ingredients dissuade you from giving this bread a try. It’s really quite simple to make and the results will have you dreaming of just one more delicious bite!
Be sure to check out the recipe variation below for my secret Sandwich Style White Bread recipe – it's equally delicious!
Ingredients
- 1/2 cup blanched almond flour
- 1 tbsp coconut flour
- 2 tsp caraway seeds
, plus extra for sprinkling
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup creamy raw cashew butter
- 2 eggs, plus 2 egg whites
- 1 tbsp organic unsulfured molasses
- 2 tsp pure honey
- 1 tbsp water
- 2 tsp apple cider vinegar
Instructions
- Preheat oven to 315 degrees. Grease a 8.25x4.25-inch loaf pan
with coconut oil and line bottom only with parchment paper, slightly greasing the parchment as well. Please note: A standard 9x5-inch loaf pan will result in a longer shorter loaf. But it will still taste great! (If making dinner rolls, see *recipe note below.)
- In a small bowl, combine the almond flour, coconut flour, caraway seeds, baking soda and salt; set aside.
- In a large bowl, add the cashew butter, eggs, egg whites, molasses and honey. Using an electric mixer, blend together until smooth and creamy.
- Add the water and vinegar to the nut butter mixture and mix on high until well blended.
- Add the dry ingredients to the wet and mix until batter is smooth and creamy, making sure to scrape down the bowl as needed.
- Pour batter into the prepared loaf pan using a rubber spatula to to scrape all the batter from the bowl. Sprinkle top with extra caraway seeds, if desired.
- Bake for approximately 40 minutes until golden brown and toothpick inserted into center comes out clean.
- Allow bread to rest on stovetop about 10-15 minutes. Then run a knife along the edges and invert onto a cutting board to finish cooling.
- Once bread is completely cooled, use a serrated bread knife to slice and serve. Bread can be wrapped and stored in an airtight container in fridge for about 5-7 days, or frozen for up to one month.
Notes
* To make light and delicious dinner rolls ... prepare recipe according to instructions above. Instead of baking in a loaf pan, grease a 12-cup non-stick muffin tin with coconut oil. Spoon the batter into the prepared muffin tin, making sure to only fill each cavity halfway. Bake at 315 degrees for 15-18 minutes. Allow rolls to cool on stovetop for approximately 5-10 minutes. Then remove and transfer to a bread basket and serve. Rolls can be refrigerated for 5-7 days in an airtight container. To rewarm, place in a 250 degree oven for 5-8 minutes. Enjoy!
Sandwich Style White Bread recipe variation: To make an amazingly delicious white sandwich-style bread, simply omit the caraway seeds and molasses. Reduce the honey to 1 tsp. Follow all instructions for preparing and baking as noted in recipe above. Your family will hug you and you will hug yourself when you give this amazing sandwich bread a try! YUM!
Looks great! I’m allergic to cashews . . . would this work with almond butter?
Yes, but be sure to use raw almond butter and do note it will cast an almond flavor to the bread and be a bit heavier. 🙂
Hi Kelly,
I am not gluten sensitive, but am aware of wheat being modified, which keeps me away from it. I would like to use spelt flour in this recipe. How much would I need to use, and would I need to totally eliminate the almond and coconut flour? Would there be any other modifications?
Thanks,
Sam
Hi, Sam. I’m a firm believer in ancient grains for those not on a GF diet, so kudos to you! I would recommend finding a good spelt bread recipe like the two options I’ve shared below rather than go to the time and expense of trying to modify this one. This recipe is specifically created to try to mimic the texture of “real” gluten bread. So if you’re going to use a gluten-based flour, there is no need for you to fiddle with this recipe. Instead, you can find a good spelt bread recipe and simply adjust by adding some molasses to it in order to achieve that classic sweet brown bread flavor. Hope this helps! Blessings, Kelly 🙂
• Classic Spelt Bread http://www.foodandwine.com/recipes/honey-spelt-bread
• Sourdough Spelt Bread http://gnowfglins.com/2009/09/10/spelt-sourdough-bread/
I love your website and this recipe looks delicious. But I wonder if you are aware that “squaw” is an offensive term to many Native Americans? Some contend that using the term is basically referring to a female aboriginal person as a female body part. Whether or not “squaw” directly translates to c*** (depending on what native language you look at) it is still the equivalent of using terms such as “negress” or “jewess” – special terms for minority women are inherently demeaning. Not, of course, that this was your intent, this is just a recipe for some yummy-looking bread. I’d just encourage you to find a better name for it. Regards.
Thank you, Cara. I was not aware of that. I am actually part native American – my great great grandmother was a Cherokee who grew up in West Virginia. I love that part of my heritage and my great grandma who told me many stories about her mother. I am in fact the only one in my family with brown eyes which I always attribute to my great great grandma. Anyway, thank you so much for pointing this out. I obviously used the term to describe the bread as it’s classically referred to – the wheat and rye combo with molasses. But I’m certainly not wanting to offend anyone by something as simple as a traditional name, particularly in light of it being considered derogatory, so I will change the name as other’s feelings are more important to me than the name of a bread. Thanks again for taking the time to let me know. God bless you! 🙂
Kelly-
Way to go on being brave enough to admit that you didn’t know about the history and controversy around using the term squaw. I was a bit shocked when I saw it come up in my FB feed. Kudos for doing the right thing so quickly. My heritage is First Nations as well…
And, furthermore, the bread looks great! 😉
Love,
Adrienne
Thanks, Adrienne! You are always such an encourager. I am truly thankful this reader took the time to educate me. I would never want to offend anyone and certainly want to be sure the words I choose bring blessing and glory to God first and foremost. And He loves all people of all colors and nationalities, because He created us all in His image. I appreciate your kind encouragement. Lots of love, sweet friend! 🙂
HI! This looks really yummy.!I’ll have to try soon! I just got my own wheat berries to grind for flour and am pretty clueless. Can this be made in a bread maker? If so, what if any changes need to be made? Thanks so much and God bless!!
Hi, Margie. This is a grain-free version, so it must be made using the ingredients and steps given in the recipe. A bread maker will not work for this one. However, if you are not grain-free, you can find many wheat based squaw bread recipes for bread makers via a quick google search. I hope this helps clarify. Lots of blessings, Kelly 🙂
Could this bread be used to make dressing or stuffing for Thanksgiving?
Hi, Ivory. Great question! It certainly could be used as dressing (not placed in the bird cavity). In fact it will be used as the base for stuffing in our home this Thanksgiving. If you want to use it for stuffing, I would omit the honey so it’s not so sweet, or you can omit the honey, caraway seeds and molasses so it’s a simple white bread (see recipe notes). Then cut the bread into cubes (once it’s completely cool) and dry it in the oven to form bread cubes for your dressing. I have a post about how to dry bread in the oven, that you may find helpful, see below. Since it’s grain-free, it will be important to not overdo it with the wet ingredients when making stuffing, as the bread will get too soggy. Next year, I’ll have to post an exact recipe. Happy Thanksgiving. Blessings, Kelly 🙂
http://thenourishinghome.com/2012/03/how-to-make-your-own-breadcrumbs-croutons-gf-option/
Could I use cashew flour in place of cashew butter? If so, do you know how much? Trader Joes just started selling cashew flour. Not sure if the flour would change taste and/or texture too much. Thanks! 🙂
Hi, Jessica, in order for the recipe to work properly it will require raw cashew butter. I am not sure if you can turn the cashew flour into butter, but it may be possible, since the longer you grind cashews it changes from flour to butter. See this post for details: http://thehealthyfoodie.com/2013/03/17/cashew-nut-butte/ Again, I don’t know because I haven’t tried using TJ’s cashew flour to make cashew butter, but thought I’d at least point out that it may be possible. Blessings, Kelly 🙂
Hi again!
I was able to add 2 cups of raw whole cashews to the wet ingredients (instead of cashew butter), blend, and follow the other instructions as is with great results. Just FYI if you don’t have cashew butter in hand or don’t want to pay that price ;)!
~Jessica
Excellent. You essentially made cashew butter and that certainly will work as well. Thanks for reporting back on your results. Many blessings to you! 🙂
Hi Kelly,
I have made this bread twice now using store-bought cashew butter, but like the others who have commented on this, cashew butter is expensive! So, I tried making my own cashew butter in my Cuisinart. It looks OK, but it is REALLY stiff, looking like it doesn’t have much in the “oil” dept. By contrast, the cashew butter I bought from Whole Food is runny, with added Safflower oil in the mix (which I truly don’t like!) However, the two loaves I made with the WF cashew butter turned out great, so now I’m worried that using my stiff, homemade cashew butter will cause my bread to have some sort of problem. Before I waste precious ingredients with experimentation, is there anything I should add, like maybe some coconut oil? Thanks for your help, Gigi
Hi, Gigi. Since I haven’t tried making this bread with homemade cashew butter. Here’s a guess. Did you use raw cashews? If not that could be an issue. But if you did use raw cashews and it simply isn’t as soft and oily, you might try mixing in a little coconut oil or olive oil to your homemade cashew butter until it reaches a similar consistency to the store bought kind. Don’t over do it. Just enough to get a smooth consistency. Then you can save the rest for next time since olive oil and coconut oil are both shelf stable. 🙂 Hope this helps!
I can’t wait to make this! I really need a GF bread to have at our house that isn’t a pain to make! This really isn’t that long of an ingredient list. I just need to find some cashew butter! Where do you buy yours? Is it expensive? Is it cheaper to just make your own with raw cashews?
Thanks for your kind words, Renee. Yes, this is really easy to make. The only drawback as you point out is the cashew butter – it is expensive. You can find it online for a better price than at whole food type stores. However, if you can find bulk raw cashews at a good price (Azure Standard sells 2 lbs for $7 – I buy through Azure) it’s a whole lot less expensive to buy the raw cashews in bulk and make your own cashew butter using a high powered blender. Hope this helps. Blessings, Kelly
So, I just made this tonight with a few minor alterations (sunflower seed butter instead of cashew butter, three eggs instead of two plus two egg whites). The texture and flavor are fabulous. They look identical to the muffins in your picture, except that when I open them they are a very deep bluish-green. What shall I attribute this to? Unsulfured molasses? Molasses and coconut flour together?
It is the chemical reaction that occurs when baking soda and sunflower seeds meet. It is simply a color change that occurs and does not impact the taste. There is no way around it that I know of. You can still enjoy them – call them “St. Patrick’s Day rolls.” Blessings, Kelly 🙂
This looks fantastic! I would love to try it! Do you know of any good substitutions for coconut flour? I’m allergic to coconut.
Hi, Liz. I have not tried it yet, but I am fairly confident you can eliminate the coconut flour and increase the almond flour to 3/4 cup instead. I’m going to work on this both an all almond flour version and an all coconut flour version. Blessings, Kelly 🙂
Awesome! Thanks so much! I am a sucker for good bread but I am allergic to yeast, dairy, and obviously coconut, and am gluten intolerant. This recipe would be perfect for me! Thanks again!
So glad this one is a winner for you too, Liz! 🙂 Have a blessed Thanksgiving!
Hi Kelly!
I want to say a great big thank you. I tried this recipe today. Made a few modifications: Used 1/4 cup coconut flour, 1 cup of Sunbutter brand sunflower seed butter and your measurements for the following: salt, honey, apple cider vinegar, eggs, and baking soda…did not add the molasses, almond flour or cashew butter. It turned out GREAT! Thanks again Kelly. God bless you!
Forgot to add that it was greenish…But delicious! I saw your comment about the reaction between the sunflower butter and the baking soda…. 🙂
So glad you enjoyed it. It may be green, but it sounds good! Instead of “green eggs and ham” you could write a story about green bread sandwiches 🙂
Can’t wait to try them! I’m a bit hesitant with the caraway seed though. Does the taste really stand out? Think they’d taste OK with it omitted? I’m going to make these for TGiving for the grain-free crowd. Thx!
Hi, Jenny. Caraway seeds taste like rye and the flavor is pronounced, so for anyone who does not care for the flavor of rye, I would omit. You can always sprinkle the top of the loaf with sesame seeds instead. Or if you aren’t grain-free, you could use gluten-free rolled oats on the top, which is how traditional brown sweet bread is made. (Sprinkle these on top before baking.) Blessings, Kelly 🙂
This is such an amazing recipe!! I followed it exactly (no substitutions or alterations for me), and it turned out fabulous! I have made it twice since you posted :). This is no small feat since I am a temporarily single mother of four kiddos ages five and under. This bread is just that good! Thank you for the recipe.
Amanda, I am smiling from ear to ear. It’s families like yours that make me feel so honored and blessed by God to be able to serve you in sharing recipes. Thank you so much for taking the time to encourage me. You are a blessing! Happy Thanksgiving to you and your precious children! 🙂 Special blessings, Kelly
Okay, I made this last night and have a quick question…. I didn’t have cashew butter so I subbed sunflower butter and after cooking (and even after the batter sat in the bowl before I washed it!), the dough turned green! It tastes completely fine, but what on earth would casue that? I made no other substitutions!! Really bizarre!!
Don’t worry, Renee, this is a common situation that can occur when using sunflower butter. If you take a look at the previous comments to this post, you’ll see that others who subbed with sunflower seed butter had the same experience. It’s due to a chemical reaction that occurs between the sunflower seeds and baking soda. Anytime you combine the two you get a green-colored baked good. But as you noted, it does not impact the flavor or texture in anyway. Have a happy THANKSgiving! Blessings, Kelly 🙂
Yes, sorry! I didn’t see the other comments until after I posted it! It is so, so good! I did pick up cashew butter to try it as well! Making some ‘white’ for dinner tomorrow! Happy Thanksgiving to you as well! 😀
No worries at all, Renee. I just didn’t want you to feel alone – a lot of people discover this strange chemical reaction by accident. Have a super Thanksgiving! Blessings, Kelly 🙂
I made both the brown and the white today. They both are good, but the white bread’s dough was thicker and heavier. When I make them again, which I will, I would not reduce the honey in the white bread. Thank you for a delicious recipe!
So glad you enjoyed these, Tess. You may want to add another tablespoon of water to the white bread if it’s a bit dense and certainly another tsp of honey, if you prefer it a bit sweeter. Appreciate you taking the time to leave a kind note. Many blessings to you and your family for a Happy THANKSgiving. 🙂 Kelly
I am not able to find coconut flour near me. If I omitted it, would it make a big difference in the bread?
Amy, I haven’t tried it without the coconut flour, but it may work well to add an additional 2 tbsp to 1/4 cup of blanched almond flour in place of the coconut flour. I like coconut flour because it helps almond flour to be less crumbly, but the nut butter in this bread does serve as an excellent binder. So again, although I haven’t personally tried it, it may work just fine to increase the almond flour a bit. Please let us know, if you opt to try it. Blessings to you, Kelly
If you can get a hold of desiccated / unsweetened grated coconut flour and grind that it should be very similar to the properties of coconut flour. Works out cheaper and is easier to find, in Australia at least:)
Thanks for sharing this tip, Di! You are a blessing! 🙂
I want to try this recipe but we have a nut allergy in the house. I saw comments above about people omitting the cashew butter for sun butter, which would work for us, but wondering if there might be any other substitution so the bread does not turn green? Also, you mentioned possibly posting a recipe using all coconut flour, have you tried this yet? We actually can do grain in our house so wondering if I could just sub with spelt flour? Thanks so much for all the great resources!!
Leasa, I am not aware of any way to bypass the chemical reaction that occurs when baking soda and sunflower seed butter meet. It’s just a naturally occurring phenomena. It does not impact the flavor and it generally occurs after about a day or so of baking. If you use the molasses called for in this bread the green will be less noticeable than if you leave it out. As far as using all coconut flour instead. You can omit the blanched almond flour and use 1/4 cup coconut flour with great success. However, if you are not grain-free then I would recommend sparing yourself the expense of cashew butter and finding a good wheat flour based molasses bread recipe. You can easily substitute spelt flour for any wheat-based flour since they are in the same family so to speak. The purpose of the cashew butter in this recipe is to be able to replicate the airy fluffy texture of gluten-based bread without using gluten or grain based flours. So if you opt to use a gluten flour, it wouldn’t be necessary to use the cashew butter and you will end up with a true bread texture. Although I am gluten-free due to health issues, I do not believe that everyone should be. So if there isn’t a pressing reason for you to stop enjoying spelt (which is an excellent grain nutritionally speaking), then I’d recommend doing a quick google search for an easy wheat-based molasses bread. Hope this helps! Blessings to you, Kelly 🙂
Hi there! Thank you for all the great recipes. I was wondering…. I tried this bread today and it definitely can’t be used as a sandwich bread…. Hardly any rise! Have any tips? I followed the recipe exactly but, maybe I don’t know what to expect with these flours?
Thank you for any insight!
Hi, Monica. Grain free breads are not going to get the same rise factor as gluten-based ones. However, it should look like the picture. The slices are smaller than regular bread slices (so in fact your sandwiches will be smaller, but very filling because of the high protein ingredients). If the bread is turning out quite flat, it may be related to the size of your loaf pan. The typical loaf pan is 9×5 inches and that will significantly reduce the height of the bread. I use a 8.25×4.25 pan as indicated in the recipe and it always turns out looking like the photo. I hope this helps. Appreciate your kind words! Blessings, Kelly 🙂
Thank you very much! I’ll double check the pan size. Did enjoy the bread, though, very tasty! Thank you again.
Thank you for the great question. I am sure this will help other readers. In fact, I placed a note in the recipe. So thank you again for taking the tine to comment. Blessings, Kelly 🙂
Can peanut butter be used in place of cashew butter?
I haven’t tried peanut butter, but I imagine the main issue would be the overwhelmingly peanut flavor. But hey, don’t let this peanut naysayer stop you from giving it a try. 🙂
What about coconut oil (since it is almost a solid at room temp) instead of cashew butter? I have been using it as a traditional butter substitute for some time with much success, but I am not sure how it would sub or if it would even work in this recipe. Any thoughts?
Hi, Jes. Cashew butter is what gives this bread it’s classic gluten-bread like texture. It’s more than just the oils, it’s the nut butter that accomplishes this, so it would not be possible to omit it. There are however other GF bread recipes out there that do not use cashew butter, but I find the texture of these breads to be too much like quick breads. So far, this is the only ingredient I’ve found to get grain-free bread as close as possible to the mouth-feel of “real” bread. 🙂
With 1 cup of cashew butter this bread would be awfully expensive. Do you have a source for raw cashew butter that is not so expensive or even cashews to make your own? Or do you just not make this very often?
Hi, Julie. The best bet is to buy raw cashews in bulk and make your own cashew butter. Like this … http://thehealthyfoodie.com/2013/03/17/cashew-nut-butte/
I make this bread every 1-2 weeks because I can’t do other breads with gluten or starches. Blessings, Kelly 🙂
I have tried several GF versions of sandwich bread and have had an issue with it not rising or being very dense. Will this version rise above the bread pan so the loaf is large enough for sandwiches? Thank you
Hi, Nikki. I use an 8×4-inch loaf pan as noted in the recipe. So the loaf will be smaller than a regular sandwich bread loaf, as shown in the photo. However the bread is so protein-rich, you need far less to be filled and it’s texture is about as close as you can get to gluten-based bread considering this loaf is completely grain free.
I haven’t tried it yet, but it may be possible to double this recipe and bake it in a 9×5 loaf pan which would be closer to the size of a regular sandwich loaf bread. But the bake time would differ significantly and I’d probably reduce the oven temp to account for the longer bake time so the bottom doesn’t overgrown.
With regard to your question about rise … Because grain-free ingredients lack gluten, it is difficult to get the high rise factor found in gluten-based breads, which is why the grain-free loaves tend to be smaller. I do not bake with gluten-free starch-based flours (tapioca, white rice, potato starch, etc), so I cannot speak on the possibility to get a higher rise factor with those. But again, because this bread is very low carb and protein dense, a little goes a long way.
Hope this helps. Blessings, Kelly
I made this and it was fantastic! Actually, I have been following your biweekly meal plan for 4 weeks now and every recipe has been fantastic. I have one concern that maybe you can help me with? I have been reading a lot about the negative aspects if almond flour. Many of your recipes, especially all the ones we have tried and loved, call for almond flour. Have you read or do you know about the concerns over almond flour? What are your feelings?
Hi, Misty. Yes, I am aware of the varied research and opinions on almond flour. And I have to say I agree with what Jenni wrote on her site, you can read it here: http://urbanposer.blogspot.com/2012/11/almond-flours-dirty-little-secret-omega.html.
To clarify further on my personal opinion after reviewing the research (and of course basing this on my own preferred dietary lifestyle, which of course, is a decision everyone must make on their own), here are a few brief thoughts on why I will continue to enjoy almond flour as part of my varied, whole food based gluten-free lifestyle:
• No one food (almond flour or otherwise) should be eaten in excess to the exclusion of maintaining a balanced diet – it’s very important to seek balance. A real food based GF lifestyle focuses on healing bone broths, a variety of wholesome vegetables and fruits, grassfed meats, fish, eggs, cultured foods and cultured dairy (for those who are not DF), and other whole foods. By eating a varied diet, we all will have the best opportunity for improved health.
• Some foods will be troublesome for some individuals, this can be even more pronounced in those with gut health issues. In the case of almond flour, not only is omega6 a potential issue, but phytic acid as well. Although the majority of phytic acid is found in the skin of the almond, so using blanched almond flour is a better option. Still, if almond flour is bothersome, or may be bothersome based on your personal health issues, then by all means, avoid it. I used to enjoy soaked grain recipes (which is why you can find some here on this site), but when it became glaring apparent that my body could not handle gluten soaked or otherwise, I had to give grains up completely. So the point is, that each person needs to do their own research, take a look at their own health, seek the care of a trusted healthcare practitioner and determine which foods that may need to be removed in order to achieve improved health. In the GAPS diet, there is a healing process for the gut that takes place before certain foods are added back into the diet, so for those with gut health issues (which is the majority of people with chronic health conditions), healing the gut is the first step toward improved well-being.
• Blanched almond flour (and coconut flour) are a far more nutritionally beneficial option for those with gluten issues than the other heavily starch-based alternatives. So for those of us with gluten/grain sensitivities, choices like blanched almond flour and coconut flour allow us the opportunity to enjoy some of what we’ve had to give up to be GF. Again, this doesn’t mean eating almond flour based foods in excess is a smart option. It’s all about balance, as discussed above.
• And last but certainly not least, eating should be enjoyable. It should not become an all-consuming, anxiety-producing aspect of our lives that takes over our day-to-day life. Believe me, I know it’s hard when allergies, gluten-sensitivity and other chronic health issues are at play to not make food an obsession (dare I say an idol), but as important as it is to do the best you can to eat healthy, sticking to the foods that God created as the best choices, and personalizing your diet to what works for you – it’s also important to keep everything in perspective and keep our trust in God and try to maintain a balanced outlook. Hopefully, I’m making sense. 🙂
So … in a nutshell, each person has to be their own health care advocate and determine based on their unique health issues which dietary lifestyle and foods within that lifestyle work (or don’t work) for them. And we should all keep “treats” of any kind as a small part of our overall daily intake of food.
As for me personally, I generally consume a very small amount of almond flour or coconut flour baked goods in comparison to the grand scheme of my entire day’s diet, so I am very comfortable with this decision and at this point in time have not experienced any health-related issues that would make me pause and reconsider using almond flour as a small part of my family’s daily intake of healthy nutritious real foods.
So take some time to do some further research, take a look at your own health and your family’s and talk to a health care practitioner about any concerns and whether elimination of almond flour and other omega6 foods would be best. Many blessings, Kelly 🙂
Can I use Trader Joe’s Almond Meal?? I have substituted it successfully in other recipes, but just wondering– or if I am going to use it, should I grind it up in my Vitamix so it is more like flour??
Hi, Sarah. I will be denser with almond meal, it’s the skins that cause it to be heavier. But a quick whirl in your Vitamix may help. But just be carefully, it’s a fine line between almond flour and butter. 🙂
These were delicious! I used half almond/half cashew butter (almost $11/cup for cashew butter) to save costs. Baked in hamburger bun pan for 25 minutes. Turned out great. Thanks for the recipe, Kelly! Definitely make again!
Thanks, Jennifer! I was planning to do the same – I have a mini-pie pan I am going to use to make hamburger buns with. So great to hear it turned out well! Blessings, Kelly 🙂
Hi Kelly,
My husband and I started the journey of healthy eating about a month ago and your website has been my main source of information and recipes, thank you so much!
I made this bread today (first time making any bread!) and it was delicious! However, it’s pretty small when cut- can I double the recipe to make the pieces bigger? If so how long would I cook it? I left out the molasses & caraway seeds b/c we are looking for a sandwich bread. Is there another recipe that would suite our needs better?
Thank you so much!
Hi, Mica. I haven’t tried it myself, but my guess is that you could double the recipe and place it into a 9×5-inch loaf pan instead of an 8×4-inch pan for a larger loaf. I would lower the oven temp to 300 degrees and bake longer to account for the larger size. How long is a guess, but I would start at 50-60 minutes and go from there until toothpick inserted in center comes out clean. As far as how to make this more of a sandwich bread, follow the instructions in the recipe note. Simply omit the molasses and caraway seeds and it will be a white bread more suitable for sandwiches. You may also wish to reduce the honey called for the recipe so the bread is less sweet. If you do opt to experiment in creating a larger loaf, please do let me know the results. I like the smaller size only because this bread is so filling. But I know several have asked about getting a larger size, more like regular sandwich bread. 🙂 Blessings, Kelly
Do you think that loaves can be vacuum sealed and frozen?
Yes, they most certainly can. I cut them first, then freeze. Thaw in fridge. Enjoy! 🙂
I just made this for the first time and it looked great coming out of the oven but then the middle totally sank/fell! What did I do wrong?
Hi, Shelby. Was the middle doughy (undercooked)? If you made no substitutions or measurement changes, it sounds like the bread/rolls were undercooked a bit? Perhaps your oven runs a little cooler and so you need a bit more bake time. Or if you used a smaller loaf pan, that may be the issue? 🙂
I made no substitutions and used an 8×4 pan, and thought the bread looked finished… Maybe it needed more time. It seems moist but not undercooked. Will try and bake it longer next time!
Sounds like a plan. Hope you enjoyed it anyway! 🙂
Hi Kelly,
I’ve been wanting to make this bread for MONTHS, but I’m just now getting around to it. Now that I’ve read the ingredients in detail, I notice it calls for cashew butter. Unfortunately, I have a food sensitivity to cashews. The ONLY nut – crazy huh? Anyhow, have you tried this bread with any other nuts? It looks like some in this thread have tried sunflower seed butter. Would that be your top recommendation for a substitute or do you have another?
Hi, Trisha. I haven’t tried it with sunflower seed butter, but I do know some readers have and enjoyed it. I’ve also heard other bloggers say almond butter works for their recipes, but it is more dense. Of course the benefit of cashew butter is that it is lighter in both taste and texture. So if you do use an alternate nut or seed butter, be aware that it will cast its flavor into the bread, so I’d definitely pick something that you enjoy. I’ve been tempted to try a combination of nut butters with Tahini butter for a really rich tasting bread, but I haven’t fully experimented with that idea yet. 🙂 Let me know if you give it a go with an alternate choice. Thanks, sweet friend! xo
Hi Kelly,
I try to avoid any type of added sugar as much as possible. Since there is no usage of yeast, do you think if I skip the molasses and the honey, the break would still rise? I’m sure it won’t taste sweet, but I prefer sour or salty flavours in my bread anyways, so I’m okay with that. Any suggestion for a replacement? maybe apple sauce?
Absolutely, the two are simply used in this recipe to enhance the flavor so it tastes like classic brown bread. So you could omit them, or you could certainly use applesauce instead to give the bread a slight undertone of sweetness. 🙂
So glad I found this recipe again..the name of the bread was changed…I love this bread and I have made countless grainfree breads and none as good as this…its in the oven as we speak
Aww, thank you! That is so kind of you, Laura. This is just one of the breads that will be in my upcoming grain-free baking book that will be publishing soon. If you’d like to subscribe to my newsletter, you’ll get periodic updates on the book, but better than that I share exclusive recipes and free weekly whole food meal plans. 🙂 If you’re interested, here’s the link to subscribe: http://eepurl.com/LFIpf Blessings, Kelly 🙂
I just subscribed and I truly read this recipe and thought it didn’t sound that great, even boring. And it’s definately an expensive loaf with 1 cup cashew butter, but I think the point of it is to use sparingly. It’s dense and even though not rich in taste, still rich from the protein and heathy fats. The taste? …. is absolutely AMAZING! I dislike the taste of rye, can sometimes go as far as pumpernickel, but the caraway seeds in this was brilliant. I’m so glad I sprinkled some on top. It was seriously delicious. It’s like a treat and a bread in one. My first recipe of yours and I’m extremely pleased. I’d definately make this again. My 16 year old son loved it. Sadly, my 20 year old daughter has a peanut allergy and this brand of cashew butter “may contained” but I will be shopping for a peanut-free cashew butter just so she can enjoy it. Thank you so much.
Hi, Sofia. Welcome to The Nourishing Home! My heart in creating this site is to share my love for gluten-free, grain-free foods that taste great and bring families together around the table to “break bread” with one another. I’m so glad you enjoyed this bread recipe, and gave it a try. I appreciate you taking the time to leave a kind note! Blessings to you and your family, Kelly 🙂
Hi, Is there anything i could sub in for the eggs? I have an allergy and wondered what you would choose in this bread recipe.
Blessings, Wendy
Hi, Wendy. The eggs are such an important part of the recipe for binding and leavening, so I am not certain how to replace them with the same result. I would recommend doing a search for egg-free grain-free bread. Apologies I don’t have an answer, but since I’m not egg-free this is an area that I have not experimented in. Blessings, Kelly 🙂
This looks amazing! I can’t wait to try it. I’ve been looking for good tasting grain free bread without luck. I’m wondering if the cashew butter has to be raw? I can’t find it raw. Raw cashews are a regular part of my diet but I don’t want to risk breaking a good processor to make my own. Would it change the bread if I didn’t use raw cashew butter?
Hi, Theresa. It is important to use raw cashew butter because it will impact the flavor and the texture. The raw cashews are creamier and lighter and produce a lighter loaf with less strong cashew flavor than roasted cashews. You can order raw cashew butter online and also I would recommend talking to your grocery or market or health food store manager to see if they will do a special order for you. Most stores will do this. 🙂
I love this recipe but I just found out I have a egg allergy. I found this webpage on another part of this site http://www.organicauthority.com/health/egg-substitutes-vegan-baking.html. But I was wondering what would be the best substitution, I know using too much baking soda or what not really doesn’t make a recipe taste great. This recipe calls for two eggs and two egg whites. Has anyone tried to substitute eggs in this recipe?
Hi, Mareshah. I’m so sorry I missed your comment. Please forgive me for the oversight. Since I specifically formulated this recipe using eggs, and it’s a grain-free recipe as well, I am not sure how best you would go about using an egg substitute. Developing recipes, especially baking recipes, is a combination of art and science. I’d recommend doing a google search for an “egg free grain free bread” and start with a recipe already in line with your dietary needs. Blessings to you!
I made this bread and it is delicious. I have a question though… I made it, sliced a couple slices to eat while it was warm, let it cool for about an hour, wrapped it in Saran Wrap, put it in a container and placed it in the fridge. About 2 hours later I pulled it out to let my husband try it and the top center all the way through is green. I wish I could attach a picture to show you. Has anyone else had this happen and know if it is safe to eat? It doesn’t smell bad or taste bad it is just a dark green.
Did you use sunflower seed butter in place of cashew butter, or use sunflower seeds in the bread? Sunflower seeds react with baking soda to create a green color. It’s not harmful but it is a little funny looking. 🙂
Yes Kelly, I did, thank you. It didn’t taste bad but I was concerned. My husband is allergic to nuts so I use sunflower seed butter as a sub for all nut butter recipes. Is there anything I can do to keep it from turning green? If not, we will just eat green bread.
Hi, Miki. Unfortunately, there is not a way that I know of to reduce the green effect that occurs when combining baking soda with sunflower seeds. It’s just a colorful reaction of chemicals in the foods. It’s not harmful, but it does make the end product look like a St Patrick’s Day creation. 🙂