It just came to my attention that the Grain-free Blender Bread recipe in my Celebrations cookbook has a measurement typo. Thankfully, the loaf still works with the way it was printed, but it does come out a lot more squishy and dense because of it.
Somewhere, between the dozens of editing stages for the book, 1/2 cup almond milk was changed to 1 cup almond milk. The correct measurement is 1/2 cup almond milk. It will be fixed in the next printing of the book, but for those of you who already have a copy, please make a little note on page 323, and use that measurement going forward when you're making your loaf.
From the Book to You
For those of you who don't have a copy of the book yet, you're in luck, because I'm sharing the correct Grain Free Blender bread recipe here on the blog! It is used in the book for a wonderful overnight breakfast casserole – the Eggs Benedict Strata, for shape sandwiches for a child's birthday party, and a delicious Thanksgiving stuffing recipe.
As I mentioned the other day, I still prefer my Sandwich Bread recipe from my first book Against all Grain, but this one requires a lot less dishes and time so we make it more frequently. It works well toasted for a BLT sandwich, for almond butter and jam sandwiches, french toast, or even a panini.
The size of Pan for the Grain Free Blender Bread
A frequent question I get about the bread is what loaf pan I use to make it stand nice and tall. The size is extremely important to get it to rise the highest, as noted in the recipe. Any standard loaf pan will still work – your loaf will just be a little shorter. See below for the one I use.
I am also asked if it will work without eggs. I don't think it will rise nearly as high because 8 eggs is a lot and gives it a lot of volume. I think the best substitute would be aquafaba. I haven't tested it this way though, so if you try it out please come and let us know your results in the comments below!
Click below to watch a full step-by-step video
Any tips for high altitude baking? We live in the Denver area and baking can be challenging at times. Thanks!
I don’t find there to be much of a difference with grain-free baking without gluten and yeast! But if you’re having trouble follow regular high altitude tips for modifying the temperature and bake times.
I am facing the challenge of going grain free in our household with two kids who have tree nut allergies. Do you have any substitutions for the cashews and almond milk in this recipe? They are allergic to most tree nuts except coconuts. If not, would you happen to have a good bread or wrap recipe that does not include tree nuts (other than coconut) AND that kids will eat? I would be forever grateful!
I am in the same boat. So hard to find grain free recipes without nut flours.
Darcy Grimm Valdes
Try cassava flour! Look up bread recipes with Cassava on the internet.
Sunflower seeds substitute nicely for cashews.
Thank you, do you know if you can taste the sunflower seed in the final product?
What is a good substitute for almond milk?
Raw sunflower seeds ground into a fine powder work well, or as mentioned cassava is a good nut-free option. Just make sure you tolerate it, as I can not!
Joni Renee Zalk
yes, sunflower seeds are a seed, rather than a nut. Most people that are allergic to nuts have zero issues with sunflower seeds 🙂
This is true!
Can I substitute cashews with almond flour or almond butter? Thx
Thank you I will try this! Does it impart a strong/distinct flavor?
If I don’t have a blender will this work in my food processor?
No, it will only work in a blender.
HI Danielle – I baked your bread for the first time last night. I used a high speed 12 cup Cuisinart with my sharpest blade and it seemed to work well? What would be the main difference using a blender vs a food processor? My processor broke all ingredients down to a fine smooth batter as it would in a blender. (I don’t have a blender right now – need to get a new one, hence why I couldn’t use one!) I also didn’t realize about the 1/2 cup vs 1 cup almond milk – as I have an older version of your cookbook, but good to know. Is the bread suppose to be somewhat moist or more like a real wheat bread consistency? I’ve made your Paleo Honey Biscuits many times and it seems a somewhat similar texture – as far as moistness goes.
Two more questions!
1) I used a coconut-almond milk blend (Califia) – is there any issue using a blend? I didn’t notice any, but because I’ve never made it before I don’t have a comparison.
2)Can you store in the freezer? I put half of mine in the freezer (pre-sliced) – and hoping it will come out ok. Our family of three just can’t eat it all fast enough!
Appreciate any and all feedback! (Also here are photos of my bread from last night) https://uploads.disquscdn.com/images/79883fcbdd63efd6397ae03aa870c7c83dafdf5b5d0add6c6bf2191221d950c2.jpg https://uploads.disquscdn.com/images/fa74effdb1a3e761d3a09a08d7bb082c92b8e923eedf9123d988ad9033e7d44f.jpg
Will it work in a Ninja blender?
Yes – I don’t see why it wouldn’t! Enjoy!!
I haven’t tried it, but you should definitely experiment! Obviously the taste and color will be much different.
Is there somewhere on the website that we can find the nutrition information for the recipes? I’ve looked but thought there was a note in the Celebrations Cookbook that we could find it online? Am I missing it somewhere?
Here is the link for Celebrations
Thank you!!!! Any chance the nutritional info for the Meals Made Simple Cookbook are available?
the nutritional info for Meals Made Simple are printed in the back of that book.
Sheley Miller Peetz
Successfully made this with sunflower seeds instead of cashews (kept everything else the same). Delicious! And a bonus sciency learning experience for us all when we learned about chlorophyll in the seeds and baking soda–the bread turns green! It is so cool–try it with your kids!
Did you keep the same measurement of seeds as the cashews?
Sheley Miller Peetz
Yes, I did!
You will need to go by the weight.
Haha yes it’s fun when it turns green!
To help avoid the green from sunflower seeds, I’ve read (and tried) using 3 teaspoons of lemon juice to a baking batter (muffins, bread, etc) and it seems to take the green color out! A couple of my friends said it didn’t work for them, but it works for me!
I just made this bread for the first time but I couldn’t get it to move nicely in the blender, even after the 2T of water. So I kept adding water 1T at a time to nearly 6T. Then I remembered your notation about the wrong recipe working with a full cup of almond milk, just a different texture. Should I have added almond milk vs. water until I got it moving well in the blender? Why might this have happened? I was thinking egg size?
It definitely could be the egg size, or that you need a stronger blender. I use standard (usually labeled large) eggs. Also you can try to add the coconut flour at the very last minute to help things move a little better.
Sally Kidder Davis
Thanks for catching this. I’ve been making it for a couple of years and was baffled by the look and consistency when I made it in Dec. Once I compared the recipes I saw the typo. Still my favorite go to bread for breakfast and lunch.
What is a good substitute for almond milk?
Cashew milk usually works well!
Can I use coconut beverage or light coconut milk?
Is this ok on Keto diet? How many net carbs per serving? Thanks!
A serving depends upon how you slice the loaf. Put all of the ingredients into an site or app that calculates recipes for your and you can see total carbs, then determine how you want to slice it for your needs.
Elizabeth A Smith
I’m looking for a site that calculates nutritional content – protein carbs etc. Can you recommend one?
I’ve baked your other bread recipe and it was fantastic! it’s basically the same ingredients just done in a different method it seems. how do you think the two compare?
The ingredients are very similar, this just eliminates the beating of the egg whites and all of the dishes! I prefer the texture of the sandwich bread slightly more than this one, however, I typically choose to use this one for the simplicity of it!
Have you tried baking this in a bread maker? I love using mine because it’s easy to throw all of the ingredients in and let it go. This bread looks delish, Danielle!
Agree with you 100%! I would like to know how this recipe would turn out in a bread machine as well!
Lori, I have not tried it but would be interested to know how it turns out!
Thanks for letting me know, Danielle. When I try it I’ll do my best to check back and give you an update on how it tuns out. 😉
I haven’t sorry!
You could likely do it, but I’d suggest using skinless almonds.
It will not work in a food processor.
Can you use almond butter or trader joe mixed but butter? If so how much?
Has anyone tried this in a bread machine? Thanks for the recipe!
Am i able to substitue the raw cashews with almond flour of the same weight?
You should be able to!
Elizabeth A Smith
Great bread! So easy to make.
What is the nutritional breakdown? Thanks
Hi! Caitlin I use a BlendTec blender and you can find the link here: it is rather pricey but I love it! https://againstallgrain.com/category/shop/appliances/
I’ve made this bread 3 times now and each time it turned moldy right away and I’m assuming that’s because it’s so moist but I don’t know. Help! It’s not cheap to make and we do enjoy it, so what could be the problem?! Followed recipe exactly from ingredients to pan to storage. Thanks for the help and all the great recipes!! 🙂
Hi Angela- I usually keep a loaf for a little over a week and it’s never gotten moldy. Are you storing it as I advise?
Definitely dehydrate them. Also beware your loaf will probably turn green.
I love my Blendtec! http://www.againstallgrain.com/shop
Usually 15 or so!
What measurements should I use for almond flour? (My son is allergic to cashews) Thanks!
I made this bread 7 days ago and LOVE it! I did not have any issues with mold. Stored it in the parchment paper/plastic in the fridge and it was great for 6 days. Especially love it toasted and topped with avocado and pepper. Thank you so much!
So happy you have enjoyed it Barb!
I usually just use them raw, but you can soak and dehydrate for better digestion if you’d like!
Curious as to why it calls for “whole” cashews. I have cashew pieces and am guessing they will work. Will they?
Excited to make this with cashews (for home) and sunflower seeds (for his school, which is nut-free, so I’m forced to modify everything for my gf, cf, sf kid).
Pieces will work, but you will need to use the weight measurement.
Can I use the blender bread in your recipe for French Toast Casserole (which calls for your Sandwich Bread)?
Can one substitute a healthier nut like almonds for the cashews?
Colleen I used 1 cup almonds, 1 cup cashews and 1 cup walnuts and it worked fine for me.
This is really great. It reminds me of Irish soda bread perhaps because I used homemade scd yoghurt instead of the almond milk. It turned out really well. I sliced the loaf and froze the slices and I just pop them in the toaster in the morning. My loaf tin isn’t as high as yours so I used three quarters the recipe amounts. Thanks a million for sharing!
So glad you liked it!
Can you make this with almond flour instead of coconut or does the coconut make it that much better?
Unfortunately, there isn’t a great sub for coconut flour as it is one of a kind. It is extremely absorbent so if you can tolerate it, the recipe will work much better.
I use my Ninja (not the blender version) to make this and it turned out fine.
I just made the blender bread to make the strata (pictured above) for Easter. Since we had a good amount of leftovers, I cut some of the bread into cubes, toasted them in a pan on the stove, and used them as croutons in my cobb salad. It was a great discovery for an additional use of this blender bread!
I have tried making this three times and every time my bread only rises to about 1.5- 2 inches. What am I doing wrong? Thank you for the great recipe!
Does anyone know how many calories this bread has?
Stephanie, go here for the nutritional information for recipes in Celebrations.
Tamara LeVay Howell
My loaf pan is only an 8 inch but is same brand as yours. Do you think it will work ok?
Tamara, it should work but the loaf will probably be shorter than the one pictured.
You are so welcome! Glad you enjoy it!
It calls for 8 eggs which makes it rise- you could try aquafaba – I have not tried that but if you do, let me know how it turns out!
Yes, I love New Barn. I find it at whole foods.
Is there a way to make this without the nuts? I could try coconut milk instead of almond, but is there a substitute for the cashews? I have a child allergic to tree nuts.
Denae Truscott Dilworth
Did you ever get a response on your question? I have a child allergic to cashews also.
Has anyone tried making this bread with nuts other than cashews? Almonds? Pecans or walnuts?
does it turn out ok as toast? looks to moist and yum to toast.
Yes it’s great toasted!
It is great toasted!
Meredith, the cashews should be raw and unsalted. Hope that helps!
I really want to make this blender bread but my toddler has an anaphylactic cashew allergy. What can I use as a substitute for cashews?
What can I substitue for the vinegar?
Just finished letting my loaf cool, and sliced a couple thin slices. It looks great! It has a strong egg-y flavor though. Should I try reducing the eggs next time? And can it be frozen? Also, is it 1 cup almond milk or 1/2 cup?? I was using the recipe from Celebrations (1 cup), but just noticed above it says 1/2 cup almond milk!
Joi, the correct amount is 1/2 cup. Celebrations had a typo. You could try reducing the eggs if you feel it is too eggy. And yes it can be frozen.
Oops, so sorry! I’m just now seeing the answers to two of my questions in the post! I came directly to the page to see the comments. Thanks for responding even though I failed to read answers above!! 🙂
It really depends on the recipe! The flours can be substituted 1:1, just affecting the taste a little. However in other circumstances the texture and consistency might be affected. For my breads specifically, if you’re going to sub almonds for cashews I might suggest skinless almonds.
So glad it worked out Emma, thanks for sharing!
Nicci Mouse (Nicci Colucy)
I was wondering if peanuts would work as well?
Since I do not tolerate peanuts I haven’t tried it! It would affect the flavor quite a bit but it might work! I recommend removing any visible skins. Let us know how it works out if you try it.
Hi Jenell! Reducing the baking soda will affect the way the bread rises creating a more dense bread. I don’t recommend it. However, you could reduce or omit the salt with less affects.
Does the loaf pan go into the pan with 2″ of water or on the rack above it?
The rack above it!
I LOVE this recipe! I haven’t been able to eat bread in years and now I can have toast, sandwiches, you name it! OMgawd, TYVM!!!
So glad you’re enjoying it Theresa!
Would this work in my vitamix?
I tried this recipe last night. It is a very easy to make and easy clean up and tastes delish! Question. Do you know how many carbs would be in a piece of this bread?
Hi Michelle, You can find all of the nutritional information for this recipe and the others from Celebrations online here! https://againstallgrain.com/nutritional-data/
Your recipe looks amazing. However, I can’t eat cashews. I have heard that raw sunflower seed may be able to be used as a substitute. Do you think that would work in this case?
It will work! Don’t fret if the bread turns green, it happens from the sunflower seeds. If you reduce the baking soda in the recipe it should help the color a bit!
Thank you so much! I am excited to hear this! I appreciate your response!
Max Torsten Mattias Dahlberg
I live in Norway so we use metric system. I have bought cups and US measuring equipment, but when I recipe calls for 3 cups of cashew nuts can be replaced with sun flowers seeds, I dont know how much. How many grams of sun flower seeds should I use, as I am sure I’m not using 3 cups of that as well…or? Many thanks in advance 🙂
Great! Thanks for sharing!
Oh YAY!! Even more options! Thank you!
Made this yesterday. The loaf comes out “risen” and we’ll shaped. I don’t love cashews, and the bread does have a strong cashew flavor. Some one below said they used almonds. I’ll try that next.
Did you leave the skins on?
We recommend using skinned almonds!
Lori Lanier Neville
Where are nutrition facts? Thanks!
https://againstallgrain.com/nutritional-data/ You can find it in the Celebrations download!
We’d say that 6 months is a safe bet!
There is no perfect substitute for coconut flour. You could try green banana flour or add in more arrowroot starch to absorb some of the liquid!
This bread is quick and easy to make. I messed up by adding the coconut flour too soon and it still turned out delicious! I used a loaf pan I already had and it was the perfect size for toast or sandwiches. Thanks Danielle! This bread is a lifesaver!
So glad you love it Carla!
It can be done in a normal blender, it just may need to be blended for longer to achieve the desired smoothness!
I am interested to hear if the aquafaba option works…..
This bread looks delicious. I am interested to hear if the aquafaba option works….
Has anyone done the math to figure out servings and carb count? By my count, I get 12.5 carbs per slice if the loaf is divided into 20 slices.
I love this bread! I’m concerned though about some colored spots that develop in it. It’s happened both time I’ve made the bread, on the second day, dark red/purple spots appear inside the loaf, not outside on the crust (I see the spots when I cut the bread). Is this mold?
Or is it just one of the ingredients doing something funky. The bread still tastes fine but I’d rather know for sure. https://uploads.disquscdn.com/images/e886f97f3f79485c12ae74fce7c40c4565ba31c9f07467ae1f0172355de3502b.jpg
This happens to my bread too!! Would love to know what this is…
According to Smitten Kitten….
“So you’ve made some fruit scones or peach cupcakes
and you notice that the end product is streaked blue and green. Sound
familiar? In almost every case, it’s not you, it’s your baking powder.
Baking powder with aluminum in it reacts to acidic ingredients, causing
this discoloration and what many people find to be a “tinny” or metallic
taste. Fortunately, this is as easy to rectify as ditching your baking
powder for an aluminum-free brand, such as Rumford (the brand also makes Clabber Girl baking powder, which, oddly, does contain aluminum) or Bob’s Red Mill.”
I don’t see baking powder in this recipe, only baking soda which doesn’t contain aluminum.
My 3cups of cashews comes to less than 450g. Is 450g (or 454g / 16oz) recommended?
Yes! Going by weight is going to be the safest bet!
do you know the calorie count for each 1/2″ slice of bread?
https://againstallgrain.com/nutritional-data/ will be able to help you!
Looks like a great recipe! Little sensitive to nuts – any substitute for cashews?
Sunflower Seeds! The bread will likely turn green, you can reduce the amount of baking soda and add a little extra apple cider vinegar to combat that.
Is there a nut free version of this?
You can use sunflower seeds as a substitute for the nuts! The bread will probably turn green due to the chlorophyll in the seeds, don’t fret!
I love this recipe and have made it several times. Has anyone figured out what the calorie count is for a slice (based on 20 slice loaf)?
Would love to have a general idea.
Love to make this bread. It is very delicious. Would like to know if anyone has figured out how many calories there are in a slice (based on 20 slices per loaf.
Hi Elizabeth, all of the nutritional data for Celebrations, including the Blender Bread can be found here! https://againstallgrain.com/nutritional-data/
Can you sub something else for cashews and have it still taste good I am allergic.
Maria Teresa Mirabal de Jimene
I made this bread yesterday. I had to use some almonds because I didn’t have enough cashews. It turned out great! =) I only had trouble blending it all together, so I had to manually do it at the end. Thank you for such a great recipe!
Jennifer Wilson Burggraf
Can I sub coconut milk for the almond milk?
Yes, I used coconut milk and it turned out great! https://uploads.disquscdn.com/images/96a0ff7642117e065b703b482297b485fad65ebeb5f46ded20600836f7dcce41.jpg
Can you use cashew meal instead of whole cashews?
Hello! Where didn’t you find your 10 x 4.5″ loaf pan? Thanks!
Click on the loaf pan under the pic of the BLT, and she has a link!
Hi Janell, you can find the loaf pan I use here: https://againstallgrain.com/category/shop/cookware-gadgets/
Does this work using coconut milk instead of almond milk?
Yes! I used coconut milk and it turned out great!
It should.. I actually use ratio of 3/4 cream and 1/4 water to equal amount of liquid because of things in almond milk I can’t have.
Compliment and question: First, I love your books. My copies are full of sticky notes to mark recipes I want to try.
My question is about ppo pasturized alnonds. I experimented with using unsoaked, whole raw almonds (Trader Joe’s) in the blender bread. When I sliced the end off the warm loaf, it smelled strongly of nose-stinging chemicals, like old school nail polish remover. Could that be ppo residue from the fumigation of the almonds? Everything else including the eggs is organic. And, no, I am not going to eat it.
Anyone tried it with less eggs? Seems an awful lot.
I was skeptical too but it turned out great. I don’t like paleo “eggy” breads and baked goods…but this one was great…not eggy
Mine didn’t rise very much. Bit small to make sandwiches out of. Any suggestions please? Tastes ok though.
Chelleid- This blog post on troubleshooting my blender bread recipe might help answer your question: https://againstallgrain.com/2017/02/08/grain-free-blender-bread-recipe/
I love the taste of this bread, and it’s been a life saver! However, I’ve made it several times now, and I have trouble getting it to cook all the way through. It will be doughy on the inside after 70 minutes. Any ideas on what I’m doing wrong?
Make sure your oven is heating correctly. I had this issue with my oven years ago and bought a thermometer for the inside and it was not heating as high as the setting on the knob said… Once I got it figured out, my baked goods were wonderful again!
Will this recipe work with walnuts?
I made this bread last night. Surprisingly my Vitamix had a hard time blending. But my main question is: my bread came out squishy and very moist looking. When I touch the loaf it kinda makes a squeaky noise. It looked just like the images, and tasted great around the harder edges just not exactly what I was expecting. When inserting a toothpick it came out clean after 60 mins in the oven. Is this how its supposed to come out? Should I have left it in longer?
same happens to me. I end up cooking mine at least 30 min more sometimes another hour and it is perfect!
Turns out my oven wasn’t heating to the right temperature (25-50 degrees below!) and the oven completely died not that long after I made the bread. Have a new batch in the oven right now.
Hey Danielle, We love your blog so much. My husband has ulcerative colitis as well. He has a cashew allergy, would you recommend anything to substitute for this? He is also allergic to eggs. Thank you so much!
He is currently in a flare up so we are desperately trying to find some things he can eat for Thanksgiving.
Unfortunately, this recipe would be really hard to substitute without eggs. For my other recipes that call for cashews you can try using almond flour or sunflower seed flour. For recipes that use cashews for cream purposes you can try macadamia nuts. Hope this helps!
I was hesitant to try this recipe with all the eggs in it, but I’m glad I did. The coconut flour and cashews absorb them. I’m excited to use this recipe in my stuffing this yr. My 12 y/o Daughter, who is very picky, said “It just tastes like bread”. She didn’t realize what a compliment that was for me being gluten free, and she’s not. Thanks for the recipe!
Thanks for sharing Laura!
I got the roasted cashews by mistake. Will it work?
Yes it will still work
This is my second time making blender bread. I only had enough ingredients to make half of a loaf, but it’s still perfect! https://uploads.disquscdn.com/images/c469e3b413a38076e23078f04e7c710429956757a916ef86d4ed9867fbfbf1e9.jpg
Hi Danielle, What can I use to substitute cashews? my 2 yo is allergic to cashews, peanuts and pistachios.
Do you soak the cashews? I’ve made other paleo recipes and have had to soak the cashews overnight. Was wondering that was required for this recipe. Thanks!
Nope! Not unless you plan on dehydrating them after.
Hello! Can you reccommend a sub for the coconut flour. I can’t tolerate coconut but would love to give this receipe a try!
Oh wow. I made 2 loaves this week. The first was just as the recipe calls for and it was so good. I’ve made 4 or 5 different paleo breads and this one rises more than the others without being eggy.
The second loaf I decided to play around a little. I used half dry roasted, salted cashews and half dry roasted salted almonds ( didn’t have raw). I weighed them both out to about 225g each. I used a little less than half of the salt since the nuts were already salted. And I added about 2 teaspoons of a salt free garlic and herb mix and 1 teaspoon of dried rosemary.
I didn’t soak the almonds or cashews and used them with skin on. I did have to add about 4-5 extra tablespoons of almond milk to this one were as I only had to add 2 to the first that was according to the recipe. Believe it or not the second one rose a little more than the first. The texture is just as good and it tastes AMAZING with all of the herbs. I like the taste of the half almond half cashew a little more personally. It has a more nutty taste. Reminds me a little of Ezekiel bread.
Thank you sooo much for this recipe. Best paleo bread EVER! People try the herbs. It’s fantastic.
What is the heat proof dish filled with water for?
To help it rise
I made this last night and it’s REALLY yummy! As a few other people mentioned, I’d cook for much longer than the recommended time, especially if you’re using a clear glass bread tray, like I did. I baked it 70 mins and took it out (it looked cooked on the top and a toothpick came out clean), however it was a bit too moist and a little squeaky inside. Not a big deal since I’m toasting it before I eat it, but if you were hoping to use it for sandwich bread I’d go at least 90 mins.
How many carbs per slice ?
No, any form of bread is not encouraged on a Whole30.
Kelly Byrd Warner
Can you use cashew milk instead of almond milk?
What are the nutrition facts of this bread? I am looking for something that is keto friendly, and would like to know the net carb content.
Hello Danielle I was wondering if i can substitute coconut flour and almond flour with cashew flour. I can’t stand the taste of coconut. but i am not sure if that would work and if i would have to change the amount used of cashew flour?
Unfortunately the coconut flour is important for absorption in this recipe. The coconut flavor is not strong at all in this recipe if that helps!
ok good to know, thank you for your reply. i just noticed you are having another health issue. I am sorry to hear that i am thankful you took the time to reply considering. 🙂 thank you
Danielle, would this work replacing the coconut flour with tapioca flour? Just had the tapioca on hand. Thanks!!
You can try. I haven’t tested it like that because I don’t tolerate tapioca very well. You may have to play around with the measurements!
Unfortunately, I had a tough time with this recipe. I followed it exactly. It was so thick before even adding the coconut flour that I ended up adding quite a bit more almond milk and water. It rose pretty well for the 9×5 pan, I think, but was still spongy and had a dense line towards the bottom. I baked for 75 minutes. Tastes pretty good toasted but I’m a bit disappointed. Wish I knew the issue. I may try again but it’s a pretr y expensive bread to keep trying if it doesn’t turn out right.
Jessica, this link might be helpful. If you were following the recipe from Celebrations there was an error in the ingredients: https://againstallgrain.com/2017/02/08/grain-free-blender-bread-recipe/
Highly recommend! I made several different kinds of grain free bread yesterday to see which I liked best and this was by far the best! The batter was too thick before adding coconut flour so I ended up adding the coconut flour in it in a bowl with a hand mixer so I didnt have to water it down and it worked perfectly! Cooked for 70 min in a glass pan.
What kind of nuts would you recommend as a substitute for the cashews? My daughter has a severe allergy to cashews.
You could try blanched, skinless almonds. you would need to use the weight measure though.
Im trying this today. I have had an issue with the texture of some items- feeling really “grainy”. Any suggestions?
Kelly this post might be helpful! https://againstallgrain.com/2017/02/08/grain-free-blender-bread-recipe/
First time making blender bread. Nearly burned out a vita mix and wolf blender motors. Added water-no change. Took all batter out and mixed small amounts at a time. Barely changed and added more almond milk. Baked and cooled the bread and texture was too wet. Put in refrigerator and later in day was like a damp brick threw it out.
hmm.. did you follow the recipe from the book or the blog?
Hi Danielle, Thank you so much for this joyful burden of sharing your recipes for so many that struggle with finding food AND creative ways to eat the sometimes bland sources. I currently live in Australia so having the book mailed or even for purchase is quite expensive. So Kindle has been great. I have all your books on Kindle. With regards to your blender bread correction, is it possible to sort that correction with Amazon? It’s a bit difficult to note on Kindle, and I am constantly sharing you as a source. So glad you mentioned this correction as I thought I was doing something wrong in my cooking so I’ll give it a go again. I look forward to hearing from you or your team. Warm regards
Can you use all or some egg whites instead of the whole egg?
unfortunately this recipe needs all the eggs!
Hi! Very excited to try this, but I am wondering if coconut milk can be used instead of almond milk?
yes you can use coconut milk but you may have to add some water to make sure it isn’t too thick!
Thank you so much for this recipe! I followed the instructions exactly. I did not weight the cashews but measured with a cup. I used a vitamix and did not need to add water. I baked it 65 minutes, left it in the pan to rest exactly 30 minutes. Next time I will bake 70 minutes. I can taste the cashews and it smells of eggs, but once toasted and eaten with fillings/toppings it’s great.
Thank you Danielle. Made this today and it is absolutely perfect. ❤️❤️❤️
https://uploads.disquscdn.com/images/788df0f197658fffcc5db5cbf2d24e6f7749f19b7092f864d36f03dedcdf86a6.jpg I added Everything Bagel topping to it. Cooked for 65 minutes on convection in a glass dish. It was perfection! I had to mix the cocnut flour by hand. The blender wasn’t really getting it at that point but a stir made it just right. Thanks for the recipe! I was able to join the fam for BLT’s tonight! Yummo. It was also delish with coconut almond butter spread!
Could sunflower seeds be used in place of cashews? Thinking about our school “nut free” policy and wanting to send with my child that requires GF
I love this bread and have made it several times using a vitamix. I’m now allergic to eggs but I use one bottle of Just Eggs substitute and it works great!
I just made this and it didnt rise at all! And it was super moist/dense. I probably would have trashed a regular gluten loaf but this wasn’t cheap with all those cashews so I kept it. I have to toast the heck out of it to get it to dry out a bit. Did I add to much water? It didnt blend well after the coconut flour.
This was SO good, I am so glad I made it. I had a chicken salad sandwich and was in heaven the entire time I ate it. Thank you so much for sharing this recipe. ♥️
I love this bread! However, I made it, let it cool, wrapped it up and put it in a ziplock, and than forgot to put it in the refrigerator!!! It sat out overnight and now I’m wondering if it’s still safe to eat??
Hi Danielle, I have the celebrations cookbook so I appreciate you printing the correct amount of almond milk here. I can’t tell you how many times I’ve tried to figure out why that wouldn’t come out with one cup lol 😆. I was wondering if you thought it would be okay to soak the cashews before proceeding with the recipe and if so should I decrease the liquid by a little more? We just do better with soaked nuts, even cashews. I don’t want to ruin another loaf by doing this without checking with you first! Thanks so much.
I made this using chia as an egg substitute and it came out great! It rose like the regular recipe and I am not missing the eggy taste. I did have to add quite a bit more water – about 8 tbsp. I just eyeballed it to get the batter to the right consistency. But it worked and the bread still came out great!
This loaf turned out really good but I wish it didn’t cost around $15 to make.
I just baked the bread and it’s delicious! It turned out great but I noticed there are tiny red spots in the bread. What would that be from?
Can you bake this in a donut pan ? If so for how long
Hi! You can use this donut recipe for a general idea and adjust times as needed – https://daniellewalker.com/paleo-chocolate-sprinkle-doughnuts/