Cannot wait for your book! Accidently picked up roasted cashew butter instead of raw cashew butter. But I’m on a candida cleanse and can’t do honey. I made this and it didn’t rise, like at all! Accurate. Hi! I haven’t bought any yet and am wondering if there is a preferred one. We both loved the bread! I was wondering if it is possible to cook more than one loaf in the oven at one time. My only thought is maybe omit the pie pan w/some water on bottom rack as you had recommended. Would that work? YUM. Thank you so much for this recipe! 2. I’m dying for something that even resembles bread!! The toast smelled SO wonderful, & the untoasted bread had the texture of banana bread. Covered for 15 minutes at 425. I wrapped it up and found that overnight it had turned green in places. It smells unappetizing (like raw cashews and…vinegar perhaps), but she said it doesn’t taste like it smells. If I 1 1/2 the recipe to get a taller loaf, would this throw everything off? Hello, very excited to try this recipe! That IS cheaper! Been eating paleo for about 2 months now and getting used to the texture and consistancy of these flours. Thank you!!! we’re stuck indoors and that’s all i’ve got for days…. ***However, I do have a question. Here it is! Just wow! Just search for it and it will come up. Sorry to be a burden, but I would appreciate your sending the brand name of the flour. I made this bread per the instructions, paying particular attention to some of the comments in order to assure success, I had great success. Deciding to join your life to someone else’s and bring new lives into the world is a major life transition. Just made a loaf of his and it’s really great – such a nice texture and only uses 4 eggs which is such a reduction to the other Gaps/paleo breads I’ve made in the past with almond flour. The first few weeks were tough, this recipe has opened up a whole new realm for us. What size loaf pan did use? The honey is only for flavor. This is the best looking gluten-free bread I have found! I’m even going to post a link to this recipe on my almond flour bread recipe so that people come here instead. The roasted butter shouldn’t make much of a difference in the texture unless it has a lot of extra oil in it from roasting. The bread has a nice moist spongy texture to it(in a good way). Once I get a glass dish like you used that makes good size sandwich bread, I know I will be making this all the time! It’s so nice to have something with that cakey/bready home baked taste that still fits in all my restrictions. Here is a good preserve recipe 1 1/3 cup of berries/fruit of your choice (i’ve used rasberries-blueberries and peaches) 2/3 cups of rhubarb, 2 Tb Chia seeds,2Tb honey mix in blender or food processo till well blended. Essential. I’ll try the almond milk next time, but for the record….. coconut milk worked. I mixed the wet mixture with the hand mixer, but for some reason, thought I was supposed to fold in the dry ingredients until combined (I was making two things at once and guess I got confused). I just made this bread for the first time. I’ve been meaning to write for the past few days…..I made your sandwich bread at the beginning of this week, and it was pure HEAVEN! Thanks, sounds promising!!! No hole in the middle. I was hoping I could adapt this recipe to what I have available right now. 65 mins. Today I am making it with raw almond butter. Not sure where I went wrong. I also replaced the coconut milk with 1/4 cup homemade yogurt. Its delicious , thank you for this recipe. The process was quite time consuming and did use allot of dishes-but well worth it Next time I am making several loaves for freezing. Thank you so much!!! It tastes LIKE bread!! Do you have suggestions for a substitute for the coconut flour? I’m so happy that I can have bread again 🙂. This is a fantastic bread! So I tried making it with peanut butter and garbanzo flour. A true SCD sandwich – wow!. Maybe a deep dish? My bread color turned out more “whole grain” looking. Your cookbook will be my paleo go to for great tasting food. I whisked my egg whites with an electric whisk in a copper bowl, (the copper creates a chemical reaction with eggs that makes the perfect egg peaks btw) and I even forgot to put the baking soda ( I actually used baking powder) into the dry ingrediants, it was while I was mixing the dry ingredients with the wet (before folding in the whites) that I realized I had forgotten it, so I put 1 teaspoon of baking powder into a glass with 1 teaspoon of warm tap water – mixed it quickly and threw into the mixer bowl – then mixed it up real quick. Just a note at Trader Joes you can get raw almond butter for 6.99 a jar versus cashew butter at 13.00 plus-at least that is what it is here in Arizona-worth a check if you have a Trader Joes. 🙂. If it’s not cooked through at 50 min then your oven may run a little low. just read more of the comments – my guess is my problem is that I over mix the whites in… they clearly fall when I”m mixing. It is brill! ... Gov. This bread is a lot of work, and expensive, my husband suggested i make it a couple of times a week to my amusement. It’s also cheaper than the recipe I was using that called for coconut butter, almond butter, and macadamia nuts. … I’ve been searching for a grain free bread recipe that tastes good, and have had very little success… this is BY FAR the best tasting grain bread I have EVER had! Rye is much easier to digest than wheat, contains less gluten and the sourdough kind of pre-digests the bread. I just likes the way it bakes best in glass. Peace and love. It tastes fine but do you have any idea what ingredient could have turned it green? Terri Langerak Easy to make and really tasty. Thanks for sharing Katie! I put a glass pie dish of water on the bottom rack and baked the loaf for 50 minutes. So I suppose I’ll be making a mess again in the future! (I used almond-cashew butter instead of just cashew butter…is that why? AMAZING bread with the cashew butter. If I were really allergic to gluten, it’d be a different, but for now I will stick to the real thing. The toughest thing about this recipe is getting all the goo off the beaters. It was painful waiting for a peek, and even more painful waiting the hour while it cooled! I subbed almond butter for cashew butter and put my batter in muffin tins with liners for portion control. Those of us with UC surely appreciate it! Unfortunately, I threw away the last quarter today. It looked beautiful when I pulled it out of the even. I calculated it out to be around $8.50/loaf using all organic ingredients. , walnuts ) still good the ratios ( modified ) using almond butter we had smoked Turkey sandwiches ( free. 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