Gluten-Free “Blender Bread” Couldn’t Be Easier to Make
We can't stop eating it.
With October 1 just around the corner, baking season is officially underway—which means a constant flow of pumpkin bread, dinner rolls, and plenty of cakes and pies. But these treats are often filled with flour, dairy, and sugar, which can be problematic for those with certain dietary restrictions.
Thankfully for anyone who is paleo, gluten-free, or dairy-free (or simply looking for a quick and easy bread recipe), there’s a new bread option that you’ll want to get your hands on. It’s called blender bread, and it couldn’t be simpler—all of the ingredients are combined in a blender, and then poured into the loaf pan and baked until firm. No kneading, rising, or bread maker required. It’s from best-selling cookbook author Danielle Walker’s new book Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion.
So, how does it work? Raw cashews, which blend easily (leaving no bits of nuts) and have a mild flavor, form the base of the bread, and are mixed with almond milk and eggs to create a batter. The reaction between the apple cider vinegar and the baking soda causes the bread to rise, and coconut flour—which is extremely absorbent—is added at the end to thicken the mixture. Because nuts burn easily, the bread bakes low and slow—at 325°F for 60-70 minutes.
Not a fan of cashews? Try it with almonds or macadamia nuts. Don’t have a dairy allergy? Feel free to use dairy milk in place of almond milk. Try it out using the recipe below—we like it toasted and slathered with almond butter.
Place a heatproof dish filled with 2 inches of water on the bottom rack of the oven and preheat the oven to 325°F. Lightly grease a 10 by 4 1/2-inch loaf pan, then line the bottom and sides of the pan with parchment paper so the ends hang over the sides.
Combine 8 eggs, 1 cup unsweetened almond milk, 4 teaspoons apple cider vinegar, 3 cups whole raw cashews, 3 teaspoons baking soda, and 1 teaspoon fine sea salt in a high-speed blender and process on low for 15 seconds. Scrape down the sides and process on high for 30 seconds, until smooth. Add 7 tablespoons coconut flour and blend again for 30 seconds. If the batter is too thick to blend, add up to 2 tablespoons water until it is moving easily through the blender. Transfer the batter to the prepared loaf pan.
Bake for 60-70 minutes, until a toothpick comes out clean. Allow the bread to cool in the pan for 30 minutes, then allow to cool on a wire rack before serving. Store the loaf tightly wrapped in the refrigerator for up to 5 days.
Reprinted with permission from Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.” Photography credit: Erin Kunkel © 2016. Publisher retains all copyrights and the right to require immediate removal of this excerpt for copyright or other business reasons.