GastroChef – Grain Free Gastronomy

Grain/sugar/gluten-Free Living! (SCD/Paleo/GAPS friendly)

Basic Nut Butter Bread (Grain-Free)

Slide1

 

As promised, this month here at GastroChef.org we will be having a month-long of breads! Delicious breads free of grains, sugar and gluten! Just because you follow a diet that excludes bread doesn’t mean there isn’t a way around it!

This week I haven chosen to start things off simple with basic nut butter bread. There are several variations to a nut butter bread, I have found this one to produce the best results. This loaf not only holds well but can also be used as sandwich bread, grilled for Panini’s or even for french toast!

One ingredient in this bread which may confuse you is apple cider vinegar or lemon juice.

This versatile vinegar has many uses and a plethora of health benefits, from weight loss to helping with acne. In baking a little bit of this vinegar helps bread rise and can add luster to a crust when brushed on top. In desserts you can enhance the flavours, as salt does, while reducing excessive sweetness with a teaspoon.  The list goes on and on.  The addition of it to this recipe eliminates the need for salt so don’t feel the need to add any!

I hope you enjoy this basic bread! Next week we will be presenting a savoury rosemary and sun-dried tomato dinner bread.

 

PDF —–>Basic Nut Butter BreadBasic Nut Butter Bread  <—– PDF

Tagged as: , , , , , , , , , , , ,

11 Comments

  1. This is SO amazing!!! Mine didn’t rise as much as yours but boy oh boy does it taste good! I used the lemon juice instead of apple cider vinegar. Would that be why?

  2. Hi Charity! So pleased you enjoyed it. The lemon juice shouldn’t make a difference. With this kind of batter sometimes you want to beat the mixture a bit longer then normal to allow extra air into the batter which may help it rise. Other than that you can try and see if the apple cider makes difference your next attempt!
    -GC

    • Thanks for the advice!! I am making this again for my mums birthday! So I shall beat it longer this time and see how it turns out. :) I am going to use this as my base and make it into a banana bread. We’ll see if it’s a flop or not. :) *crosses fingers*

    • One more thing. You forgot to put the honey in the directions. You have it in the ingredients but don’t have when you add it in the directions….

  3. Thanks for the note! We have since made the correction. If you are looking for a banana bread I would recommend trying out a banana walnut bread we previously posted about!

    http://www.gastrochef.org/2012/03/25/grainsugar-free-banana-walnut-bread/

  4. The directions say 300C, do we really want the oven that hot or should this read 300F? Also, the banana nut bread says 350C, so my question is the same for that, should it be 350F? Thanks, these all look good and are much appreciated by someone who has sensitivities to grains, sugar and many other foods.

  5. Yes 350 degrees F (175 degrees C)!

    Sorry i’m so used to putting C with my day job i sometimes forget what the hell I’m doing when I get home!

    Always F for my recipes never C!

    (One day i think we all need to use the same system!)

  6. This bread is wonderful. I used the cashew butter and lemon juice and with extra beating it rose beautifully. My children who do not have celiac loved it as much as my daughter who does. Thank you for all the work you put into coming up with your recipes, our family truely appreciates it.

    • Donna thank you so much for the lovely comment. I’m glad to hear your bread turned out nice and fluffy! Those kind words let me know I should keep the creations coming! And if your non-celiac children like the creations you get to trick them into healthy food! hehe :)

      Many Thanks
      -Brendan (GastroChef)

  7. Link exchange is nothing else however it is simply placing the other person’s web site link on your page at suitable place and other person will also do same in support of you.

  8. Kеep this goіng ρlease, grеаt job!

Leave a Response