When I tell folks about eating Paleo, I usually say, “Focus on what you CAN eat rather on finding substitutes for what you can’t.”Focus on what you CAN eat rather on finding substitutes for what you can't. #paleo Click To Tweet
But sometimes you just need a solid bread substitute. In the past, we’ve found that Paleo breads were either too dense or were more like dessert breads rather than sandwich breads.
Then I found this recipe that used cashews and whipped egg whites. It calls for probiotic to “sour” it. What I really wanted was to be able to use my grain-free sourdough starter, so I experimented and am here to report back so you can have awesome, healthy, grain-free, sourdough bread.
What you’ll need:
1 cup water
1/2 cup active grain-free sourdough starter
4 large eggs, separated
2 TBS. water
1 tsp. baking soda
The Night Before
- In a food processor or powerful blender, blend the cashews, water, and starter together until very smooth. Use a rubber scraper if necessary to scrape the sides and incorporate all the cashews.
(We have a Ninja blender).
- Transfer to a large glass bowl. Cover and leave in a warm place overnight. The dough needs to be at at least 85 degrees but not more than 110. I either sit mine next to my crockpot (if I’m cooking something) or in my oven with just the oven light on.
On Baking Day
- Preheat the over to 325 degrees F.
- Grease the loaf pan. Dust with starch. Line with parchment paper. I usually use a piece that lines just the bottom and long sides of the pan with an inch that hangs over on each side. (I still hadn’t trimmed the paper in this picture.)
- Beat the yolks with the 2 tablespoons of water. Reserve about a tablespoon in a small bowl for brushing the top of the loaf later.
- Add the yolks, baking soda, and salt to the dough.
- With clean beaters, beat/whisk the egg whites until soft peaks form.
- Gently fold the egg whites into the dough.
- Transfer the dough to the loaf pan.
- Brush gently with the reserved egg yolk mixture. (Parchment still not trimmed. I promise that I did that before I put it in my hot oven and burned my house down ;))
- Bake at 325 for about 50 minutes. The interior of the bread should read at least 200 degrees F.
- If the top needs more browning, turn up the oven to 375 and bake another 5 to 10 minutes.
- Remove from oven and turn onto a cooling rack. Wait at least 10 minutes to cut.
This bread is the closest thing to a white bread substitute that we’ve ever had. It’s not too dense and doesn’t have a strong flavor. It’s perfect for sandwiches, almond butter toast, and even french toast.
What would you put on a Paleo sandwich?