rochels cashew bread

Rochel’s Cashew Bread is a fabulous Specific Carbohydrate Diet (SCD) recipe; it makes an amazingly delicious Paleo bread for those following the Paleo Diet –in fact, this is one of my all time favorite low-carb, gluten-free bread recipes.

The Specific Carbohydrate Diet saved my life. While I haven’t spoken extensively about it here, I owe Elaine Gottschall a load of thanks for long phone conversations, incredible advice and her friendship more than a decade ago. The diet that she developed for her daughter did so much to heal both myself and my son (I was diagnosed with celiac disease in 1998, and he was diagnosed in 2001). The SCD (one of the first grain-free diets) came to our rescue when nothing else worked! It was truly a miracle.

Thankfully for the newly diagnosed, there are people like Rochel Weiss and Lucy Rosset to keep the traditions of Elaine Gottschall alive –if you are looking for more information on the Specific Carbohydrate Diet see Gottschall’s book Breaking the Vicious Cycle.

This amazing grain-free cashew bread recipe is from the book, A Taste of Wellness –it’s an incredible bread that tastes as close to the real thing as any grain-free bread recipe you’ll find out there. I’d love to share it with you and introduce you to Rochel.

Rochels Cashew Bread

  1. In a food processor, pulse together cashew butter and eggs until very smooth
  2. Pulse in apple cider vinegar and honey
  3. Pulse in baking soda and salt
  4. Transfer batter to an 8 x 4 inch baking dish
  5. Bake at 350° for 45 minutes
  6. Cool for 2 hours
  7. Serve

Makes 1 loaf
Update: to store bread, let it sit on your counter for 5 hours, wrap in a paper towel, then seal in a ziplock bag and refrigerate.

I’ve added a touch of my original Paleo Bread recipe to Rochel’s recipe above by including apple cider vinegar –I’ve been using it in my breads for nearly a decade in order to create a chemical reaction that helps the bread rise (when the vinegar reacts with the honey and baking soda it creates tiny air pockets). I also switched the method from a stand mixer (I don’t own one) to a food processor. Finally, I eliminated the oil from Rochel’s recipe in my constant quest to develop recipes for you that call for as few ingredients as possible. So here you have it, a low-carb, gluten-free bread recipe brought to you by Rochel, and tweaked by me, Elana.

Did you know that Rochel also owns the online store Digestive Wellness? Everything she sells is SCD compliant and glatt kosher. So visit the store and tell Rochel that I sent you.

I hope you enjoy Rochel’s Cashew Bread as much as we do. Here are some other recipes that use cashews or nut butters in baked goods:


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