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Gluten-Free Peanut Butter Bread or Cake

C. Norman Shealy, M.D., Ph.D.

I modified several items in a recipe for cashew butter bread from AGAINST all GRAINS by Danielle Walker and produced by far the lightest and best gluten-free bread I have made:

Preheat oven to 300 degrees while preparing the dough. Place on a lower rack a cooking pan with water.

Grease the 8 1/2 inch loaf pan with coconut oil and line it with an oven cooking plastic bag. Grease the cooking bag inside the loaf pan.

Separate yokes and whites of 4 large eggs. Beat the whites to meringue-like fluff

In a separate bowl beat the egg yokes and beat in 8 oz of Smuckers ® smooth peanut butter (already stirred in the jar to mix in the oil).

As the mixer is going slowly, add one teaspoon of Himalayan salt, 1 tablespoon of honey, one tablespoon of wine vinegar and one-fourth cup of coconut flour.

Slowly add into the ongoing mix the whipped egg whites.

Pour the batter into the lined loaf pan and place in the oven. I found it to cook well in 60 minutes. Take it out of the oven and turn it upside down on a cooling rack. It comes out of the loaf pan very easily!! It is best to cool a while before slicing.

This loaf is as “light” as any bread I have tasted.

It could easily be made into a layer cake by adding another tablespoon of honey and cooking in a cake pan greased with coconut oil. I have not yet tried but it would be easy to add cocoa to the recipe and any variety of raisins, dried fruits, coconut or nuts! I think it could also be made with almond flour instead of coconut flour.

Oh, and the clean-up was made far easier by my German Shepherd, Tonto!

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