A quick whirl in the blender yields this easy, no-fuss gluten-free bread recipe from one of our loyal viewers from Staten Island, New York, named Lou Giacalone. (The last time Lou was on our show, he made Colossal Shrimp Cocktail and Roast Beef Loin with Rach.)
"My son called and said, 'My girlfriend's coming over and she has celiac [disease] and can't have gluten," Lou explains about his gluten-free bread recipe. "I was beside myself. Right away, I started researching. This became a challenge for me." (Spoiler alert: It was a hit!)
Pro Tip: For a twist on this recipe, Lou swapped the honey for raspberry syrup — and he called it "off the hook."
- Nonstick cooking spray or butter, for pan
- 5 eggs
- 2 tablespoons coconut oil, melted
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 2 cups raw cashews
- 1 tablespoon honey
- Pinch of salt
- 1 tablespoon apple cider vinegar
Preheat oven to 350˚F. Spray or butter a 7-by-3-inch loaf pan.
In a blender, combine all the ingredients except for the apple cider vinegar and blend until smooth. Add the vinegar and blend until combined. Pour into the greased pan and bake for 25 minutes. Cover pan with aluminum foil and bake until a toothpick inserted in the center comes out clean, about 20 minutes more.