Gluten-Free Peanut Butter Bread or Cake corrected AND SIMPLIFIED!
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 350 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.
Separate yolks and whites of 4 large eggs.
Place the yolks in a food processor. Add 8 oz of Smuckers ® smooth peanut butter (already stirred in the jar to mix in the oil).
Add one teaspoon of Himalayan salt, 1 tablespoon of honey, one tablespoon of wine vinegar, one tablespoon of baking soda, and one-fourth cup of coconut flour (or almond flour or almond meal). Start the food processor.
While the processor is blending the main ingredients, beat the egg whites in a regular Food Mixer to meringue like fluff.
Slowly add the whipped egg whites into the Food Processor..
Pour the batter into the greased 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!.
Oh, and the clean-up was made far easier by my German Shepherd, Tonto!