Paleo Sourdough Sandwich Bread

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:

20 oz. raw cashews
(I get mine through Thrive Market, but then I also found these if you’re an Amazon person.)

1 cup water

1/2 cup active grain-free sourdough starter

4 large eggs, separated

2 TBS. water

1 tsp. baking soda

1/2 tsp. salt (use something unprocessed with all the extra trace minerals still in it).
Real Salt or Pink Himalayan Salt are solid choices

Loaf pan

Butter

Tapioca or Arrowroot Starch

Parchment paper

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.