one of our lettuce patches!
Darrell and I had our first summer dinner on the porch tonight. We kept it really simple: sandwiches, chips, and a great salad with greens harvested from the garden.
For the sandwiches, I used the gluten free bread I’ve added to my repertoire since my visit from Natalie that you read about in Enter through the Back Door.
It comes from the cookbook Against all Grain written by Danielle Walker.
All of the recipes in the book are gluten free, dairy free, and refined sugar free. In the prologue, the author recounts the story of how and why her diet changed so drastically as a young woman fresh out of college. It’s worth a read. While I’m not necessarily looking for dietary changes, I still found her story inspiring. Determination and a deep desire for self-care can take us into many unexpected places.
The first time I made this bread I had to add a couple of things to my shopping cart. Since I like experimenting in the kitchen, it wasn’t a problem. It gave me a variety of new ingredients to play around with in other recipes, too.
This bread has a texture similar to a zucchini or banana bread but it’s not sweet. It’s very moist and a little dense. Even though it’s not a high rising loaf, I’ve used it for sandwiches and toasted it up for breakfast. 
Here’s Danielle’s recipe:
World-Famous Sandwich Bread
4 large eggs
1 cup smooth, raw, unsweetened cashew butter (I used our local grocery store brand thinking it’d work; it did).
1 Tablespoon honey
2 1/2 tsp apple cider vinegar
1/4 cup almond milk (I used rice milk, if you’re not dairy free you could probably use plain old milk)
1/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
Preheat the oven to 300 degrees. Place a small heatproof dish of water on the bottom rack while the oven heats.
Line the bottom of a 8 1/2 x 4 1/2 inch loaf pan with parchment paper then grease the sides of the pan with a very thin coating of coconut oil. (Note: if you’re not dairy free, you can just butter the pan. I did.)
Place the egg whites in a bowl and beat until soft peaks form.
Beat egg yolks and cashew butter in separate bowl until combined then mix in honey, vinegar, and milk.
Sift the coconut flour, baking soda, and salt into the cashew butter mixture. Beat until combined.
Looks almost like peanut butter cookie dough at this stage.
Add 2 T. whipped egg whites to the cashew mixture and beat until smooth. Add the remaining egg whites and beat on low just until combined. Don’t overmix.
Pour the batter into prepared pan and immediately put into the oven to bake for 45-50 minutes, until golden brown and a toothpick inserted into the center comes out clean.
Allow to cool in the pan 15 -20 minutes. Then loosen the loaf and finish cooling on a wire rack before slicing.
One of the things I love about this particular gluten free bread recipe is that it’s made of just a few simple ingredients. It isn’t trying to be bread in the traditional sense of the word by adding in fillers and ingredients that aren’t easily identifiable. This is my go-to bread when we have gluten free guests come to visit. It also freezes well. I hope you’ll give it a try.
As always, I hope we’ll be together around the bread bowl one day soon!
Mary
PS: I haven’t yet had a chance to try the Thai Coconut Soup in the cookbook so if anyone gets inspired to make it I’d just like to say, “I’m available for dinner!”
Mary’s visit to Seymour library is coming up next month!
My Salted Maple Glazed Popcorn is also gluten free. Why not give it a try?
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