Gluten-Free Blender Bread Recipe
Gluten-Free Blender Bread Recipe is a easy American (Paleo) recipe that serves 8. 3156 calories per serving. Recipe by Danielle Walker on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 10 min
Cost: $10.89 total, $1.36 per serving
Ingredients
- 0.5 cup Almond Milk (unsweetened)
- 8 large Eggs (room temperature)
- 3 cup Raw Cashews (whole, raw)
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Sea Salt
- 1 teaspoon Baking Soda
- 7 tablespoon Coconut Flour
- 1 teaspoon Coconut Oil (for greasing pan)
Instructions
Gather Ingredients
Measure out all ingredients and have them within arm's reach.
Time: PT5M
Preheat Oven
Preheat the oven to 350°F (175°C).
Time: PT5M
Temperature: 350°F
Blend Liquids and Eggs
Add the almond milk and all eight eggs to the blender. Blend on medium speed for about 30 seconds until combined.
Time: PT2M
Add Cashews
Add the raw cashews and blend until the mixture is completely smooth, stopping to scrape down the sides as needed.
Time: PT2M
Add Acid and Leavening
Pour in the apple cider vinegar, sea salt, and baking soda. Blend briefly – you’ll hear a fizz, which is the reaction that creates air bubbles.
Time: PT1M
Incorporate Coconut Flour
Add the 7 tablespoons of coconut flour and blend until the batter is thick, smooth, and free of any cashew pieces.
Time: PT2M
Prepare Loaf Pan
Grease the narrow loaf pan with coconut oil and line the bottom with a piece of parchment paper.
Time: PT2M
Transfer Batter
Pour the thick batter into the prepared pan and smooth the top with a spatula.
Time: PT1M
Bake
Place the pan in the preheated oven and bake for 45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Time: PT45M
Temperature: 350°F
Cool
Allow the loaf to cool in the pan for 10 minutes, then lift it out using the parchment and transfer to a cooling rack.
Time: PT10M
Slice and Serve
Slice the bread thinly (diagonal cuts give taller slices). Toast if desired and use for sandwiches or breakfast bowls.
Time: PT5M
Nutrition Facts
- Calories
- 3156
- Protein
- 122 g
- Carbohydrates
- 166 g
- Fat
- 243 g
- Fiber
- 20.5 g
Dietary info: Gluten‑Free, Paleo, Grain‑Free, Dairy‑Free, Low‑Carb
Allergens: Eggs, Tree nuts (cashews), Coconut
Ingredient Substitutions
- Instead of Almond Milk: Soy milk, Cashew milk, Water
- Instead of Eggs: Egg replacer, Flax egg (2 tbsp ground flax + 6 tbsp water per egg)
- Instead of Raw Cashews: Almonds, Macadamia nuts (will change texture)
- Instead of Apple Cider Vinegar: White vinegar, Lemon juice
- Instead of Sea Salt: Kosher salt, Table salt (use less)
- Instead of Baking Soda: Baking powder (use 3 tsp)
- Instead of Coconut Flour: Almond flour (use 1 cup), Cassava flour (use 1 cup)
- Instead of Coconut Oil: Butter, Olive oil
Equipment Needed
- High‑Speed Blender
- Measuring Cups
- Measuring Spoons
- Loaf Pan
- Parchment Paper
- Spatula
- Oven
- Cooling Rack (optional)
- Sharp Knife (optional)
Critical Steps — Do Not Skip
- Preheat the oven to the correct temperature.
- Achieve the proper thick batter consistency after adding coconut flour.
- Baking time and checking doneness with a toothpick.
- Allow the loaf to cool before slicing to prevent crumbling.
Chef Tips from the Video
- A high‑speed blender gives the smoothest batter; a regular blender may need extra pauses.
- Line the pan with parchment paper to get a clean, uniform slice.
- Cut the loaf on a diagonal; the angled slices look taller and toast more evenly.
- For extra flavor, fold in 1‑2 teaspoons of herbs (e.g., rosemary) after the batter is smooth.
Troubleshooting
Batter is too thick and won’t blend.
Add an extra tablespoon of almond milk at a time until the blender can move the mixture smoothly.
Bread is overly dense and doesn’t rise.
Make sure the baking soda and apple cider vinegar are fresh; the fizz creates lift. Also, do not over‑mix after adding coconut flour.
Crumb is crumbly and falls apart when sliced.
Allow the loaf to cool completely before slicing and use a sharp serrated knife. If still crumbly, increase the egg count by 1‑2 eggs next time.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap individual slices in freezer‑safe bag; freeze for up to 2 months.
Room temperature: Can sit at room temperature, wrapped, for 1‑2 days.
Make-Ahead Tips
- Bake the loaf a day ahead; it keeps well refrigerated.
- Freeze sliced portions and toast directly from the freezer.
- Reheat slices in a toaster or oven for a crisp texture.
Frequently Asked Questions
What is the cultural significance and history of grainfree blender bread in paleo cuisine?
Grainfree blender bread reflects the paleo movement’s emphasis on mimicking ancestral diets by avoiding modern grains. It gained popularity among health‑focused communities as a quick, no‑knead alternative that still provides a bread‑like texture using nuts and coconut flour.
How does grainfree blender bread differ from traditional wheat bread in American cuisine?
Traditional wheat bread relies on yeast and gluten for rise and chewiness. Grainfree blender bread uses eggs and a vinegar‑baking soda reaction for lift, and coconut flour plus cashews for structure, resulting in a denser, moister crumb without gluten.
What traditional regional variations of grainfree bread exist within paleo or grain‑free cooking?
Paleo cooks often swap cashews for almonds or macadamia nuts, and coconut flour for almond flour or cassava flour. Some variations add spices like cinnamon or herbs such as rosemary to reflect Mediterranean or Nordic flavor profiles.
What occasions or celebrations is grainfree blender bread traditionally associated with in modern paleo culture?
It’s popular for weekend brunches, post‑workout meals, and as a convenient snack for outdoor activities. Because it stores well, many paleo enthusiasts bake it for holiday gatherings where grain‑free options are needed.
What authentic traditional ingredients are essential for grainfree blender bread versus acceptable substitutes?
The core ingredients are raw cashews, coconut flour, eggs, and apple cider vinegar. Acceptable substitutes include almond or macadamia nuts for cashews, almond flour for coconut flour, and lemon juice for the vinegar, though texture and rise may vary.
What other paleo dishes pair well with grainfree blender bread?
It pairs nicely with avocado‑oil mayonnaise, smoked salmon, paleo bacon, or a hearty vegetable stew. Many use it as the base for breakfast sandwiches with eggs and cheese or as a side for soups like carrot‑ginger or pumpkin bisque.
What are the most common mistakes to avoid when making grainfree blender bread?
Common errors include over‑mixing after adding coconut flour, using stale baking soda, and not allowing the loaf to cool before slicing. Over‑mixing can make the crumb tough, while stale leavening reduces rise.
Why does this grainfree blender bread recipe use apple cider vinegar and baking soda instead of yeast or baking powder?
The vinegar‑baking soda reaction creates carbon dioxide bubbles quickly, giving the loaf lift without the long fermentation time required for yeast. Baking powder isn’t used because the recipe already has a strong acid‑base pair that provides sufficient rise.
Can I make grainfree blender bread ahead of time and how should I store it?
Yes. Cool the loaf completely, then wrap it tightly and refrigerate for up to five days or freeze sliced portions for up to two months. Toast directly from the freezer for best texture.
What does the YouTube channel Danielle Walker specialize in?
The YouTube channel Danielle Walker (Against All Grain) specializes in grain‑free, paleo, and low‑carb recipes that emphasize whole‑food ingredients, simple techniques, and minimal equipment, often using a blender as the primary tool.
Last updated: September 6, 2026
