Easy Grain Free Bread Recipe (Dairy Free, Sugar-Free, Blender Bread)

Grain Free Paleo Bread

4.8 from 12 reviews

Paleo, low-carb, grain-free sandwich bread is made in the blender and perfect for toasting, grilling, and making sandwiches.


  • 5 large eggs
  • 2 cups cashews
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar


  1. Preheat oven 350F. Grease a 7×3 inch loaf pan.
  2. In a high-speed blender, place the eggs, cashews, coconut oil, coconut flour, baking soda, salt, and honey.
  3. Blend for about 45 seconds to 1 minute. until you have a smooth, thick batter.
  4. Add apple cider vinegar, blend to combine (about 10 seconds) and immediately transfer to the greased pan.
  5. Bake for 45 minutes. After 25 minutes, open the oven to cover with foil to prevent the top from burning. Continue to bake until a toothpick comes out clean when inserted in the middle.
  6. Remove from oven and cool prior to removing from pan. Store wrapped in the fridge for up to 5 days.



• A 7 x 3-inch pan is a must, you’ll find the one I use here. If you make this in a traditional bread loaf pan the bread will be shorter and over-cooked at 45  minutes.
• You can substitute sunflower seeds or pumpkin seeds for cashews but the bread will have a green tint.
• Walnuts can be used in place of cashews but the loaf will be dark and very “earthy” tasting.