When you are craving bread, but don't want the gluten, let this be the one you make. The ingredients may sound bizarre, but it totally works. And the bread gets better as it ages...
Preheat oven to 300F. For a white colored loaf, place a dish of water on the rack under the bread to create steam. If you use an aluminum loaf pan, it will turn darker as shown in the picture.
Line the bottom of a loaf pan (8 1/2 x 4 1/2) with parchment paper and then, using your fingers, rub a thin layer of coconut oil around the sides of the pan.
If you have a mixer and a hand mixer, you are set and ready to go. If you only have a stand-up mixer, place the egg whites in the mixer and beat until peaks form, a few minutes. Remove the meringue from the mixer and pour into a big bowl.
Now place the cashew butter in the mixer and add the egg yolks and beat until a thick paste forms. Add the honey, vinegar, milk and blend until combined.
Sprinkle the coconut flour, baking soda and salt in and mix to combine. Now add the egg whites and beat briefly to combine but not too long so the meringue deflates.
Pour the batter into the prepared loaf pan and place in the oven for 40-45 minutes.
During this time, DO NOT open the oven. When ready, remove from the oven and let rest 15-20 minutes before you remove it from the pan.
Use a knife to free the sides from the loaf pan, release from the pan and place on a wire rack to cool completely, at least an hour before cutting.
Wrap any leftovers up tightly in parchment paper and a zip bag and store in the refrigerator, where it tends to get even better with age.