I just discovered your blog from reading The Purely Delicious magazine and I am excited to try this bread receipe. My husband is still eating the Ezeakil bread which is supposed to be heated at very low temperatures but is not 100 percent raw. I have a guestion………….what is the receipe for your cashew Mayo??? I want to make the bread and then put together a sandwich for him to try all at once.

Thanks for any help and info on this you could provide.

Respectfully,
Sam Cook

From Russell: Hi Sam, thanks for that…the recipe you’re looking for is at the bottom of this post: http://therawchefblog.com/nut-free-bread/

Thanks,
Tanisha

From Russell: Hi Danielle, I’m assuking you have an Excalibur, so set it on 105 degrees F.

I use the Excalibur dehydrator. I’m not familiar with the Ronco model but have just looked at one online. It’s looks circular but it may be able to attempt a different shape bread!

You could try using a fan assisted oven on a low heat with the door slightly open.

I would suggest buying one Paraflexx sheet and a dehydrator tray, which is relatively cheap, and using that in the oven.

I haven’t tried this and don’t know how successful it would be, but I have heard of people using their oven in this way to dehydrate other things.

Depending on what climate you live in, you could also use the heat from the sun to ‘bake’ your bread. But it really has to be hot outside all the time for this.

Hope that helps.

As yet I do not have a dehaydrator how do I make your bread without one? It sounds delicious and I am eager to try it out.

Thanks

Ana