There's a whole mess of opinions out there these days about bread. Specifically, wheat bread or bread containing gluten. Should we all go gluten-free? What's the difference between an insensitivity and an intolerance? What exactly is celiac disease? If I'm gluten-free, what should I eat, make, buy?

There are as many answers as questions, but I do know a few things.

1) Removing gluten completely from the diet often improves conditions such as irritable bowel syndrome (gas/bloating/constipation), allergies, breakouts and energy or mood swings. In short, a lot of people feel better without it.

2) Most of the aforementioned still love bread and cannot find quality gluten-free bread in stores.

I personally digest grains of all kinds quite well and also adore bread, but I find that every now and again, it triggers a craving for more carbohydrates and sweets. Thus, I created this Cashew Sandwich Bread as a one-size fits all for the bread-loving community (tolerants and intolerants alike).

This bread doesn't discriminate, it is just simply divine. I was shocked at how beautifully it rose, its golden crust and how well it holds together. The cashew and coconut flours lend a natural, subtle sweetness, and the eggs and coconut oil create a "doughy" interior.

One ingredient that you might not be familiar with is psyllium husk powder, which is the ground husk of psyllium seeds, native to Pakistan and India. This powder is extremely high in fiber and is a fantastic binder for gluten-free goods. If you can't get your hands on some, you could substitute ground flax seed.

This bread is the perfect base for sweet or savory toppings and can be eaten soft or toasted. You can't go wrong with making PB&J sammys with this bread. I've also tried it with a pat of grassfed butter and toasted with a new edamame walnut dip I'll be sharing soon. Any way you slice it, this bread rocks!

* A final note about this recipe: If you have a blender, this is legitimately one of the easiest recipes I have ever posted or made, so don't hesitate to double up! Even if you don't have a blender, it's a few pretty simple steps. The fabulous thing about nut flour is that you can't "over mix" as easily as with gluten-based flours, so a blender works perfectly to incorporate all the ingredients for a clean, creamy texture.