are you looking for the fluffy bread favorite for your sandwiches and perfect to answer all your Paleo needs? Check out this protein-packed cassava bread for a gluten-free, nut-free alternative.
Cassava flour, excellent option for fluffy gluten-free bread
When it comes to Paleo flours, there are many options to choose from. The Cassava flour is an excellent anti-inflammatory option for bread if you’re looking to recreate all of your favorite baked goods. Use it to make bread that’s perfect for sandwiches, toast for dipping eggs, or as a base for avocado spreads. The possibilities are limitless!
Unlike tapioca flour, cassava flour is made with extra absorbency and is naturally gluten-free, nut-free, and vegan for you who are very strict on your plant-based diet.
To give it the perfect texture, the added eggs help balance the dryness and make it fluffy enough to rise without yeast. Add a little moisture with avocado oil to give it lots of healthy fats and mild flavor.
Tip: If you prefer a more buttery flavor, you can always use melted ghee.
Gluten free cassava bread
Begin by beating the eggs in a bowl with a hand mixer. Blend until foamy and add water, avocado oil, and apple cider vinegar, but do not blend as the mixture removes air from the eggs, which is necessary for a fluffier texture.
Gently add the cassava flour, baking powder, and sea salt with a spatula. Stir until fully incorporated.
Then, pour the batter into a parchment paper-lined loaf pan and spread out in an even layer. Tip: It’s easier to spread the dough by moistening your fingers with water. Bake for an hour and remove from the oven.
Then, lift the parchment paper with the bread out of the pan and place on a wire rack to cool for 30 minutes. Slice with a serrated knife and enjoy with your favorite protein, veggies, or fruit.
Anti-inflammatory sponge bread made with cassava flour
Preparation time: 10 minutes
Cooking time: 1 hour
Serves: 10-12
Ingredients
- 2 cups of cassava flour
- 6 large organic eggs
- 1/2 cup water, at room temperature
- 1/2 cup avocado oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking powder
- 1 teaspoon sea salt
Instructions:
1. Preheat the oven to 180 ° C
2. Line a loaf pan with parchment paper, making sure to overlap the sides.
3. In a medium bowl, combine the cassava flour, sea salt, and baking powder. Set aside when you’re done.
4. In a large bowl, use a hand mixer to beat the eggs until foamy.
5. Add the water, avocado oil, and apple cider vinegar to the egg mixture, but don’t mix!
6. Gradually incorporate the dry ingredients into the wet using a spatula. Mix until fully combined.
7. Pour batter into prepared pan and spread in an even layer.
8. Place in the oven and bake for one hour. When done, lift the parchment paper and bread out of the pan and place on a cooling rack for at least 30 minutes.
9. Cut and serve!