Cassava Herb Bread




Who doesn’t enjoy freshly baked homemade bread?! As I have made lifestyle changes to optimize my health, specifically digestion and energy related needs, I have chosen to cut out most grains, including wheat bread. However, I am delighted that I can still enjoy the pleasures of baked goods through alternative ingredients.


Cassava flour is one of my favorites! I made this bread to share with my guests at our gluten free, sugar free wedding reception! Paired as an appetizer with a roasted carrot soup, it was very special!


Thank you to Kristina Snyder for sharing the original recipe from easyrealfood.com. I made some simple modifications. The original recipe called for 1 ⅓ cup of cassava flour and 3 Tbsp. of coconut flour. I found that the coconut flour just wasn’t necessary. So, to simplify, I increased the cassava flour to 1 ½ cups and eliminated the coconut flour. Also, I added some salt and rosemary to produce a flavorful herb bread. Feel free to play around with other herbs at home--basil and oregano are always a treat in bread. Enjoy!


Ingredients


1/2 cup warm water (around 100 - 110 degrees F)

1 tbsp maple syrup or honey

1 package active dry yeast

4 eggs beaten

1 1/2 cups cassava flour

1 1/3 cups arrowroot flour

1 tsp baking powder

4 tbsp butter

1 tsp Himalayan salt

1 Tbsp. dried rosemary



Directions


Combine the warm water and maple syrup together in a bowl and then sprinkle yeast on top. Set aside to get frothy - this should take 10-15 minutes. When it has doubled it is ready. If it does not froth, the water temp was off or the yeast is old and I advise starting over.


Sift or stir together cassava flour, arrowroot flour and baking powder. Using a box grater, grate butter into the flour mixture and incorporate. Use a fork and mashed it around until crumbs form.


Add beaten eggs and yeast mixture to flour mixture. Mix just until it all comes together well.


Let rest for about 5 minutes. While this rests, preheat the oven to 350 degrees F.


Line a loaf pan with parchment paper and transfer batter into a lined pan. Set in a warm place and let bread rise 30-45 minutes.


Bake 30-35 minutes, remove from the oven when done, and immediately take out the pan and allow to cool on a rack.


*I did 8 loaves the week off my wedding to serve to my guests!





Thriving Health Nutritional Therapy of Alfred, NY

Maria Boyuk, FNTP

(607)661-8221

thrivinghealth17@gmail.com

 I am not a doctor. The information on this website should not be considered medical advice and is not intended to treat, diagnose, or cure any conditions, physical or otherwise. Information provided on this website has not been reviewed or approved by any federal, state, or local agency or healthcare group. Opinions expressed are solely those of the author and do not represent any particular individual or professional group. © 2020 Maria Boyuk Thriving Health. All rights reserved.