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!





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