Looking for the fluffy bread of choice for your sandwiches and perfect to answer all your Paleo needs? Check out this protein-packed Cassava Bread for a gluten-free and nut-free alternative.
Cassava flour, excellent choice for gluten-free fluffy bread
When it comes to Paleo flours, there are many options to choose from. The flour is an excellent anti – inflammatory cassava bread option if you’re looking to recreate all your favorite baked goods. Use it to make bread that is perfect for sandwiches, toast for dipping eggs, or as a base for avocado spread. The possibilities are limitless!
Unlike tapioca flour, cassava flour is made with additional 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 out the dryness and make it fluffy enough to grow without yeast. Add a little moisture with avocado oil to give it large amounts of healthy fats and mild flavor.
Tip: If you prefer a more buttery flavor, you can always use melted ghee.
Gluten-free cassava bread
Start by beating the eggs in a bowl with a hand mixer. Mix until foamy and add water, avocado oil, and apple cider vinegar, but don’t mix 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.
Next, pour the batter into a parchment paper lined loaf pan and spread in an even layer. Tip: it is easier to spread the dough by moistening your fingers with water. Bake for an hour and remove it from the oven.
Next, lift the parchment paper with the bread from the pan and place it on a wire rack to cool for 30 minutes. Slice with a serrated knife and enjoy with your favorite proteins, vegetables or fruits.
Anti-inflammatory fluffy bread made with cassava flour
Prep time: 10 minutes
Cook time: 1 hour
Serves: 10-12
Ingredients
- 2 cups 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 of sea salt.
Instructions:
- Preheat the oven to 180° C.
- Line a bread pan with parchment paper, making sure to overlap the sides.
- In a medium bowl, combine cassava flour, sea salt, and baking powder. Set aside when done.
- In a large bowl, use a hand mixer to beat the eggs until frothy.
- Add the water, avocado oil, and apple cider vinegar to the egg mixture, but don’t mix!
- Gradually incorporate the dry ingredients into the wet ones using a spatula. Mix until completely combined.
- Pour batter into prepared pan and spread in an even layer.
- Place in the oven and bake for an hour. When done, lift the parchment paper and bread from the pan and place on a cooling rack for at least 30 minutes.
- Cut and serve!