If you are someone who has gone grain-free, or simply trying to cut back, know that this does not mean living life without bread! Ever since transitioning to a primarily grain-free lifestyle myself, almond and coconut flours have been a staple in my baking pantry. I try to avoid over-using nut-based products however, as they can be tough on digestion. I also wanted to provide an option for all of my nut-free friends out there! Enter cassava flour…taking the paleo baking world by storm. And for good reason.
Cassava is a root vegetable native to South America, and is a good source of fiber, magnesium, copper, vitamin C, and folate. One cup also has about 8 grams of protein.
When it comes to your kitchen creations, the best news is that it can be subbed 1:1 for traditional flours, and can be used on its own, without needing the assistance from other starches and fillers.
Find the recipe below. Try it for breakfast topped with nut butter and banana, chia jam, a schmear of coconut butter or ghee, or use it as a base for you avocado toast!
Grain-Free Cassava Bread
Ingredients
- 1½ cups cassava flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 8 eggs
- 1 teaspoon apple cider vinegar
- ¼ cup olive oil (avocado oil)
- ⅓ cup coconut nectar (or honey)
Instructions
- Pre-heat oven to 350 degrees. Grease a bread pan with coconut oil or line with parchment paper.
- In a large bowl or stand-up mixer, add cassava flour, baking powder, baking soda, and sea salt. In a high-speed blender, add eggs, apple cider vinegar, olive oil, and coconut nectar. Process on medium until blended. Otherwise, add to a medium bowl and whisk by hand.
- Incorporate wet ingredients into flour mixture. Beat on medium-high speed until batter is formed. Transfer to bread pan and bake 40-45 minutes, or until toothpick comes out clean. Allow to completely cool before slicing. Enjoy!
