Cassava Bread (Grain-Free, Nut-Free)

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Today I am sharing with you this Cassava Bread because many of you have asked me to create bread without grains and nut flour. So here it is a grain-free and nut-free bread. The cassava bread is a little denser than typical sandwich bread. It has a texture more of German rye bread. For extra healthiness, I added chia seeds, sesame seeds and psyllium husk.

This Gluten-free cassava bread is made using two flours, cassava and arrowroot. Neither of these two flours is made from grains, but I will talk about cassava later. The bread slices very easily without crumbling. You can slice it relatively thin, which is great because you can make sandwiches without overwhelming the filling with thick slices of bread. You will especially love this grain-free, nut-free cassava bread if you like more dense bread.

 

cassava bread

 

let us talk about cassava,

I must admit this is the first time I used cassava flour. I was a bit surprised how absorbent this flour is, very similar to coconut flour. Because of the high absorbency, the measurements have to be exact for this recipe. This means do not scoop the flour with your measuring cup, but rather use a scoop, fill the measuring cup and level the flour off with a knife. When measuring any flour, you should use this technique unless you are weighing the flour. Weighing is ultimately the best way to measure flour. However, I know some of you don’t have a kitchen scale, and this is why all my recipes are measured with measuring cups. As long as you follow the scoop – fill – level technique, this recipe will turn out perfect!

moving on,

Sorry, I digressed a bit, so what is cassava flour? Cassava flour comes from grating and drying cassava root. Cassava root is also known as yucca. You may have heard of the yucca plant. Cassava is a plant that has a starchy root, which is used to make the flour. If I were going to compare the texture to another vegetable, it would be a potato. It’s an underground tuber. Cassava has a very mild nutty flavour and is why this naturally gluten-free flour makes an excellent flour substitute in gluten-free baking. It is also easy to digest, making it a good choice for people with sensitive digestive systems and is acceptable for paleo diets.

 

cassava bread

 

cassava bread details,

This grain-free, nut-free bread is pretty straight forward. It is a yeast leavened bread, so you need to proof the yeast first. If the yeast doesn’t bubble up, discard it and start again. Often when the yeast is dated, it will not work as it should. Next, combine the dry ingredients. For moisture, I used eggs, olive oil and apple cider vinegar, you need to beat these three ingredients together until light and creamy, then mix in the yeast mixture. Now all you have to do is combine the wet mixture with dry ingredients until you form a smooth dough. This takes about a minute, then place the dough in a loaf pan, sprinkle with extra sesame seeds and allow the bread to rise in a warm place.

I have noted that I recommend to proof the bread in a warm oven. To do this, heat the oven on low for about 4 minutes. It makes a difference in the bread texture because there are no cold drafts, allowing the bread to rise quickly. It is important to know that gluten-free dough doesn’t rise the same as the wheat dough. The dough will rise anywhere from a third to fifty percent – this is normal. Now you are ready to bake the bread. No kneading or double rising is necessary to make this grain-free, nut-free cassava bread.

 

cassava bread, nut free

 

I want to note that this bread is not soft and light. It is a denser bread and makes excellent healthy sandwiches. You can add avocado, tomatoes, lettuce, onions…whatever your heart desires. My favourite filling is a healthy salmon spread.

To create a good grain-free and nut-free bread wasn’t easy. However, if you have to follow a grain and nut-free diet, you will enjoy this delicious hearty bread.

Ingredients

  • 1/2 cup warm water (about 105 - 110F )
  • 2 tsp. Pure maple syrup or honey or sugar
  • 1 package (2 1/4 tsp.) active dry yeast
  • 1 cup + 1 Tbsp. Cassava flour
  • 1 1/3 cups arrowroot flour
  • 1/4 cup chia seeds or flax seeds
  • 1/4 cup sesame seeds plus some for topping
  • 1 tsp baking soda
  • 1 tsp. Sea salt
  • 1/2 tsp. Cream of tartar
  • 4 large eggs, at room temperature
  • 1/4 cup extra virgin olive oil
  • 1 tsp. Apple cider vinegar
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    Instructions

  • In a medium bowl, combine water with maple syrup and then add the yeast. Proof for about 10 minutes until the yeast bubbles.
  • Meanwhile, whisk together cassava flour, arrowroot flour, chia seeds, sesame seeds, psyllium husk, baking soda, salt and cream of tartar.
  • Beat the eggs with olive oil and apple cider vinegar and stir into the ready yeast mixture. Add to dry ingredients and mix until you form a smooth dough.
  • Line a loaf pan with parchment paper or oil and dust with flour, and transfer the dough into the pan. Smooth the top and sprinkle with sesame seeds, pressing them lightly into the dough. Loosely cover with plastic wrap and place the pan in a warm place for the dough to rise. This should take about 60 minutes, and the dough will rise by about 30%. To create a warm place for the dough to rise, preheat the oven on low heat for 4 minutes, then turn the oven off. Place the pan in the oven.
  • When the dough is ready, remove the pan from the oven and preheat the oven to 350 F
  • Bake the bread for 35 - 40 minutes. The bread should be firm to touch and a golden colour. When done baking immediately, take the bread out of the pan and place on a rack to cool.


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