Wednesday, September 21, 2016

Cassava Gluten Free Bread

     First of all I want to give a thank you and a shout out to for sharing some of their superb Cassava Flour with me.  Otto's Cassava Flour is unlike anything your kitchen has ever experienced.  It is an all-natural, amazing, grain-free replacement for wheat flour and can often be used as a 1:1 substitute in countless recipes.  There are no fillers.  Only 100% Yuca (Cassava) and water are used to create this single-ingredient wonder.  Try my moist and delicious Cassava Gluten Free Bread and see if you can tell the difference.  Each of the 12 slices are only 145 calories, 11g net carbs and 5g protein.  This is one of those recipes that makes you happy to be alive!  :)

Ingredients for 12 slices Cassava Gluten Free Bread~
2 Tablespoons warm tap Water
2 Tablespoons Betterbody Foods Agave, (or Maple Syrup for strict Paleo diet)
1 package Rapid Rise Yeast
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1/3 heaping cup diced Apple (I leave skin on)
7 jumbo or 10 medium Eggs
3 Tablespoons Nutiva Buttery Organic Coconut Oil, melted
1 cup Cassava Flour
1/3 cup Organic India Whole Husk Psyllium
1 teaspoon Bobs Red Mill Baking Soda
1 teaspoon Pink Himalayan Salt ( can sub with regular or Lite Salt)

     Mix first set of ingredients and let activate 10-15 minutes.  Meanwhile, add diced Apple to Magic Bullet/Blender and grind to Applesauce (add one of the Eggs in the blender with Apples to make easier to grind to desired consistency), add to bowl along with rest of ingredients as well as Yeast mixture, stir til just combined.  Use mixer to whip together til well incorporated (about 30 seconds), scraping down sides of bowl if necessary.  Pour into parchment lined bread pan.  I used a Pampered Chef bread pan, not sure if that makes a difference, but worth mentioning.  Bake at 350 for 45 minutes.  Enjoy  :)

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