This rosemary cassava bread recipe is paleo friendly, nut free, yeast free and doesn't contain any added sugar. It's made with Otto's cassava flour and seasoned with rosemary. This paleo bread is perfect for sandwiches, eating with soup or toasting and topping with grass fed butter or avocado.
I don't often make sandwiches. But when I do, great bread is a must! And quite honestly, since giving up gluten I haven't found the perfect paleo sandwich bread. So, of course I had to make my own! And the result was this amazing rosemary cassava bread!
Cassava flour comes from from the cassava (or yuca) root. The cassava root is peeled, dried and ground to make cassava flour.
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You can probably guess that cassava flour is grain free and paleo friendly since I use it in so many of my recipes. It also works well as a 1:1 substitution (by weight) for wheat flour and many gluten free baking mixes.
Now, it’s important not to confuse cassava flour with tapioca flour/starch. Yes, they both come from the cassava root, but they are very different.
Tapiocais the extracted starch of the cassava root. Whereas, cassava flour comes from the whole cassava root. They serve very different purposes in baking and cooking and are not interchangeable in most recipes.
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My favorite brand of cassava flour is Otto’s Cassava Flour. They have the highest quality cassava flour and it works better for paleo baking than any other brand I’ve tried.
Otto’s Cassava Flour peels, dries and then finely grinds their cassava into a reliable flour. They also ensure that every batch is free of the top 8 allergens.
Some other brands have a gritty flour texture (not optimal for baking), don't use organic farming practices and many don't test their batches for allergen contamination. Otto's may be a little more expensive, but it's worth the extra cost.
Paleo Cassava Bread Recipe
Like all bread, this gluten free cassava flour bread is definitely best eaten the day you make it. However, it will last in the fridge up to one week. Simply, toast it in the oven or warm it a bit in the microwave to give yourself a renewed sense of freshly baked bread.
This recipe uses cassava flour. Why? Well, because it is a great flour for making gluten free sandwiches. Plus, cassava flour makes this bread nut free and grain free!
My biggest tip is to measure the cassava flour by weight. I've measured 1 cup of cassava flour more times than I can count and nearly every time it has a different weight. (It varies because of how packed the flour is in that 1 cup). As a solution, I like to use a simple food scale like THIS
Rosemary Cassava Bread (paleo, Gluten Free)
Tapioca flour is a starch and is necessary for achieving the right texture. You may substitute the tapioca with arrowroot flour, as these two ingredients work very much the same in bread baking.
This wouldn't be Rosemary Cassava Bread without the rosemary. However, you may substitute the rosemary for any herb of your choosing. I used fresh rosemary for this loaf, but dried would work as well.
In this recipe. I have not tried (nor do I recommend) using an egg substitute for this particular loaf. Egg free cassava recipes often result in a gummy texture unless they're specifically formulated to be egg free.
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Did I mention how ridiculously easy this cassava bread is to make? Since it doesn't contain any yeast, you don't have to wait around for it to rise. Plus, it cooks in under 40 minutes, so you can make and bake this entire loaf in under an hour!
First, grab two mixing bowls. (One large and one medium-sized.) In the large bowl, combine all dry ingredients. This includes the cassava flour, arrowroot, chopped rosemary, baking powder, baking soda and salt.
Place the pan in your preheated oven (preheat to 350 degrees F) and bake for 35-40 minutes or until fully cooked through.
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This nut free, paleo sandwich bread is best eaten the day it is made, as is with most breads. It will last in a sealed, air-tight container at room temperature for 2-3 days, but I recommend keeping it in your fridge. There, it will last well up to one week.
If the bread becomes dry and hard, then simply warm it in your oven, microwave or toaster oven for a few minutes. Or, use it to make French toast!
Be healthy, it all depends on the ingredients! Look out for vegetable oils (like canola), refined sugar, wheat flour and gums/thickeners in cassava bread recipes or breads to buy. These ingredients are inflammatory and not something to be eating on a regular basis.
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My rosemary cassava bread is healthy, as it's made with a combination of grain free flours, has no added sugar or gums/thickeners and uses olive oil.
Yes! Cassava flour is gluten free. Otto's Cassava Flour ensures that their cassava flour is free from top allergens by regularly testing their batches.
This healthy Rosemary Cassava Bread is great for making mini sandwiches, sweet or savory toast, eating with soup or simply enjoying on it's own. This cassava bread recipe is paleo, gluten free, dairy free, yeast free and nut free!
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**You may need more water, up to ¾ cup, depending on egg size. Start with ½ cup and add more as needed. Batter should be thick, but easy to pour into the loaf pan.
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Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
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This bread recipe is extremely easy to make, and it's so versatile! I used a combination of Cassava Flour and Tapioca Flour to create a soft texture that doesn't break apart easily.
To avoid adding sugar I used unsweetened applesauce which adds a little sweetness and moisture to the bread. This recipe is gluten-free, nut-free, dairy-free, and yeast-free!
Start by adding apple cider vinegar into a bowl with coconut milk. Let it sit for five minutes to create a vegan buttermilk.
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Then add the eggs, applesauce, avocado oil, and coconut milk mixture into a separate bowl. Blend with a hand mixer or whisk until fully combined.
While you wait, add cassava flour, tapioca flour, baking powder, baking soda, and salt into a bowl. Whisk together until fully combined.
Pour the mixture into a parchment paper lined bread pan. (Grease edges with coconut oil.) Bake the bread at 350 degrees for 45-50 minutes.
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Pull the bread out by using the parchment paper and place on a cooling rack. (Remove parchment paper.) Let the bread sit for at least 20 minutes before cutting into it.
Leftover bread isbest stored in the refrigerator in an airtight container. You can also store it on the counter at room temperature, but it will stay fresh for longer in the refrigerator.
This Cassava Flour Bread is perfect for toasting, dipping in soup, or serving with meatballs and pasta! You're going to love how simple and easy this recipe is to make! Plus, it's gluten-free, dairy-free, and you don't need yeast!
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How to store leftovers Leftover bread is best stored in the refrigerator in an airtight container. You can also store it on the counter at room temperature, but it will stay fresh for longer in the refrigerator.
Serving: 1 g Calories: 272 kcal Carbohydrates: 47 g Protein: 4 g Fat: 8 g Saturated Fat: 4 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Trans Fat: 1 g Cholesterol: 55 mg Sodium: 371 mg Potassium: 77 mg Fiber: 1 g Sugar: 3 g Vitamin A: 83 IU Vitamin C: 3 mg Calcium: 137 mg Iron: 3 mg
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