I jumped at the chance to test out a bread recipe for Otto’s Naturals Cassava Flour when they asked for testers. I am not nor have ever been a huge bread lover….and that’s one of the reasons I’ve been a-o-k with giving up breads etc. when I gave up grains. However, there are definitely times when I do miss that little bit of bread whether it be toast with my drippy yolks in the morning or for dabbing in a bit of olive oil and red wine vinegar…..or even french toast! It’s not often that I crave these things but it is nice to know that when that craving hits, I can whip up a bread recipe that won’t wreak havoc on my system.
Otto’s Cassava flour is 100% Yuca root…..and is made from just that and water. Here’s a bit more info:
*A Gluten-Free, Grain-Free, AND Nut-Free flour with the taste and texture of wheat! Otto’s Cassava Flour subs 1:1 in many of your favorite recipes, without any tedious alterations.
*Also known as yuca, cassava is a delicious root vegetable that becomes the perfect alternative for wheat when dried and ground using our proprietary preparation (say THAT 5 times fast!)
*Another product of Cassava is tapioca, which is the bleached and extracted starch. Otto’s Cassava Flour, on the other hand, is a whole food; the entire root, minus the peel.
*You no longer have to sacrifice taste or texture for your health. Missing Grandma’s chocolate cake? Not anymore. Meet the next generation in Grain-free baking.
I’ve made several recipes using their flour and have been extremely pleased ….anything from pizza crusts, tortillas, brownies (which I will be posting soon!) and pancakes.
If you’ve been craving bread but don’t want the grains or even paleo breads made with nut flours, try this out! It’s incredible. I added a bit more rosemary because I thought rosemary bread sounded so good ….and it was amazing! But next time I think I’ll stick to a more traditional bread so I can smear some almond butter and jelly on it. Or maybe make a cinnamon raisin bread…….who knows!? Just give it a try and definitely add your own twist if you wish 🙂Recipe Card
- 1/4 cup very warm water (to counterbalance the cold egg and maple syrup.)
- 1/4 cup olive oil or melted butter (or I bet melted ghee)
- 2 tbsp pure maple syrup
- 4 egg yolks
- 1 tablespoon - active dry yeast
- 4 egg whites
- 1 1/3 cup cassava flour
- 1 teaspoon Salt (we prefer Redmond Real Salt)
- 1 teaspoon rosemary, crushed a bit.
- In the first bowl, combine the water, oil, maple syrup, egg yolks, and yeast. Whisk together and set aside to bloom/proof in a warm area.
- In the second bowl beat the egg whites with a hand blender or a kitchen aid until soft peaks form.
- In third bowl, combine cassava flour, salt and rosemary.
- Alternate adding in the cassava flour mixture and the yeast mixture to the beaten egg whites to avoid clumps.
- Pour batter into a greased metal loaf pan (preferably the narrowest one you have.) and let it rise for 30-40 minutes.
- Place in oven set to 400 degrees for aproximately 30 minutes or until top is nice and brown