I love it when I nail a recipe on the first try. Sometimes I have to work and work for days to find the perfect chemistry for a recipe. Most of the time I’ll give up and come back later when I have more baking chemistry knowledge.
You could say this recipe has been a while in the making, though. In my early paleo days, I tried every paleo bread recipe on the internet to no avail.
Then I made my Paleo Crusty Bread. That recipe is really delicious. It’s crusty, and bready, and just amazing.
But lately I have been trying to make more allergy-friendly recipes. My paleo crusty bread recipe calls for almond flour, and I had a lot of people asking how to make the bread nut-free. This recipe is my answer.
Why do I love this recipe so much? Let me count the ways:
- It makes a large loaf.
- The texture is chewy without being gummy.
- The crust is crispy.
- It has a yeasty flavor.
- It’s delicious.
What are you waiting for? Let’s make some bread!
Q: Can I take out the yeast?
A: I have not tried it without the yeast, so I can’t guarantee results.
Q: Why no rising time?
A: I didn’t want the egg whites to fall. The yeast is mostly for flavor anyway.
Q: Can I substitute tapioca starch for the cassava flour?
A: Tapioca starch and cassava flour have pretty different chemistry. If you want a recipe for bread that uses tapioca starch, try this one.
Q: Can I make it egg-free?
A: The egg whites are pretty essential for the rising and texture of the bread, so I wouldn’t if I were you.
Do yourself a favor and pin this for later:
Also, get yourself some cassava flour:
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- Yeast Mixture:
- warm water - 1/2 cup
- extra virgin olive oil - 1/4 cup
- honey or maple syrup - 2 tablespoons
- egg yolks - 4
- active dry yeast - 1 tablespoon
- Egg Whites:
- egg whites - 4
- cassava flour - 1 cup plus 1/3 cup
- salt - 1/2 teaspoon
- coconut flour - 4 tablespoons, divided
- Egg wash:
- egg white - 1, beaten until frothy
- Preheat oven to 375 degrees Fahrenheit and grease a large baking sheet with some olive or coconut oil.
- In a large mixing bowl, combine the water, oil, honey or maple syrup, egg yolks, and yeast. Whisk together and set aside.
- Crack the egg whites into a metal or glass bowl (not plastic or copper) and whisk until soft peaks form.
- In another smaller bowl, combine 1 cup cassava flour with 1/2 teaspoon salt and mix well.
- Whisk the cassava flour mixture into the yeast mixture.
- Carefully fold the egg white into the yeast and cassava flour mixture.
- Fold in the coconut flour, 1 tablespoon at a time.
- Fold in the remaining 1/3 cup cassava flour.
- Carefully scoop the dough onto the baking sheet. It will be very sticky. Using floured or wet hands, carefully form the dough into a baguette shape. Don't manhandle the dough too much.
- Brush the loaf with the egg wash and make a few slashes in the top with a bread knife.
- Bake for 25-30 minutes, or until golden brown. I baked mine for exactly 28 minutes.
- Cool, slice and serve.