Cassava Flour Bread (Edit recipe)

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This cassava flour bread is perfect for sandwiches, eating with soup or toasting and topping with grass fed butter or avocado. It's made with cassava flour, free from added sugar and flavored with rosemary and salt.

10 minutes

35 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	168
Fat:	7 g
Carbohydrates:	27 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	358 mg
Fiber:	3 g
Sugars:	0 g
Calculated per serving.

Serves: 8

Ingredients

1.75 cups Cassava Flour, (225g)
0.333 cup Tapioca Starch, (42g)
0.5 Tbsp fresh Rosemary, chopped
1 tsp Baking Powder
0.5 tsp Baking Soda
0.75 tsp Salt
5 whole Eggs
0.25 cup Extra Virgin Olive Oil
0.5 Tbsp Apple Cider Vinegar
0.5 cup Water

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees F and line an 8" x 4" baking pan with parchment paper.
In a large mixing bowl, combine all dry ingredients.
In a separate mixing bowl, whisk together all wet ingredients.
Add wet mixture to dry. Whisk until smooth.
Pour batter into the lined baking pan and bake at 350 degrees for 35-40 minutes or until cooked through.
Remove from oven and cool to room temperature on a wire cooling rack.
Best stored in fridge, up to one week.

Notes

You may need more water, depending on your egg size. Add 1/2 a cup and then more as needed. Batter should be thick, but easy to pour into the loaf pan.