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
Your bread recipe looks really good and I plan to try it. But, for me, the recipe is very difficult to read. I only see the top half of all the words. Does anyone else have this problem?
Really?? Hmmmm…I haven’t heard anyone having that problem. Several people have tagged me in their bread post and haven’t mentioned that. I will try to copy and send it to you via email 🙂
Thank you!
I do find the font very faint – maybe something a little bolder would be easier to read. I love that this recipe doesn’t have any other flours in it! Thank you
Thank you so much! I appreciate your feedback and support 🙂
Any idea if an egg sub might work well on this? Maybe gelatin, flax or something else? I have an allergy but love cassava flour!
The font is really hard on the eyes, I agree. It’s super skinny in the vertical strokes and I find myself squinting. Bolder would work!
Hello! Sorry for the delay in response! I would try a flax mix and not a gelatin, only because the gelatin will eventually harden/gel when bread cools and it’s stored. You can try 2 tbps golden flax meal and 6 tbsp cold water per each large egg. Mix the flax and water and let sit for about 30 minutes – stirring with a fork a couple of times – before adding to recipe. Please let me know if you try this! I would love to know if it works for you! I may have to give it a-go myself 🙂