Cassava Flour Bread Recipe!! Yeah baby!

You asked and here it is! This cassava flour bread recipe produces a delicious gluten-free bread with a nice crust. You are going to love it!

Ingredients

• Starter:
  • 1 tsp Impact Cassava Flour (organic or conventional)
  • ¼ cup warm water
  • 1 tsp quick yeast
  • 1 tsp sugar
• Dough:
  • 1¼ cups Impact Cassava Flour (organic or conventional)
  • 3 eggs (beaten, room temp)
  • 2 tbsp oil
  • 1 tsp salt
  • 1 tsp psyllium husk fiber
  • ¼ cup warm water

Instructions

1. Prepare the Starter: Mix ¼ cup warm water, yeast, sugar, and 1 tsp Impact Cassava Flour. Let it roughly double in size.

2. Combine Wet Ingredients: In a separate bowl, beat room temperature eggs. Add oil, warm water, and the starter; mix well.

3. Mix Dry Ingredients: In another bowl, combine 1¼ cups Impact Cassava Flour, salt, and psyllium husk powder.

4. Form Dough: Gradually mix dry ingredients into the wet mixture until a dough forms. If needed, add Impact Cassava Flour 1 tbsp at a time until the dough is workable but slightly sticky. Avoid adding too much.

5. First Rise: Form the dough into a ball, cover, and let it rise in a warm area for 90 minutes.

6. Shape Dough: Lightly press, fold, and shape dough as desired. Cover and let rise again in a warm area for 30-60 minutes.

7. Preheat Oven: Place an empty Dutch oven (uncovered) in the oven and preheat to 450°F.

8. Bake: Place dough on parchment paper, score the top, and transfer it to the hot Dutch oven. Cover with lid and bake for 40 minutes.

9. Finish Baking: Remove the lid and bake for an additional 25-35 minutes, or until the crust is golden brown.

10. Cool: Remove bread from the Dutch oven and cool completely on a wire rack before slicing.