Ultimate Cassava Bread: Gluten-Free Heaven!
Enjoy this gluten-free cassava bread, featuring fluffy eggs and a delightful texture.
Ingredients
- 1 ½ cups cassava flour
- 1/3 cup tapioca flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoons kosher salt
- 3 large eggs
- ½ cup buttermilk
- 1/3 cup Greek yogurt
- 2 tablespoons olive oil
- 1 ½ tablespoons honey
Instructions
- Preheat oven to 350°F (177°C) and line a 4x8 or 5x9 loaf pan with parchment paper.
- In a medium bowl, whisk together the cassava flour, tapioca flour, baking powder, baking soda and salt.
- In a large measuring cup, whisk together the eggs, buttermilk, Greek yogurt, oil and honey, until well combined.
- Pour the egg mixture into the dry flour mixture and stir until well combined and no pockets of flour remain. Make sure not to overmix.
- Evenly spread the batter into the prepared pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes, then transfer to a rack to finish cooling.
Notes
- Ensure your oven temperature is accurate for best results.
- Do not overmix the batter once wet and dry ingredients are combined.
- Use the toothpick test to ensure the center is fully cooked before removing from oven. Allergens: Milk. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Do not overmix the batter once wet and dry ingredients are combined.
- Use the toothpick test to ensure the center is fully cooked before removing from oven. Allergens: Milk. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.