Savory Cassava Bread (Dairy Free)
Turn to this cassava bread when you want an herb seasoned bread without dairy or yeast. It's perfect for when you need a grain free bread to fit multiple food allergies.
Servings: 12 slices
Calories: 134kcal
Ingredients
- 5 eggs
- ¼ cup olive oil
- ¼ cup water
- 80 grams cassava flour about ¾ cup
- 90 grams almond flour about ¾ cup
- 3 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- 1 Tablespoon Everything bagel seasoning
Instructions
- In the bowl of a stand mixer, add the 5 eggs, olive oil and water. Beat on medium speed for 1 minute.
- To the eggs, add the cassava flour, almond flour, baking powder, garlic powder, Italian seasoning and salt. Stir together on low speed for 30 seconds, Stop the machine and scrape batter down.
- Beat on medium speed for 3 minutes.
- Set batter aside to rest for 30 minutes.
- Preheat oven to 350F. Spray an 8" x 4.5" pan with cooking spray, then line the pan with parchment paper.
- Scrape batter into the pan and sprinkle the top with Everything seasoning.
- Bake for 35-40 minutes, or when toothpick comes out clean.
- Let bread cool for 10 minutes in the pan. Turn out onto a wire rack to cool completely.
- Slice and serve.
Notes
- Make sure ingredients are at room temperature.
- Measure the flours by weight.
- There are no good substitutes for the cassava and almond flours.
- This recipe was tested with Otto's brand cassava flour and Nuts.com brand almond flour.
- Eggs can be substituted with JUST egg.
- The full flavor olive oil was used in thus recipe, but vegetable oil could also be used.
- Bread stores well at room temperature for up to 2 days. After that, freeze it for longer storage.
