Cassava Bread - Dairy Free


2 Cups Cassava Flour (by weight)

6 Large Eggs

1 Tsp Baking Powder

1 Tsp Salt

1 Tbsp Apple Cider Vinegar

1 Tbsp Maple Syrup or Honey

3/8 Cup Avocado Oil (or light Olive Oil)

1/2 Cup Water (Room Temperature).


Directions: Preheat oven to 350F. Place parchment paper liner in a 9x5 loaf pan - keep the sides long to be able to remove the loaf after cooking. Using a medium mixing bowl, beat the eggs well, the add the remaining wet ingredients without mixing. Using a large mixing bowl, whisk the dry ingredients well. Then add the wet ingredients to the dry ingredients, stirring to combine and breaking down any large lumps. Use a little additional water to make pourable if needed but not much.
Cooking: Pour the batter into the loaf pan ensuring the batter has a consistent height (doesn't have to be perfect). Bake for 1 hour then remove the loaf from the pan, place on a cooking rack and allow to cool for about 90 minutes before cutting.
Suggestions: This is more of a sandwich bread so slice it for that purpose or put butter on it as a healthy add to your meal. Store in an airtight container. You can freeze for up to 3 weeks.  Makes about 10 slices.