Picnic season is coming right around the corner and a picnic basket can’t be complete without a fresh loaf of bread! And obviously it has to be gluten-free ;)
Cassava bread is a great replacement to our most popular problematic grains, such as wheat. This recipe gives you that outer crunch texture you expect from baguettes. On the inside, cassava flour along with the egg give it a nice moist spongy texture. Hearthy Cassava Flour is very high in Vitamin K which makes this a superfood. Great for weight loss due to its high fiber leaving your satiety level lasting longer. As a resistant starch, it improves blood sugar levels by lowering them. Enjoy this fresh out of the oven with olive oil & garlic or just butter.
Olive Bread Baguettes
Gluten Free, Nut Free, Dairy Free
1 ½ cups Hearthy Cassava Flour
1 tsp Salt
¼ cup Olive Oil
1 T Honey (Agave, Maple Syrup)
1 Packet Active Dry Yeast
¾ cup Warm water
½ cup Olives
Makes 1 pound 7 ounces of dough
Preheat the oven to 400 degrees. We used a convection oven.
In a bowl dissolve yeast in ¾ cup of warm water, about 110 degrees fahrenheit. Anything hotter will kill the yeast. Add honey to the bowl and mix slightly. Allow the yeast to activate by becoming foamy. This will take 5 to 10 minutes.
While the yeast is proofing take Hearthy Cassava Flour
And whisk it before measuring out 1 ½ cups into bowl. Add salt and whisk together.
In another bowl, whisk together the eggs and olive oil. Once the yeast has proofed pour into the dry ingredients along with the egg and oil mixture. Add ½ cup of sliced olives and gently fold into the mix making a dough. Allow the dough to absorb the wet ingredients by letting it rest for 5 minutes before shaping the dough into a baguette.
For this recipe we used a narrow baguette pan. To get the best results use a pan that is narrower than a regular loaf pan. This will ensure proper cooking of the bread giving that baguette feel and texture. Take the dough and divide it forming two loaves, you may need to lightly flour your surface area. This dough does not need to be kneaded. Place them in an oiled pan. Generously sprinkle Hearthy Cassava Flour over the loaves and make shallow slits along the length of the bread. The slits will allow the bread to expand.
Take a wet towel and place over the bread for 35 minutes. This will allow the bread to rise slightly. This bread does not need a second rise. During the cooking process it will rise more.
Place the bread in a 400 degree oven for 35 minutes. The bread is done when it reaches an internal temperature of 200 to 210 degrees or when a toothpick placed into the bread comes out clean.