Description
A delicious and gluten-free bread made with cassava flour, perfect for sandwiches or to enjoy on its own!
Ingredients
Scale
- 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 the oven to 350°F (177°C) and line a 4×8 or 5×9 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 as it can mess with the rise.
- Evenly spread the batter into the prepared pan.
- Bake for 35-40 minutes. Keep an eye on the center when baking. The top can look done before the middle is fully cooked. I always use the toothpick test—when it comes out clean from the center, you’re good to go.
- Let the bread cool in the pan for about 10 to 15 minutes, then transfer it to a rack to finish cooling.
Notes
- This bread is versatile and can be enjoyed plain or with spreads.
- Substitute Greek yogurt with sour cream if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg