Grain Free Sourdough Bread: Cassava Flour Recipe
I’ve been playing around with gluten free sourdough bread recipes for a while. The first recipe was made with brown rice flour, buckwheat and tapioca and it was good bread!
But I wanted to get away from grains (rice is really the only grain that I eat occasionally these days) and brown rice in particular as it’s commonly contaminated with arsenic (sad but true…).
I’m also trying to reduce my dependence on nuts. There are some amazing bread recipes in the Better Breads recipe book that use almond flour & other options, and they really work well if you’re after low carb breads, but hubby loves his carbs and his sourdough, so this bread continues to evolve!
So I’ve experimented and created an amazing bread recipe made from cassava flour, buckwheat flour and coconut flour.
Now, first things first – don’t go confusing Cassava flour with Tapioca! They both come from the same plant and the two products look and feel very much alike, but they are quite different. See my post on the difference between Cassava flour and Tapioca here.
But here in New Zealand it’s a little bit harder to get so far. I was buying mine on Trademe (the listing seems to have disappeared….), but Otto’s Cassava is also available from a few retailers around the country and that list will no doubt continue to grow as the product becomes more popular.
So anyway, let’s get on with it…
Grain Free Sourdough Bread Recipe – Made With Cassava Flour!
This recipe makes 2 large loaves.
You will need:
- 4 cups cassava flour
- 3 cups buckwheat flour
- 1 cup coconut flour
- 6 tablespoons chia seed
- 4 tablespoons olive oil
- 3 teaspoons Himalayan salt
- 3 cups (approx) of bubbly bread bug starter (see my post on how to make that here)
- 1 tsp sugar
- 700 – 800 ml filtered/chlorine free water (chlorine may kill your bread bug)
- A couple of handfuls of sunflower seeds and/or pumpkin seeds (optional)
The how to:
- Combine all dry ingredients in a large bowl and mix well.
- Add bread starter and then gradually add the water, mixing as you go.
- Add enough water to make a stiff dough (consistency should be like a very thick cake batter)
- Divide the mixture between two large loaf tins that have been well oiled.
- Cover the tins with tin foil poking one or two holes in the foil with a sharp knife to allow steam to escape when baked.
- Leave the mixture in the tins to sit for 8-10 hours at room temperature to rise. We usually make the bread in the morning then bake in the evening, or occasionally we’ve made the bread at night and baked in the morning. It really doesn’t matter. This bread isn’t finicky – 6 hours or 12 hours – you’ll still get good bread! We’ve also taken to sitting the tins on top of the fridge as it’s just a little bit warm there from the fridge motor which seems to help the bread to rise faster, however room temperature will do the job also.
- Bake covered at 180 degrees Celcius for one hour.
- Remove the tin foil and bake for another 30 minutes.
- Allow to cool a little then remove from the tins and allow your loaves to cool completely on a rack.
This bread is great as bread when fresh (I love it!), but after that it’s best toasted (be prepared to put the toaster down 2 or 3 times to get it to toast though). We slice both loaves and freeze so we’ve always got bread on hand. 🙂
This bread has the best texture I’ve ever come across in a gluten free bread (and I’m not just saying that because I created it!). It’s not crumbly – at all. It holds together perfectly and of course that’s amazing for a gluten free bread that has no xanthan gum or guar gum in it. Even better is that the recipe seems to be almost bullet proof – we’ve never had a failure – and… and… and… oh just try it!
Looking for more grain free breads? What about grain free sweets & desserts?