- 1/3 cup each of flax seed, GF oats, Psyllium Husk
- 2.5 tsp dry yeast
- 2 tbls Yakon syrup
- 2.5 cups warm water
- 3 cups cassava flour
- 2 tblsp olive oil
- 1 tsp salt
- Proofing 1 hr
- Baking 450 degrees, 1 hr in closed pot, plus 25min in open pot
- Total time 2 hrs 25min plus prep
Mix yeast, 1 cup of warm water and Yakon syrup and let rise for 20-30 min.
Ground flaxseed, oats and psyllium husk in a spice grinder (coffee grinder) works well but you can also buy these ingredients ground, just makes sure you have the right amounts as ground ingredients are more dense
Add 1.5 cups of warm water to risen yeast mix, mix ground ingredients from step two with yeast mix. Mix quickly and do not let sit for more than 1 minute.
Add Cassava flour, salt, and olive oil and mix to a dough (putting together these ingredients in advance so that you can just add it fast will help!). Should have the consistency of a good yeast dough, not too wet and not too dry. Take out and knead for 1 min. Dough is not sticky and should form well.
Line a pot with parchment paper, insert dough, close lid, proof for 1 hr (use proofing feature of your oven or keep in warm spot)
Bake with closed lid 1 hr at 450 degrees
Take lid off and bake another 25min
Take out of pot, on cooling rack, let cool. It has a hard crust. If you do not like that and want it soft, simply put back in pot with closed lid once it is cooled and wait for a few hours, crust will become soft. This bread will keep for about 4 days and you do not need to toast it.