Everyday Lectin-Free Bread

Step 1

Preheat oven to 400F and prepare a baking sheet with parchment paper. Prepare another parchment baking sheet and a rolling pin.

Step 2

Combine all the dry ingredients in a big mixing bowl.

Step 3

Add all the blender ingredients to a blender and combine until all creamy and smooth.

Step 4

Add the blender ingredients to the dry mix bowl and combine with a spatula, then with your hands until you form a nice ball of dough. If you feel like the dough is too wet, you can sprinkle more cassava flour and knead. If too dry, wet your hands and knead until the dough gets more hydrated.

Step 5

Split the dough in 8 equal balls and flatten them with your hands or with the help of a rolling pin. From my experience, there is no need for a top sheet of parchment paper, but just in case you feel it sticks to the rolling pin you can do that. You can choose your thickness, but I like mine about 1/4 inch.

Step 6

Transfer the little breads on the baking sheet and bake for about 25 minutes, or until they are baked to your liking. I like when the crust gets a little hard. There is nothing in the dough (like eggs) that needs to cook in order to be safe to eat, so you can vary the timing to suit your purpose. If your plan is to freeze them for later use, I would bake them a little less, and when you reheat them you can cook them soft or with a harder crust.