- 1 1/2 cups gluten-free all purpose flour
- 1 cup cassava flour
- 2 1/2 tablespoons baking powder
- 2 tablespoons psyllium husk fiber
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups water or 2 cups, please see notes below
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup optional
Preheat oven to 350°F.
In a large bowl combine flour, baking powder, psyllium husk fiber, baking soda and salt. Stir to combine well.
Add water, vinegar and optional maple syrup. Stir until all is smooth and well combined.
Pour bread batter into a greased or parchment lined loaf pan.
Bake for 50 minutes or until the loaf is firm and a toothpick inserted in the center pulls out clean.
Let cool completely before slicing and serving.
Water: I've had a few people try this recipe and share feedback that the amount of water seemed to be a bit much. 3 cups works well with the gluten-free all purpose blends I use, and I've had some feedback that it is the perfect amount for others as well, but 2 cups seems to work better for some of the blends others have tested. To remedy this, I advise starting out with 2 cups of water and adding more as needed until you have a batter slightly thicker than pancake batter.
Please see the TIPS section above in post for more valuable information.
Serving: 1slice | Calories: 115kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Sodium: 492mg | Potassium: 5mg | Fiber: 3g | Sugar: 2g | Vitamin C: 1mg | Calcium: 210mg | Iron: 2mg
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