Gluten-Free & Dairy-Free CASSAVA Flour BREAD (without psyllium husk)

Enjoy and SUBSCRIBE to Gluten Free Gastronomist on YouTube    / @glutenfreegastronomist   FOLLOW on Facebook https://www.facebook.com/profile.php?... FOLLOW on Instagram   / glutenfreegastronomist   CHAPTERS 00:00 Introduction 01:01 Dough mixing 02:25 Proofing, baking, cooling Gluten Free CASSAVA Flour BREAD Recipe INGREDIENTS 280g cassava flour 170g potato starch 9g xanthan gum 8g salt 350g water 30g sugar 10g active dry yeast (OR 8g instant yeast) 120g egg whites 75g olive oil 15g apple cider vinegar METHOD Scale all ingredients. Activate dry yeast by mixing with warm water and sugar, and leave for 5-10 minutes (instant yeast doesn’t need activation, it should be added to the dry mix). Mix all dry ingredients and set aside. In a separate bowl, beat egg whites until foamy and combine with all other ingredients. Mix well until a smooth dough forms. Line Pullman pan or loaf pan with parchment paper and transfer the dough. Press it into corners and smoothen top with wet spatula or spoon. Cover with plastic wrap and proof in a warm place for about an hour. Preheat oven to 190°C (375°F) and bake for 60-70 minutes. Turn off the oven, remove bread from the pan, cover, and cool on a wire rack for 5 hours. Pullman loaf pan size 8X4X4 inches (21x11x11cm) #glutenfreegastronomist #gluten #glutenfree #glutenfreeflour #glutenfreecassavabreadrecipe #glutenfreebread #glutenfreerecipes #glutenfreebaking #glutenfreecassavabread #bezglutena #gluten-free #cassavaflourbreadrecipe #cassavaflourbread #cassavabreadrecipe #cassavabread #glutenfreediet #glutenfreesoftbread #glutenfreewhitebread #glutenfreesandwichbread