Low Histamine Cassava Bread
We love this Low Histamine bread made from Low Histamine friendly ingredients like pasture-raised eggs and cassava flour. The bread is seasoned simply with some pink sea salt for flavor and minerals. The bread’s ingredients are blended in a food processor, making this recipe easy to put together. Then, the batter is poured into a loaf pan and baked. Once the bread has cooled, it is firm enough to be cut into thin slices, unlike other gluten-free bread, which falls apart easily. The texture of the bread is slightly chewy, like wheat bread which we love. Use this bread as a blank canvas for all sorts of toppings like sliced fruit or nut butter.
How to Make It
Step 1
Preheat an oven to 350 F (180 C). Combine all the bread ingredients in a food processor’s bowl. If you do not have a food processor, you can use a stick blender to mix the ingredients, or a small blender.
Step 2
Spray a standard-size loaf pan with nonstick cooking spray. We prefer an avocado oil spray versus a canola oil-based spray for health reasons. Pour the batter into the prepared loaf pan.
Step 3
Bake the loaf for 25-30 minutes or until nicely browned and puffed. Allow the loaf to cool at room temperature until cool enough to handle. Then, loosen the loaf with a butter knife around the edges of the pan.
Step 4
Turn the loaf out onto a cutting board. Then, slice it into 14 slices. Store in an airtight container for a couple of days and then transfer to the refrigerator or freezer.
Ingredients
- Cassava flour
1 cup
- Raw egg
7 large
- Himalayan Pink Sea Salt
0.13 tsp
- Baking powder
1 tbsp