Adapted from Otto’s Naturals
We know it’s impossible to find a good grain-free bread in the store, so we understand why you’re already running to your pantry to make this. Before you start, this recipe (as written) is for making baguettes and you will need a special pan to achieve the desired result.
We don’t care where you get it, but this is the baguette pan we used, and it was perfect. We also used Anthony’s Goods cassava and arrowroot flours in this recipe. If you want to get into what-if scenarios, please refer to the original recipe version linked above. If you’re ready to make an epic grain-free baguette, let’s do this.
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Crusty Cassava Baguettes
Crusty Cassava Baguettes
- Total Time: 55 minutes
- Yield: 2 Loaves 1x
Ingredients
Scale
- 1/2 cup warm water
- 2 tbsp pure maple syrup
- 1 packet active dry yeast
- 1 1/3 cup cassava flour, plus 2 tbsp for working the dough
- 1 1/3 cup arrowroot flour
- 1 tsp salt
- 4 tbsp unsalted butter
- 4 large eggs at room temperature, beaten
Instructions
- Add 1/2 cup warm (not hot) water to a measuring cup, then stir in maple syrup. Carefully cut open a packet of yeast and dump on top of the water mixture. Tap the packet gently to release any yeast stuck inside. Set aside in a warm place, out of direct sunlight while the yeast activates. Check after about 10 minutes and use a toothpick to gently push any remaining dry yeast into the liquid.
- Wait another 10 minutes. There should be a thick, foamy layer sitting on top of the water mixture now. If not, start over and try another packet.
- While the yeast is activating, add cassava flour, arrowroot flour and salt in a large bowl. Use a whisk to slowly combine the flours and salt. It is very important to fully incorporate these two flours. Do not sift, unless you want to recreate the dust bowl of the 1930’s in your kitchen. Arrowroot flour has dreams of flying and we are trying to keep it grounded.
- Cut the butter into chunks and add to the flour mixture. Use your hands to slowly work the flour and butter together. This will settle the arrowroot flour down considerably, and you’ll eventually arrive at a crumbly mixture.
- When the yeast mixture is ready, add the eggs to the flour mixture and gently incorporate with a rubber spatula. Then add the yeast mixture. Mix with the rubber spatula until completely combined. Take your time.
- Right now, it looks like wet cookie dough and you hate us because cassava flour ain’t cheap. We know. Cover the bowl with a clean kitchen towel and make yourself a cup of coffee (or a stiff drink, we don’t judge). Give the arrowroot about 5 minutes to do its job while you prep a work surface, so you can turn out the dough.
- Wipe the baguette pan down with EVOO and sprinkle with cassava flour. Set aside next to your work surface and finish your drink. It’s about to get real.
- Take the extra 2 tablespoons of cassava flour and spoon it into a pile on your work surface. Uncover the dough and sprinkle lightly with some of that flour. Generously flour the work surface and use the rubber spatula to begin rolling the dough ball out of the bowl and toward the work surface. Sprinkle with flour as needed – we want that whole ball thinly coated in flour.
- There. You did it. Now, cut the ball in half and roll each portion into a log. You’ll want to leave about an inch of clearance on each end of the baguette pan. As soon as the log is the right length, transfer to the pan. Repeat for the second ball of dough. Cut a few slits (not too deep) in each baguette to show off your creativity. Cover baguette pan with a clean kitchen towel, and place somewhere warm to rise for 40-45 minutes.
- Look at that mess you just made. Good thing you’ve got 45 minutes to clean it up.
- Preheat the oven to 400 degrees F while the dough finishes rising. Place the baguette pan directly on the center rack (do not put it on a baking sheet) and bake for 20-25 minutes.
- Remove from oven and immediately transfer to a cooking rack. Otherwise, the bottom of the bread will lose its crustiness. Let the bread cool a bit before serving (it’s finishing off inside). Amazing served warm.
- Store in an airtight bag with air removed. This bread can be frozen, but it loses its crunch. Spritz with water and pop into a 400-degree oven for a few minutes to crust back up after freezing, or if the leftover bread gets stale.
Notes
Total time does not include rising time.
- Prep Time: 30
- Cook Time: 25
- Category: Bread
- Method: Baking
Keywords: grain-free bread, baguette, crusty bread, gluten-free, paleo
Is it a substitute for arrowroot flour?
Absolutely. Tapioca flour can be used, in equal amounts, in place of arrowroot flour. Both can be used as thickeners in sauces, and in this case, both give the baguettes a chewy inside while the outside remains crispy and crusty. For best results, be sure to incorporate either type of flour fully with other dry ingredients before adding wet ingredients. We hope this helps!
If using egg replacer, should more water be added?
Hi Sarah,
We have not tried this recipe using an egg substitute for two reasons: (1) We would need to determine the equivalent liquid volume to the four eggs (probably watery flax or chia eggs, so pretty straightforward), and (2) we would need to determine a precise equivalent binding agent to the four eggs which also delivers similar internal texture with a crusty outer layer. Xanthan gum would probably do the trick as an added binding agent, but the amount would require trial and error and we don’t know what it would do to the texture, which is the very thing that makes this Otto’s recipe so special. Minimally, using flax or chia eggs would increase the density of the bread.