YIELD: 2 mini boules (4 servings) or 2 bread bowls | PREP TIME: 20 minutes, plus 30 minutes to rise
COOK TIME: 20 to 24 minutes
• ½ cup warm water (110°F)
• 1 tablespoon honey
• 1 tablespoon active dry yeast
• 2 large eggs
• ¼ cup avocado oil
• 2 tablespoons apple cider vinegar
• ⅔ cup (90 g) cassava flour
• ½ cup (75 g) potato starch, plus more for dusting
• 1 tablespoon plus 1 teaspoon finely ground psyllium husks
• 1 teaspoon salt
1. In the bowl of a stand mixer (or a large bowl if you’re using a hand mixer), use a whisk to combine the warm water, honey, and yeast. Set aside for 5 to 10 minutes, until the mixture is foamy.
2. In a medium bowl, whisk together the eggs, avocado oil, and vinegar.
3. In a small bowl, whisk together the cassava flour, potato starch, psyllium husks, and salt.
4. Add the flour mixture and the egg mixture to the bowl with the yeast. Mix on low to incorporate the ingredients, scraping down the sides of the bowl when necessary. Turn the mixer to high speed and mix for 4 to 5 minutes, until the dough has thickened. It should be looser and stickier than a traditional bread dough, but significantly thicker than where it started.
5. Line a baking sheet with parchment paper. Liberally dust a clean work surface with potato starch and turn the dough onto it. Dust your hands with potato starch, then form the dough into a log. Divide the dough in half. Knead each one and shape into a ball. Place on the prepared baking sheet and cut an X into the top of each loaf.
6. Allow the dough to rise, uncovered, in a warm, draft-free place for 30 minutes. Preheat the oven to 375°F after 15 minutes.
7. Bake for 20 to 24 minutes, until the loaves are golden brown. Allow to cool before serving. If filling with soup, cut off the top and scoop out the center, leaving a 1-inch thickness on the sides and bottom.
Chef’s Tips: After you set the yeast mixture aside to bloom in Step 1, it should get foamy and bubbly. If it doesn’t, you’ll need to start over; it means that your yeast is a dud or the water was too hot.
If making bread bowls, save the center of the bread for breadcrumbs; pulse in a food processor until coarsely ground and freeze until ready to use.
