YIELD: One round loaf (4 to 6 servings) | PREP TIME: 20 minutes, plus 30 minutes to rise | COOK TIME: 25 minutes
• ½ cup warm water (110°F)
• 1 tablespoon honey
• 1 tablespoon active dry yeast
• 1 large whole egg
• 2 large egg whites (reserve 1 yolk for the egg wash)
• ¼ cup avocado oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon molasses
• ⅔ cup (90 g) cassava flour
• ½ cup (75 g) potato starch, plus more for dusting
• 1 teaspoon salt
• 2 tablespoons psyllium husks, ground
• 2 tablespoons ground caraway seeds, plus more whole seeds for the top
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 egg, egg whites, avocado oil, vinegar, and molasses.
3. In a small bowl, whisk together the cassava flour, potato starch, salt, ground psyllium husks, and ground caraway seeds.
4. Add the flour mixture and the egg mixture to the bowl of the stand mixer. Mix on low speed to incorporate the ingredients, scraping down the sides when necessary. Turn the mixer to high speed and mix for 4 to 5 minutes, or 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 surface with potato starch and turn the dough onto it. Sprinkle some potato starch on top of the dough and dust your hands. Gently knead the dough, adding more potato starch if it’s still sticky. It will be softer than traditional bread dough. Form the dough into a ball and place on the prepared baking sheet. Cut an X into the top of the dough.
6. In a small bowl, whisk together the reserved egg yolk with a tablespoon of water. Brush the top of the dough with the egg wash and sprinkle with the whole caraway seeds.
7. Allow the dough to rise, uncovered, in a warm, draft-free place for 30 minutes. It will spread out quite a bit and become more aerated. Preheat the oven to 375°F after about 15 minutes.
8. Bake for 25 minutes, or until the loaf is golden brown and sounds hollow when you tap it with a wooden spoon. Allow to cool before serving.
Chef’s Tip: 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.
