LaRena’s Crusty European Style Bread

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My recipes are grain free, refined sugar free and most are dairy free. I am following orders from a Functional Doctor. The Functional doctor also has me on supplements. But since changing up my diet, not only do I feel better but my blood work is coming back with better results. I have lost weight and have even been able to go off all but one of my medications (as per a medical doctor’s orders). I am still on medication for Hashimoto’s thyroid disease but my dosage on my medication has been lowered. All in all the results have been positive. This is just my personal experience. Going grain free has been a trip. In the beginning, I felt doomed to a life of bland and tasteless food.  It took a lot of research and trying new and different things outside my comfort zone.

I can’t tell you how many failed experiments I had trying to write a recipe for not only grain free but also yummy tasting bread. I love writing recipes but this was so hard. Many of these recipes were edible but they were not tasty, nor yummy. This bread is a keeper. I made this bread and brought it to a homeschool co-op and had my friends try it. They all loved it and wanted the recipe. It looks like bread.  It tastes like tasty bread. This is the bread you make jam for so you can have toast in the morning or a sandwich. So good. When you make toast it may take longer in the toaster to get brown. Since finding Cassava flour I feel like I can make anything. It is a root, not a grain. But it is about the same in carbohydrates as wheat flour. Goes great with Keto Orange Marmalade, Keto Lingonberry Jam, Roasted Strawberry Jam, Strawberry Preserves, Blueberry Jam, Mayonnaise, Apricot Preserves, or my Keto tuna salad. Yes, my tuna salad is unique and different.

I don’t make this bread very often as it has a lot of carbs. I believe in splurging every once in a while. This is good for toast or for an open-faced sandwich.

Notes: I always proof my yeast to see if the yeast is good. Proofing means that you add sugar or in this recipe maple syrup to warm water and yeast. If it is foamy and sort of bubbles then the yeast is good and you can continue with your recipe. If you put this bread in a plastic bag it will soften likewise if you put it in a paper bag (like they do French Bread at grocery stores) it will keep its crunchy crust. This bread needs to be eaten within a couple of days. Or use leftovers to make bread crumbs, croutons etc.

Nutritional facts are below and based on 10 slices. The slices will not be the same size based on the shape of the bread.


1 1/2 cup cassava flour 

1/4 cup tapioca flour

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

3 tablespoons ground flaxseed

2 teaspoons active dry yeast

1 1/2 cup water

2 teaspoons maple syrup



In a large bowl whisk together, cassava flour, tapioca flour, salt, baking powder, baking soda and cream of tartar. Set aside. Heat the 1/2 cup of water to 105 – 110 degrees F in a bowl big enough for the yeast to expand in. Add maple syrup, flaxseed, and yeast to water. Wait 10 minutes or so to see if yeast proofs. Proofing means that yeast will get bubbly and foamy. You need the syrup to feed the yeast. Once the yeast has proofed heat the remaining 1 cup of water to 105 – 110 F. Pour the yeast mixture and water into the whisked flour mixture.  Mix until combined. Will be a little stickier than wheat dough. Knead a few times into a ball. Replace dough in the bowl cover with damp cloth. Allow to sit and rise a tad for 1 hour. It will not rise like a wheat bread so it may be hard to tell. Preheat oven to 425. Place a dough on a pizza stone and place in oven. Let bake 35 minutes. Let cool. If you need to crisp it before eating it all, heat up for 5 minutes in a 375 F oven. Store in a paper bag or plastic bag. See notes above.

Nutrition Facts
Servings 10.0
Amount Per Serving
calories 91
% Daily Value *
Total Fat 1 g 1 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 304 mg 13 %
Potassium 28 mg 1 %
Total Carbohydrate 20 g 7 %
Dietary Fiber 2 g 7 %
Sugars 1 g
Protein 0 g 1 %
Vitamin A 0 %
Vitamin C 2 %
Calcium 0 %
Iron 9 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.




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