Ingredients
- st bowl:
- 1/2 cup warm water
- 2 tablespoons - maple syrup
- 1 package active dry yeast
- Second bowl:
- 4 - eggs - beaten
- Kitchen aid stand mixer:
- 1 1/3 cup Otto's Cassava Flour
- 1 1/3 cup Arrowroot flour
- 1 tsp salt
- 4 tbsp butter
Preparation
Step 1
In the first bowl, combine the warm water, maple syrup, and yeast. Whisk together and set aside to get frothy. When it has doubled it is ready. Should take about 5-10 minutes
In your kitchen aid, combine Otto's cassava flour, Arrowroot flour and salt and mix.
Add slices of butter and mix into flour mixture until crumbs form.
Add beaten eggs and yeast mixture slowly to flour mixture.
Mix with whisk attachment just until it all comes together.
Your batter will be very, very sticky.
With wet hands scoop up batter and arrange on a baguette tin in a baguette shape. (Or just put dough ball on a floured cookie sheet for a Country Loaf. I've also been told this works in a loaf pan too.)
Dust top with more Otto's Cassava Flour.
Allow to rise in a warm place for about a half an hour to no more than 40 minutes. If it rises too much it will fall during baking. (Don't worry though, it'll still be good!) Bake in a preheated oven set to 400. After 25 minutes remove it from the baguette tin and place back in oven (right on your oven rack) for about 5 minutes to fully crust up the whole thing.
Let cool before slicing.