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prep time
10 min
cook time
30 min
ready time
40 min
Low Histamine Cassava Bread
We love this Low Histamine bread made from Low Histamine friendly ingredients like pasture-raised eggs and cassava flour. The bread is seasoned simply with some pink sea salt for flavor and minerals. The bread's ingredients are blended in a food processor, making this recipe easy to put together. Then, the batter is poured into a loaf pan and baked. Once the bread has cooled, it is firm enough to be cut into thin slices, unlike other gluten-free bread, which falls apart easily. The texture of the bread is slightly chewy, like wheat bread which we love. Use this bread as a blank canvas for all sorts of toppings like sliced fruit or nut butter.
Why cassava flour?
Cassava flour is made from a root vegetable that is very low in histamine. While cassava is a good source of carbohydrates, it is also a good source of vitamins and minerals. One cup of cassava flour has close to a daily value of Vitamin C and 558 mg of potassium! We also think cassava flour has the closest texture to wheat flour, making it an excellent substitute.
What should I use if I don’t have a food processor?
If you do not have a food processor, you can use a stick blender to combine the ingredients or a blender. The batter won’t be as smooth, but you could also use a whisk.
Can I freeze the bread?
Yes, this bread is great for freezing. If sliced thin enough, it can be reheated in a toaster, air fryer, or toaster oven.
Net Carbs
7.6 g
Fiber
0.6 g
Total Carbs
8.2 g
Protein
3.3 g
Fats
2.7 g
69 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cassava flour
1 cup
Raw egg
7 large
Himalayan Pink Sea Salt
0.13 tsp
Baking powder
1 tbsp
Recipe Steps
steps 4
40 min
Step 1
Preheat an oven to 350 F (180 C). Combine all the bread ingredients in a food processor's bowl. If you do not have a food processor, you can use a stick blender to mix the ingredients, or a small blender.Step 2
Spray a standard-size loaf pan with nonstick cooking spray. We prefer an avocado oil spray versus a canola oil-based spray for health reasons. Pour the batter into the prepared loaf pan.Step 3
Bake the loaf for 25-30 minutes or until nicely browned and puffed. Allow the loaf to cool at room temperature until cool enough to handle. Then, loosen the loaf with a butter knife around the edges of the pan.Step 4
Turn the loaf out onto a cutting board. Then, slice it into 14 slices. Store in an airtight container for a couple of days and then transfer to the refrigerator or freezer.
