For most people bread is a staple food that is hard to replace when transitioning to an AIP Elimination Phase Diet. It can be difficult to imagine life without bread. Luckily you don’t have to. This bread recipe is yeast risen and coconut free for those who have coconut intolerance. These baguettes are the closest thing to real bread I have eaten since starting AIP. This bread is really easy to make and is delicious. It freezes well if you want to batch cook it.
For the Baguette Pan: I purchased mine in Canada and the brand is Mrs. Anderson’s but there are a ton of different ones on Amazon.
Equipment
- 1 Baguette Pan
Ingredients
- 1.5 Cups Cassava Flour I used Otto's for this recipe
- 1 Packet QuickRise Yeast 2 1/4 tsp
- 1 tsp Salt
- 3/4 Cup Hot water or boiling water See note below
- 3/4 Cup Applesauce
- 1 TBS Maple Syrup
- 1/4 Cup Avocado OIl
Instructions
- Mix Flour, Yeast and Salt together set aside.
- Mix Boiling Water, applesauce, syrup, oil together.
- Add liquids to dry ingredients, mix with wooden spoon until incorporated.
- Knead mixture until smooth dough forms (about 1 minute)
- Shape into 2 baguettes for baguette pan or 4- 6 buns.
- Cover set in warm place for 20 minutes to rise (it will rise some but not double in size)
- Bake at 400F for 30-35 minutes (more if you make thicker buns) – Until at least 210F internal temp.
- Remove from oven let cool completely.
Notes
Use boiling water if your syrup and applesauce are cold. You just need the water to be warm enough for the yeast but not so hot it will kill the yeast.
