Gluten Free Mediterranean Cassava Bread
Easy and quick to prepare, delicious Cassava bread. They are perfect for sharing and ideal for a quick lunch or to serve at gathering. This recipe is the perfect base for you to add your own creativity - add a variety of fillings or toppings, such cheese, vegetables, seeds or nuts.
- Prep Time20 min
- Cook Time25 min
- Total Time45 min
For the batter
- 175g of Wholemeal all-purpose Cassava flour
- 50g of Cornflour or arrowroot
- 50g parmesan cheese (optional but nice)
- 300g of milk or substitute
- 75g of vegetable oil
- 3 large free range eggs
- 1 Tbsp. baking powder
- 1 tsp of oregano
- 1 tsp of fine sea salt
For the filling
- 1 medium onion chopped
- 1 red pepper chopped
- 1 yellow pepper chopped
- 2 Tbsps. of fresh coriander finely chopped
- 2 spring onions chopped (green tops only)
- Olives chopped (optional)
- Fine sea salt to taste
- Freshly ground black pepper to taste
- 1 tsp of olive oil
Preheat the oven to 180C/Gas mark4/350F. Line a baking tin approx. size 22cm x 30cm with baking paper.
Make the batter: Mix the flours, baking powder, oregano, parmesan and the salt in a large mixing bowl and stir in the eggs and oil. Gradually add the milk, mixing well to form a soft batter and set aside.
Chopped the vegetables and herbs place in a bowl, then season with the salt, pepper and olive oil. You also could mix with the vegetables a can of tuna. Or perhaps you have some left over roast meat. Chopped chorizo with roast peppers and fresh herbs would also work well.
Please remember that we are still working with a Cassava flour here, so please make sure not to add ingredients which contain too much moisture, otherwise your bread could turn up too heavy.
Pour half of the batter into the baking tin and spread evenly, then scatter the chopped seasoned vegetable over the batter, trying to cover well the batter with the vegetable mix. Drizzle the remaining batter on top of the vegetables – don’t worry if there are some spaces which are not covered by the batter.
Bake in the preheated over for 20-25 minutes or until golden on top or the skewer comes clean. Place in a hack and allow to cool. Serve warm or cold.
Top Tip: I noticed that this bread enjoys double baking, what I mean by double baking is that, if after you have baked your pizza you feel that the bread is not as light as you would like it to be, then you could placed it back in the oven for a few extra minutes. Just wait until the bread has cool down, cut in the desired size, place it on a baking tray, give it a generous spray mist over the slices with water, place it the oven and bake for about 5-7 minutes on a preheated oven 160C fan assisted oven. The bread will spring right up.
This recipe is perfect for using up any left overs of pasta sauces, roast vegetables or roasted meats.