IS CASSAVA FLOUR KETO RECIPES

Steps:

• Peel & dice the Japanese or white sweet potato and put in a small saucepan. Cover with water and simmer for 15 minutes until soft (if you can easily press a fork into it and break it it is done)
• Drain the sweet potato through a sieve, reserving the water for later. Mash the sweet potato in the saucepan and set both aside to cool.
• In a small bowl, add 1/4 cup of the water, sprinkle with yeast and add maple syrup or honey. Set aside for 10 minutes for the yeast to activate and consume all the sugars.
• In a large bowl, add the cassava flour, arrowroot, tigernut flour, salt and baking soda and mix together.
• Add the olive oil, work it into the flour and then make a well in the center to start adding the wet ingredients.
• Add the mashed Japanese sweet potato and the cassava sourdough starter to the center and gently fold together without mixing in too much of the flour.
• In the small bowl, add the rest of the water, the apple cider vinegar and the psyllium husk and whisk. Let set for 2 minutes.
• Add apple cider vinegar/yeast/psyllium husk mixture into the well and begin to stir into the sweet potato & cassava sourdough starter until it looks like a foamy sponge.
• Begin folding the flour into the sponge until it is biscuit consistency. Then press together, knead it gently and form it into a boulé or baguette shape to rise.
• Oil a bowl and set in the boulé to sourdough for 12-24 hours.
• Alternatively, I like to roll a couple tea towels into a 6x9 pan and lay the third towel inset into it, dust it with arrowroot flour and lay the dough in the middle to rise in a sort of baguette shape. Then I dust the top with arrowroot again and fold the tea towel over the top to rise/ferment for 12-24 hours.
• The next day, preheat a cast iron pan or pizza stone in the oven to 450°F
• Transfer the boulé or baguette to the oven, score the top with a knife and close the door.
• Turn the oven down to 375°F and bake for 45 minutes to an hour (depending on your oven)
• At 45 minutes, if the loaf has browned, check the bottom by tapping. If it sounds hollow then it is done, if not, put it in for another 10-15 minutes.
• Let cool at least 15 minutes before slicing.