A simple recipe for a paleo, nut-free and grain-free bread that's wonderful for toasting, making sandwiches and more.
Combine the warm water and maple syrup together in a bowl and then sprinkle yeast on top. Set aside to get frothy - this should take 10-15 minutes. When it has doubled it is ready. If it does not froth, the water temp was off or the yeast is old and I advise starting over.
Sift or stir together cassava flour and arrowroot flour. Using a box grater, grate butter into the flour mixture and incorporate. Use a fork and mashed it around until crumbs form.
Add beaten eggs and yeast mixture to flour mixture. Mix just until it all comes together well. You can use a stand mixture, or mix by hand; this will require some elbow grease, but this is how I make it. Add in coconut flour and mix to combine.
Let rest about 5 minutes. While this rests, preheat oven to 350 degrees F.
Line a loaf pan with parchment paper and transfer batter into lined pan. Set in a warm place and let bread rise 30-45 minutes.
Bake 30-35 minutes, remove from oven when done, and immediately take out of pan and allow to cool on a rack.