Yucca, tapioca, cassava, the root with many names. As I went through my eczema elimination diet I had to avoid most bread and potato. I looked for alternatives and found the good old yucca root. I have always wondered what that weird root was. It kind of scared me. That’s when I found out that it is where tapioca starch comes from. I decided to try making bread with it.
The first step is to prepare the root by removing the hard waxy skin. I like removing the skin by cutting it into smaller pieces. Once all the skin is removed, chop the root into small pieces and steam until soft. This took about 30 minutes. Test with a fork.
Place the cooked root into the food processor and blend well. I found that when you add water to the mixture it makes it super sticky and gooey. So try to blend it in small amounts.
Add some salt and roll the dough into balls. You can use tapioca flour to help it not stick. Bake at 350 degrees for about 30 minutes or until golden. These turn crispy on the outside and gooey on the inside. Next time I am going to try just using tapioca flour instead of the real root. (I wouldn’t really call this bread since it was a little sticky and gooey. But it was all I had at the time.)
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