Yuca is a root veggie that's as popular in South America as the potato is in North America. It makes amazing baked goods that are starchy and chewy enough to mimic the qualities in gluten based bread.
Ingredients
1 cups of shredded or mashed yuca (if you can't find it frozen check out this video on how to peel, boil and mash fresh yuca)
6 tablespoons of Tapioca Flour or arrowroot flour.
2 eggs
1 teaspoon of salt
1 Tablespoon of olive oil
1 teaspoon of baking powder or baking soda
Instructions
Mix all the ingredients together in a bowl. Pour into a glass baking dish lined with parchment paper.
Bake at 350 for 35 minutes.
***Note on using Tapioca flour. Sometimes the bread turns out a bit gummy in the middle. If this happens, cut it in half so it is half as thick (tall). Toast the bread before you eat it or bake it at 350 for 10 minutes. The tapioca may turn brown as the starches in it caramelize. But watch it so it doesn't burn.
It's delicious toasted and with butter spread on it. Or tear it off and dip it in olive oil.
Recipe by Paleo Kitchen Lab at http://paleokitchenlab.com/2014/07/12/paleo-focaccia/