I created this recipe since I could not find taro root when we moved to Austin, Texas. I have looked high and low but yet I still cannot locate a store that sells it. I have even thought about growing it in my own garden.
I replaced the taro in my Taro Avocado Toast with yucca. It doesn’t taste as buttery but the consistency is the same and its yummy flavor is still there!
Recipe:
Makes 1 loaf
3 cups Bob’s Red Milll gluten-free all-purpose baking flour
1/2 medium yucca, peeled and cut into large chucks
3/4 cup Good Karma Flaxmilk or non-dairy milk, room temperature
1/4 cup sugar
2 1/4 teaspoons active dry yeast
1 1/4 teaspoons salt
1/4 cup salted butter, melted and cooled
2 large eggs
Place yucca in food processor and process until mashed.
In a small bowl, combine milk, sugar, and yeast. Stir until yeast is dissolved, then let sit for 10 minutes.
Combine the flour, yucca, and salt in a large bowl. Add the yeast mixture to the flour and blend.
Add in butter and eggs and mix, scraping the sides as needed. Blend until dough is well combined and batter becomes smooth.
Cover the bowl with a towel and allow the dough to rise in a warm place for an hour (I heat my oven up to 100F , turn it off, then place the dough inside for an hour).
Grease a 9 by 6-inch loaf pan with butter.
Stir the dough after it has risen and gently place it into the prepared loaf pan. Loosely cover with a piece of aluminum foil. Allow the bread to rise in a warm place for another 20-30 minutes or until the loaf rises just to the top of the pan. Remove the foil.
Preheat the oven to 350F and bake the bread for 25 minutes or until golden brown on top with a hard shell. Ensure a butter knife can poke through the loaf and comes out clean. Remove from pan and completely cool.
Once cool, slice and top with Pistachio Avocado Hummus* or Bell Pepper Avocado Spread* . See my cookbook for these recipes *.
