Bread made from mushroom flour & tapioca

1 HOUR | NOT TOO TRICKY | SERVES 4

Nutrition per serving:

540 Cals, 23.5g Protein, 55g Carbs, 20.5g Fat, 25.5g Sugar

This Bread made from Mushroom Flour & Tapioca is light, fluffy, and naturally gluten-free. The combination of mushroom flour and tapioca flour gives it a chewy texture with a gentle earthy flavor, making it a unique yet versatile loaf. It’s simple to prepare at home and a great addition to your healthy baking rotation.

INGREDIENTS

1 cup mushroom flour

1 cup tapioca flour

1 tsp baking powder

½ tsp salt

2 tbsp olive oil

2 tsp apple cider vinegar or lemon juice

1 ¼ cups warm water

1 tbsp maple syrup (optional, for a hint of sweetness)

Method

Preheat oven to 375°F (190°C). Line or grease a loaf pan.

In a large bowl, whisk together mushroom flour, tapioca flour, baking powder, and salt.

Add olive oil, vinegar (or lemon juice), and warm water. Stir until a smooth, slightly thick batter forms.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 35–40 minutes, until the bread is golden brown and firm to the touch.

Let cool completely before slicing for best texture.

Enjoy plain, toasted, or topped with your favorite spreads and veggies.