1 cup warm water, divided (110 F-115 F)
1 teaspoon maple syrup
1 (1/4 ounce) packet of active dry yeast
1 cup cassava flour
1/2 cup coconut flour
1 1/2 teaspoon minced dry rosemary, plus extra for garnish
1 teaspoon dry thyme, plus extra for garnish
1/4 teaspoon fine sea salt
1/4 cup melted palm shortening
1. Line baking sheet with parchment paper.
2. Combine 1/4 of the warm water with the maple syrup in a small bowl. Add the yeast and stir. Wait about 5 minutes for the mixture to start foaming. (If the mixture doesn’t foam, throw it away and start again.)
3. Meanwhile, combine the cassava flour, coconut flour, rosemary, thyme and sea salt in a large bowl. Mix well with a spatula and form a well in the middle. Carefully pour the remaining 3/4 cup of warm water and palm shortening into the well. Add the yeast mixture. Mix well with a spatula until the dough is smooth. Knead 8-10 times with your hands and form the dough into a ball.
4. Transfer the dough to the parchment lined baking sheet. Flatten it with your hands to form a 1 inch thick loaf. Cover with a light kitchen towel and let rest in a warm place for 30 minutes.
5. Place the oven rack in the middle position and preheat the oven to 400 F.
6. After 30 minutes, uncover the dough (don’t knead it again!) and score it 3 times at an angle with a serrated knife. Sprinkle with more rosemary and thyme.
7. Bake for about 35 minutes, until the bread turns golden. Transfer to a wire rack and let cool completely before eating.
