Preheat oven to 375°. Grease a 8" cast iron skillet with coconut oil & lightly flour with taoioca flour.

In a small glass dish, add 1/2 c. water water, package of Red Star yeast, and 2 T. raw honey. Set aside for approximately 15 minutes. As the yeast activates, it will begin to get frothy.

In a large mixing bowl combine the cassava flour, tapioca flour, and sea salt. Use a whisk to incorporate the dry ingredients.

Melt your organic butter or coconut oil and add them to the dry mixture. Add the eggs. Lastly add the yeast mixture. Using a hand mixer or stand mixer combine the ingredients. You may also stir by hand.

Dust a cutting board with tapioca flour and finish shaping the bread on the cutting board. You'll fold the bread dough back and forth working out most of the wrinkles and air bubbles. Shape into a flat artisan loaf.

Lightly grease a 7"-9" cast iron skillet with coconut oil. Dust lightly with tapioca flour. Add the shaped bread dough to the skillet.

Bake for 35-40 minutes until the top of the bread begins to brown. (You can also "knock" on the bread and listen for a hollow sound.). Remove the cast iron skillet to a wire rack.

Cool for 10 minutes in the cast iron skillet & remove the bread to finish cooling on the wire rack. Store in a cool dry airtight container.