Paleo Cassava Bread Recipe (2024)

by Kiran | Apr 29, 2019 | Featured Recipes, Grain Free Feature, Recipes | 79 comments

A delicious cassava bread recipe that’s easy and toasts up well. Looking for a grain-free bread? How about a Paleo bread recipe? This cassava flour bread recipe will be your new go-to!

Paleo Cassava Bread Recipe

True story: I used to be a total carboholic, and bread was my number one choice of food. But after having to go grain free, I thought those days were over. Was gluten free bread an oxymoron? Was it possible to make a grain free bread, and at that, a good one? Well today I’m introducing a paleo cassava bread recipe, an easy to make paleo bread that’s free of nuts and grains! Let’s take a look!

Easy to make paleo bread

Let me first clarify that my grain free nut free bread is on permanent rotation in our household, but truth be told, my kids are just not huge fans of it. It’s full of seeds, which I like – but my kids are just not as crazy about them:). This paleo cassava bread recipe produces the perfect loaf of bread that slices easily, making it wonderful for toasting, making sandwiches, and simply feeling like just because you are gluten and/or grain free that you can actually enjoy a piece of bread, which is a huge win!

Items to help make this paleo cassava bread recipe:

Loaf pan – I purchased this glass loaf pan years ago and it’s my far one of my most-used items.
Parchment paper – This unbleached and chlorine-free parchment paper is a product that I always have in my kitchen and highly recommend.
Kitchen mixer – While a stand mixer is not necessary, it certainly makes the mixing easier!
Cassava flour – Cassava flour is a wonderful grain-free paleo flour that I have really enjoyed baking with. Try my 2-ingredient paleo tortillas if you have extra left over!
Coconut flour – Another wonderful paleo and grain-free flour, coconut flour is unique but a staple in my kitchen, too.
Arrowroot flour – A grain-free flour that can be used in baking but also for thickening soups, stews and other recipes.
Box grater – This kitchen tool is great (pardon the pun) for grating cheese, vegetables and even butter, as you’ll do in this recipe!

Questions about cassava flour:

Is Cassava flour healthy? Cassava contains thiamin, phosphorus and small amounts of iron, vitamin C. It’s a starchy root vegetable, so you can feel good about eating that – but honestly, the nutritional breakdown of a cassava isn’t that impressive. On the positive side, Cassava is high inresistant starch, a type of starch that bypasses digestion and has properties similar to soluble fiber. For this reason, cassava can help reduce inflammation and promote digestive health.

Personally speaking, for those who are gluten-free, grain-free or have food allergies, it’s a solid flour alternative that works well in baking. So the question isn’t so much if it’s healthy in my opinion – it’s got an okay makeup and I can eat it. That’s a win in my book.

Is cassava flour anti inflammatory?Because cassava flour is a resistant starch, (which feeds the beneficial bacteria in your gut), it may help reduce inflammation.

4.57 from 16 votes

Paleo Cassava Bread Recipe

Prep Time

15 mins

Cook Time

30 mins

Resting time

1 hr

Total Time

45 mins

A simple recipe for a paleo, nut-free and grain-free bread that's wonderful for toasting, making sandwiches and more.

Course: Breakfast, Lunch, Snack

Cuisine: American

Servings: 12

Calories: 166 kcal

Ingredients

1/2 cup warm water (around 100 - 110 degrees F)
1 tbsp maple syrup
1 package active dry yeast
4 eggs beaten
1 1/3 cups cassava flour
1 1/3 cups arrowroot flour
1 tsp baking powder
4 tbsp butter
3 tbsp coconut flour

Instructions

Combine the warm water and maple syrup together in a bowl and then sprinkle yeast on top. Set aside to get frothy - this should take 10-15 minutes. When it has doubled it is ready. If it does not froth, the water temp was off or the yeast is old and I advise starting over.
Sift or stir together cassava flour, arrowroot flour and baking powder. Using a box grater, grate butter into the flour mixture and incorporate. Use a fork and mashed it around until crumbs form.
Add beaten eggs and yeast mixture to flour mixture. Mix just until it all comes together well. You can use a stand mixture, or mix by hand; this will require some elbow grease, but this is how I make it. Add in coconut flour and mix to combine.
Let rest about 5 minutes. While this rests, preheat oven to 350 degrees F.
Line a loaf pan with parchment paper and transfer batter into lined pan. Set in a warm place and let bread rise 30-45 minutes.
Bake 30-35 minutes, remove from oven when done, and immediately take out of pan and allow to cool on a rack.

Nutrition Facts

Paleo Cassava Bread Recipe

Amount Per Serving

Calories 166 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 64mg21%

Sodium 59mg3%

Potassium 29mg1%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Vitamin A 200IU4%

Vitamin C 0.7mg1%

Calcium 37mg4%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

How to enjoy this paleo cassava bread recipe

Toasted with butter
Warmed with some honey ghee added on top
Slathered with smashed avocado for avocado toast
Two slices, with your ingredients of choice sandwiched in-between
Cut into cubes to make your own grain-free croutons

Other gluten free bread recipes you may enjoy:

Grain free nut free bread

Gluten free bread recipe

Grain free carrot cake banana bread

Additional easy Paleo recipes:

Air fryer Paleo zucchini fries

3 Ingredient cookies (Paleo and egg-free)

Healthy Paleo zucchini chocolate chip muffins

Paleo moist pumpkin scones

Nut-free Paleo crackers

2 Ingredient Paleo Tortilla Recipe (Vegan + Grain Free)

Jaime Mcdonald on May 6, 2019 at 8:40 pm

This bread is GREAT! It actually looks, feels, and taste like bread. It will be a new staple in our home. Thanks so much for sharing the recipe.

Reply
- Kiran on May 6, 2019 at 9:17 pm
  
  Yay! I’m so glad that you love it. I agree that it is the first gluten free and grain free bread that I’ve had that feels like real bread. Enjoy!
  
  Reply
- Stephanie on April 30, 2020 at 2:32 pm
  
  The dough seems dry… should I add water?
  
  Reply
  - Kiran on April 30, 2020 at 2:36 pm
    
    The dough is on the drier side. This bread is best used to be toasted; it’s not extremely soft/moist when eaten. I hope this helps!
    
    Reply
    - MF on May 4, 2020 at 8:21 pm
      
      Do you mix in the seeds at the end? Which do you usually add?
      
      Reply
- Paul dalgarno on May 22, 2022 at 8:10 am
  
  Hi I was wondering is there any point in the as it contains no gluten to react with
  Regards P Dalgarno
  
  Reply
  - Paul on May 22, 2022 at 8:43 am
    
    Hi have to redress my misprint is it worth having the yeast as no gluten for it to react with
    Regards P Dalgarni
    
    Reply
Carol Little R.H. @studiobotanica on May 25, 2019 at 3:13 pm

Cassava flour is wonderful. Looking forward to making this bread recipe!
Looks delicious! Yes to avocado toast!

Reply
- Kiran on May 28, 2019 at 8:25 pm
  
  Yes, yes, YES to avocado toast! And this bread is the bomb. I hope you get to try it:).
  See Also
  33 Vegetarian Thanksgiving Recipes Made with Real Food (Not Tofurkey)The Only Vegan Chili Recipe You Need Red Lentil and Carrot Stew Recipe | Solluna by Kimberly Snyder 25 Healthy & Easy Buddha Bowl Recipes - Choosing Chia
  
  Reply
Rodney Detheridge on June 12, 2019 at 6:23 am

I noticed you mentioned tapioca flour in the directions, but have arrowroot flour in the list of the ingredients. do you make it both ways? Thanks looks great!

Reply
- Kiran on August 16, 2019 at 12:35 am
  
  Sorry about that! They are pretty similar, but I do use arrowroot. Updated to reflect this.
  Thanks Rodney!
  
  Reply
  - Barbara on July 11, 2020 at 2:16 am
    
    Can I use honey instead of maple syrup?
    
    Reply
    - Kiran on July 13, 2020 at 5:47 pm
      
      Yes you can!
      
      Reply
Erin on August 15, 2019 at 10:04 pm

I have a friend that can’t have egg also, any ideas?

Reply
- Kiran on August 16, 2019 at 12:37 am
  
  Hmmm … I know there are some different egg replacers and you can also make a flax egg – or make a few of them in this case. You could try them, but I honestly don’t know how they will work. If you try it, let me know!
  
  Reply
  - Dima on March 26, 2021 at 2:40 am
    
    Unmelted Coconut oil instead of butter?
    
    Reply
    - Kiran on March 26, 2021 at 2:58 pm
      
      Because you grate the butter into the recipe, I’m not sure if the unmelted coconut oil would give the same result.
      
      Reply
- Maria Teresa Vaquer on March 31, 2020 at 5:18 pm
  
  I did replaced 2 of the eggswith 1/2 cup water (1/4cup for each egg) plus 1 teaspoon xanthan gum powder.
  
  Reply
  - Kiran on March 31, 2020 at 5:25 pm
    
    How did this work for you?
    
    Reply
- Laura on December 20, 2020 at 12:30 am
  
  My non-Paleo boyfriend, who bakes wheat flour bread, eats this bread so it’s a winner! High in carbs—consume judiciously but enjoy!
  
  Reply
  - Kiran on December 26, 2020 at 12:14 am
    
    AWesome!! Thanks for sharing and enjoy!
    
    Reply
  - Preti on February 28, 2021 at 7:49 pm
    
    I am a bit confused as my dough was extremely dry and not a batter ?
    
    Reply
- Nicole on March 20, 2022 at 4:41 pm
  
  Currently making it and not feeling super optimistic.
  Not sure how a dough rises that’s so dry. My yeast is good as it did froth. Also, referring to it as batter makes it complicated when you’re trying to figure out what the consistency should be. I may have overlooked it but saying what the consistency should be in the print recipe would be very helpful. This is my first time trying anything like this and I’m finding myself just throwing a crap ton of”hope this works” as the main ingredient lol
  
  Reply
Alandria on September 11, 2019 at 6:20 pm

Could I use frozen cassava for this recipe?

Reply
- Kiran on October 16, 2019 at 3:56 pm
  
  I have only used cassava flour in this. Let me know if you try with frozen cassava!
  
  Reply
Wendy on October 14, 2019 at 1:23 pm

I have a histamine to coconut. I wonder if it could be replaced by almond flour. I may have to try the flax eggs as well.

Reply
- Kiran on October 14, 2019 at 3:07 pm
  
  Let me know if you try it with these changes as I have not tried it. Thanks!
  
  Reply
  - Deidra Rapp on December 20, 2019 at 11:44 pm
    
    Can you use coconut oil instead of butter?
    
    Reply
    - Kiran on December 20, 2019 at 11:46 pm
      
      Hi Deidra,
      I honestly haven’t tried it. If you use it, please comment and let us know!
      Warm regards,
      Kiran
      
      Reply
      - Heather on February 22, 2021 at 7:25 pm
        
        I’m in the mountains and this came out very dense. Do you have any recommendations for baking in a low humidity?
    - Sharon Naftzinger on March 22, 2020 at 11:57 am
      
      I would like to try this recipe, did you try substituting butter for coconut oil? How did it turn out?
      
      Reply
- Michele D on May 12, 2020 at 3:05 pm
  
  I have not tried this recipe but plan to since I just started Grain free. But I have found that green banana flower substitutes equally for coconut flour as long as it is not the main ingredient. I to have a histamine Reaction to coconut flour.
  
  Reply
See Also
Easy Tofu Turkey Recipe

Sue on November 18, 2019 at 10:47 pm

This bread was delicious! I think my yeast was old but I’ll try again.

Reply
- Kiran on November 19, 2019 at 3:06 pm
  
  Wonderful! So glad you enjoyed it:).
  
  Reply
  - Preti on February 28, 2021 at 7:50 pm
    
    I have made this followed the instructions but my dough is so dry will this be ok ?
    
    Reply
    - Kiran on February 28, 2021 at 11:38 pm
      
      The batter is dry. It is a very thick loaf. Hoping you proceeded – would love to hear how it turned out.
      This is a great bread for toasting.
      
      Reply
      - Preti on March 2, 2021 at 1:01 pm
        
        Thank you for replying I I made it a long thin loaf so it would cook but it is still
        Very raw , in followed the instructions? Do you think it’s because I am using coconut butter ( unable to use normal diary as we have allergies )
- Meggie on December 29, 2019 at 2:43 am
  
  I made this tonight. All around fantastic!! I used Earth Balance soy free butter substitute in place of the butter and it worked beautifully! I went totally grain free in April of 2015, so finally finding a real BREAD after nearly 5 years is a huge win for me! Can I ask- What does the three tablespoons of coconut flour accomplish? Could it be omitted without sacrificing structure?
  
  Reply
  - Kiran on December 30, 2019 at 12:05 pm
    
    So great!! I have a number of other grain free recipes on the site; hope that you are able to try some of those, too.
    The coconut flour is absorbent and definitely adds to the structure. I would not advise removing it if possible; there also is not a great substitute for it. Do you have an allergy or sensitivity? If not, I do have other recipes to use coconut flour (if you want to use it) or you can store it in the freezer for a longer shelf life.
    
    Reply
    - Meggie on January 3, 2020 at 10:58 pm
      
      Thank you, Kiran! I don’t mind the coconut flour at all. My family sometimes “thinks” they can’t taste the coconut (insert mom’s eyeroll here). It seemed like such a small amount, so I was just wondering. Thank you for the response! When you freeze a loaf, how long does it keep?
      
      Reply
      - Ada on December 28, 2020 at 7:29 pm
        
        This is pretty amazing! I made cassava flour shortbread and it was terrible but this is good! I’m new to grain free and really miss bread, thank you so much for sharing!
      - Kiran on December 29, 2020 at 2:41 pm
        
        Yay! So glad you enjoyed it. Grain-free is not that bad once you get used to it!! 🙂
    - Meggie on January 6, 2020 at 12:18 pm
      
      Here’s the verdict on not using coconut flour, after I forgot to add it to the first of a two loaf batch. ????
      
      I accidentally made the bread two ways when I made two loaves. Once with the 3 TBSP of coconut flour and once without. Both were delish, but very different. The Without Loaf was more dense and very moist. The With Loaf was lighter and not quite as moist. Both held together well, were crumbly when sliced (use a bread knife), toasted well, grilled well, and were perfect fresh sliced and plain. Also, i use vegan soy free butter made by Earth Balance. Works perfect, but don’t use the cheese grater, it’s far too soft. I just used my fingers to drop globs into the flour and then mashed it up with a fork. Lastly, I let my bread rise about twice as long as it states. I like taller loaves, and it just kept on rising!
      
      Reply
      - Kiran on January 22, 2020 at 5:10 pm
        
        This is such a great response – so helpful to include your results!! Thank you so much!
A. Radensky on December 27, 2019 at 6:46 pm

I ,tried to do it with a 1/2 cup water but i got very hard dough and it did not rise.
Is this amount of water is correct?
Should the dough be so hard??
I will appreciate any shared experience .
Thank you.
PS. The texture of my bread was terrible but the taste was of real bread.

Reply
- Kiran on December 30, 2019 at 12:08 pm
  
  Did your yeast get frothy? By any chance could your yeast have been old? My guess is that either this was the case, or perhaps the temperature of the water was off a bit and it didn’t activate the yeast. The dough should not be hard when you put it in to bake. I hope you’ll give it another try!
  
  Reply
- Miranda Blaine Mann on June 26, 2021 at 6:40 pm
  
  Same. My yeast frothed but the dough didn’t rise at all.
  
  Reply
Mandi Walker on January 20, 2020 at 5:34 pm

I made this bread yesterday. My yeast did get frothy and had to allow for several hours to get bread to rise at all and then it had like a hard outer crust even before putting in oven. Is it not supposed to rise before putting in oven? I did use instant yeast, maybe that was where I messed up. I loved the flavor but it didnt rise enough to be good for sandwiches its more like a lil toasted piece of bread for dip lol Any help is greatly appreciated.

Reply
Sharon on January 22, 2020 at 3:10 am

can you substitute egg replacer (or ground flax/water) for the eggs? Does it turn out ok?

Reply
- Kiran on January 23, 2020 at 7:11 pm
  
  I have not tried it, but I do believe that the eggs are necessary. If I try it – or if anyone else does – I’ll be sure to comment and let you know. Let me know if you test it out, too!
  Warmly, Kiran
  
  Reply
  - Ginny on June 3, 2020 at 8:36 pm
    
    I tried egg replacement and it was terrible.
    
    Reply
C on February 2, 2020 at 11:52 am

We had a similar problem as those above. We used brand new yeast and it was frothy. However, the mix didn’t rise and it came out very hard. The taste is good, but the texture is off. Our flours are pretty old, do you think that could be the issue? (Any ideas for what I can use old flour for?) THANKS!

Reply
- Kiran on February 13, 2020 at 5:02 pm
  
  Hi! I’m sorry that you had an issue with it not rising. I do think that old flour could have to do with it. I personally like to keep my flour in the freezer to keep it from going rancid/keep it fresh; unfortunately I don’t have any tips for older flour. Maybe some cookies where a rise is not quite as important as it is with bread? Sorry I’m not much more of a help!!
  Kiran
  
  Reply
  - Kim on April 18, 2020 at 8:41 pm
    
    I had the same issue. New flours, yeast too and yeast did get frothy however the dough was hard and did not rise. I’ve made bread with yeast before with regular flour and not had this issue — not sure what to do. Bummed.
    
    Reply
    - Kiran on April 21, 2020 at 6:51 pm
      
      I’m so sorry! I just made this a week or two ago to make sure that I didn’t have these issues, but mine worked fine:(. Keep in mind it’s not a large rise. I hope you were still able to use it?
      
      Reply
Grace on February 11, 2020 at 9:56 pm

Hi Kiran,

I LOVE this bread recipe and I have made it a couple of times now, so thank you! The first time it turned out a bit flat but I know why but still delicious. The second time was a little better but not as good as in the picture. The yeast and water temperature are perfect so thats not the problem. What I was wondering was when you say you mix by hand, are you referring to mixing with mixing spoon or literally by hand?
Thanks

Reply
kirsten E nance on March 1, 2020 at 6:48 pm

Can you sub avacado oil for the butter in this recipe? Thanks!

Reply
- Kiran on March 4, 2020 at 3:37 pm
  
  Yes you can!
  
  Reply
Christine on April 30, 2020 at 5:33 pm

Do you know the ballpark of grams of the flours you need? I’ve made too many recipes with cassava flour and using just cups as measurement always gives me different results as opposed to just measuring them. If not, are the flours loosely-packed?

Reply
- Christine on May 2, 2020 at 8:42 pm
  
  Just made this! I measured about 180 grams of each flour and omitted the coconut flour at the end because I wanted something a little more moist. Looked and tasted like real bread, give or take a couple of differences in texture. Awesome recipe, thank you!
  
  Reply
  - Kiran on May 3, 2020 at 6:46 pm
    
    Fantastic! So glad you loved it. Thanks for chiming in about your success without the coconut flour, too; it makes a different loaf with or without. Enjoy!
    
    Reply
Keila on May 11, 2020 at 4:51 pm

Similar problem as everyone else, the dough was very crumbly. I had to add a few tablespoons of water. Now the dough is as hard as a rock. I still need to wait 30-45 minutes in a warm place (whatever that means). The instructions are not clear. Another example, what does “until the dough comes together nicely mean? No, it doesn’t come together nicely. It was still crumbly. My expectations are very low. Wasted a lot of ingredients. Will report back.

Reply
Michele D on May 12, 2020 at 3:06 pm

I have not tried this recipe but plan to since I just started Grain free. But I have found that green banana flower substitutes equally for coconut flour as long as it is not the main ingredient. I to have a histamine Reaction to coconut flour.

Reply
- Kiran on May 12, 2020 at 7:05 pm
  
  Yes, banana flour is a a great option. Have you seen these: https://easyrealfood.com/paleo-mug-cake-with-banana-flour-grain-free/ , https://easyrealfood.com/grain-free-carrot-cake-banana-bread/ or https://easyrealfood.com/banana-flour-banana-cake/?
  Glad you found a good substitute for coconut flour!
  
  Reply
- Christine on July 15, 2021 at 10:06 pm
  
  Oh my gosh! Thank you so much Michelle! I was scrolling through the comments hoping to find somebody who talked about getting rid of the coconut flour. I too have a histamine response to coconut. Most people with autoimmune diseases or maste cell activation syndrome do, and I am shocked that it’s in almost every AIP recipe, because it does cause low-grade inflammation. If you know your blood type, type O is not supposed to consume coconut. It’s literally poison for us! Bananas on the other hand are one of the foods that act like medicine, so I am soooo grateful you posted this comment! Thank you! Thank you! In case it helps anyone, I have Hashimoto’s disease and have had wonderful luck following the type O food choices when adding back in after doing AIP (especially the food listed as healing, like carob and walnuts and things I thought I couldn’t have on the AIP diet). Along with the paleo diet of no grain and no dairy, I fly high when I follow this protocol. However, when I did API diet things, like avocado, coconut (things that my blood type is not supposed to have), I immediately felt spacey, slow, I would get pancreatic pain, and inflamed all over. For what it’s worth, everyone should look into that book eating right for your blood type. I think knowing what foods trigger literal antibodies and inflammation based off your blood’s antigen, is so important to know if you are trying to heal all the way! Much love to all!
  
  Reply
Khadisha Williams-Reid on October 10, 2020 at 3:31 pm

I want to try this tomorrow but only have cassava and coconut flour. Can that work? If so, how to adjust? I see you have an extra flour in the mix.

Reply
- Kiran on October 11, 2020 at 5:54 pm
  
  You definitely need the arrowroot … I think you can skip the coconut flour, but not the arrowroot. Do you have tapioca flour? You could try using that in place of the arrowroot?
  
  Reply
Chowtoon on October 16, 2020 at 2:26 am

I also make cassava gf bread. My choice for bread pan is silicone pan. No need for parchment paper or any lubricants. Bread easily slides right out onto a cooling rack. Being in a small community, I ended up buying mine through Amazon. ❤️

Reply
Kathryn on November 14, 2020 at 1:38 pm

What temperature do I bake this?

Reply
- Kiran on November 14, 2020 at 2:12 pm
  
  350 degrees:)
  
  Reply
Lorna on December 22, 2020 at 11:25 am

If your baking powder is old you will have problems with the bread rising. Could be why the individuals had hard dough or not rising dough. I am about to make this using tapioca flour in lieu of arrowroot flour. Fingers crossed.

Reply
Aileen on January 17, 2021 at 6:38 am

Very impressed by this recipe! Though the bread is quite dense, it has a wonderful chew and slight stretchiness that is reminiscent of normal bread. It does not have the usual gumminess that is unfortunately so common among cassava flour breads. It is very bland, however, since there is no salt in the recipe. I will try it again with salt next time. Meanwhile, the bread sliced, toasted, and sprinkled with salt is satisfactory. With the addition of salt, I think this recipe will be one of if not the best paleo cassava bread recipes I’ve tried (and I have tried many).

Reply
- Kiran on January 17, 2021 at 2:03 pm
  
  Thank you, Aileen. I completely agree with your comments. We are sensitive to salt which is why there is not any in here, but I”d love to hear what works for you if you do use it. Please share in the comments below. So glad you are enjoying it! ~Kiran
  
  Reply
Tomas on March 3, 2021 at 2:25 pm

Hi. Just finished prepping; letting it rise now. However, it’s more of a thick “dough” than a batter. I’ve had similar results with similar recipes in the past; the “dough” always seems to be very robust, not making it easy to rise. How exactly should the consistency of the batter/dough be? Can I watch an example somewhere?

Reply
- Kiran on March 3, 2021 at 2:54 pm
  
  Hi Tomas,
  You are spot on. The dough is very thick and not “doughy” like a glutenous bread will be. The loaf is thicker when baked. I hope this helps!
  
  Kiran
  
  Reply
Colette on July 26, 2021 at 2:55 am

Does altitude effect this recipe. I’m 7500 feet and the bread rises a bit. I’m thinking it” s the altitude here.

Reply
Jean on February 4, 2022 at 8:21 pm

Don’t know if failed attempt was due to rainy weather. Didn’t rise and very dry.

Reply
Sue on March 8, 2022 at 1:02 pm

Hi Kiran, I just found you. I need to be gluten free. I have rheumatoid arthritis and my arms and hands are weak. Can a bread machine be used for this recipe? Thankyou

Reply
Leora on April 18, 2022 at 3:06 am

I had great success on my first try with a few intuitive change which address some of the questions in other comments. I subbed coconut oil for butter,1/4 a cup mostly melted. I used just one cup arrowroot flour and the rest cassava. I added 1 tsp of pink salt. At the end while mixing it seemed too dry compared to another cassava bread I made last week that’s consistency was very moist. So I added 1/2 water so I could mix it more easily. It rose a little bit, I left it on the stove with the oven set at warm for 30-40 min. I added sesame seeds on top, many fell off so I have to figure out how to make them stick. Any ideas? Next time I will sprinkle some at the bottom and maybe spray the top with some oil and see if that helps. I like the flavor sesame gives. I’m so glad this bread doesn’t taste like eggs. I am wondering if you could use half the amount of yeast? This bread made my house smell delish. Next time I’ll do a double batch. Main question: how do you store it? Does it freeze well? Thanks!

Reply

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FAQs

Can I replace all purpose flour with cassava flour? ›

While cassava flour can be substituted for wheat flour at a 1:1 ratio, it's denser than wheat flour which causes it to absorb more water. We suggest starting with less cassava flour (about ⅔ cup for every 1 cup of wheat flour) and adjusting the amount as needed to account for the differences.

Know More ›

Does cassava flour rise with yeast? ›

Being that cassava flour does not rise well when mixed with yeast (because of its lack of gluten), it is not the best substitute when it comes to yeasted baked goods. Cassava flour and tapioca flour are sometimes used interchangeably, however, they're not the same product.

Keep Reading ›

Can you eat cassava flour on Paleo? ›

Bonus: Cassava flour is low in sugar and minimally processed, so it's considered a Paleo-friendly ingredient that allows those following the diet to still enjoy baked goods when cravings strike.

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How to make cassava flour for bread? ›

How to make high-quality cassava flour at home

Step 1: Choosing The Best Cassava Roots. ...
Step 2: Peeling the Cassava Roots. ...
Step 3: Washing The Peeled Cassava Roots. ...
Step 4: Grating Cassava Root. ...
Step 5: Pressing the Grated Roots. ...
Step 6: Drying Cassava Pulp. ...
Step 7: Grinding Dried Cassava Pulp. ...
Step 8: Sieving Grounded Cassava.

More items...

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When should you not use cassava flour? ›

It's High in Carbs

Lastly, due to its starchy nature, cassava flour is a high-carb flour which means that it won't work well for individuals following low carb diets like the ketogenic diet.

Is cassava a nightshade? ›

Cassava isn't a nightshade, a group of plants that include potatoes, tomatoes, and eggplant. Some diets (like the autoimmune protocol diet) ban nightshades, which makes cassava an ideal substitute for potatoes. Research, however, doesn't suggest that nightshades are harmful to eat, the Cleveland Clinic says.

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Is cassava flour autoimmune Paleo? ›

Cassava flour is one of those AIP-friendly ingredients that opens up doors that were previously closed. Cassava flour is made from cassava - a starchy tuberous root vegetable that is native to the tropics of South America.

Learn More ›

What is cassava bread called? ›

Caribbean. In many Caribbean islands, cassava flour is made into a round-shaped flat bread called casabe or "cassava bread".

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Is cassava bread healthier than regular bread? ›

Cassava flour is a great alternative for people with gluten sensitivities, because it's gluten free. It's also high in fiber and vitamin C, and has a low glycemic index. This means that it doesn't cause a spike in blood sugar levels like white flour does.

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What does cassava flour bread taste like? ›

Cassava flour has a relatively more neutral and slightly earthy taste, whereas coconut flour is sweeter and nutty. Cassava flour can also brown and produce a crust when it's used in baked goods.