This cassava bread is a gluten-free, nut-free, paleo sandwich bread option.
Cassava bread is perfect for an array of diets and is of particular interest to those effected by allergies. While great for Paleo and Whole 30 dieters, this is not a good choice for those on Keto or other low carb diets.
Cassava Flour Bread
This paleo-friendly cassava bread is made from cassava flour, no almond or coconut flour is used in the recipe. It is also dairy-free and yeast-free.
Sorry, but no,it is not vegan nor low carb.
What is Cassava Flour?
Cassava is sourced from the starchy tuberous roots of a shrub native to South America.
The tubers produce a neutral flavored flour which is allergen friendly and appropriate for Paleo and Whole 30 diets. It is becoming quite popular in grain-free baking.
How to Make Cassava Bread
Here are the instructions to make the cassava flour bread. Print the cassava bread recipe card below.
Start by preheating your oven to 350 degrees F. Insert a piece of parchment paper into a 9x5" loaf pan. Make sure the paper is long enough that sides are easy to lift loaf out of pan once it is done. If you don't have parchment on-hand grease the loaf pan well or coat thoroughly with non-stick cooking spray.
Here are the ingredients you will need to make this gluten-free bread:
6 large eggs
2 cups cassava flour
1 teaspoon baking powder
1 teaspoon Himalayan pink salt
1 tablespoon apple cider vinegar
1 tablespoon honey or maple syrup
½ cup avocado oil
½ cup filtered water, room temperature
Grab a medium and a large mixing bowl.
Beat eggs in the medium mixing bowl. Add apple cider vinegar, honey, avocado oil and water to the bowl (not necessary to mix).
Add cassava flour, salt and baking powder to the large mixing bowl. Whisk to mix the dry ingredients together.
Slowly add the wet ingredients into the dry ingredients and stir to combine, breaking down larger lumps.
Pour the batter into prepared loaf pan and place in preheated oven for 1 hour.
Remove from oven. Carefully remove bread from loaf pan and place on a cooling rack to cool for at least an hour before cutting.
Allow bread to come to room temperature (at least 2 hours) before placing in an airtight container.
If you are adhering to a Whole 30 diet, check out my Whole 30 Meal ideas and Whole 30 Slow Cooker recipes.
Cassava Bread
Ingredients
- 6 large eggs
- 2 cups cassava flour
- 1 teaspoon baking powder ,aluminum-free
- 1 teaspoon Himalayan pink salt , sea salt or Kosher salt is fine
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey (or maple syrup)
- ½ cup avocado oil
- ½ cup filtered water room temperature
Instructions
- Preheat oven to 350 degrees F. Spray a 9x5 loaf pan with cooking spray or add a piece of parchment paper to the pan (keep side pieces long to use as handles).
- In a medium mixing bowl, beat the eggs well. incorporating plenty of air. Dump the apple cider vinegar, honey, avocado oil and water to the bowl without mixing them in.
- In a large mixing bowl, whisk together cassava flour, salt and baking powder. Slowly add the bowl of wet ingredients to the this larger bowl while stirring to combine. Break down any larger lumps.
- Pour the cassava batter into the prepared loaf pan and place in preheated oven for 1 hour.
- Remove from oven. Carefully remove bread from loaf pan and place on a cooling rack to cool for at least 90 minutes before cutting.
- Store in an airtight container.
Turq Dorionne says
I made this and I actually added in 1/2 cup oats, 1/2 cup crushed walnuts, and 2 extra tbsp. honey and it's super greasy even with all these extra dry ingredients. So I'd imagine I could cut out some of that oil, right? Do you know if I'd need to add extra water if I used only 1/4 cup oil?
Robin Gagnon says
The walnuts will actually add oil, not absorb it. So reducing the oil in the recipe would be the right direction with that addition.
I don't think a little water would hurt... but you have basically created a new recipe, so it is hard for me to give any specific recommendations. Just see how the texture seems to you.
Erica Morris says
Nice recipe. Thank you for posting it. My loaf looks just like your picture. I used 4 duck eggs (measured to equate to large chicken eggs) and lemon juice in place of acv. Since my daughter is on a rotation diet, I very much appreciate a single-flour recipe.
Penny says
What is the purpose of the ACV in this bread? I can't yet tolerate any vinegars/lemon juice. Could I omit it or is there something I could use in it's place?
Robin Gagnon says
It is to help with the leavening. Omitting would just give you a little less rise to the bread. You could try adding a little more baking powder 1/4 or 1/2 tsp more.
Lourdes Dalgliesh says
Can I use olive oil instead of avocado oil
Robin Gagnon says
Yes, you can swap a light olive oil.
Gabriel says
Hello I was wondering : I wanted to make this bread for sandwiches so to have largeR slices . Should I use another dish and how should I change the recipe ? Thank you
Robin Gagnon says
This tends to be a bit dense, so you may run into issues making a wider loaf.
Samantha says
Can I use applesauce instead of the eggs? We have a lot we need to avoid ingredient wise...usually when I bake a cake I add shredded zucchini and applesauce...wonder if youve done this too? Zucchini seems to be the missing link for the perfect bread or baked goods. It is wild...I will bake something without it and with it and the difference is incredible in rising, texture, and just about everything!
Robin Gagnon says
I really couldn't tell you. I haven't tried it. I have tossed in chia seeds in recipes in place of eggs with some success.
Karen says
Hi! Can't wait to try this! Just wondering if this will freeze well?
Thanks!
Robin Gagnon says
I have not tried freezing it. Please report back on results if you do try to do so.
Charlotte Ikelberry says
I froze mine with plastic wrap tightly wrapped around the bread, and then placed in zip lock bags. I am not that particular, but I thought it was wonderful even 3 weeks later.
Sam says
This is really nice. Quite a cakey texture. I've followed the recipe, and also made it with melted coconut oil in place of the avocado oil which was just as nice. Freezing works (I sliced before freezing). I like this with a little raw honey spread on top, but it's also good with eggs and veg. Great recipe, thanks.
Robin Gagnon says
I love hearing about ingredient swaps. Thanks for the feedback on the success freezing the cassava bread!
Sam says
Hi Robin, I just found out I shouldn't have egg whites, have you tried this with just the yolks? Or any predictions what it would be like without the whites? 😀 Thanks!
Robin Gagnon says
I've used soaked chia seeds in place of eggs before in other recipes. Ground flax seeds are a popular substitute in baking.
I have not personally tried either in this bread though.
Anya Lake says
I used unsweetened cranberry juice instead of vinegar & substituted 1 tbl agave for the sweetener. Bread was perfect! Thank you so much for doing the work of developing & sharing this recipe.
Robin Gagnon says
Interesting swap for the vinegar. Thank you for sharing that information.
Mary says
We just finished baking this. Haven’t tried it yet but it smells great! Our dough was much thicker and our bread looks drier than yours. Double-checked the recipe and it appears we followed it....the only thing I think we did “wrong” was add the wet ingredients too quickly. Do you think that would impact the texture so dramatically?
Robin Gagnon says
I wouldn't think the speed of adding would change texture.
Kim says
I have been looking for a cassava bread recipe! Looking forward to trying this. Would this recipe work with added blueberries?
Robin Gagnon says
I'd give it a whirl without them first. This is more like a sandwich bread than a dessert bread
Kim says
I made this recipe today. I swapped the eggs for flaxseeds soaked in water. Dough was very thick, did not bake up, still doughy. That substitute obviously did not work. Has anyone else tried this swap?
Dawn says
Hi there - please help! In theory this bread sounds brilliant to me but has turned out very oily and wet - also has a rather unpleasant smell! I added 1/2 a U.S measuring cup of avocado oil as recipe says but maybe this is too much? And maybe the smell is the avocado oil? I did substitute the eggs to only 3 duck eggs but that seems a good alternative, otherwise I followed it perfectly ...shall I try maybe 1/4 a U.S cup of oil next time? And maybe try extra virgin olive oil instead? Thank you 🙂
Val says
I followed the recipe exactly and my batter came out thick, sticky and it doesn't "pour" into the pan at all. Do I need to add more water or oil? Help help I'm trying to figure out what to do right now.
Robin Gagnon says
It is a thick batter.
Vindra says
I just made the dough,followed to a T but the dough came out solid. I added more water but still ended up hard. The cassava flour just absorbs the water. Putting it in the oven now,see what happens
Vanny 242 says
I just made this bread but I added my own twist. I used 1/4 cup coconut oil, 4 extra large eggs and some rosemary on top. . It's really good I just wished it rise a little more.
Sage says
Cooked as directed with slightly less than 1/2 cup of oil, slightly less honey, and egg whites instead of whole eggs.
The recipe didn’t rise much more, but it smells and tastes amazing, so not a huge deal.
Thanks for the recipe - will be great for my anti-inflammatory diet!