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.
- 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
- 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.