This Cassava Flour Bread is perfect for toasting, dipping in soup, or serving with meatballs and sauce! You're going to love how simple and easy this recipe is to make. Plus, it's gluten-free, dairy-free, and you don't need yeast!
Disclaimer: Some of the links in this post are affiliate links, which means I earn a commission if you choose to purchase through qualifying links.
Jump to:
Why I love this recipe
This bread recipe is extremely easy to make, and it's so versatile! I used a combination of Cassava Flour and Tapioca Flour to create a soft texture that doesn't break apart easily.
To avoid adding sugar I used unsweetened applesauce which adds a little sweetness and moisture to the bread. This recipe is gluten-free, nut-free, dairy-free, and yeast-free!
🍴Ingredient Notes
- Eggs - I have not tested this recipe with an egg replacement and would not recommend it. The eggs help to create a fluffy texture.
- Coconut Milk - I used unsweetened coconut milk, but any non-dairy milk will work.
- Unsweetened Applesauce - I like using applesauce to give the bread extra moisture and a bit of sweetness without adding sugar.
- Apple Cider Vinegar - This helps to activate the baking soda. I promise you won't taste it!
- Avocado Oil - I have not tested this recipe with melted coconut oil, but I believe it would work. You can also use Extra Virgin Olive Oil.
- Flour - I used a combination of Cassava Flour and Tapioca Flour for this recipe! Do not swap flours for anything else. If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets.
- Baking Powder + Baking Soda - You'll need both to create the perfect texture!
🍴Step by Step Instructions
Step 1: Mixing Wet Ingredients
Start by adding apple cider vinegar into a bowl with coconut milk. Let it sit for five minutes to create a vegan "buttermilk."
Then add the eggs, applesauce, avocado oil, and coconut milk mixture into a separate bowl. Blend with a hand mixer or whisk until fully combined.
Step 2: Mix Dry Ingredients
While you wait, add cassava flour, tapioca flour, baking powder, baking soda, and salt into a bowl. Whisk together until fully combined.
Step 3: Fold together
Finally, pour the dry mixture into the wet mixture and stir together. Let sit for 5 minutes.
Step 4: Baking
Pour the mixture into a parchment paper lined bread pan. (Grease edges with coconut oil.) Bake the bread at 350 degrees for 45-50 minutes.
Step 5: Cooling
Pull the bread out by using the parchment paper and place on a cooling rack. (Remove parchment paper.) Let the bread sit for at least 20 minutes before cutting into it.
Expert Tips
- When measuring flours, use a spoon to add flour into measuring cup. Scrape the excess off the top with a butter knife. Do not pack the flour!
- Make sure parchment paper overhangs so you can easily pull the bread up and out of the pan!
- If you don't use parchment paper, make sure to grease the pan! I like using coconut oil, but any non-stick spray will work.
- Baking time will depend on how large the bread pan is. For a smaller bread pan, it takes about 45-50 minutes. If you use a larger bread pan, it will bake faster. Check your bread with a toothpick or fork before removing.
How to store leftovers
Leftover bread is best stored in the refrigerator in an airtight container. You can also store it on the counter at room temperature, but it will stay fresh for longer in the refrigerator.
You could also pre-slice the loaf and save half for later in the freezer! Make sure you're using a freezer safe container.
Let the bread defrost on the counter or toast until bread is golden brown.
Serving Suggestions:
After you make this Cassava Flour Bread, make sure to leave a comment & rate the recipe!
Recipe
Cassava Flour Bread
Equipment
- Small Bread Pan
Ingredients
Wet Ingredients
- 3 Eggs
- ½ Cup Coconut Milk Or any non-dairy milk.
- ½ Cup Unsweetened Applesauce
- 1 Tablespoon Apple Cider Vinegar
- 2 Tablespoons Avocado Oil Or Extra Virgin Olive Oil.
Dry Ingredients
- 1+⅓ Cup Cassava Flour
- ⅓ Cup Tapioca Flour
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
Instructions
Preparing Dough
- Start by adding apple cider vinegar into a bowl with coconut milk. Let it sit for five minutes to create a vegan "buttermilk."
- While you wait, add cassava flour, tapioca flour, baking powder, baking soda, and salt into a bowl. Whisk together until fully combined.
- Then add the eggs, applesauce, avocado oil, and coconut milk mixture into a separate bowl. Blend with a hand mixer or whisk until fully combined.
- Finally, pour the dry mixture into the wet mixture and stir together. Let sit for 5 minutes.
Baking Bread
- Pour the mixture into a parchment paper lined bread pan. (Grease edges with coconut oil.) Bake the bread at 350 degrees for 45-50 minutes.
- Pull the bread out by using the parchment paper and place on a cooling rack. (Remove parchment paper.) Let the bread sit for at least 20 minutes before cutting into it.
Notes
Expert Tips
- When measuring flours, use a spoon to add flour into measuring cup. Scrape the excess off the top with a butter knife. Do not pack the flour!
- If you don't use parchment paper, make sure to grease the pan! I like using coconut oil, but any non-stick spray will work.
- Baking time will depend on how large the bread pan is. For a smaller bread pan, it takes about 45-50 minutes. If you use a larger bread pan, it will bake faster. Check your bread with a toothpick or fork before removing.
How to store leftovers
Leftover bread is best stored in the refrigerator in an airtight container. You can also store it on the counter at room temperature, but it will stay fresh for longer in the refrigerator. You could also pre-slice the loaf and save half for later in the freezer! Make sure you're using a freezer safe container. Let the bread defrost on the counter or toast until bread is golden brown. **See full post for more information and step by step photos!Nutrition
Shop this recipe
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → Want more recipes?
Check out my recipe box where you can browse by season, diet, and flavor!
Julie Plank
I know you said not to substitute flowers, but I’m wondering if you’ve ever used arrowroot starch instead of tapioca starch since they are usually interchangeable.
Mariah Mandile
I have not tested it with arrowroot starch, but you could give it a try! Let me know how it comes out!
Mandy
I am going to make this and wondering how arrowroot works as a substitute?
Thank you!
Mariah Knight
Hi! Are you looking to sub the tapioca flour or cassava? I would not sub the cassava with anything else, but it would probably work to use arrowroot instead of tapioca flour!
Elizabeth
I have been searching for what seems like an eternity for bread that is gluten-free, nut-free, dairy-free, yeast-free, rice-free, chickpea-free, and egg-free. This is as close as I've come, and I'm wondering if you've ever tried substituting the eggs with a flex, chia, or powdered replacer. My family is riddled with autoimmune disease and allergies, and our diet is discouragingly restricted. 😕 If I can figure out a way to substitute the eggs, my kids could have bread after not having it for many years. I know I could just experiment myself with different substitutes, but I'm wondering if you've ever tried because if you have and it was unsuccessful, I won't be wasting time or money to try myself. Thank you!
Rabiah
Hi Julie, I have subbed with full arrowroot and 1/2 arrowroot 1/2 tapioca and both work great. I always neeed to drizzle a little more milk after mixing everything to help me stir easier though. I also subbed the apple sauce for shreaded zuccini. This recipe has only ever been used by me for mini silicone molds for "biscuit" size drop breads so I only bake for about 10-15 min. yielding about 12-14 "bisquits" when recipe is doubled. Thanks Mariah for this awesome recipe!!!
Mariah Knight
Oh wow! Love that you make little biscuits. Great idea!
Morgen Drasnin
Thank you for this recipe. Looking forward to trying it! When you say coconut milk, do you mean canned, or a coconut milk beverage?
Mariah Mandile
Hi Morgen! I used regular coconut milk for this recipe. You can also sub with any non-dairy milk. (: Hope you love it!
Rebeca
Sorry, this is still unclear to me. Do you mean canned coconut milk (like Thai Kitchen or Native Forest) or coconut milk beverage (non-dairy milk) usually in a carton or aseptic container like So Delicious or Silk)? To me the regular kind is the canned because that's what's be around longer before plant milks became more readily available so that is why I'm still not sure what you mean.
Mariah Mandile
Hi! I use the So Delicious unsweetened coconut milk in this recipe. (Not full fat coconut milk in the can.) You could also swap for almond milk or any non-dairy milk. If I do use full fat coconut milk in a recipe, I always use the term "full fat" so there is no confusion! Hope that helps. (: Enjoy!!
Samantha
Hi! Could you use all cassava flour and substitute the eggs for flax eggs by chance? I'm having the hardest time trying to find a cassava bread recipe without eggs in it!
Sofia
What may I substitute the applesauce with? Thank for this recipe
Mariah Knight
Hi! You could try using mashed banana instead! It will alter the flavor though.
GG
I don't usually leave recipe reviews but this one knocked it out of the park, and I have to praise the recipe writer. I am amazed at how wonderful and delicious this bread is. I have to admit that I did one substitution, which I will explain, but it is because I didn't have one of the ingredients. I really appreciate this recipe since it strives to be super healthy. Among other things, I do try to avoid yeast and try to be as grain free as possible. I have to say that I used my latest amazing find which is Bob's Red Mill Cassava Flour, which I had on hand. I am very interested to try the flour brand that the author recommends as well. (I had used Otto's in the past, and while a few times, a long time ago, that flour worked ok, it recently was extremely crumbly and tasted horrible and I had to return it. This is my experience and some might have a different one. I personally don't recommend it since I tried it in various recipes and none of the recipes worked out right because of the flour quality and texture.) I followed this easy recipe, using almond milk that I had on hand but since I didn't have applesauce, I substituted 2 tablespoons of organic honey along with a 1/2 cup of organic greek yogurt. The bread came out just like real homemade "bread" and not too sweet, as one might think it could with the honey. The top even formed a crust. The inside texture was properly doughy, just like homemade bread. I cooked it in a ceramic pie dish and the bread naturally formed into a "boule" shape, crust and all. It looks like an artisan made bread that I slaved over and tastes just as good! I have spent time making more difficult and complicated crusty bread recipes that included yeast, and they were not as good or healthy as this one. I am really amazed at how great it is and I will definitely make it again and again. Thank you so much for your wonderful recipe, Mariah.
Mariah Knight
Wow thank you so much for your wonderful review! I am so glad you enjoyed this recipe. Let me know if you try anything else! (:
LouAnn
Haven't tried this recipe yet, but was wondering if you think it would work to make stuffing with?
Elizabeth
Never mind! So sorry! I usually just skip to the recipe, but I just went back now and saw that you haven't tried, nor would you recommend, any egg replacers. Thanks!
Mariah Knight
Oh no worries!! I know there are many people with egg allergies so I will have to try out an egg free version. I hope there are other recipes on here that your family can enjoy though! xo Mariah
Alz
Isn’t cassava flour and tapioca flour the same?
Mariah Knight
No, they're different! I have a blog post explaining the difference - https://freshwaterpeaches.com/cassava-vs-almond-flour/