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    Home » Muffins and Bread

    Cassava Flour Bread (Paleo)

    Published: May 11, 2022 by Mariah Mandile

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    Jump to Recipe Print Recipe

    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!

    Cassava flour bread slices spread out.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • Why I love this recipe
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Expert Tips
    • How to store leftovers
    • Recipe
    • Shop this recipe
    • Want more recipes?
    • 💬 Reviews

    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

    Cassava flour ingredients measured out in small bowls.
    • 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.

    Wet ingredients in glass bowl.

    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.

    Dry ingredients in glass bowl.

    Step 3: Fold together

    Finally, pour the dry mixture into the wet mixture and stir together. Let sit for 5 minutes.

    Bread dough in glass bowl.

    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.

    Dough in bread pan lined with parchment paper.

    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

    1. 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!
    2. Make sure parchment paper overhangs so you can easily pull the bread up and out of the pan!
    3. 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.
    4. 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.
    Close up picture of cassava flour bread slice.

    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:

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    • Plate of zucchini noodles with creamy cherry tomato sauce on top.
      Creamy Cherry Tomato Pasta Sauce
    • Casserole dish with gluten-free meatballs and sauce.
      Gluten-Free Baked Meatballs (Whole30)
    • Spoon scooping out tomato basil soup.
      Whole30 Tomato Basil Soup

    After you make this Cassava Flour Bread, make sure to leave a comment & rate the recipe!

    Recipe

    Close up picture of cassava flour bread slice.

    Cassava Flour Bread

    This Cassava Flour Bread is perfect for toasting, dipping in soup, or serving with meatballs and pasta! 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!
    Prevent your screen from going dark
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Side Dish, Snack
    Cuisine American
    Servings 9
    Calories 272 kcal

    Equipment

    • Small Bread Pan
    • Parchment Paper

    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

    1. 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!
    2. 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.
    3. 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

    Serving: 1gCalories: 272kcalCarbohydrates: 47gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 55mgSodium: 371mgPotassium: 77mgFiber: 1gSugar: 3gVitamin A: 83IUVitamin C: 3mgCalcium: 137mgIron: 3mg
    Keywords cassava flour bread, how to make gluten free bread, paleo bread, yeast free bread
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

    Shop this recipe

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    Reader Interactions

    Comments

    1. Julie Plank

      November 21, 2022 at 5:10 pm

      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.

      Reply
      • Mariah Mandile

        November 22, 2022 at 10:38 am

        I have not tested it with arrowroot starch, but you could give it a try! Let me know how it comes out!

        Reply
    2. Morgen Drasnin

      January 26, 2023 at 9:55 am

      Thank you for this recipe. Looking forward to trying it! When you say coconut milk, do you mean canned, or a coconut milk beverage?

      Reply
      • Mariah Mandile

        January 26, 2023 at 10:04 am

        Hi Morgen! I used regular coconut milk for this recipe. You can also sub with any non-dairy milk. (: Hope you love it!

        Reply
        • Rebeca

          March 09, 2023 at 7:22 am

          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.

          Reply
          • Mariah Mandile

            March 13, 2023 at 4:41 pm

            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!!

            Reply

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    Welcome! I'm so happy you're here. My name is Mariah - I'm a holistic health coach and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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