Cassava Flour Bread Recipe | Soft, Tasty & Gluten-Free

cassava flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is less expensive.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: chia seeds

Flaxseed meal is a healthy egg substitute, while chia seeds can be less costly.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often cheaper.

Add 2 tablespoons of sugar to warm milk and stir.

Add 1 teaspoon of active yeast to the milk and sugar mixture; stir and set aside until foamy.

Sift 2 cups of cassava flour, 1 teaspoon of baking powder, and a pinch of salt into a mixing bowl.

Mix the dry ingredients together using a spoon or whisk.

Crack in 2 large eggs and add melted butter to the mixture.

Add the activated yeast mixture to the flour mixture and mix until it forms a thick batter, not a dough.

Cover the batter and let it rest for at least 4 to 5 minutes.

Grease a baking pan with melted butter and dust with cassava flour to prevent sticking.

Preheat the oven to 180°C (approximately 350°F).

After resting, check the batter; it should have doubled in size slightly.

Transfer the batter into a greased, smaller baking pan if necessary.

Cover the batter in the pan and let it rest for 15 minutes.

Bake in the preheated oven for 45 minutes to 1 hour.

Check the bread while baking to ensure it looks nice and is rising properly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens