True story: I used to be a total carboholic, and bread was my number one choice of food. But after having to go grain free, I thought those days were over. Was gluten free bread an oxymoron? Was it possible to make a grain free bread, and at that, a good one? Well today I’m introducing a paleo cassava bread recipe, an easy to make paleo bread that’s free of nuts and grains! Let’s take a look!
Easy to make paleo bread
Let me first clarify that my grain free nut free bread is on permanent rotation in our household, but truth be told, my kids are just not huge fans of it. It’s full of seeds, which I like – but my kids are just not as crazy about them:). This paleo cassava bread recipe produces the perfect loaf of bread that slices easily, making it wonderful for toasting, making sandwiches, and simply feeling like just because you are gluten and/or grain free that you can actually enjoy a piece of bread, which is a huge win!
Items to help make this paleo cassava bread recipe:
- Loaf pan – I purchased this glass loaf pan years ago and it’s my far one of my most-used items.
- Parchment paper – This unbleached and chlorine-free parchment paper is a product that I always have in my kitchen and highly recommend.
- Kitchen mixer – While a stand mixer is not necessary, it certainly makes the mixing easier!
- Cassava flour – Cassava flour is a wonderful grain-free paleo flour that I have really enjoyed baking with. Try my 2-ingredient paleo tortillas if you have extra left over!
- Coconut flour – Another wonderful paleo and grain-free flour, coconut flour is unique but a staple in my kitchen, too.
- Arrowroot flour – A grain-free flour that can be used in baking but also for thickening soups, stews and other recipes.
- Box grater – This kitchen tool is great (pardon the pun) for grating cheese, vegetables and even butter, as you’ll do in this recipe!
A simple recipe for a paleo, nut-free and grain-free bread that's wonderful for toasting, making sandwiches and more.
Combine the warm water and maple syrup together in a bowl and then sprinkle yeast on top. Set aside to get frothy - this should take 10-15 minutes. When it has doubled it is ready. If it does not froth, the water temp was off or the yeast is old and I advise starting over.
Sift or stir together cassava flour and arrowroot flour. Using a box grater, grate butter into the flour mixture and incorporate. Use a fork and mashed it around until crumbs form.
Add beaten eggs and yeast mixture to flour mixture. Mix just until it all comes together well. You can use a stand mixture, or mix by hand; this will require some elbow grease, but this is how I make it. Add in coconut flour and mix to combine.
Let rest about 5 minutes. While this rests, preheat oven to 350 degrees F.
Line a loaf pan with parchment paper and transfer batter into lined pan. Set in a warm place and let bread rise 30-45 minutes.
Bake 30-35 minutes, remove from oven when done, and immediately take out of pan and allow to cool on a rack.
How to enjoy this paleo cassava bread recipe
- Toasted with butter
- Warmed with some honey ghee added on top
- Slathered with smashed avocado for avocado toast
- Two slices, with your ingredients of choice sandwiched in-between
- Cut into cubes to make your own grain-free croutons
Other gluten free bread recipes you may enjoy: