5 from 4 votes
Paleo Cassava Bread Recipe
Prep Time
15 mins
Cook Time
30 mins
Resting time
1 hr
Total Time
45 mins
 

A simple recipe for a paleo, nut-free and grain-free bread that's wonderful for toasting, making sandwiches and more.

Course: Breakfast, Lunch, Snack
Cuisine: American
Servings: 12
Calories: 166 kcal
Ingredients
Instructions
  1. 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. 

  2. 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.

  3. 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.

  4. Let rest about 5 minutes. While this rests, preheat oven to 350 degrees F. 

  5. 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. 

  6. Bake 30-35 minutes, remove from oven when done, and immediately take out of pan and allow to cool on a rack.

Nutrition Facts
Paleo Cassava Bread Recipe
Amount Per Serving
Calories 166 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 64mg21%
Sodium 59mg3%
Potassium 29mg1%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 200IU4%
Vitamin C 0.7mg1%
Calcium 37mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.