Paleo Cassava Flour Bread

This Paleo Cassava Flour Bread is soft, fluffy, and easy to make! A grain-free cassava bread perfect for sandwiches and toast.

I’ll never forget the first time I pulled a loaf of homemade paleo cassava flour bread from my oven. The smell alone transported me back to Saturday mornings at my grandmother’s house—that warm, yeasty aroma that makes a kitchen feel like home. Except this time, it was completely grain-free.

Here’s what blew my mind: this bread actually rises. Like, really rises. I know that sounds basic, but if you’ve been gluten-free or paleo for any length of time, you know that achieving a proper rise without wheat is basically kitchen magic. This grain free cassava bread uses real yeast and creates an honest-to-goodness fluffy loaf that slices beautifully.

The texture is tender and slightly sweet, perfect for morning toast or afternoon sandwiches. According to the Paleo Foundation, cassava flour is a popular grain-free alternative because it mimics the texture of wheat flour better than most other options. It’s become my secret weapon for bringing “normal” bread back into our rotation.

Whether you’re navigating celiac disease, following a paleo lifestyle, or just curious about grain-free baking, this paleo cassava loaf is about to become your new weekend ritual. Let’s get into it.

Ingredients

• 1/2 cup warm water (around 100-110°F)
• 1 tbsp maple syrup
• 1 package active dry yeast
• 4 eggs (beaten)
• 1 1/3 cups cassava flour
• 1 1/3 cups arrowroot flour
• 1 tsp baking powder
• 4 tbsp butter
• 3 tbsp coconut flour

Instructions

Step 1: Combine the warm water and maple syrup in a bowl, then sprinkle the yeast on top. Set aside to get frothy—this should take 10-15 minutes. When it has doubled in size, it’s ready for your paleo cassava flour bread! If it doesn’t froth, your water temp was off or the yeast is old. Start over with fresh yeast.

Step 2: Sift or stir together the cassava flour, arrowroot flour, and baking powder in a large bowl. This helps your grain free cassava bread turn out light and airy.

Step 3: Using a box grater, grate the butter directly into the flour mixture. Use a fork to mash it around until crumbs form. This technique creates those tender pockets in your paleo cassava loaf.

Step 4: Add the beaten eggs and yeast mixture to your flour mixture. Mix just until everything comes together well. You can use a stand mixer or mix by hand—this will require some elbow grease, but that’s how I make this gluten free cassava bread.

Step 5: Add in the coconut flour and mix to combine. The coconut flour helps absorb extra moisture and gives structure to your paleo cassava flour bread.

Step 6: Let the dough rest for about 5 minutes. While it rests, preheat your oven to 350°F.

Step 7: Line a loaf pan with parchment paper and transfer the batter into the lined pan. Set it in a warm place and let the bread rise for 30-45 minutes. This rise is crucial for that fluffy texture in your grain free cassava bread!

Step 8: Bake for 30-35 minutes. The top should be golden and sound hollow when tapped. Remove from the oven when done, and immediately take the loaf out of the pan. Allow it to cool on a wire rack before slicing your beautiful paleo cassava loaf.

Substitutions & Swaps

No Arrowroot Flour? You can substitute with tapioca starch in equal amounts. The texture of your paleo cassava flour bread will be nearly identical since they’re very similar starches.

Dairy-Free Option: Replace the butter with ghee (if you tolerate it) or coconut oil. Solid coconut oil works best—just grate it like you would butter. Your grain free cassava bread will have a subtle coconut flavor.

Egg-Free Challenge: Unfortunately, eggs are pretty crucial here for structure and rise. This paleo cassava loaf really depends on them, and I haven’t found a successful substitute that maintains the fluffy texture.

Different Sweetener? Swap maple syrup for honey or coconut sugar dissolved in the warm water. The yeast needs some sugar to activate, so don’t skip this step when making gluten free cassava bread.

Cassava Flour Brands: I’ve tested this with both Otto’s and Anthony’s cassava flour. Both work beautifully for this paleo cassava flour bread, though Otto’s tends to be slightly finer.

Add Seeds or Nuts: Fold in 1/4 cup of sunflower seeds, pumpkin seeds, or chopped nuts for added texture and nutrition in your grain free cassava bread.

Troubleshooting Tips

Yeast not activating? Check your water temperature with a thermometer. Too hot kills the yeast; too cold won’t activate it. Aim for that sweet spot of 100-110°F for perfect paleo cassava flour bread.

Dense, heavy loaf? Your bread probably didn’t rise long enough before baking. Give it the full 30-45 minutes in a warm spot. I sometimes place mine near (not on!) a heating vent or in the oven with just the light on.

Bread falling apart when sliced? Let your paleo cassava loaf cool completely before slicing. Warm grain-free bread is fragile. Once cool, it slices like a dream.

Too crumbly? Make sure you’re measuring flour correctly—spoon it into the measuring cup and level off. Packing cassava flour creates a drier, crumblier gluten free cassava bread.

Gummy center? Your bread needs more baking time. Every oven runs differently, so if 35 minutes isn’t enough, add 5 more minutes. The internal temperature should reach about 200°F for a fully baked paleo cassava flour bread.

Bread not rising at all? Double-check your yeast expiration date and make sure the water temperature was right. Old yeast won’t give you that beautiful rise in your grain free cassava bread.

Storage & Meal Prep

Room Temperature: Store your paleo cassava flour bread in an airtight container or wrapped tightly in plastic wrap for 2-3 days. It stays soft and fresh at room temp.

Refrigerator: This grain free cassava bread keeps well in the fridge for up to one week. Wrap it tightly to prevent drying out. Toast slices straight from the fridge for best results.

Freezer: Here’s my favorite trick—slice the entire paleo cassava loaf before freezing. Lay slices between parchment paper, then store in a freezer bag for up to 3 months. Pop frozen slices directly into the toaster!

Pre-Slicing Tip: Once completely cool, slice your gluten free cassava bread with a sharp serrated knife. Use a gentle sawing motion to avoid crushing the soft interior.

Make-Ahead Dough: You can prepare the dough up to the rising step, then refrigerate overnight. Let it come to room temperature and complete the rise before baking your paleo cassava flour bread.

Meal Prep Magic: I bake two loaves on Sunday and freeze one. Having homemade grain free cassava bread ready all week makes busy mornings so much easier.

Serving Suggestions & Pairings

Classic Toast: My absolute favorite way to enjoy this paleo cassava flour bread is toasted with grass-fed butter and a drizzle of honey. Simple perfection.

Sandwich Game: This grain free cassava bread holds up beautifully for sandwiches. Try it with turkey, avocado, and sprouts for lunch. The texture is sturdy enough to handle all your favorite fillings.

French Toast: Slice your paleo cassava loaf thick, dip in an egg mixture with cinnamon, and pan-fry. Sunday brunch just got an upgrade.

Avocado Toast: Mash ripe avocado on toasted gluten free cassava bread, add a pinch of sea salt, red pepper flakes, and a squeeze of lemon. Chef’s kiss.

Garlic Bread: Brush slices with garlic butter and broil for 2-3 minutes. This paleo cassava flour bread makes incredible garlic bread for pasta night.

Breakfast Staple: Top with almond butter and sliced bananas, or go savory with scrambled eggs and smoked salmon. Your grain free cassava bread adapts to any morning mood.

Variations & Dietary Adjustments

Herb & Garlic Version: Add 2 teaspoons of Italian seasoning and 1 teaspoon of garlic powder to the flour mixture. This savory paleo cassava flour bread is perfect for dipping in soup.

Cinnamon Raisin Twist: Mix in 1 tablespoon of cinnamon and 1/3 cup of raisins to create a slightly sweet grain free cassava bread that’s incredible toasted for breakfast.

Everything Bagel Topping: Before baking, brush the top with beaten egg and sprinkle with everything bagel seasoning. Your paleo cassava loaf becomes an instant crowd-pleaser.

Seeded Bread: Fold in 2 tablespoons each of sunflower seeds, pumpkin seeds, and sesame seeds for extra nutrition and crunch in your gluten free cassava bread.

Rosemary Olive Oil: Replace butter with olive oil and add 1 tablespoon of fresh chopped rosemary. This Mediterranean-inspired paleo cassava flour bread is divine with pasta.

Mini Loaves: Divide the batter into 3-4 mini loaf pans. Reduce baking time to 20-25 minutes. Perfect for gift-giving or portion control with your grain free cassava bread.

Nut-Free Friendly: This recipe is naturally nut-free, making it safe for school lunches and allergy-conscious gatherings. Just ensure your cassava flour is processed in a nut-free facility if needed.

Frequently Asked Questions

Final Thoughts

Making this paleo cassava flour bread has honestly changed our mornings. There’s something about having a fresh loaf on the counter that makes the whole house feel warmer, more grounded. My kids don’t even realize it’s grain-free—they just know it tastes like “real” bread.

I love that this recipe doesn’t require weird ingredients or complicated techniques. Just straightforward baking that works. The smell while it’s baking? Absolutely heavenly. And when you slice into that first loaf and see the soft, fluffy crumb, you’ll feel like a total kitchen rockstar.

This grain free cassava bread has become our Sunday tradition. We make it together as a family, and it’s taught my kids that “special diet” doesn’t mean missing out. It means getting creative and finding new favorites along the way.

Whether you’re making sandwiches for the week or just want fresh toast in the morning, this paleo cassava loaf delivers. Give it a try this weekend. Your future breakfast self will thank you.

If you loved this recipe, you’ll definitely want to try my cassava flour tortillas—they’re another family staple! And for something sweet, check out my best gluten-free chocolate chip cookies.