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Cassava Flour Bread Recipe

Learn how to make a soft, sturdy, gluten-free loaf with this reliable cassava flour bread recipe. Perfect for sandwiches, toast, and lunchboxes — we walk through ingredients, technique, and troubleshooting to help you bake beautiful cassava bread at home.

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Why cassava flour for bread?

Cassava flour is a whole-root, grain-free flour that makes excellent gluten-free bread when handled correctly. In cassava flour baking, this flour absorbs more liquid than wheat and gives a tender crumb with a neutral flavor — ideal for sandwich loaves and toasts. If you're converting recipes, expect to adjust hydration and add a binder (egg, psyllium, or xanthan gum).

What you'll need (ingredients)

2 1/2 cups cassava flour
2 tsp instant yeast
1 tsp salt
2 tbsp sugar or honey (optional)
2 large eggs (or egg replacer for vegan)
1 1/4 – 1 1/2 cups warm water
2 tbsp olive oil
1 tsp xanthan gum or 1 tbsp psyllium husk powder (binder)

Step-by-step: Cassava Flour Bread Recipe

1. Mix dry ingredients

In a large bowl, whisk cassava flour, xanthan gum (or psyllium), salt, and instant yeast until evenly combined.

2. Combine wet

In a separate bowl, whisk eggs, warm water, oil, and sweetener. Add wet ingredients to the dry and mix with a wooden spoon until a thick, slightly sticky dough forms.

3. Rest and shape

Cover the dough and let it rest for 15–20 minutes. The cassava will hydrate and the dough will firm up. Lightly oil a loaf pan, transfer the dough, smooth the top with wet hands, and let rise in a warm spot for 30–45 minutes until slightly puffy (it won’t double like wheat dough).

4. Bake

Preheat oven to 375°F (190°C). Bake 35–45 minutes until the crust is golden and an inserted skewer comes out clean. Let cool completely on a wire rack before slicing to avoid a gummy crumb.

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Troubleshooting & tips

Too dense? Increase hydration by 1–2 tbsp and ensure proper resting time so cassava hydrates fully.
Crumb too gummy? Bake a few extra minutes and let the loaf cool completely before slicing.
Need more structure? Add a tablespoon of psyllium husk or ensure eggs are included as a binder.
Make it dairy-free: use plant milk; keep egg or use an egg replacer + psyllium for structure.

Variations & serving ideas

This cassava flour bread adapts well: add garlic and rosemary for savory loaves, seeds on top for crunch, or reduce salt and add cinnamon for sweet breakfast bread. Slice and toast for sandwiches, avocado toast, or grilled cheese.

Storage

Store cooled slices in an airtight container for 2–3 days at room temperature. For longer life, freeze sliced and toast straight from frozen.

Why this recipe works

The balance of binder (xanthan/psyllium), eggs, and slightly higher hydration creates a stable matrix that traps air, giving the loaf structure without gluten. Following the resting and full cooling steps is key — those steps make many cassava flour bread recipes succeed.

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