This rosemary cassava bread recipe is paleo friendly, nut free, yeast free and doesn't contain any added sugar. It's made with Otto's cassava flour and seasoned with rosemary. This paleo bread is perfect for sandwiches, eating with soup or toasting and topping with grass fed butter or avocado.
I don't often make sandwiches. But when I do, great bread is a must! And quite honestly, since giving up gluten I haven't found the perfect paleo sandwich bread. So, of course I had to make my own! And the result was this amazing rosemary cassava bread!
Cassava flour comes from from the cassava (or yuca) root. The cassava root is peeled, dried and ground to make cassava flour.
Cassava Flour Dough
You can probably guess that cassava flour is grain free and paleo friendly since I use it in so many of my recipes. It also works well as a 1:1 substitution (by weight) for wheat flour and many gluten free baking mixes.
Now, it’s important not to confuse cassava flour with tapioca flour/starch. Yes, they both come from the cassava root, but they are very different.
Tapiocais the extracted starch of the cassava root. Whereas, cassava flour comes from the whole cassava root. They serve very different purposes in baking and cooking and are not interchangeable in most recipes.
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My favorite brand of cassava flour is Otto’s Cassava Flour. They have the highest quality cassava flour and it works better for paleo baking than any other brand I’ve tried.
Otto’s Cassava Flour peels, dries and then finely grinds their cassava into a reliable flour. They also ensure that every batch is free of the top 8 allergens.
Some other brands have a gritty flour texture (not optimal for baking), don't use organic farming practices and many don't test their batches for allergen contamination. Otto's may be a little more expensive, but it's worth the extra cost.
Paleo Sandwich Bread {grain Free, Dairy Free, Sugar Free}
Like all bread, this gluten free cassava flour bread is definitely best eaten the day you make it. However, it will last in the fridge up to one week. Simply, toast it in the oven or warm it a bit in the microwave to give yourself a renewed sense of freshly baked bread.
This recipe uses cassava flour. Why? Well, because it is a great flour for making gluten free sandwiches. Plus, cassava flour makes this bread nut free and grain free!
My biggest tip is to measure the cassava flour by weight. I've measured 1 cup of cassava flour more times than I can count and nearly every time it has a different weight. (It varies because of how packed the flour is in that 1 cup). As a solution, I like to use a simple food scale like THIS
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Tapioca flour is a starch and is necessary for achieving the right texture. You may substitute the tapioca with arrowroot flour, as these two ingredients work very much the same in bread baking.
This wouldn't be Rosemary Cassava Bread without the rosemary. However, you may substitute the rosemary for any herb of your choosing. I used fresh rosemary for this loaf, but dried would work as well.
In this recipe. I have not tried (nor do I recommend) using an egg substitute for this particular loaf. Egg free cassava recipes often result in a gummy texture unless they're specifically formulated to be egg free.
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Did I mention how ridiculously easy this cassava bread is to make? Since it doesn't contain any yeast, you don't have to wait around for it to rise. Plus, it cooks in under 40 minutes, so you can make and bake this entire loaf in under an hour!
First, grab two mixing bowls. (One large and one medium-sized.) In the large bowl, combine all dry ingredients. This includes the cassava flour, arrowroot, chopped rosemary, baking powder, baking soda and salt.
Place the pan in your preheated oven (preheat to 350 degrees F) and bake for 35-40 minutes or until fully cooked through.
Rosemary Cassava Bread (paleo, Gluten Free)
This nut free, paleo sandwich bread is best eaten the day it is made, as is with most breads. It will last in a sealed, air-tight container at room temperature for 2-3 days, but I recommend keeping it in your fridge. There, it will last well up to one week.
If the bread becomes dry and hard, then simply warm it in your oven, microwave or toaster oven for a few minutes. Or, use it to make French toast!
Be healthy, it all depends on the ingredients! Look out for vegetable oils (like canola), refined sugar, wheat flour and gums/thickeners in cassava bread recipes or breads to buy. These ingredients are inflammatory and not something to be eating on a regular basis.
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My rosemary cassava bread is healthy, as it's made with a combination of grain free flours, has no added sugar or gums/thickeners and uses olive oil.
Yes! Cassava flour is gluten free. Otto's Cassava Flour ensures that their cassava flour is free from top allergens by regularly testing their batches.
This healthy Rosemary Cassava Bread is great for making mini sandwiches, sweet or savory toast, eating with soup or simply enjoying on it's own. This cassava bread recipe is paleo, gluten free, dairy free, yeast free and nut free!
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**You may need more water, up to ¾ cup, depending on egg size. Start with ½ cup and add more as needed. Batter should be thick, but easy to pour into the loaf pan.
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Here’s grain-free white bread with nutrition, bread that tastes of challah when made with honey. Paleo Sandwich Bread is great for sandwiches or alongside soup. You’ll love how this bread rises suuuper high, ballooning itself in the oven. And you’ll need to shoo away the eager line that forms, those pesky family members who keep asking for one more slice. 😉
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How convenient to make a loaf or two in so little time and have enough for a week or two. I like to pre-slice mine and freeze some.
Now, what’re you waiting for? If you don’t yet have Otto’s Cassava Flour, I recommend you buy it here . It’s good stuff. I can’t stop baking with it. The shipping is free; and you’ll love it.
If you’ve got the flour already, time to get baking! This loaf will be ready in one hour, start to finish; it’s that fast! Slice some while it’s warm; or remember, let it cool first if you want the resistant starch (RS) benefits!
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And yes, you can re-warm the bread after it’s cooled and still get the RS! So French toast still gives your gut the happy punch. xx
Cool, slice, and freeze in a sealed container. Make sure the slices are separated a little when you freeze the loaf, so it’s easy to break off a slice and toast it. (Toasted is my favorite way to eat Paleo Sandwich Bread.)
*A few folks in the comments have had issues with their dough spilling out during baking or being under-cooked in the center, or deflating. I tried to re-create this problem so I could help trouble-shoot. I believe this happens if the eggs are extra-large; so in essence the cook is adding an extra egg to the recipe. I use pasture-raised, local eggs that are medium or medium-large in size. I think that's the issue! 🙂 So please use the same size (and preferably pasture-raised) eggs that I do to ensure success.
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**This recipe has only been made using Otto's Cassava Flour. If you use a different product, you may have different results. I recommend Otto's for ensured success.
***This recipe has been made in a 4 by 8 metal loaf pan and in the small/standard size pyrex/glass loaf pan. It has also been made in a large clay (Pampered Chef) loaf pan. All of these pans baked the loaf in the exact same way: 45 minutes was the perfect amount of time needed. However, be aware that different pans may require a longer baking time.
Calories: 123 kcal | Carbohydrates: 8 g | Protein: 5 g | Fat: 8 g | Saturated Fat: 2 g | Cholesterol: 136 mg | Sodium: 195 mg | Potassium: 54 mg | Fiber: 1 g | Sugar: 6 g | Vitamin A: 200 IU | Vitamin C: 0.2 mg | Calcium: 24 mg | Iron: 0.8 mg
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I’m an old-fashioned girl and love baking in Le Creuset. If you don’t have a loaf pan you love, I recommend this one- so pretty, comes in many colors, durable, and made of high-fired stoneware.
If you trust silicone and don’t have a loaf pan you love, I recommend this one. As you may know, aluminum is the metal of choice among bakers, because of how evenly and well it distributes heat. As long as you aren’t baking lemon juice or tomatoes, aluminum
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