Gluten-free cassava bread

New cassava flour bread doesn’t consist of any other added starch unlike my go-to gluten-free bread.

As with old recipe, I found it the amazing


  • 1,5 cup cassava flour,
  • 1/4 cup coconut oil,
  • 3 eggs,
  • 1/4 cup of very hot water,
  • 1 tbsp sugar,
  • 1/2 cup lukewarm water,
  • 1 tbsp instant yeast,
  • 1 tbsp salt.

You will need to prove yeast first. To make this, dissolve sugar in 1/4 cup very hot water, than add 1/2 cup lukewarm water and instant yeast. Please don’t add all the mixture to measured flour. I was surprised when I saw this direction in the original recipe, but it is so, I could see that even I added too much of this. Try to mix it little by little. The dough should be runnier than usual bread dough.

Another thing that was strange in this recipe that the author suggest to dust the top of the loaf with more flour so the top doesn’t brown too much during baking. Please don’t repeat my mistake – I did it after placing dough to the baking pan and let it sit on the counter top covered for 30 minutes. I think it’s better to dust right before baking.

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