Cassava Bread

5 from 2 votes

I’ve been on a cassava flour kick lately, and this easy cassava bread is the latest obsession in my kitchen. It’s naturally gluten-free, grain-free, and made with just a handful of pantry staples—no yeast or rising time needed.

Prep Time10

Cook Time35

Total Time45

Course: Baking

Cuisine: American

Keyword: cassava bread

Servings: slices (1 loaf)

Author: Ashley Barbey

Equipment

1 4x8-inch loaf pan or 5x9-inch loaf pan

Ingredients

1 ½ cups cassava flour*
1/3 cup tapioca flour**
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoons kosher salt
3 large eggs
½ cup buttermilk
1/3 cup Greek yogurt*** or sour cream
2 tablespoons olive oil vegetable, canola, avocado or olive
1 ½ tablespoons honey

US Customary - Metric

Instructions

Preheat the oven to 350°F (177°C) and line a 4x8 or 5x9 loaf pan with parchment paper.****
In a medium bowl, whisk together the cassava flour, tapioca flour, baking powder, baking soda and salt.
In a large measuring cup, whisk together the eggs, buttermilk, Greek yogurt, oil and honey, until well combined.
Pour the egg mixture into the dry flour mixture and stir until well combined and no pockets of flour remain. Make sure not to overmix as it can mess with the rise.
Evenly spread the batter into the prepared pan.
Bake for 35-40 minutes. Keep an eye on the center when baking. The top can look done before the middle is fully cooked. I always use the toothpick test—when it comes out clean from the center, you’re good to go.
Let the bread cool in the pan for about 10 to 15 minutes, then transfer it to a rack to finish cooling.

Notes

*Too much cassava flour can dry the bread out or make it crumbly—I've learned that the hard way. For the best texture, take the time to spoon and level it instead of scooping straight from the bag.

**Cassava flour and tapioca flour might sound like twins, but they’re not interchangeable. Cassava flour comes from the whole root, while tapioca is just the starch. I’ve swapped them by mistake before—and let’s just say the results weren’t pretty.

**Using thin or non-Greek yogurt can throw off the batter and make it too runny. I always stick with thick Greek yogurt to keep the texture just right and help the bread rise well.

****This bread has a tendency to stick, so don’t skip the parchment paper. Lining the pan makes it so much easier to lift out without losing the bottom—I’ve had a few sticky disasters before learning that trick!

Nutrition