Rosemary Cassava Bread (Paleo, Gluten Free) - Bake It Paleo (2024)

This rosemary cassava bread is made with Otto's cassava flour and flavored with rosemary and salt. It’s a delicious paleo bread with a dense crumb texture and buttery rosemary flavor – great for making toast or sandwiches. This cassava bread recipe is gluten free, dairy free, nut free and paleo approved.

I’ve been a long time lover of cassava flour and this is one of the first recipes I ever made with it. Although this cassava bread recipe has gone through a few alterations over the years, it’s one of my most tried and true recipes. It never fails to deliver in terms of taste, texture and useability.

This rosemary cassava bread is made with Otto's cassava flour (my favorite brand of cassava flour), flavored with rosemary and salt and has no sugar added. Although it's dairy free, it has a rich buttery flavor with a hint of rosemary.

Why You’ll Love this Cassava Bread Recipe

• Paleo friendly – made with real, whole food ingredients
• Gluten Free and Grain Free – made with cassava flour and tapioca starch
• Dairy Free and Nut Free – a great bread for those with common allergens or intolerances
• Unsweetened – this cassava bread has no sugar added, but still tastes great
• Yeast Free – this is a quick bread, no yeast needed!

The whole family is sure to love this paleo rosemary cassava bread. It’s great eaten on its own, enjoyed toasted with butter or jam, or eaten as sandwich bread.

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.

Ingredients

This cassava bread recipe is made with less than 10 ingredients. Here's what you need:

• cassava flour
• tapioca flour/starch (or arrowroot)
• rosemary (fresh or dried)
• baking powder
• baking soda
• salt
• eggs
• olive oil
• apple cider vinegar
• water

Cassava Flour

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 one I purchased from Amazon. This way I know I'm getting the proper quantity of whatever flour I'm using.

Tapioca Flour

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.

Rosemary

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.

Eggs

Eggs are a must 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.

How to Make Cassava Bread

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!

Here's what you need to do:

Make the batter

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.

Then, in the medium-sized bowl, whisk together all wet ingredients. This includes the eggs, olive oil, apple cider vinegar and water.

Pour the wet mixture into the dry mixture and mix well using a spatula.

Next, line an 8" x 4" loaf pan with parchment. Then pour the batter into the pan.

You may top the loaf with additional rosemary and flaked sea salt if desired.

Bake the Bread

Place the pan in your preheated oven (preheat to 350 degrees F) and bake for 35-40 minutes or until fully cooked through.

The bread should rise nicely, making a super fluffy paleo sandwich bread.

After baking, remove the loaf from the pan and cool to room temperature on a cooling rack.

Storage

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, airtight 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!

How to Eat Cassava Bread

There are so many great ways to enjoy cassava bread. Here are a few ways we eat it at my house:

• toasted and topped with anything from mashed avocado, almond butter, dairy free cream cheese, butter or jam
• dipped into a bowl of hot soup or stew
• made into miniature sandwiches
• grilled cheese
• made into French toast

Frequently Asked Questions

More Recipes with Cassava Flour

If you are looking for more paleo cassava flour recipes, then check these out:

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