Cassava Flour Bread Recipe

Cassava flour is taking the baking world by storm. In most recipes, you can swap it in for AP flour at a one-to-one ratio, so it’s perfect for gluten-free eaters and diets like Paleo and keto. Consider this bread your new go-to, especially because the batter is mixed up right in the blender. To make it vegan, just omit the honey or use another sweetener of choice.

Cassava Flour Bread

Yield: 1 loaf
Active Time: 10 minutes
Total Time: 1 hour and 15 minutes

Ingredients

2 cups Thrive Market Non-GMO Cassava Flour
1 teaspoon baking powder
1 teaspoon salt
6 large eggs
½ cup Thrive Market Organic Almond Beverage
½ cup Thrive Market Organic Virgin Coconut Oil
1 tablespoon Thrive Market Organic Apple Cider Vinegar
1 tablespoon Thrive Market Organic Honey, optional

Instructions

Preheat oven to 350°F. Line a loaf pan with parchment paper and mist with cooking spray. In a medium bowl, add cassava flour, baking powder, and salt; whisk. In a blender, add eggs, almond milk, coconut oil, apple cider vinegar, and honey (if using) and blend until frothy. Add dry ingredients to the blender and blend for 15 seconds, until well mixed. Pour batter into prepared loaf pan and spread evenly with an icing spatula. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes before slicing. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Recipe credit: Angela Gaines