25+ Delectable Gluten Free Cassava Flour Bread Recipes to Savor

In recent years, gluten-free diets have gained immense popularity, with many individuals seeking alternatives to traditional wheat-based products.

One ingredient that has emerged as a favorite in gluten-free baking is cassava flour.

Derived from the cassava root, this versatile flour is not only gluten-free but also offers a unique texture and flavor that can elevate your baked goods.

If you’re looking to explore the wonderful world of gluten-free baking, you’re in for a treat!

In this article, we will share over 25 delicious cassava flour bread recipes that cater to various tastes and preferences, from savory to sweet.

Whether you’re craving a hearty loaf to accompany your dinner or a delightful sweet treat for breakfast, these recipes will provide you with a range of options to satisfy your gluten-free cravings.

Let’s dive into the delicious and nutritious possibilities of cassava flour!

25+ Delectable Gluten Free Cassava Flour Bread Recipes to Savor

Baking with cassava flour opens up a world of culinary possibilities, especially for those following a gluten-free lifestyle.

With its unique properties and ability to mimic the texture of wheat flour, cassava flour is a fantastic choice for creating a wide variety of bread recipes.

From savory options like garlic herb breadsticks to sweet treats like zucchini bread, there’s something for everyone to enjoy.

We hope this collection of 25+ gluten-free cassava flour bread recipes inspires you to get creative in the kitchen and enjoy delicious homemade bread that fits your dietary needs.

Cassava Flour Banana Bread

This moist and delicious cassava flour banana bread is a perfect treat for breakfast or as a snack. With its naturally sweet banana flavor and hints of cinnamon, this gluten-free version of a classic favorite is both easy to make and satisfying. It’s also dairy-free, making it suitable for a variety of dietary preferences.

Ingredients:

• 2 cups cassava flour
• 3 ripe bananas, mashed
• 2 eggs
• 1/4 cup maple syrup or honey
• 1/3 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the mashed bananas, eggs, maple syrup (or honey), melted coconut oil, and vanilla extract. Mix until smooth.
3. In another bowl, whisk together the cassava flour, baking soda, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This cassava flour banana bread is not only gluten-free but also incredibly easy to whip up with pantry staples. The natural sweetness from the ripe bananas paired with the richness of coconut oil creates a moist loaf that everyone will love. It’s perfect for breakfast on-the-go or a comforting snack any time of day. Feel free to experiment by adding your favorite nuts or chocolate for a personalized touch. This bread will become a staple in your gluten-free baking repertoire!

Cassava Flour Rosemary Focaccia

This aromatic cassava flour rosemary focaccia is a delightful bread that’s perfect for dipping in olive oil or serving alongside your favorite pasta dishes. With its fluffy texture and savory rosemary flavor, this gluten-free focaccia will impress even the most discerning bread lovers. It’s a wonderful way to enjoy a classic Italian recipe without the gluten.

Ingredients:

• 2 cups cassava flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1/4 cup olive oil, plus more for drizzling
• 3/4 cup warm water
• Optional: Coarse sea salt for topping

Instructions:

1. Preheat your oven to 400°F (200°C) and grease a baking sheet or line it with parchment paper.
2. In a mixing bowl, combine the cassava flour, baking powder, salt, and rosemary. Stir well to incorporate.
3. Add the olive oil and warm water to the dry ingredients, mixing until a smooth dough forms.
4. Transfer the dough to the prepared baking sheet and use your fingers to spread it out into a rectangle or circle about 1/2 inch thick.
5. Create dimples in the surface of the dough with your fingertips and drizzle with additional olive oil. Sprinkle with coarse sea salt if desired.
6. Bake for 25-30 minutes or until the top is golden brown and slightly crisp.
7. Allow to cool for a few minutes before slicing and serving.

This cassava flour rosemary focaccia is a fragrant and flavorful bread that brings the taste of Italy to your kitchen while accommodating gluten-free diets. Its airy texture makes it ideal for sopping up sauces or enjoying plain as a snack. The combination of olive oil and fresh rosemary enhances the flavor, creating a delicious bread that pairs wonderfully with soups, salads, or as a side to any meal. Impress your family and friends with this delightful focaccia that proves gluten-free baking can be just as satisfying!

Cassava Flour Pizza Crust

Enjoy a guilt-free pizza night with this simple and delicious cassava flour pizza crust. This gluten-free crust is not only easy to make but also provides a perfect base for your favorite toppings. With a slight nutty flavor and a delightful crunch, this crust will make your pizza nights both enjoyable and accommodating for those with gluten sensitivities.

Ingredients:

• 2 cups cassava flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon garlic powder (optional)
• 2 tablespoons olive oil
• 3/4 cup warm water
• Optional: Your favorite pizza sauce, cheese, and toppings

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet or pizza stone with parchment paper.
2. In a mixing bowl, combine the cassava flour, baking powder, salt, and garlic powder.
3. Stir in the olive oil and warm water until a smooth dough forms. You may need to add a little more water or flour to achieve the right consistency.
4. Place the dough on the prepared baking sheet and use your hands or a rolling pin to spread it out into your desired shape and thickness.
5. Bake the crust for 10-12 minutes, or until it starts to turn golden.
6. Remove the crust from the oven, add your sauce, cheese, and toppings, and return it to the oven for another 10-15 minutes until the cheese is bubbly and golden.

This cassava flour pizza crust is a game-changer for gluten-free pizza lovers. Its simple preparation allows for creativity with toppings, making it a versatile choice for family pizza nights. The nutty flavor and satisfying crunch of the crust provide a delightful base for any combination of sauces and toppings you choose. Plus, the satisfaction of creating your own gluten-free pizza from scratch makes this recipe all the more enjoyable. Serve it up with a side salad or garlic bread for a complete meal that everyone will love!

Cassava Flour Herb & Garlic Breadsticks

These savory cassava flour herb and garlic breadsticks are a fantastic addition to any meal or perfect as a snack on their own. Infused with aromatic herbs and garlic, they are soft and chewy, making them irresistible. This gluten-free recipe is simple to make and will surely become a favorite for those looking for an alternative to traditional breadsticks.

Ingredients:

• 2 cups cassava flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cloves garlic, minced
• 1 tablespoon dried Italian herbs (such as basil, oregano, and thyme)
• 1/4 cup olive oil
• 3/4 cup warm water
• Optional: Grated Parmesan cheese for topping

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cassava flour, baking powder, salt, minced garlic, and dried herbs.
3. Stir in the olive oil and warm water, mixing until a dough forms. The dough should be moist but manageable.
4. Divide the dough into equal pieces and roll each piece into a long stick, about 1/2 inch thick.
5. Place the breadsticks on the prepared baking sheet, spacing them apart. If desired, sprinkle grated Parmesan cheese on top.
6. Bake for 15-20 minutes, or until the breadsticks are golden brown and firm to the touch.
7. Allow to cool slightly before serving.

These cassava flour herb and garlic breadsticks are a delightful addition to any meal, perfect for dipping into marinara sauce or enjoying with a side of soup. Their fragrant garlic and herb flavors complement a variety of dishes, making them a versatile choice for any occasion. Plus, they are gluten-free, ensuring everyone can partake in this delicious breadstick experience. Serve them warm for the best flavor and texture, and watch them disappear from the table in no time!

Cassava Flour Sweet Potato Bread

This delectable cassava flour sweet potato bread combines the earthy sweetness of sweet potatoes with the nutty flavor of cassava flour. It’s a healthy, gluten-free alternative that’s perfect for breakfast or as a snack. With its moist texture and vibrant color, this bread is not only nutritious but also visually appealing.

Ingredients:

• 1 cup mashed sweet potato (about 1 medium sweet potato)
• 2 cups cassava flour
• 2 eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Optional: 1/2 teaspoon ground cinnamon for added flavor

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, mix together the mashed sweet potato, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until well combined.
3. In another bowl, whisk together the cassava flour, baking powder, baking soda, salt, and cinnamon (if using).
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This cassava flour sweet potato bread is not only a tasty gluten-free option but also a nutrient-packed choice that’s sure to please. The natural sweetness of the sweet potato combined with the cassava flour results in a soft and moist loaf that pairs wonderfully with nut butter or yogurt. Enjoy it as a hearty breakfast or a satisfying snack any time of the day. This recipe is a fantastic way to incorporate more vegetables into your diet while indulging in a delicious homemade treat!

Cassava Flour Coconut Flatbreads

These cassava flour coconut flatbreads are quick, easy to make, and incredibly versatile. With a subtle sweetness from the coconut and a chewy texture, they are perfect for wraps, sandwiches, or as a side to your favorite curry. This gluten-free recipe is not only simple but also uses just a few ingredients, making it a staple for quick meals.

Ingredients:

• 2 cups cassava flour
• 1 cup shredded unsweetened coconut
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon coconut oil, melted
• 3/4 cup warm water

Instructions:

1. In a mixing bowl, combine the cassava flour, shredded coconut, salt, and baking powder.
2. Add the melted coconut oil and warm water, mixing until a dough forms. The dough should be pliable and not sticky.
3. Divide the dough into 6-8 equal portions and roll each portion into a ball.
4. On a lightly floured surface, flatten each ball into a round flatbread about 1/4 inch thick.
5. Heat a skillet or griddle over medium heat. Cook each flatbread for 2-3 minutes on each side, or until golden brown and cooked through.
6. Remove from the skillet and keep warm while you cook the remaining flatbreads.

These cassava flour coconut flatbreads are a fantastic, gluten-free alternative to traditional bread and offer a unique flavor that enhances any meal. Their versatility allows them to be used for wraps, served alongside soups, or even enjoyed on their own with a little butter or coconut oil. Quick to prepare and packed with flavor, these flatbreads will become a go-to recipe for busy weeknights or casual gatherings. Enjoy their delightful texture and subtle sweetness as part of your gluten-free diet!

Cassava Flour Zucchini Bread

This moist and flavorful cassava flour zucchini bread is a great way to use up summer zucchini while providing a nutritious and delicious treat. Packed with fresh zucchini, this gluten-free bread is not only easy to make but also wonderfully versatile, perfect for breakfast, snacks, or even dessert.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchini, excess moisture squeezed out)
• 2 cups cassava flour
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/3 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• Optional: 1/2 cup chopped walnuts or pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the grated zucchini, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract. Mix until well combined.
3. In another bowl, whisk together the cassava flour, baking soda, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the nuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This cassava flour zucchini bread is a delightful way to incorporate vegetables into your diet without sacrificing taste. The moistness from the zucchini keeps the bread tender, while the flavors of cinnamon and vanilla elevate the overall profile. Perfect for breakfast, a midday snack, or even dessert, this versatile bread can be enjoyed plain or toasted with a bit of butter. It’s an excellent option for those following a gluten-free diet, and you can feel good about indulging in this wholesome treat!

Cassava Flour Pumpkin Bread

Celebrate the flavors of fall with this delectable cassava flour pumpkin bread. This gluten-free loaf is moist, fragrant, and bursting with spices that evoke the essence of autumn. It’s a fantastic way to enjoy pumpkin in a delicious bread form, making it perfect for breakfast or as an afternoon snack.

Ingredients:

• 1 cup canned pumpkin puree
• 2 cups cassava flour
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/3 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• Optional: 1/2 cup chocolate chips or walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the pumpkin puree, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract. Mix until smooth.
3. In another bowl, whisk together the cassava flour, baking soda, baking powder, pumpkin pie spice, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in chocolate chips or walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This cassava flour pumpkin bread is a warm, inviting treat that captures the spirit of the season. With its rich pumpkin flavor and warm spices, it’s an ideal choice for holiday gatherings or a cozy morning at home. This gluten-free bread can be enjoyed plain, topped with cream cheese, or even as part of a festive brunch spread. Baking this bread fills your kitchen with delightful aromas, making it a wonderful addition to your gluten-free recipe collection!

Cassava Flour Cornbread

This easy and delicious cassava flour cornbread brings a classic Southern comfort food to your gluten-free table. With a slightly sweet flavor and a tender crumb, this cornbread is perfect for serving alongside chili, soups, or as a standalone snack. It’s a great way to enjoy the comforting flavors of cornbread without gluten.

Ingredients:

• 1 1/2 cups cassava flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 1/2 cups milk (or non-dairy milk)
• 2 large eggs

Instructions:

1. Preheat your oven to 400°F (200°C) and grease an 8×8-inch baking dish or cast-iron skillet.
2. In a large bowl, whisk together the cassava flour, cornmeal, baking powder, and salt.
3. In another bowl, combine the honey (or maple syrup), melted coconut oil, milk, and eggs. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Pour the batter into the prepared baking dish and spread it evenly.
6. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Allow to cool slightly before slicing and serving.

This cassava flour cornbread is a delightful, gluten-free alternative that captures the essence of traditional cornbread. Its sweet and savory flavor pairs beautifully with a variety of dishes, making it a versatile sidekick for hearty meals. Whether enjoyed warm with butter, served alongside soups and stews, or even as a base for cornbread stuffing, this recipe is sure to satisfy your cravings. Its ease of preparation and delicious results make it a must-try for anyone looking to add more gluten-free options to their table!

Cassava Flour Chocolate Chip Bread

Indulge your sweet tooth with this rich and decadent cassava flour chocolate chip bread. This gluten-free loaf is soft, moist, and studded with melty chocolate chips, making it perfect for dessert or a luxurious breakfast treat. Easy to prepare, this recipe combines the delightful flavors of chocolate and cassava flour for a satisfying sweet bread experience.

Ingredients:

• 2 cups cassava flour
• 1/2 cup chocolate chips (dark or semi-sweet)
• 3 large eggs
• 1/2 cup honey or maple syrup
• 1/3 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the cassava flour, baking powder, baking soda, and salt.
3. In another bowl, combine the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract. Mix until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This cassava flour chocolate chip bread is a delightful treat that satisfies cravings for something sweet while remaining gluten-free. The combination of rich chocolate and soft, tender bread makes it a perfect choice for a dessert or a special breakfast. Whether enjoyed plain or toasted with a bit of butter, this loaf is sure to become a favorite in your gluten-free baking repertoire. It’s a fantastic way to indulge without compromising on dietary restrictions!

Cassava Flour Onion and Chive Bread

This savory cassava flour onion and chive bread is packed with flavor and perfect for sandwiches, toasting, or as a side dish. The combination of caramelized onions and fresh chives adds a deliciously aromatic twist to traditional bread, making it an excellent gluten-free option for any meal.

Ingredients:

• 2 cups cassava flour
• 1 cup finely chopped onions (about 1 medium onion)
• 1/4 cup chopped fresh chives (or 2 tablespoons dried chives)
• 3 large eggs
• 1/4 cup olive oil
• 1/4 cup milk (or non-dairy milk)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Optional: 1/4 cup shredded cheese (cheddar or your choice)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a skillet over medium heat, sauté the chopped onions in a bit of olive oil until they are soft and caramelized, about 10-15 minutes. Remove from heat and let cool slightly.
3. In a large bowl, combine the cassava flour, baking powder, baking soda, salt, chives, and cheese (if using).
4. In another bowl, whisk together the eggs, olive oil, and milk until smooth. Stir in the cooled caramelized onions.
5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-50 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This cassava flour onion and chive bread is a flavorful addition to any meal, perfect for pairing with soups, salads, or as a base for sandwiches. The savory taste of caramelized onions combined with fresh chives creates a delightful aroma and enhances the overall flavor profile. This gluten-free bread is easy to make and versatile, making it a staple in your baking repertoire. Enjoy it warm, toasted, or as part of a picnic spread; it’s sure to impress anyone who tries it!

Cassava Flour Cinnamon Raisin Bread

This delightful cassava flour cinnamon raisin bread is a sweet and comforting treat that brings a warm, nostalgic flavor to your gluten-free baking. The combination of cinnamon and plump raisins makes this bread perfect for breakfast or as a snack. It’s soft, flavorful, and easy to prepare, making it an excellent choice for any time of the day.

Ingredients:

• 2 cups cassava flour
• 1/2 cup raisins
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/3 cup coconut oil, melted
• 1 teaspoon vanilla extract
• Optional: 1/4 cup chopped walnuts or pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a mixing bowl, combine the cassava flour, ground cinnamon, baking soda, baking powder, and salt.
3. In another bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the raisins and nuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This cassava flour cinnamon raisin bread is a delightful way to enjoy a gluten-free sweet treat that’s reminiscent of classic recipes. The warm spices and sweet raisins create a cozy flavor perfect for breakfast or as a snack with your favorite beverage. This easy-to-make recipe will fill your kitchen with inviting aromas and provide a satisfying loaf that the whole family can enjoy. Serve it warm or toasted, and let the deliciousness shine!

Cassava Flour Zucchini Bread

This moist and flavorful cassava flour zucchini bread is a fantastic way to use up excess zucchini while enjoying a gluten-free treat. Packed with the goodness of zucchini, this bread is perfect for breakfast, snacks, or dessert. With its subtle sweetness and tender crumb, it’s a delightful addition to your gluten-free baking repertoire.

Ingredients:

• 2 cups cassava flour
• 1 cup grated zucchini (about 1 medium zucchini, drained)
• 3 large eggs
• 1/2 cup honey or maple syrup
• 1/3 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• Optional: 1/2 cup chopped nuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the cassava flour, baking powder, baking soda, salt, and ground cinnamon.
3. In another bowl, mix the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until well combined.
4. Fold the grated zucchini into the wet mixture, ensuring it’s evenly distributed.
5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in nuts or chocolate chips if desired.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This cassava flour zucchini bread is a deliciously moist treat that cleverly incorporates veggies into a sweet loaf. It’s not only gluten-free but also a great way to sneak in some extra nutrition. The subtle sweetness from the honey and the warm notes of cinnamon create a comforting flavor that’s perfect for any time of day. Enjoy it as a snack, breakfast, or even dessert; this versatile bread is sure to please family and friends alike!

Cassava Flour Garlic Herb Breadsticks

These cassava flour garlic herb breadsticks are the perfect accompaniment to soups, salads, or pasta dishes. Infused with aromatic herbs and garlic, they’re gluten-free and wonderfully chewy. These breadsticks are easy to make and bring a delightful flavor to any meal, making them a great addition to your gluten-free dining table.

Ingredients:

• 2 cups cassava flour
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian herbs (or a mix of basil, oregano, and thyme)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup olive oil
• 1/4 cup water (as needed)
• Optional: Grated parmesan cheese for topping

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the cassava flour, garlic powder, dried herbs, baking powder, and salt.
3. In another bowl, whisk together the eggs and olive oil until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. If the dough is too dry, add water one tablespoon at a time until it reaches a pliable consistency.
5. Divide the dough into 8-10 equal pieces and roll each piece into a stick shape. Place the sticks on the prepared baking sheet.
6. If desired, sprinkle grated parmesan cheese on top of the breadsticks.
7. Bake for 15-20 minutes, or until the breadsticks are golden brown.
8. Allow to cool slightly before serving.

These cassava flour garlic herb breadsticks are a simple yet delicious way to enhance your gluten-free meals. Their soft, chewy texture and robust garlic and herb flavor make them irresistible. Whether enjoyed warm with a dip or alongside your favorite pasta dish, these breadsticks are versatile enough to fit any occasion. They’re a delightful alternative to traditional breadsticks, providing a gluten-free option that doesn’t compromise on flavor!

Cassava Flour Savory Spinach Feta Bread

This savory cassava flour spinach feta bread is a delightful blend of flavors that works wonderfully as a side dish or standalone snack. With the combination of fresh spinach and tangy feta cheese, this gluten-free bread is both nutritious and delicious. It’s perfect for serving alongside soups, salads, or as a hearty breakfast option.

Ingredients:

• 2 cups cassava flour
• 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
• 3 large eggs
• 1/2 cup crumbled feta cheese
• 1/4 cup olive oil
• 1/4 cup milk (or non-dairy milk)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Optional: 1/4 teaspoon crushed red pepper flakes for heat

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the cassava flour, baking powder, baking soda, salt, and red pepper flakes if using.
3. In another bowl, whisk together the eggs, olive oil, and milk until smooth.
4. Stir in the chopped spinach and crumbled feta cheese into the wet mixture.
5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-50 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This cassava flour savory spinach feta bread is a delicious and wholesome addition to your gluten-free menu. The vibrant flavors of fresh spinach and creamy feta cheese create a delightful harmony that elevates this bread beyond the ordinary. It’s a fantastic option for breakfast, a snack, or as a side dish to your favorite meals. Packed with nutrients and flavor, this bread is sure to become a staple in your gluten-free baking collection!

Note: More recipes are coming soon!