25+ Delicious Cassava Paleo Yeast Bread Recipes for Every Taste

In recent years, the popularity of the paleo diet has surged, with many seeking nutritious alternatives to traditional grains and gluten-containing products. One ingredient that has gained traction among health-conscious bakers is cassava flour, derived from the cassava root.

This gluten-free flour offers a delightful texture and flavor, making it a perfect substitute for wheat flour in various recipes. In this article, we explore over 25 delectable cassava paleo yeast bread recipes that cater to both savory and sweet cravings.

Whether you’re a seasoned paleo enthusiast or just starting your health journey, these recipes will inspire you to whip up delicious, wholesome breads that your entire family will love.

From fragrant herb-infused focaccia to sweet cinnamon raisin loaves, cassava flour allows for a diverse range of bread options that can satisfy any palate. Not only are these recipes gluten-free and paleo-friendly, but they also emphasize whole-food ingredients that promote better health.

So, grab your mixing bowls and get ready to elevate your baking game with these exciting cassava paleo yeast bread recipes!

25+ Delicious Cassava Paleo Yeast Bread Recipes for Every Taste

Embracing a paleo lifestyle doesn’t mean sacrificing the joy of fresh, homemade bread. With these 25+ cassava paleo yeast bread recipes, you can enjoy the wonderful textures and flavors of bread without the gluten or processed ingredients.

Each recipe is crafted to provide delicious, nutritious options that fit perfectly into your healthy eating plan. From breakfast treats to savory side dishes, these recipes cater to every occasion and taste preference.

So, whether you’re looking to impress your guests at a gathering or simply want a wholesome loaf for your family’s meals, these cassava-based recipes have got you covered.

Dive into the world of cassava flour and discover how easy and enjoyable it is to create satisfying breads that align with your dietary goals.

Cassava Paleo Yeast Bread: Classic White Loaf

This Classic White Loaf is a staple in the paleo diet, made entirely from cassava flour and natural ingredients. With its soft and fluffy texture, this bread serves as the perfect base for sandwiches, toast, or just a slice with butter. It’s gluten-free and grain-free, making it a suitable choice for those with dietary restrictions. This recipe proves that you don’t have to sacrifice flavor or texture when opting for a paleo-friendly option.

Ingredients:

• 2 cups cassava flour
• 1 teaspoon sea salt
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 tablespoon honey or maple syrup
• 1 cup warm water (110°F or 43°C)
• 2 tablespoons olive oil
• 2 large eggs
• 1 teaspoon apple cider vinegar

Instructions:

1. Activate the Yeast: In a small bowl, mix the warm water, honey, and yeast. Let it sit for about 5-10 minutes until foamy.
2. Mix Dry Ingredients: In a large mixing bowl, combine cassava flour and sea salt.
3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, olive oil, and apple cider vinegar.
4. Combine Mixtures: Once the yeast is activated, add it to the wet ingredients, then combine with the dry ingredients. Mix well until a dough forms.
5. Knead the Dough: Transfer the dough to a floured surface (using more cassava flour) and knead gently for about 5 minutes until smooth.
6. First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
7. Shape the Dough: Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
8. Second Rise: Cover the loaf with the cloth again and let it rise for another 30-40 minutes.
9. Preheat Oven: Preheat your oven to 375°F (190°C).
10. Bake: Bake for 25-30 minutes or until the top is golden brown and a toothpick comes out clean when inserted in the center.
11. Cool: Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Classic White Loaf showcases the versatility of cassava flour in creating a delicious bread that fits seamlessly into a paleo lifestyle. The fluffy texture and subtle flavors make it a versatile option for any meal of the day. Whether you’re preparing a hearty breakfast with avocado toast or a classic turkey sandwich for lunch, this bread is sure to please. Plus, the satisfaction of making your own yeast bread from scratch is simply unbeatable!

Cassava Paleo Yeast Bread: Herb and Garlic Focaccia

This Herb and Garlic Focaccia brings a delightful twist to traditional bread recipes. Infused with fresh herbs and garlic, it’s perfect for dipping in olive oil or serving alongside your favorite pasta dishes. This paleo-friendly focaccia is not only flavorful but also easy to prepare, making it an excellent addition to any meal. It’s a great way to incorporate herbs into your diet while enjoying a comforting and satisfying bread option.

Ingredients:

• 2 cups cassava flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sea salt
• 1 tablespoon honey or maple syrup
• 1 cup warm water (110°F or 43°C)
• 2 tablespoons olive oil (plus more for drizzling)
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• Coarse sea salt for topping

Instructions:

1. Activate the Yeast: In a small bowl, mix the warm water, honey, and yeast. Let it sit for about 5-10 minutes until foamy.
2. Mix Dry Ingredients: In a large bowl, whisk together cassava flour and sea salt.
3. Combine Wet Ingredients: Add the minced garlic and olive oil to the activated yeast mixture. Stir to combine.
4. Mix Dough: Pour the wet ingredients into the dry ingredients and mix until a dough forms.
5. Knead the Dough: Transfer the dough to a floured surface and knead gently for about 5 minutes.
6. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour until doubled in size.
7. Shape the Dough: Preheat your oven to 375°F (190°C). After rising, spread the dough onto a greased baking sheet, pressing it out to form a rectangle about ½ inch thick.
8. Add Toppings: Drizzle with olive oil, sprinkle with fresh herbs, and finish with coarse sea salt.
9. Second Rise: Let it rise for another 20 minutes.
10. Bake: Bake for 20-25 minutes or until golden brown.
11. Cool: Allow to cool slightly before cutting into squares.

The Herb and Garlic Focaccia offers a flavorful alternative to traditional bread, making it an excellent choice for entertaining or simply enjoying with family meals. The aromatic herbs paired with the savory garlic create an irresistible combination that elevates any dish. Serve it warm with a side of olive oil for dipping, or use it to make scrumptious sandwiches. This paleo focaccia proves that enjoying bread doesn’t have to mean compromising on health or taste!

Cassava Paleo Yeast Bread: Cinnamon Raisin Delight

For those who enjoy a touch of sweetness in their bread, the Cinnamon Raisin Delight is a perfect choice. This recipe combines the warmth of cinnamon with the sweetness of raisins, creating a delightful bread that’s ideal for breakfast or as a snack. Rich in flavor and texture, this paleo yeast bread brings comfort and nostalgia to your kitchen, reminding you of traditional cinnamon raisin loaves without the gluten or grains.

Ingredients:

• 2 cups cassava flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sea salt
• 1 tablespoon honey or maple syrup
• 1 cup warm water (110°F or 43°C)
• 2 tablespoons coconut oil, melted
• 2 large eggs
• 1 teaspoon apple cider vinegar
• 2 teaspoons ground cinnamon
• ½ cup raisins

Instructions:

1. Activate the Yeast: In a small bowl, mix the warm water, honey, and yeast. Allow it to sit for 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large mixing bowl, combine cassava flour, sea salt, and ground cinnamon.
3. Combine Wet Ingredients: In another bowl, whisk together the eggs, melted coconut oil, and apple cider vinegar.
4. Combine Mixtures: Add the yeast mixture to the wet ingredients, then stir into the dry ingredients. Mix until a dough forms.
5. Add Raisins: Fold in the raisins gently until evenly distributed.
6. Knead the Dough: Knead the dough on a floured surface for about 5 minutes until smooth.
7. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm area for about 1 hour until doubled in size.
8. Shape the Dough: Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
9. Second Rise: Cover the loaf with a cloth and allow it to rise for another 30-40 minutes.
10. Preheat Oven: Preheat your oven to 375°F (190°C).
11. Bake: Bake for 30-35 minutes until golden and a toothpick comes out clean.
12. Cool: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack.

The Cinnamon Raisin Delight is a wonderful addition to any meal, especially breakfast. Its fragrant aroma and sweet taste make it a delightful treat that can be enjoyed plain or with a spread of almond butter. The combination of cassava flour and natural ingredients ensures that you’re indulging in a healthier version of a beloved classic. This bread is not only a great snack but also a perfect companion for coffee or tea, making it a must-try for anyone looking to elevate their paleo baking.

Cassava Paleo Yeast Bread: Cheesy Garlic Breadsticks

These Cheesy Garlic Breadsticks are the perfect indulgence for anyone following a paleo diet. Made with cassava flour, they are gluten-free and packed with flavor. The combination of gooey cheese and aromatic garlic makes them irresistible. Whether served as an appetizer or a side dish, these breadsticks will quickly become a favorite in your household, offering a delightful alternative to traditional breadsticks.

Ingredients:

• 2 cups cassava flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sea salt
• 1 tablespoon honey or maple syrup
• 1 cup warm water (110°F or 43°C)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 cup shredded mozzarella cheese (or dairy-free alternative)
• 1 teaspoon Italian seasoning
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, honey, and yeast. Allow it to sit for about 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together cassava flour, sea salt, and garlic powder.
3. Combine Wet Ingredients: In a separate bowl, mix together the olive oil and the activated yeast mixture.
4. Combine Mixtures: Pour the wet mixture into the dry ingredients and mix until a dough forms.
5. Knead the Dough: Transfer the dough to a floured surface and knead gently for about 5 minutes until smooth.
6. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
7. Shape the Breadsticks: Preheat your oven to 375°F (190°C). After rising, roll the dough into a rectangle about ½ inch thick. Cut into strips to form breadsticks.
8. Add Cheese: Sprinkle shredded mozzarella cheese over the top of the breadsticks and gently press it down.
9. Season: Sprinkle with Italian seasoning and a bit of sea salt.
10. Second Rise: Allow the breadsticks to rise for another 20 minutes on the baking sheet.
11. Bake: Bake for 15-20 minutes or until golden and bubbly.
12. Garnish: Remove from the oven and garnish with fresh parsley before serving.

These Cheesy Garlic Breadsticks are not only easy to make but also satisfy those cravings for something cheesy and savory. Perfect for dipping in marinara sauce or enjoyed on their own, they bring the comfort of traditional garlic bread to a paleo-friendly table. Enjoy them at family gatherings, alongside your favorite pasta dish, or as a quick snack that will please everyone, even those who aren’t on a paleo diet!

Cassava Paleo Yeast Bread: Zucchini and Feta Flatbread

This Zucchini and Feta Flatbread is a nutritious and flavorful option for those following a paleo diet. Packed with fresh zucchini and tangy feta cheese, this flatbread makes for a perfect side dish, appetizer, or even a base for mini pizzas. It’s easy to prepare and incorporates vegetables into your bread, providing added moisture and flavor. This recipe is an excellent way to enjoy a healthy twist on traditional flatbreads without compromising on taste.

Ingredients:

• 2 cups cassava flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sea salt
• 1 tablespoon honey or maple syrup
• 1 cup warm water (110°F or 43°C)
• 1 medium zucchini, grated and drained
• 1 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Fresh herbs for garnish (optional)

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, honey, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
2. Mix Dry Ingredients: In a large bowl, combine cassava flour, sea salt, garlic powder, and oregano.
3. Combine Wet Ingredients: In another bowl, whisk together the activated yeast mixture, olive oil, and grated zucchini.
4. Combine Mixtures: Add the wet mixture to the dry ingredients and mix until a dough forms.
5. Add Feta: Gently fold in the crumbled feta cheese until evenly distributed throughout the dough.
6. Knead the Dough: Transfer the dough to a floured surface and knead gently for about 5 minutes until smooth.
7. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until it has doubled in size.
8. Shape the Flatbread: Preheat your oven to 375°F (190°C). Roll the dough out into a rectangular or circular shape about ½ inch thick.
9. Bake: Place the flatbread on a lined baking sheet and bake for 20-25 minutes or until golden brown and cooked through.
10. Cool and Garnish: Remove from the oven and let it cool slightly before slicing. Garnish with fresh herbs if desired.

The Zucchini and Feta Flatbread offers a delightful way to incorporate more vegetables into your diet while enjoying the comforting flavors of bread. Its soft texture combined with the salty feta and fresh zucchini creates a unique flavor profile that pairs beautifully with salads or soups. This recipe proves that you can enjoy delicious, wholesome bread that fits perfectly into a paleo lifestyle, making it an ideal addition to your meal rotation!

Cassava Paleo Yeast Bread: Spiced Pumpkin Bread

This Spiced Pumpkin Bread is a wonderful seasonal treat, perfect for fall or any time you crave something cozy and comforting. Made with nutrient-dense pumpkin puree and warming spices, this bread is naturally sweetened and packed with flavor. It’s a delightful choice for breakfast or dessert, and it provides a delicious way to enjoy the benefits of pumpkin while sticking to your paleo lifestyle. This bread is not only delicious but also easy to prepare, making it a must-try.

Ingredients:

• 2 cups cassava flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sea salt
• 1 tablespoon honey or maple syrup
• 1 cup warm water (110°F or 43°C)
• 1 cup pumpkin puree (canned or fresh)
• 2 tablespoons coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice
• ½ teaspoon ground cinnamon
• ½ cup walnuts or pecans, chopped (optional)

Instructions:

1. Activate the Yeast: In a small bowl, mix warm water, honey, and yeast. Let it sit for about 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large bowl, whisk together cassava flour, sea salt, pumpkin pie spice, and ground cinnamon.
3. Combine Wet Ingredients: In another bowl, combine the activated yeast mixture, pumpkin puree, melted coconut oil, eggs, and vanilla extract. Mix well.
4. Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until a smooth dough forms.
5. Add Nuts: If using, fold in the chopped walnuts or pecans until evenly distributed.
6. Knead the Dough: Transfer the dough to a floured surface and knead gently for about 5 minutes.
7. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm area for about 1 hour or until it doubles in size.
8. Shape the Loaf: Preheat your oven to 375°F (190°C). Shape the dough into a loaf and place it in a greased loaf pan.
9. Second Rise: Allow it to rise for another 30 minutes while the oven preheats.
10. Bake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
11. Cool: Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Spiced Pumpkin Bread is a delightful way to celebrate the flavors of fall while adhering to a paleo diet. Its rich, moist texture and warm spices make it a comforting choice for breakfast or dessert. Spread a little almond butter on a slice for an extra treat, or enjoy it plain with a cup of tea or coffee. This recipe is a fantastic addition to your paleo baking repertoire, ensuring you can savor the season’s flavors without compromising your dietary goals!

Cassava Paleo Yeast Bread: Herb and Olive Oil Focaccia

This Herb and Olive Oil Focaccia is a deliciously versatile bread that pairs beautifully with soups, salads, or as a standalone snack. Made with cassava flour and infused with aromatic herbs, this focaccia offers a light and fluffy texture reminiscent of traditional Italian bread. Its easy preparation and delightful flavors make it a great addition to any meal. Enjoy it warm out of the oven, drizzled with extra virgin olive oil for a truly authentic experience.

Ingredients:

• 2 cups cassava flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sea salt
• 1 tablespoon honey or maple syrup
• 1 cup warm water (110°F or 43°C)
• 2 tablespoons olive oil (plus more for drizzling)
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• Flaky sea salt, for topping

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, honey, and yeast. Let it sit for about 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together cassava flour and sea salt.
3. Combine Wet Ingredients: In a separate bowl, mix the activated yeast mixture and olive oil.
4. Combine Mixtures: Pour the wet mixture into the dry ingredients and mix until a dough forms.
5. Knead the Dough: Transfer the dough to a floured surface and knead gently for about 5 minutes until smooth.
6. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
7. Shape the Focaccia: Preheat your oven to 400°F (200°C). After rising, transfer the dough to a greased baking sheet and spread it out with your fingers into a rectangular shape about ½ inch thick.
8. Dimple and Season: Use your fingers to make dimples in the surface of the dough. Drizzle with olive oil and sprinkle with chopped herbs and flaky sea salt.
9. Second Rise: Let the focaccia rest for another 20 minutes.
10. Bake: Bake for 20-25 minutes or until golden brown and cooked through.
11. Cool and Serve: Allow to cool slightly before slicing. Serve warm or at room temperature.

This Herb and Olive Oil Focaccia brings a taste of Italy right to your kitchen while adhering to a paleo lifestyle. The combination of aromatic herbs and a soft, fluffy texture makes it a perfect companion for any meal. Enjoy it as a starter with your favorite dips, or use it to make sandwiches for a light lunch. This recipe showcases the delicious versatility of cassava flour, proving that you can enjoy comforting breads while staying true to your dietary choices!

Cassava Paleo Yeast Bread: Sweet Cinnamon Raisin Bread

This Sweet Cinnamon Raisin Bread is a delightful breakfast treat or afternoon snack, perfect for those who crave a hint of sweetness without compromising their paleo diet. Made with cassava flour and packed with warm cinnamon and plump raisins, this bread is reminiscent of traditional cinnamon rolls but is entirely gluten-free. Enjoy it toasted with a bit of almond butter or plain—either way, it’s sure to satisfy your cravings.

Ingredients:

• 2 cups cassava flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sea salt
• 1 tablespoon honey or maple syrup
• 1 cup warm water (110°F or 43°C)
• 2 tablespoons coconut oil, melted
• 2 tablespoons honey or maple syrup (for sweetness)
• 1 teaspoon cinnamon
• ½ cup raisins (or dried cranberries)
• 1 teaspoon vanilla extract
• Additional cinnamon for sprinkling

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, 1 tablespoon of honey, and yeast. Let it sit for about 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large bowl, whisk together cassava flour, sea salt, and cinnamon.
3. Combine Wet Ingredients: In another bowl, mix the activated yeast mixture, melted coconut oil, 2 tablespoons of honey, and vanilla extract.
4. Combine Mixtures: Add the wet mixture to the dry ingredients and stir until a dough forms.
5. Add Raisins: Gently fold in the raisins until evenly distributed throughout the dough.
6. Knead the Dough: Transfer the dough to a floured surface and knead gently for about 5 minutes until smooth.
7. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
8. Shape the Loaf: Preheat your oven to 375°F (190°C). Shape the dough into a loaf and place it in a greased loaf pan.
9. Second Rise: Allow it to rise for another 30 minutes while the oven preheats.
10. Bake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
11. Cool: Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Sweet Cinnamon Raisin Bread is a delightful way to start your day or enjoy a comforting snack. The fragrant cinnamon and sweet raisins create a harmonious blend of flavors that will transport you back to childhood breakfasts. Whether enjoyed fresh out of the oven or toasted with nut butter, this recipe provides a satisfying and nutritious alternative to traditional sweet breads. Indulge in this guilt-free treat that highlights the wonderful versatility of cassava flour while keeping your paleo lifestyle intact!

Cassava Paleo Yeast Bread: Sun-Dried Tomato and Basil Bread

This Sun-Dried Tomato and Basil Bread is a savory option that elevates any meal with its rich flavors and aroma. Made with cassava flour, this bread is gluten-free and packed with the intense flavor of sun-dried tomatoes and fresh basil. Ideal for sandwiches, served alongside soups, or toasted with olive oil, this recipe is a fantastic way to incorporate vibrant flavors into your paleo baking repertoire. It’s sure to impress family and friends alike!

Ingredients:

• 2 cups cassava flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sea salt
• 1 tablespoon honey or maple syrup
• 1 cup warm water (110°F or 43°C)
• 2 tablespoons olive oil
• ½ cup sun-dried tomatoes, chopped (oil-packed or rehydrated)
• ¼ cup fresh basil, chopped (or 1 tablespoon dried)
• 1 teaspoon garlic powder
• Flaky sea salt, for topping

Instructions:

1. Activate the Yeast: In a small bowl, mix warm water, honey, and yeast. Let it sit for about 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large bowl, whisk together cassava flour, sea salt, and garlic powder.
3. Combine Wet Ingredients: In a separate bowl, mix the activated yeast mixture and olive oil.
4. Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until a dough forms.
5. Add Sun-Dried Tomatoes and Basil: Fold in the chopped sun-dried tomatoes and fresh basil until evenly distributed.
6. Knead the Dough: Transfer the dough to a floured surface and knead gently for about 5 minutes until smooth.
7. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm area for about 1 hour or until it doubles in size.
8. Shape the Loaf: Preheat your oven to 375°F (190°C). Shape the dough into a loaf and place it in a greased loaf pan.
9. Second Rise: Allow it to rise for another 30 minutes while the oven preheats.
10. Bake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
11. Cool: Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Sun-Dried Tomato and Basil Bread is a flavorful addition to your paleo bread collection, bringing a burst of Mediterranean flavor to your meals. Its delightful aroma and savory taste make it perfect for sandwiches, paired with cheeses, or served as a side dish to your favorite soups and salads. Enjoy this versatile bread that showcases the wonderful possibilities of baking with cassava flour while adhering to your dietary preferences. It’s a recipe that promises to become a staple in your kitchen!

Cassava Paleo Yeast Bread: Pumpkin Spice Bread

This Pumpkin Spice Bread is a wonderful autumn-inspired treat that combines the warmth of pumpkin with aromatic spices. Perfect for breakfast or as a dessert, this bread is not only gluten-free but also rich in flavor and nutrition. Made with cassava flour, this recipe is ideal for those seeking a paleo-friendly alternative without sacrificing taste. Serve it fresh out of the oven or toasted with a spread of your choice for a cozy snack any time of year.

Ingredients:

• 2 cups cassava flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sea salt
• 1 tablespoon honey or maple syrup
• 1 cup warm water (110°F or 43°C)
• 1 cup canned pumpkin puree
• 2 tablespoons coconut oil, melted
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• ½ cup walnuts or pecans, chopped (optional)

Instructions:

1. Activate the Yeast: In a small bowl, mix warm water, honey, and yeast. Let it sit for about 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large bowl, whisk together cassava flour, sea salt, pumpkin pie spice, and cinnamon.
3. Combine Wet Ingredients: In another bowl, mix the activated yeast mixture, pumpkin puree, and melted coconut oil until well combined.
4. Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until a dough forms.
5. Add Nuts (Optional): Gently fold in the chopped nuts if using.
6. Knead the Dough: Transfer the dough to a floured surface and knead gently for about 5 minutes until smooth.
7. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
8. Shape the Loaf: Preheat your oven to 350°F (175°C). Shape the dough into a loaf and place it in a greased loaf pan.
9. Second Rise: Allow it to rise for another 30 minutes while the oven preheats.
10. Bake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
11. Cool: Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Pumpkin Spice Bread is a fantastic way to embrace the flavors of fall while adhering to a paleo diet. The combination of pumpkin and warm spices creates a comforting loaf that’s perfect for breakfast, an afternoon snack, or even dessert. The addition of nuts adds a delightful crunch, making it even more satisfying. Enjoy this versatile bread fresh or toasted, and share it with family and friends for a truly delightful experience!

Cassava Paleo Yeast Bread: Garlic and Rosemary Breadsticks

These Garlic and Rosemary Breadsticks are a savory delight that elevates any meal or snack. Made with cassava flour, these gluten-free breadsticks are infused with fragrant garlic and fresh rosemary, making them perfect for dipping in olive oil or serving alongside your favorite dishes. They are easy to prepare and bake quickly, allowing you to enjoy freshly made breadsticks any time.

Ingredients:

• 2 cups cassava flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sea salt
• 1 tablespoon honey or maple syrup
• 1 cup warm water (110°F or 43°C)
• 2 tablespoons olive oil (plus more for brushing)
• 2-3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• Flaky sea salt, for topping

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, honey, and yeast. Let it sit for about 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large bowl, whisk together cassava flour and sea salt.
3. Combine Wet Ingredients: In another bowl, mix the activated yeast mixture and olive oil.
4. Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until a dough forms.
5. Add Garlic and Rosemary: Fold in the minced garlic and chopped rosemary until evenly distributed.
6. Knead the Dough: Transfer the dough to a floured surface and knead gently for about 5 minutes until smooth.
7. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until it doubles in size.
8. Shape the Breadsticks: Preheat your oven to 400°F (200°C). After rising, divide the dough into 8-10 equal pieces. Roll each piece into a long stick and place them on a greased baking sheet.
9. Second Rise: Let the breadsticks rest for another 20 minutes while the oven preheats.
10. Bake: Brush the tops with olive oil and sprinkle with flaky sea salt. Bake for 15-20 minutes or until golden brown.
11. Cool and Serve: Allow to cool slightly before serving. These breadsticks are best enjoyed warm!

These Garlic and Rosemary Breadsticks are a fantastic addition to any meal or gathering. Their fragrant aroma and savory taste make them irresistible, whether enjoyed plain or dipped in olive oil or balsamic vinegar. The cassava flour ensures a delightful gluten-free texture, while the combination of garlic and rosemary adds a gourmet touch. Bake a batch for your next dinner party or cozy family meal, and enjoy the compliments that are sure to follow!

Cassava Paleo Yeast Bread: Chocolate Chip Banana Bread

This Chocolate Chip Banana Bread is a decadent treat that combines the natural sweetness of ripe bananas with rich chocolate chips. Perfect for breakfast, dessert, or an afternoon snack, this recipe showcases the versatility of cassava flour in creating a gluten-free, paleo-friendly indulgence. It’s moist, flavorful, and easy to make, making it an ideal option for both special occasions and everyday enjoyment.

Ingredients:

• 2 cups cassava flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sea salt
• 1 tablespoon honey or maple syrup
• 1 cup warm water (110°F or 43°C)
• 2 ripe bananas, mashed
• 2 tablespoons coconut oil, melted
• ½ cup dark chocolate chips (dairy-free if desired)
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon (optional)

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, honey, and yeast. Let it sit for about 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large bowl, whisk together cassava flour, sea salt, and cinnamon if using.
3. Combine Wet Ingredients: In another bowl, mix the activated yeast mixture, mashed bananas, melted coconut oil, and vanilla extract until smooth.
4. Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until a thick batter forms.
5. Add Chocolate Chips: Gently fold in the chocolate chips until evenly distributed.
6. Knead the Dough: Transfer the batter to a greased loaf pan, smoothing the top.
7. First Rise: Cover and let it rise in a warm place for about 1 hour or until slightly puffed.
8. Preheat Oven: Preheat your oven to 350°F (175°C).
9. Bake: Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
10. Cool: Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Chocolate Chip Banana Bread is a deliciously sweet treat that satisfies your cravings while adhering to a paleo diet. The combination of ripe bananas and chocolate creates a rich, moist loaf that is perfect for any time of day. Whether served as a breakfast option, a mid-afternoon snack, or a dessert, this bread is sure to delight everyone. Enjoy it fresh, toasted, or even as a base for a delectable banana bread French toast. This recipe exemplifies the delightful possibilities of baking with cassava flour, proving that healthy can indeed be delicious!

Cassava Paleo Yeast Bread: Herb and Cheese Focaccia

This Herb and Cheese Focaccia is a savory delight that transforms the traditional Italian flatbread into a gluten-free, paleo-friendly version using cassava flour. Infused with aromatic herbs and topped with melted cheese, this focaccia is perfect as an appetizer, side dish, or snack. Its fluffy texture and rich flavor make it a hit at any gathering or meal, and it’s surprisingly easy to make, making it a staple for your paleo diet.

Ingredients:

• 2 cups cassava flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sea salt
• 1 tablespoon honey or maple syrup
• 1 cup warm water (110°F or 43°C)
• 2 tablespoons olive oil (plus more for drizzling)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ cup shredded mozzarella or dairy-free cheese
• Flaky sea salt, for topping
• Fresh herbs for garnish (optional)

Instructions:

1. Activate the Yeast: In a small bowl, mix warm water, honey, and yeast. Let it sit for about 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large bowl, combine cassava flour, sea salt, dried oregano, and dried thyme.
3. Combine Wet Ingredients: In another bowl, mix the activated yeast mixture and olive oil.
4. Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until a dough forms.
5. Knead the Dough: Transfer the dough to a floured surface and knead gently for about 5 minutes until smooth.
6. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
7. Shape the Focaccia: Preheat your oven to 400°F (200°C). After rising, transfer the dough to a greased baking sheet and press it into a flat rectangle about ½ inch thick.
8. Top with Cheese: Sprinkle the shredded cheese evenly over the top of the dough. Use your fingers to create dimples in the surface of the focaccia.
9. Second Rise: Allow the focaccia to rise for another 20 minutes. Drizzle with olive oil and sprinkle with flaky sea salt.
10. Bake: Bake for 20-25 minutes or until golden brown.
11. Cool and Serve: Allow to cool slightly before slicing. Serve warm with a drizzle of olive oil and fresh herbs if desired.

This Herb and Cheese Focaccia is an incredible addition to any meal, providing a gluten-free option that doesn’t compromise on taste or texture. The combination of aromatic herbs and melted cheese creates a mouthwatering flavor profile, making it perfect for sharing at dinner parties or family gatherings. Whether served as a standalone snack or as a side to soups and salads, this focaccia is sure to impress. Enjoy it fresh from the oven, and savor the delightful aroma that fills your kitchen!

Cassava Paleo Yeast Bread: Lemon Blueberry Bread

This Lemon Blueberry Bread is a refreshing and fruity treat that perfectly balances the tartness of lemon with the sweetness of blueberries. Made with cassava flour, this gluten-free, paleo-friendly bread is ideal for breakfast, brunch, or dessert. Its moist texture and vibrant flavor make it a delightful addition to any table, and it’s easy to prepare, allowing you to enjoy a burst of sunshine in every slice.

Ingredients:

• 2 cups cassava flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sea salt
• 1 tablespoon honey or maple syrup
• 1 cup warm water (110°F or 43°C)
• 1 cup fresh or frozen blueberries
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, honey, and yeast. Allow it to sit for about 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large bowl, whisk together cassava flour and sea salt.
3. Combine Wet Ingredients: In another bowl, mix the activated yeast mixture, lemon zest, lemon juice, melted coconut oil, and vanilla extract until smooth.
4. Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until a thick batter forms.
5. Add Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed.
6. Knead the Dough: Transfer the batter to a greased loaf pan and smooth the top.
7. First Rise: Cover and let it rise in a warm place for about 1 hour or until slightly puffed.
8. Preheat Oven: Preheat your oven to 350°F (175°C).
9. Bake: Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
10. Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Lemon Blueberry Bread is a delightful way to enjoy the vibrant flavors of fresh fruit while adhering to a paleo lifestyle. The zesty lemon pairs beautifully with sweet blueberries, creating a moist and flavorful loaf that is perfect for breakfast or a light dessert. Whether you serve it plain or with a smear of almond butter, this bread is sure to brighten your day. It’s an excellent recipe to share with friends and family, showcasing how nutritious ingredients can create delicious and satisfying meals.

Cassava Paleo Yeast Bread: Cinnamon Raisin Bread

This Cinnamon Raisin Bread is a warm, aromatic treat that combines the sweetness of raisins with the comforting flavor of cinnamon. Perfect for breakfast or a sweet snack, this recipe uses cassava flour to create a gluten-free, paleo-friendly version of a beloved classic. Its delightful taste and soft texture make it a great option for toasting and spreading with your favorite nut butter or simply enjoying on its own.

Ingredients:

• 2 cups cassava flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sea salt
• 1 tablespoon honey or maple syrup
• 1 cup warm water (110°F or 43°C)
• ½ cup raisins
• 2 tablespoons coconut sugar or brown sugar (optional)
• 2 teaspoons cinnamon
• 2 tablespoons coconut oil, melted

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, honey, and yeast. Let it sit for about 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large bowl, whisk together cassava flour, sea salt, cinnamon, and coconut sugar if using.
3. Combine Wet Ingredients: In another bowl, mix the activated yeast mixture and melted coconut oil.
4. Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until a dough forms.
5. Add Raisins: Gently fold in the raisins until evenly distributed.
6. Knead the Dough: Transfer the dough to a floured surface and knead gently for about 5 minutes until smooth.
7. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
8. Shape the Loaf: Preheat your oven to 350°F (175°C). After rising, shape the dough into a loaf and place it in a greased loaf pan.
9. Second Rise: Allow it to rise for another 30 minutes while the oven preheats.
10. Bake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
11. Cool: Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Cinnamon Raisin Bread is a delicious way to enjoy the classic flavors you love while following a paleo diet. Its warm aroma fills the kitchen, inviting you to take a slice as soon as it’s out of the oven. Perfect for breakfast or as a sweet afternoon treat, this bread can be toasted and spread with your favorite nut butter or enjoyed on its own. It’s a fantastic recipe to have on hand for those moments when you crave something comforting and satisfying. Share this delightful loaf with loved ones, and watch it disappear quickly!

Note: More recipes are coming soon!