BEST Cassava Bread Recipe - Gluten-Free & Easy

Hey there, fellow food adventurers! Are you ready to dive into the delightful world of cassava bread? If you're searching for a simple, satisfying, and utterly delicious gluten-free bread option that's far from boring, you've hit the jackpot. This isn't just any bread recipe; it's the recipe for a soft-on-the-inside, beautifully golden-on-the-outside loaf that uses everyday pantry staples. Whether you're new to wheat-free bread baking or a seasoned pro, this recipe for authentic French Guiana-style Pain de Cassave is designed to be beginner-friendly and perfect every single time.
What makes this grain-free bread so special? We're leveraging the unique properties of cassava flour to create a fantastic texture without needing traditional gluten. Forget crumbly, dry imitations – our combination of wet and dry ingredients ensures a wonderfully moist crumb and a satisfying chew. It’s a breath of fresh air compared to other gluten-free bread recipes out there, delivering on both taste and texture. So, if you're looking for a yeast-free bread that's truly a game-changer, grab your apron, and let's get baking!

Ingredients

• 1 ½ cups (180g) Cassava Flour: This is our star! Choose a good quality, finely ground cassava flour. It's fantastic for structure in gluten-free bread.
• ½ cup (60g) Tapioca Flour (also known as Tapioca Starch): This helps with chewiness and a slightly crisp crust. Don't skip it – it's key to the texture!
• 1 tablespoon Baking Powder: Our primary leavener, giving the bread its lift. Ensure it's fresh for the best rise.
• ½ teaspoon Baking Soda: Works with the acidic components to boost leavening and tenderness.
• 2 large Eggs, room temperature: Eggs bind the ingredients, add moisture, and contribute to the bread's structure. Room temperature eggs mix more evenly.
• ½ cup (120ml) Milk (dairy or unsweetened non-dairy): Adds moisture. You can use almond, soy, or regular milk.
• ¼ cup (60ml) Olive Oil (or melted coconut oil): Provides richness and helps keep the bread moist.
• 1 tablespoon Apple Cider Vinegar: Reacts with the baking soda to create lift and contributes to a tender crumb.
• Optional Flavor Boosters:
• 2 tablespoons fresh chopped herbs (like rosemary or thyme) for a savory twist.
• 1 tablespoon sesame or poppy seeds for texture and visual appeal.

Directions

1. Preheat & Prepare Your Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour (with a bit of cassava flour) a standard 8.5 x 4.5-inch loaf pan, or line it with parchment paper, leaving an overhang on the sides to easily lift the bread out later. This prevents sticking and ensures a beautiful golden crust.
2. Mix Dry Ingredients: In a large bowl, whisk together the cassava flour, tapioca flour, salt, baking powder, and baking soda. Make sure there are no lumps and everything is well combined. This ensures even distribution of your leaveners.
3. Mix Wet Ingredients: In a separate medium bowl, whisk the room temperature eggs, milk, olive oil, and apple cider vinegar until thoroughly combined.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold everything together until just combined. Be careful not to overmix, as this can lead to a dense texture. A few small lumps are okay. If using, fold in any optional flavor boosters like herbs or seeds at this stage.
5. Pour & Bake: Pour the batter into your prepared loaf pan, spreading it evenly. Bake for 40-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and firm to the touch. This is how to know cassava bread is done!
6. Cool: Once baked, remove the loaf from the oven and let it cool in the pan for 10-15 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely before slicing. This step is crucial for the bread to set properly and prevent a gummy texture.