Turn to this savory cassava bread when you want an herb-seasoned bread without dairy or yeast. It's perfect for when you need a grain free bread to fit multiple food allergies. Made with a blend of cassava and almond flours, this homemade bread is light, soft, and full of flavor!
This savory loaf is quick and easy to make in less than an hour and a half. Like this low carb bread, it rises wonderfully yielding a soft and delicate texture – no yeast needed! Not only is this recipe super simple, but it’s also highly versatile. Want to turn this savory cassava bread into a delicious sweet bread? Swap out the garlic powder and Italian seasoning for a tablespoon of granulated sugar and top with cinnamon sugar instead of everything bagel seasoning.
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Table of contents
⭐Why this recipe is the best!
As a quick bread, this recipe uses baking powder as a leavening agent instead of yeast. This means you don’t have to worry about kneading or allowing the bread to rise before you bake it. Another great thing about this bread recipe is that you can prep the batter in just 15 minutes. Here are a few more things you’ll love about this cassava bread recipe:
- It can be made in one bowl, just like these banana muffins and even this gluten free fudge
- It’s free of gluten, dairy, yeast, and grain
- It stores well in the freezer
- You can make it savory or sweet
Achieving the best flavor and texture of gluten free breads and baked goods isn’t always easy. Although this savory cassava bread recipe is fairly simple, there are some crucial steps that will make or break the outcome of your recipe. These baking tips will guarantee your cassava bread is a success!
1. Use room temperature ingredients
It’s important to use room temperature ingredients in this bread recipe to ensure they are fully incorporated during mixing. This will affect the consistency of the batter as well as the final product.
2. Measure the flours by weight
Use a digital scale to measure the cassava flour and almond flour by weight. This is the most accurate way to measure flour and will ensure your bread comes out soft and tender.
3. Let the batter rest for 30 minutes
You should allow the batter to rest for 30 minutes before putting it in the oven. This will give the dry ingredients time to absorb the liquid ingredients. This contributes a light and fluffy texture to your bread.
4. Use non-stick spray and parchment paper
It’s best to spray your loaf pan with non-stick spray and line it with parchment paper as well. This goes for everything from cakes, like this fudge cake to this flourless vanilla cake. This will guarantee your bread loaf comes out of the pan nice and clean.
5. Helpful tools
These tools will make this savory cassava bread recipe very easy to prep:
🧾Ingredients & substitutions
- Eggs - If you’d like to replace the eggs, the JUST Egg brand egg-free alternative can be used in this recipe. Or for more substitutions in gluten free baking, check out this guide.
- Olive oil - I use full flavor olive oil in this cassava bread. You can use vegetable oil as an alternative if needed.
- Water - There is no substitute for the water in this recipe.
- Cassava flour - This recipe was tested using Otto’s brand cassava flour. I would not recommend a substitution for the cassava flour here.
- Almond flour - I like to use the almond flour from Nuts.com. There is not a good alternative for the almond flour in this recipe.
- Baking powder - There is no alternative for the baking powder in this bread.
- Garlic powder - There is no substitute for the garlic powder. (If you make the sweet version, omit the garlic powder and replace it with a tablespoon of sugar.)
- Italian seasoning - There is no substitute for the Italian seasoning. (Omit this seasoning for the sweet bread.)
- Salt - There is no substitute for the salt in this recipe.
- Everything bagel seasoning - There is no substitute for the everything bagel seasoning. (For the sweet bread, replace it with cinnamon sugar.)
This gluten and dairy free cassava bread can easily be prepared in just 15 minutes with a stand mixer. Before you get started on the batter, make sure your ingredients are at room temperature. Then, in the bowl of a stand mixer, add the 5 eggs, olive oil, and water (step 1 above). Beat them on medium speed for 1 minute. Next, add the cassava flour, almond flour, baking powder, garlic powder, Italian seasoning, and salt to the egg mixture (step 2). Stir them together on low speed for 30 seconds. Stop the machine and scrape the batter down with a rubber spatula. Beat the mixture on medium speed for 3 minutes. Then, set the batter aside to rest for 30 minutes.
Meanwhile, prepare an 8" x 4.5" loaf pan by spraying with non-stick cooking spray. Then, line the pan with parchment paper (step 3). Once the batter is done resting, scrape it into the prepared loaf pan, spreading it evenly (step 4). Finally, sprinkle the top of the batter with everything bagel seasoning.
Preheat the oven to 350°F and bake the bread for 35-40 minutes. Be sure to check it with a toothpick before removing it from the oven to ensure it’s done baking. Once it’s done, remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely. Slice the bread and serve or freeze it for later.
FAQ's about this recipe
No. While similar, they are not exactly the same. Both tapioca and cassava flours come from the root of the cassava plant. Cassava flour is made from the whole root which provides a neutral flavor and fine texture. Tapioca flour/starch is a sweeter flour made from only the starchy part of the plant’s root. Both are commonly used in gluten free baking.
Made with cassava and almond flours, this savory cassava bread is great for people with several food allergies. This recipe is free of yeast, grain, gluten, and dairy as written. It can be made egg-free as well if needed.
You can keep this savory cassava bread at room temperature in a well-sealed bag or container for up to 2 days. For longer storage, it should be kept in the freezer.
Other recipes you may like!
Savory Cassava Bread (Dairy Free)
- 5 eggs
- ¼ cup olive oil
- ¼ cup water
- 80 grams cassava flour about ¾ cup
- 90 grams almond flour about ¾ cup
- 3 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- 1 Tablespoon Everything bagel seasoning
- In the bowl of a stand mixer, add the 5 eggs, olive oil and water. Beat on medium speed for 1 minute.
- To the eggs, add the cassava flour, almond flour, baking powder, garlic powder, Italian seasoning and salt. Stir together on low speed for 30 seconds, Stop the machine and scrape batter down.
- Beat on medium speed for 3 minutes.
- Set batter aside to rest for 30 minutes.
- Preheat oven to 350F. Spray an 8" x 4.5" pan with cooking spray, then line the pan with parchment paper.
- Scrape batter into the pan and sprinkle the top with Everything seasoning.
- Bake for 35-40 minutes, or when toothpick comes out clean.
- Let bread cool for 10 minutes in the pan. Turn out onto a wire rack to cool completely.
- Slice and serve.
- Make sure ingredients are at room temperature.
- Measure the flours by weight.
- There are no good substitutes for the cassava and almond flours.
- This recipe was tested with Otto's brand cassava flour and Nuts.com brand almond flour.
- Eggs can be substituted with JUST egg.
- The full flavor olive oil was used in thus recipe, but vegetable oil could also be used.
- Bread stores well at room temperature for up to 2 days. After that, freeze it for longer storage.