I don't often make sandwiches. But when I do, great bread is a must! And quite honestly, since giving up gluten I haven't found the perfect Paleo sandwich bread. So, of course I had to make my own! And the result was this amazing Paleo Rosemary Cassava Bread.
This healthy cassava flour bread is nut free, dairy free, grain free, yeast free and doesn't contain any added sugar. Furthermore, it's made with cassava flour and arrowroot flour and flavored with rosemary. A simple, satisfying loaf that is easy to make, quick to bake and goes well with any sweet or savory meal.
I've never been a huge sandwich person. Even growing up they were a rare occurrence.
But, sandwiches are basically the first thing that comes to mind when I think of the "typical" American lunch.
You've got your portable, quick-to-make meal of: meat, cheese, lettuce, tomato, onion and mustard stuffed between two slices of soft bread. Or, if you have kids, then perhaps it's more often a simple peanut butter and jelly sandwich.
So, it only seemed natural to have a Paleo sandwich bread recipe on the blog!
Are Sandwiches Healthy?
It's not that I would say anything is wrong with sandwiches. You CAN make a healthy sandwich. The hardest part is finding a great bread.
Since I don't eat gluten, many of the traditional breads and those you can find in grocery stores are "off limits" for me. I've tried my fair share of gluten-free and Paleo breads. And honestly, haven't been all that impressed. I think the biggest issue is that bread has a short shelf life. That is, if it's made with wholesome ingredients. It's best right out of the oven and eaten within a day or two.
But this Paleo Rosemary Cassava Bread??? Oh, it's something else!
Rosemary Cassava Bread Recipe
This bread is:
- Paleo friendly
- nut free
- dairy free
- grain and gluten free
- yeast free
- doesn't contain any added sugar
- fluffy - perfect for sandwiches
- actually tastes good!
Like all bread, it's definitely best eaten the day of. However, it will last well in the fridge. Simply, toast it in the oven or warm it a bit in the microwave to give yourself a renewed sense of freshly baked bread.
Ingredients in Rosemary Cassava Bread
This cassava flour bread is made with less than 10 ingredients. They include:
- cassava flour
- arrowroot flour
- rosemary (fresh or dried)
- baking powder
- olive oil
- apple cider vinegar
This recipe uses cassava flour. Why? Well, because it is a great flour for making gluten free sandwiches. Plus, cassava flour makes this bread nut free and grain free!
My biggest tip is to measure the cassava flour by weight. I've measured 1 cup of cassava flour more times than I can count and nearly every time it has a different weight. (It varies because of how packed the flour is in that 1 cup). As a solution, I like to use a simple food scale like THIS one I purchased from Amazon. This way I know I'm getting the proper quantity of whatever flour I'm using.
Arrowroot flour is very starchy and is necessary for achieving the right texture. However, you may substitute with tapioca flour. These two flours work very much the same in bread baking.
This wouldn't be "Rosemary Cassava Bread" without the rosemary. However, you may substitute the rosemary for any herb of your choosing. I used fresh rosemary for this loaf, but dried would work as well.
Eggs are a must in this recipe. I have not tried (nor do I recommend) using an egg substitute for this particular loaf.
How to Make Rosemary Cassava Bread
Did I mention how ridiculously easy this bread is to make? Since it doesn't contain any yeast, you don't have to wait around for it to rise. Plus, it cooks in under 40 minutes, so you can make and bake this entire loaf in under an hour!
Here's what you need to do:
Make the batter
First, grab two mixing bowls. (One large and one medium-sized.) In the large bowl, combine all dry ingredients. This includes the cassava flour, arrowroot, chopped rosemary, baking powder, baking soda and salt.
Then, in the medium-sized bowl, whisk together all wet ingredients. This includes the eggs, olive oil, apple cider vinegar and water.
Pour the wet mixture into the dry mixture and mix well using a spatula.
Next, line an 8" x 4" loaf pan with parchment. Then pour the batter into the pan.
Bake the Bread
Place the pan in your preheated oven (preheat to 350 degrees F) and bake for 35 minutes or until fully cooked through.
The bread should rise nicely, making a super fluffy Paleo sandwich bread.
After baking, remove the loaf from the pan and cool to room temperature on a cooling rack.
How to Store Rosemary Cassava Bread
This nut free, Paleo sandwich bread is best eaten the day it is made, as is with most breads. It will last in a sealed, air-tight container at room temperature for 2-3 days, but I recommend keeping it in your fridge. There, it will last well up to one week.
If the bread becomes dry and hard, then simply warm it in your oven, microwave or toaster oven for a few minutes. Or, use it to make French toast!
What to Eat With Rosemary Cassava Bread
This cassava bread recipe has many uses.
Firstly, it is perfect for making sandwiches. After it has baked and cooled, slice the bread and eat it with your favorite Paleo sandwich toppings. It can also be used as bread for hamburgers.
Additionally, this bread is great for sweet or savory toast. Such as:
- avocado toast
- toasted bread with a fried egg
- toast covered in nut butter
Lastly, this bread can be eaten alongside a hot bowl of soup, used for french toast, or as a side to any dish that traditionally goes well with bread.
More Healthy Paleo Bread Recipes
If you are looking for more unsweetened, easy Paleo bread recipes here are a few of my favorites:
This healthy, Paleo friendly Rosemary Cassava Bread is great for making sandwiches, sweet or savory toast, eating with soup or simply enjoying on it's own.
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine all dry ingredients. Mix well.
- In a separate mixing bowl, whisk together all wet ingredients.
- Add wet mixture to dry. Mix well.
- Pour batter into a lined 8" x 4" baking pan and bake at 350 degrees for 35 minutes or until cooked through.
- Remove from oven and cool to room temperature on a cooling rack.
- Best stored in fridge.
*I recommend measuring the cassava flour by weight
**If batter is too thick (may happen depending on egg size) then add a little more water
Keywords: bread, rosemary, cassava flour, breakfast, lunch, dinner, snack, yeast free, nut free, no added sugar