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Rosemary Cassava Bread (Paleo, Gluten Free)

  • Author: Katie
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 45 minutes
  • Yield: one 8" x 4" loaf 1x


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.




  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, combine all dry ingredients.  Mix well.
  3. In a separate mixing bowl, whisk together all wet ingredients.
  4. Add wet mixture to dry.  Mix well.
  5. Pour batter into a lined 8" x 4" baking pan and bake at 350 degrees for 35 minutes or until cooked through.
  6. Remove from oven and cool to room temperature on a cooling rack.
  7. Best stored in fridge.


*I recommend measuring the cassava flour by weight

**You will most likely need more water, up to 3/4 cup, depending on egg size.  Start with 1/4 cup and add more as needed.  Batter should be thick, but easy to pour into the loaf pan.

Keywords: bread, rosemary, cassava flour, breakfast, lunch, dinner, snack, yeast free, nut free, no added sugar