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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 Rosemary Cassava Bread is great for making mini sandwiches, sweet or savory toast, eating with soup or simply enjoying on it's own.  This cassava bread recipe is paleo, gluten free, dairy free, yeast free and nut free!


  • 1 3/4 cups cassava flour, spooned & leveled (225g)*
  • 1/3 cup tapioca flour/starch (42g) may sub with arrowroot starch
  • 1/2 Tbsp chopped rosemary (fresh or dried)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 5 large eggs
  • 1/4 cup olive oil
  • 1/2 Tbsp apple cider vinegar
  • 1/2 cup water**


  1. Preheat oven to 350 degrees F and line an 8" x 4" baking pan with parchment paper.
  2. In a large mixing bowl, combine all dry ingredients.  
  3. In a separate mixing bowl, whisk together all wet ingredients.
  4. Add wet mixture to dry.  Whisk until smooth.
  5. Pour batter into the lined baking pan and bake at 350 degrees for 35-40 minutes or until cooked through.
  6. Remove from oven and cool to room temperature on a wire cooling rack.
  7. Best stored in fridge, up to one week.


*I recommend measuring the cassava flour by weight for best results

**You may need more water, up to 3/4 cup, depending on egg size.  Start with 1/2 cup and add more as needed.  Batter should be thick, but easy to pour into the loaf pan.

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