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Here’s grain-free white bread with nutrition, bread that tastes of challah! Paleo Sandwich Bread is great for toast, sandwiches or alongside soup. You’ll love how this bread rises super high, ballooning itself in the oven. And you’ll need to shoo away the eager line that forms, those pesky family members who keep asking for one more slice. 😉
If you slice it at the table during a meal, all eyes will be on you.
Paleo Sandwich Bread has just 6 simple ingredients. It’s Gluten-free, Grain-free, Yeast-free, Lectin-free and Low Histamine.
The ingredients in Paleo Sandwich Bread
- Cassava flour — You’ve heard me say it before. If you eat this cassava cooked and cooled, then you’re giving your body resistant starch, which is great for colon health and your gut ecosystem. Cassava is the only flour in the bread, and it makes the crumb pretty crumb-less. It is both strong and tender with just the right chew.
- Avocado oil — I like avocado oil because it’s high in monounsaturated fat and every single member of our family can eat it, despite various food intolerances. It’s also easy to measure and work with, and creates the best crumb and overall outcome in this recipe. (Some readers have used olive oil instead with fine results.)
- Eggs — 10 eggs! Yes, this recipe is quite high in protein, with almost 1 egg per slice of bread! That means that a piece of bread is a meal in and of itself. But this bread does not taste eggy (in my opinion). It tastes like Paleo Wonder Bread-meets-challah. If you want it to taste eggy, make French toast with it.
- Honey — If you’re sensitive even to unrefined sugars, you can sub in stevia, to taste. The point of the sweetener in this recipe is not to create a sweet loaf, per se; it just makes the bread yummy, adding to the flavor and to the texture. If you use honey, the loaf will bake up quite golden brown and taste a bit like, yes, challah. Other sweeteners will produce paler exterior and interior colors when baked, and the texture and outcome will be slightly different.
- Sea salt and baking soda — Yep, those are the last two ingredients, for flavor and leavening. No yeast.
- Baking soda does not need to react with vinegar to rise. Eggs are acidic enough to do that trick. So, basically, this is a really fast and easy recipe with very few ingredients. However, please make sure your baking soda is fresh.
How to make Paleo Sandwich Bread
Fast. You’ll love that this bread recipe is made in 10 minutes. It is SO easy.
It can be made in the blender or with a mixer and has very few ingredients:
- Simply add all of the ingredients to your blender in the order they’re indicated in the recipe.
- Let the batter sit while you line a loaf pan with parchment. (The batter thickens a bit while it sits.)
- Pour batter into pan. Bake in preheated oven.
- Cool and serve.
How convenient to make a loaf or two in so little time and have enough for a week or two. I like to pre-slice mine and freeze some.
Now, what’re you waiting for? If you don’t yet have Otto’s Cassava Flour, I recommend you buy it here. It’s good stuff. I can’t stop baking with it. The shipping is free; and you’ll love it.
If you’ve got the flour already, time to get baking! This loaf will be ready in one hour, start to finish; it’s that fast! Slice some while it’s warm; or remember, let it cool first if you want the resistant starch (RS) benefits!
How to store Paleo Sandwich Bread
Cool, slice, and freeze in a sealed container. Make sure the slices are separated a little when you freeze the loaf, so it’s easy to break off a slice and toast it. (Toasted is my favorite way to eat Paleo Sandwich Bread.)
Or — cool and place in fridge if you plan to eat it within about 5 days.
Paleo Sandwich Bread (Lectin-free, Low Histamine, fast, high protein!)
Equipment
- loaf pan
- oven
Ingredients
- 10 eggs preferably grass-fed, and not extra-large*
- 1-¼ cups cassava flour Otto's**
- ¼ cup avocado oil
- ¼ cup honey
- ½ teaspoon baking soda sifted
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a medium size bowl whisk together cassava, sifted baking soda and sea salt.
- In a high-powered blender (alternately, use a mixer) place ingredients in the following order: eggs, oil, honey, flour mixture. Blend on low speed 10 seconds. Stop motor, scrape sides and bottom briefly, and blend on low 3 more seconds. Allow batter to thicken slightly while you prepare the pan.
- Lightly grease a small-standard*** size loaf pan. Line with parchment paper. Pour batter in, and bake 45 minutes** in preheated oven. Test doneness with a toothpick inserted into center of loaf to be sure it's cooked through. Pull up on parchment to release loaf from pan. Cool, slice, and serve.
Notes
Nutrition
Other Paleo breads to enjoy:
- Best Easy AIP Bread Recipe (egg-free, nut-free, cassava-free, coconut-free option)
- Paleo & AIP Sourdough Sandwich Bread
- Cassava Flour Biscuits
- Paleo & AIP Sausage Biscuits
- Tiger Nut Flour Tortillas
- 90-Second Keto White Bread
If you trust silicone and don’t have a loaf pan you love, I recommend this one. As you may know, aluminum is the metal of choice among bakers, because of how evenly and well it distributes heat. As long as you aren’t baking lemon juice or tomatoes, aluminum is safe and non-reactive. This pan is also lined with silicone and has a lifetime warranty. If you choose this pan, you will not need to line it with parchment nor grease the pan, as the recipe designates. It’s non-stick, even after 100 uses. It’s heavy duty.
Renee Kohley says
Oh my! This looks amazing! I would love to try this!
Megan Stevens says
Great, Renee. I hope you get to make it! 🙂
Cynthia says
Megan, does this taste eggy? I ask because I tried one with coconut flour which called for a dozen eggs and I didn’t like it. It was also greasy.( I am not sure how much oil that recipe called for.) I am still on the look-out for a grain free bread. 🙂 Thanks! I will most likely try this one regardless, but thought I’d ask. 🙂 I’ve been wanting to try the cassava flour.
Megan Stevens says
I think it’s worth trying. I have heard that comment from others about coconut flour recipes. I have had lots of coconut flour baked goods; and in contrast, personally, I do not think it tastes eggy. It’s just so good. I hope you love it. Cheers. P.S. Yes, there is a little of a sweet egg element, which is why I say it’s like Paleo Wonder Bread meets challah. Challah is a sweet egg bread. But I still think that “eggy” is not a good description of this bread. Hope that helps!
Cynthia says
Thanks Megan for taking the time to answer me. I apologize for not reading the entire article before asking. I clicked from FB and skimmed the intro and the recipe to see if I had the ingredients. When I saw the amount of eggs, it prompted my question. I should have went back and read the article because I then would have found my answer and you would not have had to repeat yourself. My apologies.
I just ordered the cassava flour and am now eager for its arrival. Thanks again!
Megan Stevens says
You’re welcome and no problem. 🙂
Del says
It tastes really good, but I can definitely taste the egg in it. I think it is very eggy.
Tim C. says
Can use a bread machine?
Will I have to modify the recipe?
Has anyone tried a bread machine?
Megan says
Hi Tim, I don’t know if it would work, sorry. Let us know if you try it.
Jen says
We used this recipe in our bread machine on the quick bread, 1lb setting and it did good. It was a little more dense than I would have expected, but very moist. More like a banana bread consistency. Still very tasty. We ended up using 9 eggs because we used our own pastured eggs and one of our hens lays extra large eggs so we used one of those and cut it to 9. Next time I make this I think I’ll increase the Casava to 1.5 cups.
Megan says
Wow, Jen, cool to hear. Thanks for sharing what you did and what’s possible. 🙂
Emily @ Recipes to Nourish says
Oh my goodness I cannot wait to make this!!! I think I have enough Otto’s left so I can make this soon. I love that it tastes like challah!
Megan Stevens says
Yay, thanks Emily. I hope you love it!! It’s quite a revelation in our home. 🙂
Anna @GreenTalk says
I am so excite to make this bread. I have to get cavassia flour.
Megan Stevens says
Great, Anna.
Carol @studiobotanica says
Pinning this one and can’t wait to try it! Believe it or not ~ huge health food store in Toronto does not have Cassava. I did find it, as I mentioned. It’s over an hour’s drive away — so guess I need to plan a road trip! Sounds like a wonderful bread to make!
Megan Stevens says
Ha, fun, wow! Well, when you’re there you may choose to buy a big quantity. I finally buy the 10 lb. bag! 😉 Enjoy the bread!
Alison Bergstrom Grant says
This is so cool! One of the things that gets me about baking bread is it is such a process but I like how this recipe had simple ingredients and is so quick!
Megan Stevens says
Me too! I love that I don’t have to sigh and take a deep breath before making even a second loaf because it’s all done so quickly, and magically almost! 🙂
linda spiker says
Interesting. No yeast required huh? Going to have to try this for Lindsay!
Megan Stevens says
No yeast. It looks and tastes like a yeasted bread; but it isn’t. The eggs and baking soda cause the good rise.
Yummy Inspirations says
What a genius recipe! Pinned to make for sure!
Megan Stevens says
Aw, thank you!
Tara S says
10 eggs?! Man…at $8 a dozen for pastured eggs, that’s kind of a bummer. That’s like a $10 loaf of bread.
Megan Stevens says
Yes, it is an expensive loaf. I find eggs to be so nourishing and thus the bread so nourishing that to me it is worth it. Pastured eggs are still less expensive than other protein; and this bread is bread+; it’s protein bread. 🙂
Sarah says
This may be a moot point but have you searched for other egg sources? Sometimes local farms who don’t participate in farmers markets or have a larger operation, will charge less. In my hometown there are farms with “fresh eggs” signs along the road. Prices range from $3 to $6 where I live.
Tara S says
Hi Sarah…unfortunately, I live in Northern California. It’s almost impossible to find pastured eggs around here, but I have found that the cheapest around come from the CSA that I order them from. They’re $8 a dozen through the CSA and $12 a dozen for the exact same brand at Whole Foods. Boy, I’m sure looking forward to having my own chickens!
Sarah says
I had a feeling you were in CA 🙂 Beautiful and amazing place to live but very $$$. Good for you for planning to raise chickens! Wishing you the best with this endeavor. (I live in IN… far cry from CA!)
Tara S says
I’d go for a 5 acre farm in IN over my crappy townhouse in CA any DAY!
Sarah says
IN is a beautiful place to be!
Mary Anne says
I had the same bummer feeling, that’s a lot of eggs. But after a skin breakout from eating sourdough, I am willing to try it. I can also get pastured eggs at whole foods for $6. I’ll save the farmer’s market pastured eggs for other things.
Megan says
Hi Mary Anne, not sure if it makes you feel any better, but for us protein is king. So to me, lots of eggs is good news: It means that each slice of this bread is SO nutrient dense. Each slice of this bread is like having a piece of bread and an egg; it’s a whole and complete meal in and of itself! 🙂
Ireann says
Try Aldi’s for eggs. We go through a lot and for organic they are $3.00 a dozen where I live and I am pretty sure organic meets the pastured egg requirements plus.
Art Curtis says
Organic means the layer feed is organic. The birds’ living conditions remain cramped and unsanitary. But organic is better than not. Pastured is the most flavorful and nutrient dense, and comes from happy birds.
Sarah says
I made this in my clay bread pan which, for other recipes, hasn’t affected cook time. But this time it did. After 45 min. I removed the gorgeous loaf, but when I turned it over to help get it out, batter poured out from the top! I might have mixed it for too long – I used my kitchen aide mixer, which on low doesn’t fully blend the ingredients. (The recipe said to use low for a high speed blender so I interpreted this to mean “high” on a standup mixer. What do you think?) Also, the clay could’ve affected cook time. Either way, I covered the top with parchment to prevent further browning and put it back in for 7 more min, and then another 5. The result was a pretty, but overcooked bread – the interior color was much darker than the picture. I want to try this again – maybe using a high speed blender for 3 seconds and then 1o seconds, as well as a different loaf pan. If you have further suggestions, I would welcome them! Thanks!!
Megan Stevens says
Hi Sarah! I’m sorry for that bit of tragedy! Yes, my first thought is that it is indeed the pan. I have several clay baking pans and they all cook their contents more slowly. I baked mine in a traditional aluminum baking pan. I believe that both glass and metal will be reliable for this recipe. Also, I don’t know about yours, but my clay loaf pan is wider and bigger overall, so the middle takes longer to cook. I would, most importantly, use a smaller loaf pan. I think what you did with the mixer should have been fine.
Sarah says
Thank you Megan! Appreciate the insight. I need to invest in another loaf pan. The only other one I have has a nonstick coating. Ick. 🙂
Megan Stevens says
You’re welcome. May you have perfect success the next go round! 🙂
Robin Pack says
As soon as I saw this recipe, I ordered Otto’s. It came today and I’m so excited to try this! Thankfully our chickens are laying lots of eggs now that spring has arrived!
Megan Stevens says
Aw, yes, the chickens! I wish more folks could go this route, so abundant eggs were more accessible. Hope you love the recipe!
Robin Pack says
We had this with supper tonight. Gorgeous and yummy!!! I also had some with homemade apple butter. So good!
Megan Stevens says
I’m so glad!! Yay!! Thanks for the feedback!! 🙂
Shawn_Siegel says
I’m gonna try tapioca flour and see what I get…
Megan Stevens says
You might end up with a very strange thing, lol. Should be a good experiment. 😉
Christine Rhodes says
That is what I was going to try….have you made it yet?
Shawn_Siegel says
Uh-uh – chickened out when Megan’s response made it sound like tapioca flour just ain’t the same thing as cassava flour, even though they’re both made from the cassava root. Maybe I’ll make a 1-1/2″ x 3″ loaf using the tapioca flour, as a test. 0_o
Nina S says
I just made it using 8 eggs and tapioca flour. The time took longer (but I’m in high altitude 7000+ feet, which is very common). Much longer. Around 1h or so.
It’s definitely fluffy but it is eggy. I could smell the eggs from far away. But we love eggs so I guess it’s fine with us.
Next time I’ll use more tapioca flour, probably 2 cups and 7 eggs per other comments.
Wanda Pelizzoni says
Tapioca Flour is usually the starch from the cassava root and not the whole root dried & milled to flour. Due to this it well give you very different results and most likely very poor. I work for a bread company and we use the whole root Cassava Flour for a Cheese Bread. We import our flour from Brazil so we get a high quality flour. I have some of the flour and plan on using it to make this bread. I will report how it turns out.
disqus_8JeXOpcbg7 says
Can’t wait to try this! Any idea what the carb count on this would be?
Megan Stevens says
I’m sorry. I do not know. Carbs do tend to be high, though, with cassava.
Mindy Knappenberger says
I had a recipe fail. Bread did not rise, did not cook through. I have the metal bread pan you recommend in your article, used my own pastured eggs, Otto’s cassava flour, avocado oil, & honey, sea salt & baking soda, just like the recipe. I used a Vitamix blender. All ingredients were room temperature when I combined them. Thoughts? I was so disappointed:(.
Megan Stevens says
Oh, ugh. I’m so sorry. I don’t know. 10 eggs? The eggs + the baking soda should cause the rise. I use a Blendtec; but that shouldn’t make any difference. Preheated oven to 350? Fresh baking soda? … not sure what else it could be…
Megan Stevens says
If you had left it in the oven longer would it have risen more and cooked through? Or did it not rise at all?
patti says
I’ve read in many other comments of many Paleo, AIP, and low-carb bread recipes that old baking soda will cause the bread not to rise (and if it doesn’t rise, because of the bubbling action, then I presume it won’t cook all the way, either). I often put baking soda in lemon water the first thing in the morning and for the first time the other day, it didn’t fizz like crazy; I threw it out figuring I’d finally seen what “old” baking soda “looks” like.
CG17 says
I had a similar experience. The bread was only 2.5″ at the highest point in the middle of the 8×4 loaf. It was also brown inside and out, apparently from the honey. It was cooked through, but not overcooked. I will toss the baking soda and see if a new batch will help it rise better the next time. It really tasted good, but very dense and brown – nothing like the photo here. If you don’t use honey what do you use? You must have used an alternative sweetner to the honey in the recipe to get the light colored bread in the photo used in the article.
Megan says
Hi Christine, I’m sorry yours turned out so low. I indeed use honey with this recipe, including the bread loaf I photographed. I’m glad you enjoyed the taste.
GiGi Eats Celebrities says
I am certainly PINNING THIS!
Megan Stevens says
Great, Gigi! 🙂 Thanks!
Jane Janovyak says
Hmmm. This didn’t work out for me today. It did not rise at all and baked into an extremely dense, oddly textured loaf. It’s also quite damp – cooked through and holding its shape, but wet. It tastes good, and we’ll eat it (I plan to re-bake the slices for zwieback-type toasts), but it’s nowhere close to sandwich bread.
Megan Stevens says
Hi Jane, I’m not sure what went wrong. I’m sorry for you! I’ve made the loaf so many times now and it’s always really easy and really predictable. I have had lots of readers post their loaves on Instagram and by email, too; so I know the recipe is working. I am so sorry, though, that it didn’t turn out for you. I wish I could help you troubleshoot.
Jane Janovyak says
Thanks. I will try again.
Tam says
We use duck eggs. The yolks are so much bigger then chicken eggs. Would you still recommend using 10?
Megan Stevens says
You can try 9. But I can’t say for sure, because I haven’t tried it. Good luck; have fun; yum- duck eggs!
Mandie says
If you search on google, there are websites that will give you the rough estimate as to how many duck eggs to use for chicken eggs. I’ve had to use that before, as I can only have duck eggs. If I remember the site I liked, I’ll post here.
Katie says
What are your thoughts on storing this bread? Just pulled it out of the oven and it looks amazing! However, I planned ahead and most of it will not be eaten till later in the week. Cool and freeze? Slice first? Any tips would be awesome! I have a feeling I’ll be baking this bread again and again 🙂
Megan Stevens says
Yes, cool, slice and freeze. Or- cool and place in fridge if you will eat it within about 5 days. I’m so glad you love it and plan to make it regularly! Yay!
Mark says
I know when I cook and cool cassava fries, or even potato wedges, they tend to be chewy. Is this the side effect of forming resistant starch and if so, does this bread respond the same to cooking and reheating?
Megan says
Hi Mark, no, I don’t find the bread to be chewy. I like it best toasted, and it tastes a lot like regular bread, including the texture. So reheating is the best bet if you find chilled leftovers chewy. Thanks for the question.
Christine Rhodes says
So my bread looks nothing like this, I don’t know what happened, but it was undercooked on the inside and almost burned on the outside. It also came out very dark in color and kind of spongy. I don’t know what happened, I used all the same ingredients as the recipe called for. Any ideas? I really wanted this to turn out good. I used a 4×8 loaf pan.
It looked great until I cut it.
Megan Stevens says
My first thought is that your oven runs hot. Do you have an oven thermometer? Either way, the honey is what darkens the loaf. I would turn your oven down quite a bit if you try again, and ideally use an oven thermometer. You want it to look on lower heat for longer, so the inside gets cooked through without the outside darkening so quickly. You can also try maple syrup in place of the honey. It’s possible that the variety of honey you used darkened more quickly than the variety I use.
Christine Rhodes says
Thank you for the suggestions. I will check the oven for sure. I may also try the maple syrup in place of honey. I also had a lot of lumps in my bread. I added all the ingredients together in the correct order, then mixed all at once. Was that the right way? Thanks
Megan Stevens says
Yes, that was the right way to do the ingredients. I have never had lumps in my batter. Do you have a high-powered blender? The batter should be smooth. Good luck with your next attempt! 🙂
Evlyn Llanos says
hi meg. Can you briefly explain what is tapioca flour and how i can use it?
Megan Stevens says
Sure, Evelyn. Tapioca comes from cassava. Cassava flour is the whole root ground up into flour. Tapioca is just the starch from the root. I prefer cassava. It has more resistant starch and less hard to digest “sugary” starch. If you want to use tapioca, it’s best used in smaller ratio, alongside other grain-free flours.
Dorinda says
After reading other comments I believe my oven is too hot as well. It raised on one side and spilled out on to the oven floor. I should have taken a picture it was quite interesting shape. ? I will turn down the tempand cook longer. Love the texture and flavor! Thank you so VERY much for sharing your wonderful recipe
Megan Stevens says
Wow! You’re welcome! Mine does bulge up on one side, usually, but it never spills out and over! May your next loaf be less “interesting” and more perfect. 😉
k9saver says
Mine came out good, more like a pound cake than bread but very good.
Megan Stevens says
Wow, thanks for sharing! 🙂
Alex Luzanova says
what is the weight of one egg, that you use in this recipe?
Whisper 645 says
Has anyone tried baking this bread in a pullman pan? Can the recipe be increased. Right now all I have is the large pullman pan.
Mazarine says
I liked this recipe a lot. That said, you must follow it exactly, do not overbeat, as Megan says! 50 secs tops. Best to mix by hand from the top of blender if you’re having a hard time getting the ingredients to combine.
It tastes like pop-over bread. The egg flavor is very strong. If you like popovers, you will like this bread! I’ve made it twice with Otto’s flour and if your ingredients are just flour and egg, then that’s what your bread tastes like! I still call it Delicious with jam and butter! 🙂
Dorinda says
3rd attempt is my best do far. I baked in a bain marie, lowered my oven temp to 300, half way through the bake did a 180 degree spin,added some slits to the top, baked for 38 minutes and finally had an even rise but my bread still seems more dense than the recipe. I did notice however I read the recipe wrong and added my wet ingredients to the dry. Would this make that much difference? The texture is a bit spongy but is a blessing to have bread after 4 years without! Thank you so much!
Dorinda says
After further inspection my bread did not cook in the very center bottom…… it was still just runny and raw…. the ends and top were cooked beautifully. So I had to turn it up side down slit the bottom with a knife and bake another 40 minutes…. All and all it just seems my oven is too hot and bakes a crust on the outside of the bread and stops it from rising.
Megan Stevens says
Oh my goodness, what an ordeal! 😉 I’m sorry for you, but, like you said, happy you have bread at last. Well, there are indeed SO many variables. I’m glad you’re figuring out your oven temp. A smaller loaf pan may help you as well.
Dorinda says
I have considered using a muffin top pan and just make small round biscuits. A small bread pan sounds like a logical step. YES happy to have bread!
Megan Stevens says
I’m glad your outcome keeps improving. I can’t say for sure about the order of ingredients, because I haven’t done that. Next time you can do it the other way and see if it makes a difference. 🙂 I believe my pan helps get the high rise. Aluminum is such a good conductor of heat. But there are so many subtle components; it’s hard to know. You’re welcome, by the way! I’m glad you have toast and bread at last!
Debbie Arlt says
I just finished making this! And while it tastes delicious and it cooked all the way through, it didn’t rise nearly as much as yours. Mine seems about half the size. I used a 4×8 in. glass loaf pan and followed the order of the ingredients. I did use a kitchenaid stand mixer instead of a blender and so I had to mix it longer than the directions stated to get it mixed. Could that have made a difference?
Megan Stevens says
Hi Debbie, this recipe is an ironic one. In some ways it is SO easy and works perfectly, and for some it causes issues. I wish I understood why every little variation causes variations in the outcome. Certainly the mixer could have affected the outcome. Also, I know I get the best outcomes from my aluminum baking pan, which professional bakers love, because it distributes the heat really well. I also like my stoneware one. Those links are above. But the issue may be something else. Are you using avocado oil and honey? Whatever the cause, it sounds like you need a longer baking time in the glass dish. I do think the higher rise comes from the pan material. My aluminum one is pretty small, too, and this causes the high, beautiful rise and pretty, traditional loaf shape. Even if yours doesn’t get as high, I hope you get your next loaf baked through and that you love the outcome.
Tre says
In my experience baking in glass is not optimal. Pies baked in glass pie pans stay doughy etc. I don’t think the glass convicts the heat well in baking so something Along those lines. Try a metal pan or stoneware, my personal favorite
Tina says
I’m new to this whole gluten free thing. My daughter is allergic to nuts, legumes, rice, and potatoes so I don’t want to try the avacado oil. Can I use canola? We just found this out at 19 and she’s dying for some bread.
Megan Stevens says
Hi Tina, thanks for the great question and welcome to the gluten and grain-free world! 🙂 No, unfortunately, canola is one of the least-safe oils. Avocado is less likely to cause an allergy. It is very AIP, which is a diet that does not allow ANY of the foods your daughter can’t eat. You can even find it at Costco and Trader Joe’s, so it becomes more affordable. Here’s a further introduction for you, too, if you’d like, on why canola isn’t safe and which fats are: http://drhyman.com/blog/2016/01/29/why-oil-is-bad-for-you/ xo, Megan
Erin Krumenacker says
Actually, there are people who are severely allergic to avocados and avacado oil. If you are allergic to latex in any way, you have much higher chance of developing an avocado allergy.
Erin Krumenacker says
I used extra virgin olive oil and it turned out great!!
Cathy Talley says
Hello, this looks good. We have been disappointed with the store bought gluten free bread options and are hoping this comes out good! We are in a high altitude area. Are there any adjustments we should make to this recipe?
Megan Stevens says
Hi Cathy, I haven’t baked this loaf at high altitudes, so I don’t know.
Wendy DeGroot Conger says
Cannot WAIT to try this!!! My holistic doc put me on a pretty strict diet with no grains.
I am intolerant to egg whites. Do you know of a good substitute??
Megan Stevens says
Hi Wendy, this recipe will not work without egg whites. Sorry!
Serena Mattingly says
HI Wendy, I am also intolerant to chicken eggs, but I can have duck eggs. Try your local Craig’s listing for duck eggs, that is how I found mine.
Wendy DeGroot Conger says
That sounds gross. Lol!
Kerrie Bross says
I tried this and my bread did not rise nice – didn’t come above the the rim of the glass dish. Do you know what I did wrong?
Megan Stevens says
No, I don’t. Both the eggs and the baking soda make the bread rise when it is baked.
May Montesa Curran says
https://uploads.disquscdn.com/images/c66e09da3c6b05ca594dda361d851fc202efdc6cd781bc0d7b90a7224edf60df.jpg Thank you for this recipe! it did not taste eggy and had a nice texture and held together well.
I read through all the comments before deciding to jump in and give it a try, knowing full well that many people were having difficulties! But I chose to go for it, making a few modifications to your recipe for what items I had available, and I’ll address what different issues people had:
Flour
I did not use your suggested brand cassava flour – I did use a different brand, and will try using my own homemade flour on the next go-around. (I admit that I have had repeatedly poor results trying to make bagels from the Yiddish Kitchen cookbook using Otto’s which they also recommend, so I just started buying a different brand and quit trying to make those bagels and wasting my money!)
Temperature & Cooking Time
I do use a thermometer in my oven, so I know it definitely was running at 350 degrees. Mine rose nicely during the baking process. At 43 minutes in the oven, I still saw a couple of bubbles pop out of the dry batter on the top of the dome, so I decided to go ahead and add 5 extra minutes.
After a total of 50 minutes at 350, a bamboo skewer came out with some wet batter, so I lowered the temperature to 325 and let it bake for another 10 minutes. It could have used less time, maybe just 5 more min at 325 instead of 10, but I figured that I could let it go until the bread had a nice browning on it like your picture.
Eggs
I only had large regular off-the-shelf grocery store brand eggs. Since they were large, I used 9 instead of 10 eggs.
Mixing
I used a 1970’s Made in the USA hand me down hand mixer with one broken speed. The switch doesn’t even land in the detents marked Lo Med Hi and it only currently has two speeds. I don’t know which ones they were intended to be, I just consider it slow and faster speeds. I simply followed your directions in order of how to add ingredients and just mixed until the batter was smooth. I may have allowed it less than 1 minute to thicken before pouring it into the pan, but I noticed it becoming thick as my mixer was mixing, so I didn’t feel the need to wait although I really had no idea how much thicker it should have become. (My previous experiences with cassava flour was using it in a consistency as play-doh, and that recipe (Yiddish Kitchen bagels) was a repeated total failure.)
Pan
I just used a parchment lined non-stick 8 x 4 bread pan. I may take you up on the recommendation for a Le Creuset as I think my loaves will have a uniform rise instead of the dome my non-stick pan seems to always produce.
https://uploads.disquscdn.com/images/c66e09da3c6b05ca594dda361d851fc202efdc6cd781bc0d7b90a7224edf60df.jpg
Megan Stevens says
Thanks, May, for your comments! Yes, I think if someone wants no surprises 9 eggs is the way to go. I’m keeping 10 eggs as the official recipe, because it’s sublime with 10 eggs. But it does overflow for some folks with that extra egg. Thanks for sharing your photo, too! Cheers!
Brittney Michelle Payton says
This came out great! I only used 9 eggs and olive oil since I didn’t have avocado but it worked out. So simple and easy. I also used a hand mixer because I only have a NutriBullet and the quantities would have been pushing it. https://uploads.disquscdn.com/images/08654fee256a9563f80005d09b12ada03776b53a9c2a57f2c8c9665aedc62a0e.jpg https://uploads.disquscdn.com/images/3de102b9739ec33b8cdd2047f1d269c74bcc438a75d87dc0d17bdc8bd0d9ba4b.jpg
Megan Stevens says
Yay, Brittney, wonderful!! Thank you for sharing! 🙂
Elizabeth says
This bread is delicious! We decided that it almost tastes like a pancake. And it baked up beautifully in my Pampered Chef stoneware pan. Thank you!
Megan Stevens says
Wonderful! Thank you for the feedback! 🙂
Nicola Terranella says
I made this last week. I followed the recipe exactly and it turned out great. I enjoyed it but for some reason was unable to get my toddler to eat it. That is fine since bread is more of a special occasion thing. Next time we do a picnic I am thinking about making this bread for sandwiches. I also want to do French toast or a strata. I don’t really miss bread but at the same time it is nice to have options. Thanks for coming up with this and sharing. It will remain in my recipe collection.
Megan Stevens says
You’re welcome, and thank you for sharing your experience! 🙂
Jo says
At what temperature is the bread done at? My regular bread is cooked at 190 degrees in my oven.
Thanks
Megan Stevens says
I have not checked the internal temperature; but let us know if you determine it. 🙂
Janice Hartmann says
Help! My loaf raised on all sides and stayed low/compact in the center! I didn’t have Avocado oil, so I used Olive oil; would that have caused this to happen? I baked it for 55 minutes and 190 degree’s, as that’s the temp for most breads. I also used Tapioca flour that we have locally, as I read its same as Cassava flour…any suggestions are welcome. Thanks!
Megan Stevens says
Hi Janice. It’s the tapioca flour. It is not the same as cassava flour. Tapioca is just the starch extracted from the cassava root. I recommend Otto’s (http://bit.ly/1TlNT8M) cassava flour. It’s my favorite Paleo flour for so many reasons. Olive oil will also affect the finished product, but not as much. Hope you get to make it again with cassava! 🙂
Janice Hartmann says
You’re totally right on that one! lol I did some reading after posting this,…I will be trying it again, with actual flour this time! 🙂
Holly McLane says
Made this today here in central Oregon at 4,000 foot level or so. Definitely had to bake for 1 hour. At almost 45 mins it looked dark on top, but still low in the pan, and then all of a sudden it rose and got the beautiful crack along the top, but was clearly not baked through at 45 mins. I also used olive oil. Really delicious!
Megan Stevens says
Thanks for those details, Holly!! I don’t have any experience baking at higher altitudes. Glad you enjoyed it! xo!
Cathy Cline Lemburg says
I am trying to find a recipe for hamburger buns made with cassava flour. Do you think I could cut the recipe in half, and filll mini springform pans (I have three) about half full to make the buns. Also, I was reading on your website cassava flour has phytic acid, but I do like this flour because it tastes like wheat.
Lydia Deven says
Did you try making this recipe into burger buns?
Cathy Cline Lemburg says
No, I made another recipe. But, thank you!
Sari says
this turned out great, thanks for this recipe!!!
Lydia Deven says
Do you think I could make this into burger buns?
Megan Stevens says
Hi Lydia, you could if you have a muffin top pan. The batter is runny, so you’d need the edges to catch it and hold it in until it rises. (http://amzn.to/2wwcEzg)
Diane Lavoie says
Love the bread, thank you so much. Can I make the bread without the honey or do I have to replace the honey with some sort of liquid?
Megan Stevens says
You’re welcome, so glad! Yes, you can make it without honey, but it does indeed change the outcome. It’s still pretty good, especially as toast, but not AS good. So depending on how important it is for you to not have honey, it may still be worth it to you to make the loaf. 🙂
Megan Stevens says
Honey’s role in the bread isn’t just liquid; it also affects the texture. Nothing subs as well. Honey is the ideal ingredient, or just leave it out.
Diane Lavoie says
I will definitively try without honey and will let you know. Thanks again.
Theresa Fister says
This looks yummy. I’ve been trying to find a paleo bread recipe that doesn’t use almond flour because it always turns out heavy and dense. This looks more like regular bread. I am waiting for my Cassava flour to arrive so can’t make it until next week. I am going to try and bake it in my 9x4x4 pullman pan. Wish me luck, Thanks for the recipe.
Theresa Fister says
I made this today. I used my food processor to mix it which worked well. I forgot to let the batter thicken. My loaf came out dense, more like a quick bread. It didn’t rise it only filled the pan halfway. I think that is because I didn’t let it thicken before baking it. I also baked it too long. Should have taken it out at 30 minutes when I removed the pullman lid. I can’t consider it a failure because it is DELISH. Will warm and eat with butter. I will try again and use my blender instead of my food processor, let it thicken and maybe leave the lid off the pullman pan when I bake it. Thanks so much for this recipe.
CJ P says
https://uploads.disquscdn.com/images/d0cb240fe865155f9425e8fc97cae0675a2d0b8efc69d8c36eb1bb367c06c0a1.jpg
I made this earlier today and it definitely does not look like the picture shown! It came out very delicious and tastes just like whole wheat bread but it is very dense. I will probably cook it a little longer next time because it was still really moist in the middle. I did toast it and it helped with the texture a little bit but it tasted great together.
The only change I did was that I used Julia’s Cassava flour (on Amazon (which I used for my tortilla recipe which works great!) I have not used any other cassava flour so I cannot compare. All in all this is a great and very simple recipe! Definitely my go-to for bread! Thank you thank you thank you!
merrymj says
Your bread pan link goes to a 1.25# loaf pan of corrugated aluminized steel, 9″ x 5″. A smaller 1# pan of the same make also is available (8.5×4.5). Did you mean to link to the 1.25# pan? My Pyrex loaf pans are 7.25×4. Don’t want to waste the effort with the wrong size pan :-/.
Megan Stevens says
You can go with the smaller pan, just be sure to put a baking sheet underneath it, in case any spills over, which some bakers have had happen. The smaller loaf pan yields the ideal loaf shape, but the larger pan ensures there won’t be any spill.
merrymj says
Thanks, Megan, for the quick reply – going shopping for a pan so I can try this!
Hydie Bloom says
This bread is amazing. Worked perfectly and yep half of it was gone in minutes. It’s very filling and next time I’m going to try a little less honey as I can taste the sweetness. Thank you so much. I had to wait several months to try this as I hadn’t introduced eggs back on AIP but it was worth the wait. So convenient to take in my bag. Thank you again.
Megan Stevens says
Yay, Hydie!! That is such an exciting stage, when you get to reintroduce eggs. I’m so happy the bread met your expectations and that the recipe worked perfectly. Thank you for coming back to comment! Blessings! 🙂
Taryn Bernstein says
https://uploads.disquscdn.com/images/696ba9b13f9003924c8b1c7dd573d2ae9e7cb5ab3ba2625d802b6df0c7dcd1c2.jpg https://uploads.disquscdn.com/images/28c5c70a5d588f3d83048c4026270c31d8073b74e1e0ee8a503b3addcac9d6a5.jpg So I want to start by saying that this bread tastes delicious and totally hits the spot with melted butter on top. Yum! However, in the three times I have made it so far, it ends up bubbling way up. I use large pastured eggs and read your notes, so have played with both 9 and 8 eggs. And no difference. Should I use even less? Or any other suggestions? Thank you! And thank you again for such a yummy recipe!
Lornaworks says
Thanks for this recipe, but I was wondering if it would be possible to use an egg substitute, such as flax or chia seed eggs?
Megan Stevens says
Hi, no it isn’t. The recipe uses 10 eggs, and the max for substituting in egg-free baked goods successfully is usually 3 eggs.
Dorothy says
Mine is in the oven…I think it’s going to be good. I used a glass pan instead of pampered chef, did sub about half or a little more of maple for honey, so we’ll see. That and some turkey sausage will be supper. ?. We like bread so much, we go through cassava quickly. Thanks for a no fuss recipe!! By the way, I’m not getting notified when you respond to my comments.
Megan says
Hi Dorothy, I hope you loved the loaf! I’m not sure about notifications, sorry; it happens to me too! xo!
Mary Ann Trujillo Bosch says
I just tried this recipe. I didn’t have the avocado oil just olive oil. What will that do to the recipe?
Megan Stevens says
It will be fine, but not exactly the same. Any variation does change the original outcome a bit.
Georgia Denby says
Does this work ok in a bread machine with a gluten free setting?
Megan Stevens says
Hi Georgia. It’s possible, but I’m not experienced enough with bread machines to say, especially with this recipe.
CJ says
Wow Megan! Because of various complications, I’d pretty much given up on ever making my own GF bread. This recipe turned out so well – and it MAKES TOAST!! So excited about that! 🙂 I just saw your post on cassava sour dough and wondered if you have any tips to converting this to sour dough as well. My digestion is reacting to it a little and I’m wondering if it due to the phytic acid.
Thanks for sharing with us!
CJ
Megan says
Hi CJ! (Sorry for the late response! I’m getting used to my new commenting system and missed several until now.)
Yes, you can ferment this! 🙂 I would remove one egg and replace it with 1/4 cup probiotic/living sauerkraut juice (or probiotic yogurt/kefir/sour cream). Leave batter out on counter 4 hours, then refrigerate overnight in large container (like 8 cup mason jar with lid screwed on loosely) that will allow batter to expand. Then, next day, pour batter into greased loaf dish and bake as usual. (You can also leave it to ferment longer in fridge, up to several days, to further reduce phytic acid.) I hope it works out for you and your belly!! I’m so happy you like the bread and toast! The toast is our favorite too. Blessings!
CJ says
Thank you! I’m familiar enough with traditional sour dough to be fairly certain such a thing was possible . . . but unfamiliar enough with cassava flour and gf bread in general to understand how to go about it. 🙂 I will be trying this when I reorder cassava. I really appreciate the reply – I know you’re a busy lady.
Thanks again!
Megan says
So happy to help! I hope it’s a fun and helpful method. (I really enjoy it!) Blessings!!
Katty says
Hi! Looking forward to trying this. Oddly, I only see your ingredients list description, not a list of amounts to use. I’ve tried on a mobile device and also a computer, to no avail. How can I find your full recipe? Thanks.
Megan says
Hi Katty, we just made a change to the recipe cards, and I think it’s still buggy. So sorry. Working on it now and hope to have it resolved ASAP! 🙂
Megan says
Okay, Katty, the recipe card is there again now! Sorry for the wait. Enjoy! 🙂
Katty says
Oh thank you! I see the recipe now. I am using Azure Standard’s Cassava flour, it seems to work out pretty well. I’ve made your recipe twice now so far. My eggs, though farm fresh, are a large size so the first time I left out one egg and the consistency was lovely, but we tasted the eggs pretty well. The second recipe I used your fermenting recommendations, so omitted 2 eggs total, and it was much better! We put some of it into a little doughnut baking sheet and baked them, they were lovely. Otherwise we’ve been using stoneware bread pans with parchment paper with great success. Next time maybe we’ll add cinnamon for doughnuts and I may try to omit 3 eggs total, using the fermenting method. This would be lovely as a bread with chocolate chips, or cinnamon and raisins. Thank you so much for sharing.
Megan says
Thanks, Katty, for your feedback!! Super fun to hear all your variations! I look forward to sharing a fermented version of the recipe at some point and am so glad you’re doing it! Love the chocolate chip or cinnamon raisin versions! (Big heart eyes!) 🙂
Stacey says
Hi Megan, I just tried making this bread following the recipe exactly, yet my bread barely rose, got really dark only about 10 minutes in, took over 1.5 hours to solidify inside and came out with the spongy consistency of a dense foam mattress and it was dark inside and greasy so I tossed it. I used a glass loaf pan like the recipe said I could so I don’t understand what went wrong. Any ideas? I want to try again but I’m hesitant to waste more eggs and cassava flour since it’s so expensive.
Megan says
Hi Stacey, yikes! Those are a lot of features that are hard to address without me being with you in your kitchen. The loaf should not be greasy at all. It will brown, because of the honey, but it should not become dark after 10 minutes of baking. Etc. It seems that at least one detail of the recipe did not go according to it.
Autumn says
Can you omit the honey, so that the bread isn’t sweet? My picky eater doesn’t like her bread to be sweet, even if it’s only a little sweet.
Megan says
Yes, but it does change the texture a bit. I recommend making toast with it, if you omit the honey. It’s still good either way, but we prefer the texture with the honey.
Roger says
Hello I would like to know about the cassava flour . Is it really cassava root flour or tapioca flour/starch ? I really want to make this recipe but I am afraid to use the wrong flour because both are made from the same vegetable, just the process are differents. Also My blend is too week I thing it will not support the dough lol can I make by my own hands? What do u suggest? Thanks for the unusual recipe !!
Megan says
Hi Roger, I think most blenders will do fine with this recipe because it’s a thin batter not a thick dough. And yes, you need cassava flour. Not tapioca. You can use the Otto’s link if that helps. I buy mine in bulk from them for the best price: http://bit.ly/2XDqXQA
Roger says
Hello I would like to know about the cassava flour . Is it really cassava root flour or tapioca flour/starch ? I really want to make this recipe but I am afraid to use the wrong flour because both are made from the same vegetable, just the process are differents. Also My blend is too weak. I think it will not support the dough lol can I make by my own hands? What do u suggest? Thanks for the unusual recipe !!
Megan says
Hi Roger, it is indeed cassava flour (not tapioca). I’m not sure the by-hand method will work because the batter will remain too clumpy. However, the batter is very thin, so your blender may be able to handle the task. Best wishes!
Paula Youmell, RN, Wise Woman Nurse® says
Making now and crossing my fingers. Being gluten / grain free has improved my health tremendously BUT I miss bread & butter, toast & butter.
Patty says
I made this recipe yesterday. I didn’t notice the size of eggs recommended other than not xl. All I buy is large organic pastured eggs so that’s what I used. I don’t know if there’s something different about the flour I used but mine came out much darker in color, a light brown inside. I used Anthony’s organic cassava flour because that’s all I have on hand. Mine did not rise like the pictured loaf, it turned out much denser but fully cooked, soft and delicious on the inside. It makes yummy apple butter toast and salami sandwiches. I’m thinking the rising issue may be because I cooked it in our toaster oven. My husband and I have to eat gluten free but we live in a blended house with his mother that won’t give up gluten even temporarily while we’re here, so I can’t use the big oven. I also whisked by hand instead of using a blender or mixer so I’ll have to get a mixer and see if that improves the way it rises in the toaster oven. So while not the “perfect” loaf I was hoping for first try, definitely an edible one that I will be trying to make again. Also thinking about putting the batter in my hotdog bun pans and try making hotdog buns with it. I’ve been dying for some good paleo hotdog and hamburger bugs and I think these will do the trick.
Megan says
Thanks for all the specific feedback Patty! There were definitely a few variables in there, but I’m glad you enjoyed the loaf, and I think the batter would be great in your hot dog bun pan. Re Anthony’s, I have used it, to compare the differences with Otto’s for my readers; and I find it bakes up differently. It is likely they harvest older roots which are starchier and less sweet. If you can ever get Otto’s, I recommend it. Although I understand the need for substitutions sometimes! Best wishes!!
Patty says
I have my second loaf in now. It’s baking about the same as it did the first time after mixing it in the vitamix so I don’t think the hand mixing was the issue. It could be either the toaster oven it’s being cooked in, the flour, or a combination of the two. I’m thinking of risking using the big oven next time to see how it comes out in there. It has a convection function, but my mother-in-law has never used the convection function so I’m hoping it’s safe. Also will pick up some Otto’s flour to try. I bought Anthony’s because it’s the only organic I could find, but I’ll give Otto’s a try and see how I like it compared to Anthony’s. My husband is really sick from pesticides, roundup, antibiotics he was given in the hospital almost 3 years ago, and multiple infections so he’s been on a strictly organic diet while he’s detoxing all the crap out. I’ve been trying to buy 100% organic whenever possible, but they said stuff like this should be safe to buy not organic so I’ll give it a try.
Nadia Qadir says
Hello Megan,
I have been looking for a good sandwich bread recipe and yours is the only one that comes close to the ingredients that I can use. The only thing I cannot use are eggs. Can I replace the eggs with a gelatin egg? and what should the amount be? I am on an AIP diet.
Suzanne Smales says
I live in Australia and our cup size is different. can you please confirm the size of your cup. Our standard cup is 250ml. Thankyou
Stephanie morris says
Hi there,
Have you had problems with texture of the bread being gritty? I used Ottos as recommended.. but literally every bite had the crunch of sand! I emailed the company who said they would send me a new bag but wondering what others are experiencing with this? Otherwise the rise and taste was great but had to toss the whole gritu loaf 🙁
Stephanie morris says
And thanks for all your help!
Bean says
I made this and as everyone else has said, it doesn’t look anything like the pics here. My crust is light-colored and not dark like the photo (that’s okay, as I prefer a light crust), and it is not as tall. But overall it turned out okay.
I used another brand of cassava flour that is organic, since Otto’s is not, olive oil, and omitted the honey. It needed an extra 20 minutes in the oven to ensure it was cooked evenly. I turned down the heat a bit for those extra 20 minutes. It turned out well and not too egg-tasting, and it’s nice to have a bread to eat again!
Wendy says
Do you have a sourdough bread recipe? Can I sour cassava with raw apple cider vinegar?
Megan says
Hi Wendy, yes I do. I published my sourdough bread recipe at Traditional Cooking School. Here it is: https://traditionalcookingschool.com/food-preparation/recipes/breakfast-recipes/grain-free-sourdough-bread-paleo/ Yes, you can use ACV.
chloe says
I made this recipe last week! It was perfect, it’s filling and taste greats with eggs, or avocado toast with eggs! I made the mistake of using less honey than the recipe calls for my first go (it was still delicious). But I am going to make it again tomorrow following the exact measurements for all ingredients. Thank you for the simple, quick and devious recipe.
p.s: for those asking, this recipe is not eggy at all x
Megan says
Thanks Chloe! So good to hear your experience and glad you loved it. Yum with the eggs and avocado! 🙂
Danielle says
My whole house smells heavenly after baking this! A beautiful golden brown and it rose wonderfully. The flavor is delicious. The only downside is the texture is a tad spongey…I used 10 large (not extra large) eggs. Should I use one less egg next time? Thank you for this grain free, nutrient dense recipe!
Megan says
Hi Danielle, you’re welcome and thanks for sharing your experience! I’m so happy you’re enjoying the bread and its nutrition. I agree that the smell and color are lovely. As far as spongey, I can’t say for sure, but I think you are best to stay with the 10 eggs. I think you will get less rise and too dense of a loaf with 9 eggs. However, if you try 9 I’d love to hear how it goes. I do not find our loaves too spongey, but this recipe certainly causes variations with different cooks based on minute details, so it’s hard to pinpoint exactly. Perhaps you’d be even happier with the results of a 9 egg loaf or 9-1/2 eggs.
Julia says
I am so excited to try this! I have to be gluten free so I’m used to baking with a rice flour. My mom is trying a new lifestyle where she can’t have lectins. Well rice has them! So she showed me cassava flour (I do most of the baking, she likes to cook more than bake) and I had success with a pie crust. I have never had success using rice flour for gf bread, maybe this will work for me! And it seems so easy compared to other bread making! Thank you!! Keep up the great work and amazing recipes! I look forward to them!
Megan says
Great, Julia! I’m so glad you’re beginning to bake with cassava flour. I hope you love working with it! Cheers! 🙂
Ellen says
Cassava bread recipe please – haven’t had bread in 10 years….?
Dorinda says
Meg, I was wondering can you give a weight for you eggs? So I will know how many to use? I cant seem to find the eggs you are using in my area.
Thanks!
Megan says
Hi Dorinda, yes, I need to do this! I apologize that I haven’t done it sooner. I may not be able to before the holidays because we are low on cassava and heading out of town today, but I’m happy to before the new year. Thanks for your patience and best!
Haley says
Hi there!
I haven’t made this yet but had a thought. I have an egg sensitivity so I try to only use them in moderation. I’m wondering if using half of the eggs, but whipping the whites separately with a hand mixer until firm and airy and then folding it into the batter would produce that same rising result. Have you ever tried this method? If not I might give it a whirl and see how it works!
Megan says
Hi Haley, thanks for the question. Because this recipe has so many eggs, I think it’s not the best one for you. Let us know if you try it, but I think another recipe will suit your needs better.
tina says
I separate the egg whites, and also add the same amount of water as oil into the egg yolks, flour batter then fold in – works outstanding!
Ash says
I just made it and it was fantastic. I used 9 large pasture-raised eggs and had to cook for about 60 min, so next time I will use 8 eggs. I think it’s the first loaf of bread I’m actually able to eat. It’s delicious and I’m incredibly grateful for the recipe. What a dream! It’s a huge day for me! Thanks!
Sara says
Our loaf overflowed in the oven, but it turned out ok. It tastes pretty eggy!
Meagan Feik says
Has anyone tried substituting another type of flour? In the past when I have eaten it, it does not agree with me. Haven’t tried this recipe yet.
Tina says
I separated the egg whites and beat them till fluffy
I used the same amount of water as oil into the ‘batter mix’ (egg yolks, cassava, salt etc), then folded in the egg whites.
Makes a much larger loaf, and was a better result.
Great recipe, and I found the additions of water, and separating the egg whites to make it a great toast, sandwich loaf.
Megan says
Thanks for those additions, Tina! I look forward to trying your version! 🙂 Your comment is so helpful. 🙂
Hannah says
Super easy and really fun! I think this will be a new staple in my kitchen. Thank you!
I used coconut sugar and olive oil and 9 eggs, since mine are a little large. I also used Anthony’s Cassava Flour with no issues. It took about 50-55 minutes. Next time I’m curious to try melted butter in place of the oil + room temperature eggs so it all incorporates.
So many ways to enjoy this; thank you for a new treat!
Tina Bond says
Hi I have Bobs Red mill brand cassava flour do you think it will still work
Megan says
Hi Tina, yes. Bob’s and Otto’s are the only two I’m sure of and really like. 🙂
Dee says
I tried this bread TWICE, thinking I must have done something wrong. Both times it turned out like a dense brick. What a waste of expensive ingredients. I even bought the right size eggs and new baking soda for the second try. Exact same result. 🙁
Megan says
Hi Dee, I am so sorry for your trouble. That’s a terrible feeling. What cassava flour brand are you using? Any brand but Otto’s will turn out a heavy loaf that doesn’t rise properly because it’s filled with too much starch.
Dee says
Thank you for the reply and recommendation. I really didn’t think there would be THAT much difference between brands of the exact same flour, but apparently there is! [Which makes paleo baking that much more frustrating and difficult and expensive but it is what it is I guess.] Third time was the charm! I went out and bought the Otto’s brand cassava flour and tried the recipe again and it turned out wonderfully. Thank you for your help and for the recipe.
Megan says
Aw, that makes my day. I’m so glad to hear this, Dee. And yay for you to finally have that successful recipe and hard-earned good loaf of bread! It is truly something how different Otto’s brand is! Less starch from younger tubers (but more resistant starch). Thank you for sharing your success and details! And, so happy to help.
Jennifer Aiello says
Should the batter be lumpy? Am I reading wrong, or is there only 13 total seconds of mixing on low? Baking as we speak, hope it turns out ok. Looks delicious!
Megan says
Yes, just a short blending time, but the Instructions guide you to scrape the sides of the blender down, then blend once again briefly, so there should not be lumps. Hope it turned out great!
Elise Marie Zess says
I just made this for the 1st time. It did not turn out like the photo. It’s very dense!! It didn’t start rising until 30-35 minutes in. The picture has a lot more air pockets. I had to cook it 15 minutes more for a toothpick to come out clean. I had farm fresh eggs, ottos cassava because that’s what I typically use on a regular basis, avocado oil but I substituted honey for maple because I didn’t have any honey. I’m at a higher altitude 4600 and I use a convection oven. I might need to increase the temperature and decrease the time. Well that was a waste of eggs in an egg shortage time. Any suggestions?
Megan says
Hi Elise, have you tried making toast with the bread? It makes wonderful toast, so maybe even your outcome would work in that way. I can’t speak to the higher altitude, but it sounds like you have modified recipes in the past with the higher temp to compensate. It certainly should have risen sooner, so my guess is that was the cause of your bread issues.
Tracy Potter says
Absolutely delicious and it was very easy. The only challenge is it’s hard to stop eating. 🙂
Megan says
Great to hear, Tracy! Thanks so much for sharing!! 🙂
Daisy Iyeh says
What can I use to substitute the eggs.
I need it to be egg free.
Thank you
Megan says
Hi Daisy, this particular recipe has too many eggs to replace. Instead, I’d look for paleo bread recipes that are egg-free by design. Here’s a good one to consider, or look for other AIP ones: https://eatbeautiful.net/best-aip-bread-recipe-egg-free-paleo-90-second/
Susie says
Mine didn’t rise either and wasn’t cooked in the middle. Do the eggs have to be room temperature? Is that why this happened? I did everything right and had Otto’s so not sure what I did wrong. I did mix a little longer because it was not completely blending.
Megan says
Hi Susie, if yours didn’t rise, I think it’s your baking soda. This bread should always rise. If anything, when folks have problems, it’s because it rises too much and balloons out of the pan, because of all the eggs + baking soda. I would buy fresh baking soda. I’m sorry that happened.