Cassava Flour Flax Bread

The benefits of cassava flour go beyond its
gluten-free nature. This versatile flour can be
used to bake cakes and cookies and to make
pasta, noodles, and even alcohol. It tastes as
neutral as oat flour, unlike Quinoa flour which is
definitely an acquired taste.

Oat flour vs cassava flour: Which is better?
Oat flour is the superior flour for baking because of its
mild, slightly sweet taste and soft texture that works
well in baked goods such as cookies, pancakes, and
muffins.

I stuck with oat flour since we became gluten free.
It was so readily available and inexpensive, I had no
need to experiment. If I ran out of it, I could grind my
oats into flour to bake with. All my recipes turned out
perfect using oat flour (or almond flour for variety).

Today I tried Cassava flour for the first time. I had an
unopened bag,  always intending to try it. I found myself
out of oat flour for the first time ever. I made my flaxseed
bread machine recipe, but checked with Google. where

I was advised to reduce the 2 cups of Oat to 1cup Cassava
flour plus 1/2 cup of Tapioca, and to add some water if the batter
is too thick.

I did. I actually worried that this experiment could waste my
time and ingredients. SURPRISE! Here’s the result.

After considering the differences between oat flour
and cassava flour, it’s clear that both flours are healthy
alternatives to traditional wheat flour. So, determining
which is better comes down to what you’re making.

However, cassava flour is much better for making
gluten-free tortilla wraps, pizza crusts, and bread because
it provides more structure.

It is a great alternative to wheat flour and is made from
the cassava root, a plant native to South America and
Mexico. Cassava flour is richer in fiber, protein, and minerals
than wheat flour. It is a great source of antioxidants and may
boost immunity and gut and eye health.

Ingredients

In a small measuring cup, put
1 tsp. vinegar
1/3 cup warm *dairy-free milk
Add to that (to the 1-cup line) very warm water.

In a large 4-cup bowl combine
3 large room temperature eggs, with
3 Tbs. olive oil or Coconut oil
Beat until foamy. Stir in
½ cup Almond Flour
(I use that here to substitute Milk Powder)

In another medium bowl Mix
½ cup ground flaxseed flour
3 Tbs. coconut sugar (to taste) needed to
activate yeast.
1 – 2 more tbs. maple syrup or honey (If you
prefer sweeter bread)


In a separate large bowl whisk
2 cups oat flour
3/4 cup tapioca or arrowroot flour
1½ tsp salt
1½ tsp xanthan or guar gum) 
     (Pour all dry into bread pan after wet).
LAST Add 2¼ tsp yeast to a well on top of flour.

Instructions For Bread Machine Add eggs,
water, Almond flour or milk powder, sugar,
oil and vinegar to bread pan. In that order.

In a large bowl whisk flours, xanthan gum and
salt together thoroughly. Pour into bread pan.

Make a well in the top of the flour mound.
Pour in yeast.
Select a one-rise or quick cycle I use express
bake (58 minutes).

NOTE: It should be a dense batter, but not as thick
as dough. If it’s too thick to drop from a spoon, add
warm water 1/3 cup at a time, until it can drop.

Or, bake it in the oven.
Preheat oven to 3.50° Blend ingredients
thoroughly for about 8 minutes, preferably in
a stand mixer with dough hooks.

Pour into parchment lined loaf pan and bake
until toothpick comes out clean (about 60 – 90 minutes).
Check it when it appears brown enough. 

After it’s cooled in the fridge,
you can make up to 16 lovely thin slices that can be
toasted and that don’t fall apart. It is so healthy because
it’s loaded with omega 3 from flax seed.

I used ground golden flax seed
which gives it a delicious slightly nutty flavor and
pleasing color.
(I grind the flaxseeds with a few pulses in my coffee
grinder). You can buy them already ground, but they
stay fresh longer in the fridge if ground as needed.