{"id":9449,"date":"2026-04-21T20:53:12","date_gmt":"2026-04-22T00:53:12","guid":{"rendered":"https:\/\/www.jmcutlery.com\/wiz\/?p=9449"},"modified":"2026-04-21T20:53:12","modified_gmt":"2026-04-22T00:53:12","slug":"cassava-flour-flax-bread","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/cassava-flour-flax-bread\/","title":{"rendered":"Cassava Flour Flax Bread"},"content":{"rendered":"

\"\"<\/p>\n

The benefits of cassava flour<\/strong> go beyond its
\ngluten-free nature. This versatile flour can be
\nused to bake cakes and cookies and to make
\npasta, noodles, and even alcohol. It tastes as
\nneutral as oat flour, unlike Quinoa flour which is
\ndefinitely an acquired taste.<\/p>\n

<\/span><\/p>\n

Oat flour vs cassava flour: Which is better?<\/strong><\/span>
\nOat flour is the superior flour for baking because of its
\nmild, slightly sweet taste and soft texture that works
\nwell in baked goods such as cookies, pancakes, and
\nmuffins.<\/span><\/p>\n

I stuck with oat flour since we became gluten free.
\nIt was so readily available and inexpensive, I had no
\nneed to experiment. If I ran out of it, I could grind my
\noats into flour to bake with. All my recipes turned out
\n<\/span>perfect using oat flour (or almond flour for variety).<\/p>\n

<\/em>Today I tried Cassava flour for the first time. I had an
\nunopened bag,\u00a0 always intending to try it. I found myself
\nout of oat flour for the first time ever. I made my flaxseed
\nbread machine recipe, but checked with Google. where
\n<\/span><\/p>\n

I was advised to reduce the 2 cups of Oat to 1cup Cassava
\nflour plus 1\/2 cup of Tapioca, and to add some water if the batter
\nis too thick.<\/p>\n

I did. I actually worried that this experiment could waste my
\ntime and ingredients. SURPRISE! Here’s the result.<\/em>
\n<\/span><\/p>\n

\"\"<\/p>\n

After considering the differences between oat flour
\nand cassava flour, it\u2019s clear that both flours are healthy
\nalternatives to traditional wheat flour<\/a>. So, determining
\nwhich is better comes down to what you\u2019re making.<\/span><\/p>\n


\nHowever, cassava flour<\/strong> is much better for making
\ngluten-free tortilla wraps, pizza crusts, and bread because
\nit provides more structure.<\/span><\/p>\n

It is a great alternative to wheat flour <\/strong>and is made from
\nthe cassava root, a plant native to South America and
\nMexico.\u00a0Cassava flour is richer in fiber, protein, and minerals
\nthan wheat flour. It is a great source of antioxidants and may
\nboost immunity and gut and eye health. <\/span><\/p>\n

 <\/p>\n

Ingredients<\/strong><\/span><\/p>\n

In a small measuring cup, put
\n<\/strong>1 tsp. vinegar<\/span>
\n1\/3 cup warm *dairy-free milk<\/span>
\nAdd to that\u00a0(to the 1-cup line)<\/em>\u00a0very warm water.<\/span><\/p>\n

In a large 4-cup bowl\u00a0<\/strong>combine<\/strong><\/span>
\n3 large room temperature eggs, with<\/span>
\n3 Tbs. olive oil or Coconut oil<\/span>
\nBeat until foamy. Stir in<\/span>
\n\u00bd cup Almond Flour<\/span>
\n(I use that here to substitute Milk Powder<\/em>)<\/span>
\n
\nIn another medium bowl Mix
\n<\/strong>\u00bd cup ground flaxseed flour<\/em><\/span>
\n3 Tbs. coconut sugar (to taste) needed to<\/span>
\nactivate yeast.<\/span>
\n1 \u2013 2 more tbs. maple syrup or honey\u00a0(If you
\nprefer\u00a0<\/em>sweeter bread)<\/em><\/span>
\n
\n<\/em>
\nIn a separate large bowl whisk<\/strong><\/span>
\n2 cups oat flour<\/span>
\n3\/4 cup tapioca or arrowroot flour<\/span>
\n1\u00bd tsp salt<\/span>
\n1\u00bd tsp xanthan or guar gum)\u00a0<\/span>
\n\u00a0 \u00a0 \u00a0(Pour all dry into bread pan after wet).<\/span>
\nLAST Add 2\u00bc tsp yeast to a well on top of flour.<\/span><\/p>\n


\nInstructions For Bread Machine\u00a0<\/strong>Add eggs,<\/span>
\nwater,\u00a0Almond flour or milk powder, sugar,<\/span>
\noil and vinegar to bread pan. In that order.<\/span><\/p>\n

In a large bowl whisk flours, xanthan gum and<\/span>
\nsalt together thoroughly. Pour into bread pan.<\/span><\/p>\n

Make a well in the top of the flour mound.<\/span>
\nPour in yeast.<\/span>
\nSelect a one-rise or quick cycle I use express<\/span>
\nbake (58 minutes).<\/span><\/p>\n

 <\/p>\n

NOTE: It should be a dense batter,\u00a0<\/strong>but not as thick<\/span>
\nas dough.\u00a0If it\u2019s too thick to drop from a spoon, add<\/span>
\nwarm water 1\/3 cup at a time, until it can drop.
\n<\/strong><\/span>
\nOr, bake it in the oven.<\/strong><\/span>
\nPreheat oven to 3.50\u00b0\u00a0Blend ingredients<\/span>
\nthoroughly for about 8 minutes, preferably in<\/span>
\na stand mixer with dough hooks.<\/span><\/p>\n

Pour into parchment lined loaf pan and bake<\/span>
\nuntil toothpick comes out clean (about 60 \u2013\u00a090 minutes).<\/span>
\nCheck it when it appears brown enough.\u00a0<\/span><\/p>\n

After it\u2019s cooled in the fridge,
\n<\/strong>you can make\u00a0up to 16 lovely thin slices that can be<\/span>
\ntoasted and that don\u2019t fall apart.\u00a0It is so healthy because<\/span>
\nit\u2019s loaded with omega 3 from\u00a0flax seed.<\/span><\/p>\n

I used ground golden flax seed<\/strong><\/span>
\nwhich gives it a delicious slightly nutty flavor and<\/span>
\npleasing color.<\/span>
\n(I grind the flaxseeds with a few pulses in my coffee<\/span>
\ngrinder). You can buy them already ground, but they<\/span>
\nstay fresh longer in the fridge if ground as needed.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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. […]<\/p>\n","protected":false},"author":1,"featured_media":9450,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,413,233,232,94,63,45,74,33],"tags":[],"class_list":["post-9449","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-almond-flour-recipes","category-breads-rolls-2","category-breads-rolls","category-breakfast","category-dairy-free","category-gluten-free","category-kosher-pareve","category-snack"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/9449","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=9449"}],"version-history":[{"count":2,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/9449\/revisions"}],"predecessor-version":[{"id":9452,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/9449\/revisions\/9452"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/9450"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=9449"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=9449"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=9449"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}