{"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":"2026-05-07T15:59:11","modified_gmt":"2026-05-07T19:59:11","slug":"cassava-gluten-free-flax-breadcassava-flax-bread","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/cassava-gluten-free-flax-breadcassava-flax-bread\/","title":{"rendered":"Cassava Gluten-Free Flax Bread"},"content":{"rendered":"

 <\/p>\n


\n\"\"The benefits of cassava flour<\/strong>
\ngo beyond its gluten-free
\nnature.
\nThis versatile flour can
\nbe used to bake cakes and
\ncookies and to make pasta,
\nnoodles, and even alcohol. It
\ntastes as neutral as oat flour,
\nunlike Quinoa flour which is
\ndefinitely an acquired taste.<\/span><\/p>\n

Today I tried Cassava flour for
\nthe first time. It tastes as<\/span>
\nneutral as oat flour. I had an
\nunopened bag of “Otto’s” cassava <\/span>flour,\u00a0 always
\nintending to try it. I found myself out of oat flour. <\/span>
\nSo I made my flaxseed bread machine recipe with
\nCassava flour, <\/span>but checked with Google about the
\nexchange. <\/span><\/p>\n


\nGoogle advised:<\/strong>
\nReduce each 2 cups of Oat flour <\/strong><\/b>in my original
\nrecipe to 1 cup of Cassava <\/span>flour, plus 1-1\/4 cups
\nof Tapioca flour.<\/span><\/p>\n

\u00a0If the <\/span><\/strong>batter is too thick<\/strong> to drop off the end of a
\nmixing spoon or spatula, <\/em>Add 1\/4 cup water, (then a
\ntbsp. of water a time) until it can drop off the end
\nof a spoon or spatula.<\/em><\/span><\/p>\n

 <\/p>\n

This recipe is based on my original Flaxseed bread. <\/a>
\n<\/strong><\/b><\/span>Only this slight adjustment was needed to use Cassava
\nFlour instead of oat flour.
\n<\/span><\/p>\n


\nInstructions For Bread Machine:<\/span><\/strong>
\nAdd eggs, water, Almond flour or milk powder, sugar,
\noil, and vinegar <\/span>to bread pan. In that order.<\/span><\/p>\n


\nIn a large bowl whisk flours, xanthan or guar gum, and
\nsalt together thoroughly. <\/span>Pour flour mixture into the bread
\npan (on top of the liquids).<\/span><\/p>\n

 <\/p>\n

Make a well in the top of the flour mound. <\/span>
\nLastly, Pour the instant yeast into it from a teaspoon.<\/span>
\nSelect a one-rise or quick cycle. I use express<\/span>
\nbake (for 58 minutes). Press start.<\/span><\/p>\n

When the mixing pauses, (after about 8 minutes),
\nyou can quickly remove the paddle and stir in any
\ningredients that didn’t mix in from the sides of
\nthe pan.<\/em><\/span><\/p>\n


\nIngredients:<\/strong><\/span><\/p>\n

In a large 4-cup bowl combine<\/strong><\/b><\/span>
\n3 large room temperature eggs, with<\/span>
\n3 Tbs. olive oil or Coconut oil<\/span>
\nBeat until foamy. An immersion (stick)<\/em> blender is good.
\n<\/span><\/p>\n

Stir in \u00bd cup Almond Flour<\/strong> (a substitute for <\/em><\/i><\/span>Milk Powder<\/em><\/i>)<\/span><\/p>\n

 <\/p>\n

In a medium bowl Mix<\/strong><\/b><\/span>
\n\u00bd cup ground flaxseed flour<\/em><\/i><\/span>
\n3 Tbs. sugar, (coconut or raw)<\/em> needed to activate yeast.
\n1 \u2013 2\u00a0 <\/span>tbs. maple syrup or honey\u00a0(If you prefer\u00a0sweeter
\nbread)<\/em><\/i><\/span><\/p>\n

 <\/p>\n

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


\nPour all above items <\/strong>into bread pan<\/strong>
\n<\/strong><\/b><\/span>In a separate large bowl whisk<\/strong><\/b><\/span>
\n1 cup Cassava flour<\/span>
\n1-1\/4 cups tapioca or arrowroot flour<\/span>
\n2-1\/4 tsp. instant rapid rise yeast\u00a0<\/span>
\n1\u00bd tsp salt<\/span>
\n1\u00bd tsp xanthan or guar gum)\u00a0<\/span>
\n
\n(Add on top of wet).<\/strong><\/span>
\nLAST Add 2\u00bc tsp instant yeast to a well on top of flour.<\/span><\/p>\n


\nNOTE:<\/span><\/strong>
\nGluten free breads rise only one time, unlike wheat
\nflour dough, which rises, then gets punched down
\nand kneaded and shaped, and rises <\/strong><\/b><\/span>again before going
\ninto baking.<\/strong><\/b><\/span><\/p>\n

\"\"<\/p>\n


\nNOTE: It should be a dense batter,\u00a0<\/strong><\/b>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.<\/span><\/p>\n

\"\"<\/p>\n


\nTo bake it in the oven.<\/strong><\/b><\/span>
\nPreheat oven to 350\u00b0\u00a0Blend ingredients thoroughly for about
\n8 minutes, preferably in a stand mixer with dough hooks.<\/span><\/p>\n


\nPour into parchment lined loaf pan<\/strong> and bake<\/span>
\nuntil toothpick comes out clean (about 60 \u2013\u00a090 minutes).<\/span>
\nCheck it when it appears brown enough.\u00a0If it’s too brown and
\nnot done, <\/span>cover the bread with parchment paper. Check it at
\n10 to 15 minute intervals <\/span>until an inserted toothpick in center
\ncomes out clean.<\/span><\/p>\n


\n\"\"<\/strong><\/b><\/span><\/p>\n

After it\u2019s cooled in the fridge, you can make\u00a0up to 16 lovely<\/span>
\nthin slices that can be toasted that don\u2019t fall apart.\u00a0It is so healthy<\/span>
\nbecause it\u2019s loaded with omega 3 from\u00a0flaxseed.<\/span><\/p>\n


\nI used ground golden flax seed<\/strong><\/b><\/span>
\nwhich gives it a delicious slightly nutty flavor and pleasing color.
\n(I grind the flaxseeds with a few pulses in my coffee grinder).
\nYou can buy them already ground, but they stay fresh longer in
\nthe fridge if ground as needed.<\/span><\/p>\n


\nOat flour vs cassava flour: Which is better? <\/strong><\/b>Oat flour is the
\nsuperior flour for baking because of its mild, slightly sweet taste
\nand soft texture that works <\/span>well in baked goods such as cookies,
\npancakes, and muffins.<\/span><\/p>\n


\nHowever, cassava flour<\/strong><\/b>\u00a0is much better for making gluten-free
\ntortilla wraps, pizza crusts, and bread because it provides more
\nstructure. It\u2019s not a 1\/1<\/strong> cup exchange for oat flour.<\/span><\/p>\n


\nCassava flour is is a great alternative to wheat flour if you’re
\ngluten free.<\/strong><\/b><\/span>
\nIt is made from the cassava root, a plant native to South America
\nand Mexico.\u00a0Cassava flour is richer in fiber, protein, and minerals
\nthan wheat flour. It is a great source of antioxidants and may boost
\nimmunity and gut and eye health.<\/span><\/p>\n

 <\/p>\n

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


\nI\u2019ve always stuck with oat flour since we became gluten free. It was
\nso readily available and inexpensive. Oat flour is needed for <\/span>shabbos
\nbecause it is the only gluten free grain for a Hamotzi blessing. <\/span>I had
\nno need to experiment.
\nIf I ran out of it, I could grind my oats into flour to bake with it. All my
\nrecipes turned out perfect using oat flour\u00a0(or almond flour for variety).<\/em><\/i><\/span><\/p>\n


\nI was amazed at the sweet lovely bread I got from Otto\u2019s<\/strong><\/b>\u00a0Cassava
\nflour. I haven\u2019t tried other brands\u00a0 of Cassava flour, but why should I?.\u00a0<\/span><\/p>\n

\"\"
\n<\/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 […]<\/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":16,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/9449\/revisions"}],"predecessor-version":[{"id":9478,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/9449\/revisions\/9478"}],"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}]}}