My family loves bread, and I really can’t get away from that fact. Â It just can’t be denied that a couple slices of gluten-free bread are just perfect for an easy school lunch.
Problem is, we’ve discovered more and more food allergies and intolerances in our family over the years. Â Rice, corn, wheat, gluten, peanuts, dairy, and possibly coconut are some of the things we need to be careful about in our house. Â I’ve made some allergy-friendly bread recipes, but people kept asking me for a yeast-free paleo sandwich bread.
So here’s to a loaf of delicious paleo sandwich bread that we intolerant foodies can enjoy!! This amazing loaf is one of my favorite creations.  It bakes up so well with a nice crust, and crumb is decidedly BREAD, not cake like most paleo sandwich bread is.
Look at all those little holes in the crumb! This bread has that nice elasticity that I really miss from wheat bread. Â It’s hearty and soft and simply made for sandwiches.
Pass the butter!!
Shared at Fat Tuesday, Allergy-Free Wednesday
*I use this loaf pan because the size is perfect to make a gluten-free bread that rises. Â I bought mine here, but it seems to be unavailable. Â This one looks similar. Where to find:
- eggs – 6
- unsweetened applesauce – 1/3 cup
- ghee – 4 tablespoons, melted
- pure maple syrup – 1 tablespoon
- cassava flour – 3/4 cup
- psyllium husk powder – 1/4 cup
- salt – 1/2 teaspoon
- baking soda – 1/2 teaspoon
- raw apple cider vinegar – 1/2 teaspoon
- Preheat oven to 375 degrees Fahrenheit and grease a Magic Line brand loaf pan* with some ghee.
- In a mixing bowl, whisk the eggs with the applesauce, ghee, and maple syrup.
- Add the cassava flour, psyllium, and salt and mix well.
- Add the baking soda and vinegar and mix well.
- Pour into the loaf pan and bake for 30-35 minutes.
- Let cool, slice, and enjoy!
Your pics look amazing! I have this in the oven right now. I subbed 3 of the eggs for 3 flax “eggs” because I don’t like the taste of eggs in baked goods and 6 eggs sounded like a lot, and am wondering if that might be the cause of my problem? The dough was in no way pourable, so I added a little bit of water but not enough to make it pourable because I thought that might be a problem. but I baked it anyways. I followed all other ingredients and instructions. I’ll let you know how it turned out. 🙂 Theresa
I think my pan was too large because it came out kind of flat. It still is too eggy for my taste with just 3 real eggs so maybe I’ll try all flax eggs next time.
Thank you, Heather, for a delicious, spongy bread. For someone who asked previously, I ground my psyllium in the Ninja and the bread came out perfectly. I will experiment with using lemon juice to activate the baking soda next time to avoid the vinegar yeast. Will keep you posted. In the meantime, I just wanted to thank you for a superb bread. I mixed it in a bowl, not blender. Also, buying the cassava from a local Asian store was half the price of buying online (and no postage). Cheers,Anna
Follow up on my previous comment – making this bread with 1 teaspoon of lemon juice instead of apple cider vinegar worked. Experimenting now with butter instead of ghee. Will let you know… thanks, again, Heather!
My son is allergic to coconut, and as a Paleo family… Coconut is in a majority of Paleo baking recipes in some form or another. I have not tried this bread yet, but I just wanted to say THANK YOU! I have been searching for MONTHS, substituting ingredients and failing; as nothing comes out quite right. A lot of wasted time and money. Thank you for making a coconut-free recipe, I could cry! He’s only five, and while bread is not a staple in our home, it pairs nicely with soup and chili in the cold months. Also, as a Paleo mom, I always try to bring a dessert or food with us (I have awesome friends who could care less and support me 100%) to birthday parties or the like. That way he doesn’t feel like he is missing out, at five he understands healthy… but he’s still just a kid! Poor little guy wiped his nose with Kleenex and came home with a rash from his nose to his chin; coconut oil was in the Kleenex! Seriously, it’s in everything God bless you for making this recipe, and posting it to share with others!!
I just made this bread, and it is AHHHHMAZING!! So good!! Thank you! I can’t stop eating it. It is the best paleo bread i have ever made– by a mile!
I only have psyllium husks at home. Do you think if I put it through my Magic Bullet to make it into powder that will work?
Perhaps though I’m not sure it would be fine enough.
I made this bread over the weekend. It turned out brown inside, almost the same color as the crust, and a bit gummy toward the bottom of the loaf. Any idea why? I mixed it in the blender (maybe I overmixed?) I also notice the batter was very thick right before I mixed the baking soda/ACV into it – even though I did it immediately after I mixed the previous ingredients in…
It could be because you used the blender; I haven’t done that with this recipe. Also it could be the brand of cassava or psyllium that you used. I like Otto’s cassava and Frontier or Now psyllium.
I did use Otto’s cassava and NOW brand psyllium which is why I was stumped my bread did not turn out. I will try again – this one is good toasted with some almond butter and jam. Thanks.
What’s a Magic Line loaf pan? All I have is standard 9×5 pans, so would this work in that size or is that too big?
That’s a little bit big; it’ll still work but will not rise as high. Here’s the loaf pan I used: http://amzn.to/1YNjNDD
I’m so excited to try this! I’ve been on the hunt for the perfect paleo bread that really does have the texture of a yeast-risen bread. Most of the paleo breads I’ve tried come out dense like banana or pumpkin bread. I’m anxious to try this recipe today and was wondering if you’ve tried it using tapioca starch instead of cassava flour? That’s all I have on hand right now and won’t be able to get cassava flour till next week! Do you think I could get similar results, or should I wait till my cassava flour order arrives?
For this bread I haven’t tried anything except the cassava; so I’d recommend waiting until it arrives; it’s worth it 🙂
This is actually not a yeast free bread if you are using Apple Cider Vinegar. ACV is full of yeast, especially if you use the kind that contains the mother. For those of us who are allergic to yeast, it is a big no-no!
For those who may be sensitive to the vinegar, you can most likely leave it out, though it may not rise quite as high.
Hi,
I would like to know if you thing I can subtitute de Cassava flour for arrowroots or tapica flour?
I can’t find any cassava flour here in Quebec city, and a need a grainfree-nutfree bread for my big boy’s lunch.
Thanks
Sara
Hi Sara, I’m not sure about that for this recipe, but you might try this recipe I did for Paleo Magazine: https://paleomagonline.com/recipe/paleo-bread-2/
Hi. How do you store this bread and how long will it keep fresh? TIA!
Because of the amount of eggs you’ll want to store it in the fridge; should keep for a few days wrapped up to keep moisture/air out; slice off as you use it.
Did you ever end up trying without pysillium? I wanted to bake a loaf tomorrow and have none… And can’t do yeast. Can I sub flaxseed, or just leave it out all together? I don’t wanna end up wasting all the ingredients if it doesn’t work
I would actually recommend trying this recipe: http://cookituppaleo.com/paleo-french-bread-cassava-flour/
Hi, I just made this recipe today and used ground flax seed in place of the psyllium and it worked great! This recipe is so delicious!! I am sure you could make a sandwich with it or make French toast or something like that but I am in heaven right now with just some butter on the warm bread! Words can’t describe the way I feel right now after not having some spongy, yummy bread for more than three years!! Thank you for sharing this recipe!
Hello – I made this bread today and the inside was a bit jello like, maybe too much psyllium although I followed the recipe (with the magic pan). I am thinking on reducing the amount – how many would u suggest I used – 3tbs or 2tbs
thanks a lot in advance
As the bread cools it firms up a bit. Could have also been the size of your eggs or watery-ness of your applesauce. Psyllium doesn’t usually make things jello-like, though you could reduce the amount be a tablespoon and add some more cassava flour to compensate if you’d like.
Your eggs may have been a bit large or your applesauce a bit watery. Psyllium doesn’t usually make things jello-like, although you could reduce the amount a bit and compensate with a bit more cassava flour if you’d like. The bread firms up as it cools, too.
Does it require the psyllium husk, or can I replace that with something ?
I have not tried it without the psyllium; I find that the psyllium gives it a nice texture. If you don’t want to use it, I recommend making my Cassava Flour French Bread recipe and baking it in a loaf pan to make sandwich bread.
Hello! I’m vegan. What can I say substitute eggs for?
Hi there, I really don’t think you could sub eggs in this recipe because it relies so heavily on them.
This bread looks amazing!! You can hardly tell it’s not regular wheat. Quick question: about how many cups is in the cassava flour package, like the 2lb?
I’m not totally sure but you could try asking them on their FB page: https://www.facebook.com/cassavaflour
Hmmm Cassava flour? Never heard of it or used it! But I need to because this bread looks awesome! I have all the other ingredients on hand too! Great post – this will be a hit in my house! Glad I found you on the Allergy Free Wednesday Link Party!
aka Tapioca starch, Tapioca flour, Harina de Mannioc. Generally available anywhere that stocks Bob’s Red Mill products. Also found in Asian markets.
It has a few different names; it’s from the yuca root. I love Otto’s brand; available online.
Cassava flour and tapioca flour/starch are NOT the same thing, although they come from the same plant. Tapioca flour/starch is the processed down version. They will not work interchangeably in recipes.
It’s not the same as the starch that’s readily available in supermarkets. Ottos cassava flour is different and unfortunately you can’t sub it out for tapioca starch by bobs red mill. I just wanted to add that as an FYI to anyone else who may also have the same question.
I haven’t tried this recipe yet but was wondering if it’s possible to omit. or sub the psyllium husk with another egg. I don’t have any on hand and I would like to avoid buying any because I’m pretty sure this doesn’t agree with me. Any insight would be great. Otherwise I’ll give it a whirl and cross my fingers.
You may be able to use tapioca starch instead of psyllium; check out substitution details on this page: http://cookituppaleo.com/what-can-i-substitute-for/