Hello folks! I just updated this recipe. I found a couple of alterations that helped with my new bread machine. I cut down on the yeast, which seemed to help it rise (I used Fleischmann’s Instant Yeast, RapidRise for Bread Machines).
In addition, I sifted all the dry ingredients together before adding them to the bread machine pan. I used molasses in this batch, giving it a darker look and a bolder flavor. The bread came out delicious. Try these few adjustments and let me know if they worked for your machine.
My Cassava Century Bread is amazing and crazy good, but I’ve been trying to avoid all grains and most seeds. So if you’re working toward this same goal or have mastered it, this should be a great addition to your gluten-free life. It’s soft, robust flavors and is perfect for sandwiches or toast with homemade jam. I use a bread machine to spend my time outdoors instead of kneading bread, watching it rise, and cooking. I bought a simple, cheap machine at Aldi for 50 euro and used setting #1. After 3 1/2 hours, it’s done, and all I had to do was to place the Wet Ingredients in the bread machine pan, cover the wet mixture with the sifted Dry Ingredients, then sprinkle the yeast into a little hole I made with my finger. Turn it on, and BAMMMM…3 1/2 hours later, a perfect loaf of bread comes out. It works every time. Check it out and enjoy.
Bread Machine Grain-Free Cassava Century Bread
- Wet Ingredients:
- 3 eggs
- 1 tsp apple cider vinegar
- 1/2 cup melted ghee, butter, or coconut oil
- 1 Tbsp honey, molasses, or maple syrup
- 1 1/2 cups warm almond or coconut milk (very warm to the wrist)
- Dry Ingredients:
- 1 1/2 cup cassava flour
- 1/2 cup potato starch
- 1/2 cup arrowroot or tapioca starch
- 1/4 cup flax seed meal
- 1/4 cup mixed seeds (optional)
- 1/1/2 tsp psyllium husk or 1 tsp of psyllium powder
- 1-2 tsp Himalayan salt (I use 2)
- 2 tsp rapid rise bread machine yeast
- Step 1 Wet Ingredients:
- Step 2 Ensure all ingredients are room temperature and the almond or coconut milk is very warm. Mix the Wet Ingredients in a small bowl and whisk until well blended. Set this aside while you combine the Dry Ingredients together.
- Step 3 Dry Ingredients
- Step 4 Set the Active Dry Yeast aside.
- Step 5 In a medium bowl, sift the cassava flour, starches, and salt into a medium bowl.
- Step 6 Whisk in the flax seed meal and the seeds making sure it is well combined.
- Step 7 Placing in Bread Machine
- Step 8 Place the warm Wet Ingredients into the bread machine pan.
- Step 9 Pour the sifted and whisked Dry Ingredients over the wet mixture.
- Step 10 Make a hole with your finger and sprinkle in the Active Dry Yeast.
- Step 11 If you have a machine that has a Gluten-Free setting, use that setting. If you don’t have a gluten-free setting, use setting #1 (about 3 hours 25 minutes), a large loaf, and top brown.
31 thoughts on “Bread Machine Grain Free-Cassava Century Bread”
have everything but casava flour, will find at the coopertive.. looks good…Now give us some salt free ideas
.. have lemons sliced in bowl on table, but Jack still craves salt.
ok, everything is yummy, but now on salt free diet… give us some great recipes puleeze
Is there a substitute for potatoe flour?
Hey Candy, It’s me Melinda, the cook’n coach. I’ve been camping and not the best wifi.I sent you an email and hope you got it. Leave out the potato flour and add equal amount of tapioca or Arrowroot. I just added another version, Oven Baked Grain Free Century Bread and you could do the same thing. Hope this helps!
If I wanted to make this bread vegan, do you think it will turn out okay with flax/water substituting for the eggs? Or with some other egg substitute?
Hello! I’ve never tried but I don’t see why not. I’ve checked my other bread recipes and noticed my dinner rolls or hamburger rolls recipe only uses 1 egg and the consistency is very much the same. Try using this recipe with liquids and chia seed or flax seed egg in the liquid at the bottom of your machine loaf pan and dry ingredients on top set machine on gluten free or one rise and hope for the best. Or make this recipe with egg substitute in a loaf pan and cook in the oven. It is really moist so you’ll need to cook it for 45-60 minutes and let it cool before slicing. Please let me know how it turns out!
This is delicious bread! I had some cassava flour and didn’t know what to do with it. Found this recipe, had all the ingredients on hand, so I tried it. What a rich flavor and texture! And so easy! Thank you.
I love it and waiting for it to cool kills me…I always have to slice a piece off and smother it in butter and eat it warm! LOL so glad you like it. Ive got several cassava flour recipes I hope they work for you!
Oh by the way…
I’m not sure how long you’ve been eating gluten-free but ALL gluten-free breads need to be toasted slightly after 3 or 4 days! This helps them come back to life since they are missing the gummy wheat…I keep this bread out in a sealed container for 3 days. Then you’ve got to put it in the fridge and slice it when I want a piece and toast it.
I usually slice it and place a piece of baking paper between the slices and freeze it. Then take out what I need for the day. It really defrosts well on the counter in a plastic baggie. Then toast it for sandwiches or use as a Hamburger bun.
Hope this help!
We’ve been gluten-free for years, and I’ve been mostly grain-free for the last couple of years. I was never much of a baker but our kids gave us a bread machine about a year and a half ago, and it’s awesome.
If we haven’t used up a loaf of bread in 3-4 days, I slice it, wrap each slice individually, and freeze it. That way we always have good bread available. I’ve found that most of my recipes will start to mold in about 4 days. I have a quinoa recipe that will go maybe 5 days.
Again, thanks for the great recipes. Can’t wait to share them with the kids and grandkids.
I have the same problem when I leave my bread out as well. It just is better fresh or frozen and toasted. Hope you. Gave it a try. Love to hear how it came out for you.
Hello, for this cassava bread do I select the gluten free option on the bread machine or the regular option? My bread machine has several options.
Good question! At the time I did not have a gluten-free button and used the regular short program. Now I have one and use the gluten-free program and it comes out just as good! Thanks for the question. I add it to the directions. Love to know how it turns out.
Melinda, The Century Bread looks wonderful. I was wondering if I can sub Coconut Milk for the Almond Milk?
Thanks so much!
I am so sorry…better late than never! Yes, of course, and I have updated this recipe with this info!
I tried this recipe and substituted the almond milk with coconut milk. Used half ghee and half coconut oil. Used xantham and arrow root. It turned out tonwet and gummy inside. Any suggestions? Thanks
UUGGGG how frustrating. Ok, I have a couple of solutions. 1) first to save and rescue the wet loaf. Cut it lengthwise and place it in the oven for 15-30 minutes depending on how wet it is at 350 degrees. 2) then slice it and freeze using pieces of baking paper between each slice. Then when you want a piece take what you want and toast them 3) I had this happen when I was practicing with this recipe and I did the above steps and it worked well. Part of the challenge is the bread machine. I had a heck of a time when I got my new machine. 4) try mixing it in your mixer and give it a 45-minute rise covered in plastic wrap in a warm place. Then bake it for 45-50 minutes. 5) Do not add xantham use Phyllium if possible. If you cant eat Phyllium then leave them out completely. The eggs will give it the moisture.6) one last suggestion, omit an egg! 7) I love this bread recipe as well Dinner or Hamburger Rolls http://thecookncoach.com/dinner-or-hamburger-rolls/. These are easy and do not use a bread machine. Plus there is less Phyllium and only 2 eggs. They make great hamburger buns. 8) my last idea…I took one loaf I was experimenting with that came out very wet. I put it in the oven and cooked it for 30 minutes. Let it cool, sliced it into small croutons, and seasoned them with herbs, salt, and olive oil. Then baked them in the oven! Delicious. I am hoping one of these helps with your next batch. The best idea is to use Phyllium and cut back one egg. Please keep me informed as to what you change up. I’d like to include it in the post for others.
Lita, I just updated this recipe. I think the problem was too much psyllium. It has been adjusted. Check it out.
I have a family member who needs a gluten free and a low fiber diet. Can I omit the flax seed meal and mixed seeds without any other adjustments? Thanks for your insights.
I’ve never done it but I’d suggest if you do leave them out add 1/4 cup more cassava flour. Let me know how that works out!
Mary, this is Melinda (the cookn coach) I’m curious, how did the recipe come out using the flax seeds?
Will do! Thank you.
Made the bread as you suggested. Good flavor. The only problem is that as it was baking, it “fell”. There was a crater in the top of the loaf approximately an inch deep. Suggestions?
Hello Mary! I have updated this recipe since I have a new bread machine and had similar problems. Apparently, not all bread machines are the same. Check out the post again for the updates and let me know how your next batch comes out.
Haven’t forgotten about you. I have been tweaking this way and that.
After try # 17, and the last 4 times being identical ingredients and just a small amount of falling, this is what I am doing:
240 grams cassava flour
120 grams potato flour
60 grams tapioca flour
20 grams white rice flour
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons active dry yeast
Wet ingredients the same. Almond milk at about 100 degrees.
We like it! Thanks for your recipe.
YEAH! So happy you found a solution. It’s amazing what one little tweak can do. A great option for those who eat grains as well. If you’re eating grain this recipe might give you some more options: http://thecookncoach.com/century-bread/
I believe there was too much psyllium in the recipe, and cut it back. Works better. Plus love the molasses!
Oops! That should have been 1 1/2 TABLESPOONS of the yeast, not teaspoons! Also, I’m using coconut oil and honey.
Thanks for the input. Yes, I cut back on the yeast too…I’ve used both coconut oil and even avocado oil both work well. Your info helps all of us who are seeking better gluten-free bread options. If you are a pizza fan like me, check out this resource (with rice flour and multiple other options):
Hi. When you list “potato” as an ingredient, do you mean Potato Flour? Also, you have “psyllium powder” as an ingredient. If I have psyllium husk, do I just grind it up a bit into powder? Or is it a different product? Thanks
YIKES! Sorry, Kara! I have been without wifi for a while and just now got hooked up. We are in the USA, and I so appreciate your message. I corrected this on the recipe. It’s potatoes starch, sorry. Not potatoes flour. The amount of psyllium was corrected as well. Please accept my apologies for the delay.