YES! This recipe is it. It’s the bread of the century. I found it. Crunchy on the outside and soft on the inside. OMG. Really, I am dancing around. So far, the bread I have made in the past calls for many eggs, and some call for nut butter, which can be expensive. This one is simple and uses a bread machine! Just wait until you try it, and let me know what you think!
Since I am used to the grainy non-sweet bread of Germany, I only use 1 Tbsp of coconut sugar. If you prefer sweeter bread, add 1-2 more tablespoons. You need some sugar to activate the yeast, so don’t eliminate it totally.
If you’re avoiding grains altogether, try my Grain-Free Cassava Century Bread!
May 15, 2016
: 1 loaf
: 15 min
: 3 hr
: 3 hr 15 min
- Wet Ingredients
- 3 beaten eggs
- 1 tsp cider vinegar
- 1/4 cup olive oil or melted coconut oil or ghee works, too
- 1 1/2 cups water 100 degrees, warm to your wrist.
- 1 Tsp honey or maple syrup or coconut sugar
- Dry Ingredients
- 2/3 cup dry coconut milk powder, almond milk powder, or dry milk powder
- 1 1/2 cup rice flour
- 1 Tbsp coconut sugar or birch sugar, maple syrup, or molasses
- 1/2 cup potato flour
- 1/2 cup arrowroot flour
- 1/4 cup mixed seeds chia, sesame, sunflower, hemp, etc.
- 1/4 cup flax seed meal
- 1 Tbsp xanthan gum
- 1-2 tsp Himalayan salt I like 1 1/2
- 2 1/4 tsp Active Dry Yeast
- Step 1 In a bowl mix the dry ingredients: flours, xanthan gum, coconut sugar, salt, coconut milk powder, and yeast. Whisk with a fork and watch out for the flying flour. Be careful
- Step 2 this stuff flies away from the bowl. Whisk slowly.
- Step 3 In another small bowl, mix the wet ingredients, eggs, vinegar, oil, and water. Whisk until well blended. Pour in the bottom of your bread machine.
- Step 4 Cover the wet mixture with the dry mixture. Place the bread pan in the bread machine and cook on cycle 1 or gluten-free cycle according to the directions.
- Step 5 When done, remove from the pan and set the loaf on a rack. If you want the top browner, set it in the oven on 400 for 10-15 minutes. Cool for 20 minutes. Cut and taste the best gluten-free bread of the CENTURY!
11 thoughts on “Cassava Century Bread”
This looks and sounds delicious! Great photos!
Thanks so much I have an amazing photographer…
It is so firig’n easy. Mix the liquid and pour them in the bread machine. Then mix the dry and put it on top of the liquid. Turn on the dang machine…ok I give up, the bread machine wins.
I am definitely passing this on to my curry-loving son and gluten-free daughter!!! Can’t wait to try it!
YEAH this is one great message. Helping others maintain a life style that support health! Thank Jennifer!
This recipe sounds wonderful but it includes a couple of asterisks with “tip below” — and I couldn’t find the tip. What am I missing? Thanks! Also, would regular dairy milk powder work instead of almond or coconut milk powder? Or what about milk instead of the water?
Hello Jackie! Thanks for the message. I have this one memorized and have been slowly updating my recipes since I have a new website look….all my recipes were moved to a new format and the tips disappeared! LOL. Ok Yes, use any dry milk powder, no problem. As far as liquid milk, you can use 1/2 cup of warm milk and 1 cup of warm water instead of 1 and 1/2 cups of warm water. I hope this helps! So sorry….it’s one of my favorite bread recipes. Plus, you can mix the dough, cover it with plastic wrap and let it rise in a warm place for an hour. I usually heat the oven at the lowest temperature while I mix the ingredients then turn off the oven and leave the light on and place the dough in the warm oven for an hour. Then you can bake a loaf of bread or make hamburger buns as well. I use baking rings and divide the raised dough between 4 to 6 rings depending on the size you want. They bake up really nice. About 20 minutes at 350 degrees! Keep me posted!
Thank you, Melina. Actually, I just finished baking your grain free cassava century bread — it’s cooling on my counter as I type this and the house smells wonderful! My first experience with cassava flour and I’m looking forward to tasting it. So I’ll be trying this recipe later this week. So glad to have found your site.
Sorry, Melinda. Noticed I left the D out of your name just as I clicked “post comment”
No problem…I’m sure you were just so excited to try the bread! LOL
YEAH! it is so easy in the bread machine!