Healthy Recipes Free of Gluten, Dairy, and Soy for Serious Eaters

Bread Machine Grain Free Cassava Century Bread

Bread Machine Grain Free Cassava Century Bread


My Century Bread is amazing and so tasty but I’ve been trying to avoid all grains. So if you’re working toward this goal as well or have mastered it, this should be a great addition to your healthy lifestyle. It’s soft, grainy, and just perfect for sandwiches or toast with homemade jam. I use a bread machine so I can spend my time outdoors instead of kneading bread or watching it cook. I bought a simple cheap machine for 50 euro and cook on 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 with the Dry Ingredients on top, then sprinkled the yeast into a little hole I made with my finger. Turn it on and BAMMMM…3 1/2 hours later out comes a perfect loaf of bread. It works every time. Check it out and enjoy.

Grain-Free Cassava Century Bread

March 27, 2017
: 1 Loaf
: 15 min
: 3 hr


  • Wet Ingredients
  • 3 eggs room temperature
  • 1 tsp apple cider vinegar
  • 1/2 cup melted ghee or coconut oil
  • 1 Tbsp honey molasses or maple syrup
  • 1 1/2 cup warm almond milk hot to the wrist
  • Dry Ingredients
  • 1 1/2 cup cassava flour
  • 1/2 cup potato flour
  • 1/2 cup arrowroot flour or Tapioca flour
  • 1/4 cup flax seed meal
  • 1/4 cup mixed seeds
  • 1 1/2 tsp psyllium powder or 1 teaspoon of xanthan gum
  • 1-2 tsp Himalayan salt I like 2 tsp!
  • 1 1/2 Tbsp Active Dry Yeast
  • Step 1 Wet Ingredients
  • Step 2 Mix the Wet Ingredients in a small bowl and whisk until well blended. Make sure all ingredients are room temperature and the almond milk is very warm as you whisk it into the eggs making sure they don’t scramble!
  • Step 3 Set this aside while you mix the Dry Ingredients.
  • Step 4 Dry Ingredients
  • Step 5 Set the Active Dry Yeast aside.
  • Step 6 In a medium bowl whisk the remaining dry ingredients and make sure it is well tossed.
  • Step 7 Placing in Bread Machine
  • Step 8 Place the warm Wet Ingredients into the bread machine pan.
  • Step 9 Pour the 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 (3 hours 25 minutes thereabout), a large loaf, top brown.


20 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.

    • 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.

  • 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.
    Thank you,

    • Hey Patty,
      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 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 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.

  • 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.

  • 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?

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