Stop Eating Sad Paleo Bread—Make This Cassava Flour Sandwich Loaf Instead

Most paleo bread tastes like cardboard’s sad cousin. Dry, crumbly, and about as exciting as a spreadsheet. But this cassava flour sandwich bread?

Game-changer. It’s soft, holds together, and won’t disintegrate when you stare at it too hard. Want a sandwich that doesn’t taste like regret?

Keep reading.

Why This Recipe Slaps

This isn’t just another “healthy” bread that ruins your lunch. Cassava flour gives it a neutral taste and chewy texture—no weird aftertaste or science-project ingredients. It’s gluten-free, grain-free, and doesn’t require a PhD in baking to make. Plus, it toasts like a dream.

Who said paleo had to be punishment?

Ingredients You’ll Need

• 2 cups cassava flour (not tapioca flour—they’re different, FYI)
• 4 eggs (room temperature, unless you enjoy lumpy batter)
• 1/2 cup coconut oil (melted, because solid oil won’t play nice)
• 1/2 cup coconut milk (the canned, full-fat kind—watery milk need not apply)
• 1 tbsp honey (optional, but helps with browning)
• 1 tsp apple cider vinegar (trust the process)
• 1.5 tsp baking soda (not baking powder—this isn’t a democracy)
• 1/2 tsp salt (unless you enjoy bland food)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper. No one likes a stuck loaf.
2. Whisk the eggs, coconut oil, coconut milk, honey, and vinegar in a bowl until smooth. Lumps are for mashed potatoes, not bread.
3. Add the cassava flour, baking soda, and salt. Mix until just combined.

   Overmixing = dense bread. Don’t do it.

4. Pour the batter into the loaf pan. Smooth the top because aesthetics matter, even in paleo life.
5. Bake for 45-50 minutes. A toothpick should come out clean. If it doesn’t, your bread isn’t done.

   Patience.

6. Cool for 10 minutes in the pan, then transfer to a wire rack. Cutting it hot = crumbly mess. Resist.

How to Store This Masterpiece

Room temperature: Wrap it in a towel or beeswax wrap for 2-3 days. Fridge: Up to a week in an airtight container (toast before eating). Freezer: Slice it first, then freeze for 3 months. Because nobody has time to thaw a whole loaf.

Why This Bread Wins at Life

• No gluten, no grains, no guilt. Perfect for paleo, autoimmune protocols, or just avoiding bloat.
• Holds toppings like a champ. Avocado, eggs, nut butter—bring it on.
• Kid-approved. Even picky eaters won’t realize it’s “healthy.” Sneaky win.

Common Mistakes to Avoid

• Using tapioca flour instead of cassava. They’re not the same.

  Don’t @ me.

• Overmixing the batter. Gluten-free doesn’t mean bulletproof. Gentle hands.
• Skipping the vinegar. It reacts with the baking soda for lift. Science isn’t optional.

Swaps and Subs (Because Life Happens)

• Eggs: Flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for vegan.

  Texture will be denser—fair warning.

• Coconut milk: Almond milk works, but the bread will be less rich.
• Honey: Maple syrup or just omit it. Your call.

FAQs

Can I use almond flour instead?

Nope. Almond flour behaves totally differently.

Cassava’s starchiness is key here. IMO, save almond flour for brownies.

Why is my bread gummy?

You probably underbaked it or measured the flour wrong. Use a scale if you’re serious about consistency.

Can I make this without eggs?

See the swaps above, but temper your expectations.

Eggs are MVPs in paleo baking.

How do I make it rise more?

Don’t skip the baking soda/vinegar combo. Also, check your baking soda’s expiration date—old = flat bread.

Final Thoughts

This cassava flour bread proves paleo doesn’t have to suck. It’s easy, versatile, and actually tastes good.

Make it, toast it, sandwich it—just stop settling for sad “health” bread. Your future lunches thank you.