Cassava Flour Sandwich Bread Vegan Recipe Made Easy

Are you looking for a wholesome, gluten-free, and vegan sandwich bread that’s easy to make at home? Look no further!

This cassava flour sandwich bread vegan recipe is a game-changer for anyone seeking a nutritious alternative to traditional wheat bread. Cassava flour, derived from the cassava root, is naturally gluten-free and packed with fiber, making it perfect for those with dietary restrictions or anyone wanting to try something new.

This bread comes out soft, slightly chewy, and perfect for all your favorite sandwich fillings.

Whether you’re vegan, gluten-sensitive, or just curious about alternative flours, this recipe will satisfy your bread cravings. Plus, it’s made without eggs or dairy, relying on simple plant-based ingredients that create a light and airy loaf.

Ready to impress your family or guests with fresh, homemade bread? Keep reading because we’re diving deep into each step, tips, and everything you need to know to make this cassava flour sandwich bread a staple in your kitchen.

Why You’ll Love This Recipe

This cassava flour sandwich bread recipe offers so many benefits that will make it a favorite in your baking repertoire:

• Gluten-Free and Vegan: Perfect for those with allergies or lifestyle choices that avoid animal products and gluten.
• Simple Ingredients: No complicated or hard-to-find items needed—perfect for pantry staples.
• Soft and Versatile: The texture is ideal for sandwiches, toast, or simply enjoying with a spread.
• Quick and Easy: Minimal prep and straightforward instructions make it beginner-friendly.
• Nutritious: Cassava flour provides resistant starch and fiber, supporting gut health.

Ingredients

• 2 ½ cups cassava flour (ensure it’s finely ground for best results)
• 1 tbsp baking powder (gluten-free if needed)
• 1 tsp salt
• 2 tbsp ground flaxseed (for flax egg)
• 6 tbsp water (for flax egg)
• 1 ¼ cups unsweetened plant-based milk (almond, soy, oat, etc.)
• 2 tbsp maple syrup (or agave nectar)
• 2 tbsp olive oil (or melted coconut oil)
• 1 tsp apple cider vinegar
• Optional: 1 tsp xanthan gum (helps with bread structure)

Equipment

• Mixing bowls
• Measuring cups and spoons
• Whisk
• Loaf pan (8×4 inch recommended)
• Spatula
• Cooling rack
• Oven
• Optional: Stand mixer with paddle attachment

Instructions

1. Prepare the flax egg: In a small bowl, combine the ground flaxseed with 6 tablespoons of water. Stir well and let it sit for about 10 minutes until it thickens into a gel-like consistency.
2. Preheat the oven: Set your oven to 350°F (175°C) and grease your loaf pan lightly with olive oil or line it with parchment paper.
3. Mix dry ingredients: In a large mixing bowl, whisk together cassava flour, baking powder, salt, and xanthan gum (if using). Make sure everything is well combined.
4. Combine wet ingredients: In a separate bowl, mix the plant-based milk, maple syrup, olive oil, apple cider vinegar, and the prepared flax egg until smooth.
5. Form the dough: Pour the wet ingredients into the dry ingredients. Stir with a spatula or use a stand mixer on low speed until a thick, sticky dough forms. The dough will be softer than traditional bread dough but should hold together.
6. Transfer to loaf pan: Spoon the dough into your loaf pan and smooth the top with a wet spatula or the back of a spoon.
7. Bake: Place the loaf pan in the oven and bake for 45-55 minutes. The top should be golden brown, and a toothpick inserted in the center should come out clean.
8. Cool: Remove the bread from the oven and let it cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely before slicing.
9. Slice and enjoy: Use a serrated knife to slice your bread. It’s best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.

Tips & Variations

“For a lighter texture, don’t skip the flax egg—it provides moisture and binds the bread without animal products.”

• Texture boost: Adding 1 teaspoon of xanthan gum improves elasticity and crumb, especially important in gluten-free baking.
• Flavor twists: Mix in herbs like rosemary or thyme, garlic powder, or nutritional yeast for a savory loaf variation.
• Sweet version: Increase maple syrup to 3 tablespoons and add cinnamon for a breakfast-friendly bread.
• Storage: Keep the bread wrapped tightly to maintain moisture. Toast slices to refresh the texture if slightly dry.
• Experiment: Try replacing part of the cassava flour with tapioca or arrowroot flour for different textures.

Nutrition Facts

Serving Suggestions

This cassava flour sandwich bread is incredibly versatile and works beautifully for a variety of meals:

• Classic sandwiches with your favorite deli-style vegan slices, lettuce, tomato, and mustard.
• Toasted with avocado, cherry tomatoes, and a sprinkle of sea salt for a simple snack.
• Use it for vegan grilled cheese sandwiches paired with tomato soup.
• French toast made by dipping slices in plant-based milk and cinnamon batter, then frying gently.
• Pair with our Lemon Ricotta Pasta With Arugula Recipe for a fresh and balanced meal.

Conclusion

Baking your own cassava flour sandwich bread is not only rewarding but also offers a delicious, allergy-friendly alternative to traditional wheat bread. This vegan recipe is easy to follow, requiring simple ingredients and minimal effort, making it perfect for home bakers of all levels.

The resulting bread is soft, slightly chewy, and perfect for sandwiches or toasting. Plus, you’ll love the wholesome ingredients and the peace of mind that comes with knowing exactly what’s in your bread.

If you enjoyed this recipe, you might also want to explore other creative dishes like the comforting Harvest Hash Recipe or the tangy and fresh Maple Bourbon Pickles Recipe. For a sweet treat, don’t miss out on the Lemon Straws Recipe.

Happy baking and bon appétit!

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