Paleo Bread with Cassava Flour and Linseeds - Grain Free, Nut Free
Prep time
Cook time
Total time
Sometimes you just want bread. Freshly sliced to top with avocado, or lightly toasted for mayo and smoked salmon, or rubbed with garlic for bruschetta, or warm from the oven and drizzled with honey. Sometimes you want a good, simple Paleo loaf. Like this one.
Recipe type: Breakfast, Snacks
This fits: Paleo
Serves: 30 slices
  • 2 cups Cassava Flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda (baking soda)
  • ½ cup linseeds (flax seeds)
  • 100 grams butter or coconut butter
  • 3 eggs, lightly beaten
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • ¼ cup (60 mls) water
  1. Preheat oven 180°C / 350°F, and grease a 25cm x 10 cm (10inch x 4 inch) loaf pan with a little of the butter or coconut oil.
  2. In a bowl, lightly combine the cassava flour, baking powder and bicarbonate of soda.
  3. Using a coffee bean or spice grinder, whiz the linseeds until they resemble a course flour. Cut the butter or coconut oil into small pieces.
  4. Place the ground linseeds and the butter into a food processor fitted with the 'S' blade and process on low speed until they are well creamed.
  5. Add half of the flour with half of the beaten egg and continue processing on low speed.
  6. Add the other half of the flour and egg, followed by the honey, vinegar and water. Process until well combined, stop and scrape down the sides of the bowl, then process lightly again. The result will be a sticky batter, as opposed to a dough.
  7. Spoon the batter into the loaf pan, spreading it out evenly and smoothing the top with a rubber spatula.
  8. Bake for 40 minutes. The bread is cooked when golden and crusty on the top, and when a skewer inserted into the center comes out clean. Wait 10 minutes before turning out.
  9. Enjoy!
Recipe by Paleomantic at