The New Paleo Bread with Cassava Flour and Linseeds
Prep time
Cook time
Total time
With a lovely 'wholemeal' flavour, this grain free Paleo Bread rises beautifully and is great for toasting. Make it, slice it, freeze it - and then pull out a couple of slices for weekend breakfasts. 1½ cups of cassava flour will give you a light, moist loaf. 2 cups will result in a bread which is more dense and dry.
Recipe type: Breakfast, Baked Goods
This fits: Paleo
Serves: 20
  • 1½ - 2 cups cassava flour
  • ½ cup coconut flour
  • 2 teaspoons Homemade Baking Powder (see blog post)
  • ½ cup linseeds (flax seeds)
  • 150 grams clarified butter or hard coconut oil
  • 3 eggs, lightly beaten
  • ½ cup water
  1. Preheat the oven to 180°C/350°F. Lightly grease a 25cm x 10cm (10inch x 4 inch) loaf pan and line the base with parchment paper.
  2. Sift together the cassava flour, coconut flour and baking powder.
  3. Whiz the linseeds in a spice grinder until they resemble a flour. Place in the food processor with the butter or hard coconut oil and process until creamed.
  4. With the motor on slow, add the flour in lots with the egg and water.
  5. Scrape the batter into the loaf pan. Smooth with a spatula dipped in water, and make a few light scores on the surface so that the loaf will split evenly as it rises.
  6. Bake for 1 hour. Allow to cool for ½ an hour before turning out.
Recipe by Paleomantic at