Egg-Free Cassava Flour Bread

Cassava Flour Bread without Eggs

by

In this egg-free cassava flour bread recipe and tips, discover how to achieve a soft, chewy, and moist texture without eggs. Get expert tips, ingredient swaps, and baking tricks for perfect results!

Baking egg-free cassava flour bread comes with its own set of challenges, but with the right techniques, you can still achieve a soft, moist, and satisfying loaf.

Eggs typically add structure and lightness, so removing them can lead to a denser or drier texture. But don’t worry, you don’t have to settle for a brick-like result.

By using clever ingredient swaps and smart baking tricks, you can create bread that’s just as delicious and enjoyable.

Whether you’re avoiding eggs due to allergies, dietary choices, or simply running out of them, this guide will help you make the best adjustments.

Get ready to explore tested recipes, moisture-boosting hacks, and leavening techniques that bring out the best in your cassava flour bread without eggs.

Related: How to Make Cassava Flour Bread with Yeast

Cassava flour bread without eggs

Table of Contents

Ingredients and Substitutes for Cassava Flour Bread Recipe No Eggs

To successfully bake egg-free cassava flour bread, understanding the role of each ingredient is crucial. Here’s what you need and how to substitute eggs effectively:

Cassava Flour: The Base

Cassava flour is made from the whole root of the cassava plant, finely ground into a powder.

It has a neutral flavor and a smooth texture, making it an excellent gluten-free alternative.

However, cassava flour lacks the elasticity and binding properties of wheat flour, requiring extra moisture and structure-enhancing ingredients.

Egg Substitutes/Replacements

Eggs provide structure, moisture, and leavening in bread. Fortunately, several effective egg alternatives can be used in cassava flour bread:

  • Flaxseed Egg – Mix 1 tablespoon of ground flaxseeds with 2.5 tablespoons of water. Let it sit for 5–10 minutes until it forms a gel-like consistency.
  • Chia Seed Egg – Similar to flaxseed, mix 1 tablespoon of chia seeds with 2.5 tablespoons of water and let it thicken.
  • Applesauce – 1/4 cup of unsweetened applesauce can replace one egg, adding moisture and slight sweetness.
  • Baking Powder and Vinegar – 1 teaspoon of baking powder mixed with 1 tablespoon of apple cider vinegar creates a leavening effect, making the bread fluffier.

Other Essential Ingredients

  • Liquid: Water, dairy-free milk, or coconut milk adds moisture and improves the texture.
  • Leavening Agents: Baking powder, baking soda, or yeast (though yeast has limited effectiveness in cassava flour bread).
  • Binding Agents: Psyllium husk or xanthan gum can enhance elasticity and improve the crumb structure.
  • Sweeteners (Optional): Honey, maple syrup, or coconut sugar can add mild sweetness if desired.

Related Posts

Basic Egg-Free Cassava Flour Bread Recipe

Here’s a simple yet delicious egg-free cassava flour bread recipe:

Ingredients:

  • 2 cups cassava flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon psyllium husk powder (or xanthan gum)
  • 2 tablespoons olive oil or melted coconut oil
  • 1 cup dairy-free milk (or water)
  • 1 tablespoon apple cider vinegar
  • 1 flaxseed egg (1 tbsp flaxseed + 2.5 tbsp water)

Detailed Instructions:

Preheat the Oven & Prepare the Pan

Preheat your oven to 350°F (175°C). Prepare a standard loaf pan by either greasing it lightly with oil or butter or lining it with parchment paper for easy removal.

Make the Flaxseed Egg

In a small bowl, combine 1 tablespoon of flaxseed meal with 3 tablespoons of water. Stir well and let the mixture sit for 5–10 minutes until it thickens and becomes gel-like.

This will act as a binding agent in place of eggs.

Mix the Dry Ingredients

In a large mixing bowl, whisk together ½ cup cassava flour1 ½ teaspoons baking powder½ teaspoon salt1 teaspoon psyllium husk (for added structure and texture).

Ensure the dry ingredients are evenly combined to prevent clumps and ensure an even texture in the bread.

Prepare the Wet Ingredients

  • In another mixing bowl, whisk together: The prepared flaxseed egg¼ cup oil (such as coconut oil, olive oil, or avocado oil)½ cup dairy-free milk (like almond milk, coconut milk, or oat milk)1 teaspoon apple cider vinegar.
  • Whisk until smooth and well combined. The vinegar helps activate the baking powder, giving the bread a light texture.

Combine the Wet and Dry Ingredients

  • Gradually pour the wet mixture into the dry ingredients, stirring continuously with a spatula or wooden spoon.
  • Mix until a soft dough forms. If the dough seems too dry, add a tablespoon of water or dairy-free milk at a time until it reaches a manageable consistency.

Transfer to the Loaf Pan

Scrape the dough into the prepared loaf pan and use a spatula to smooth the top evenly. This will ensure an even rise while baking.

Bake the Bread

Place the loaf pan in the preheated oven and bake for 40–45 minutes. To check for doneness, insert a toothpick into the center of the bread, if it comes out clean or with just a few crumbs, the bread is ready.

Cool Before Slicing

Remove the bread from the oven and let it cool in the pan for 10–15 minutes. Then, transfer it to a wire rack and allow it to cool completely for at least 20 minutes before slicing. This helps the bread set properly and prevents crumbling.

Enjoy your homemade cassava flour bread! 😊

Variations and Enhancements

Flavor Additions:

  • Sweet Version: Add 2 tablespoons of maple syrup, cinnamon, or vanilla extract.
  • Savory Version: Mix in garlic powder, dried herbs, or dairy-free cheese alternatives.

Low-Carb or Keto Adjustments:

  • Replace part of the cassava flour with almond flour to lower the carb content.
  • Use a sugar-free liquid like unsweetened almond milk.

Different Texture Options:

  • For a denser bread, reduce the liquid slightly.
  • For a lighter texture, increase baking powder by 1/2 teaspoon.

Common Issues and Troubleshooting

1. Why is my cassava flour bread too dense?

  • Ensure you’re using a proper leavening agent like baking powder.
  • Add more liquid if the dough feels too dry.
  • Avoid overmixing, as cassava flour absorbs moisture quickly.

2. Why is my bread gummy inside?

  • Use psyllium husk to improve structure.
  • Bake for a few extra minutes to remove excess moisture.

3. How do I prevent the bread from crumbling?

  • Add more binding agents like flaxseed or xanthan gum.
  • Use enough liquid to ensure a well-hydrated dough.

4. How do I make my bread rise more?

  • Cassava flour lacks gluten, so yeast won’t be very effective.
  • Use baking powder and vinegar for better lift.
  • Ensure your oven is fully preheated before baking.

Texture Differences in Cassava Flour Bread Without Eggs

Skipping eggs in cassava flour bread changes the texture in ways you need to consider.

Eggs provide structure, moisture, and lightness, so without them, your bread may turn out drier, denser, or chewier. Here’s how to work around it.

Moisture Retention: Keeping Your Bread Soft

Eggs help hold moisture, preventing a dry loaf. Without them, your bread can lose its softness.

To fix this, use mashed bananas, applesauce, or other fruit purees. These add natural moisture and improve texture, helping you avoid a hard or crumbly result.

Density: Achieving a Lighter Texture

Egg-free cassava bread tends to be denser. If you want a fluffier loaf, try whipped aquafaba—the liquid from cooked chickpeas.

It mimics egg whites, adding air to the batter. You can also adjust your leavening agents by increasing baking powder or adding baking soda for a better rise.

Chewiness: Finding the Right Balance

Cassava flour already has a unique chewiness, but without eggs, it may turn gummy or too firm. Using the right mix of binders and moisture enhancers can help.

Try a blend of psyllium husk, flaxseed meal, or xanthan gum to hold the structure while keeping the texture pleasant.

Experiment to Find Your Perfect Loaf

Egg-free cassava bread isn’t one-size-fits-all. You might need to tweak ingredient ratios or baking techniques to match your preference.

Small changes can make a big difference in achieving a moist, airy, and satisfying texture.

Frequently Asked Questions

How can I make cassava flour bread rise without eggs?

Use baking powder, apple cider vinegar, and psyllium husk to improve lift and texture for a fluffier, well-risen bread.

Why does my egg-free cassava bread turn out dry?

Increase moisture by adding mashed bananas, applesauce, or dairy-free milk. Also, avoid overbaking to retain softness.

How do I prevent my bread from crumbling?

Use flaxseed or chia seed eggs, psyllium husk, or xanthan gum to bind the ingredients and create a sturdy structure.

Can I make egg-free cassava bread without psyllium husk?

Yes! Substitute psyllium husk with xanthan gum, ground flaxseeds, or chia seeds for improved elasticity and better texture.

Conclusion

Egg-free cassava flour bread is a great alternative for those following gluten-free, grain-free, or vegan diets.

By using simple egg substitutes like flaxseed eggs, chia seeds, or applesauce, you can create a flavorful, soft bread with a satisfying texture.

With a few variations, you can adapt the recipe to your taste preferences, whether you prefer a sweet or savory loaf.

If you’re new to baking with cassava flour, don’t be discouraged by initial challenges.

Experiment with ingredient ratios, baking times, and add-ins to achieve the best results. Try out this recipe and let us know how it works for you!

References