AIP Cassava Flatbread


Cassava bread

*Recipe has seen revision. I have omitted the Applesauce and found a texture lending itself much more to a chewy flatbread. Of course, you may try it either way.*

We are a few months into building our home, doing most of the labor ourselves. Making time for new recipes and kitchen experiments has been put on the back burner. But this recipe deserves to have some time devoted to it! I am extra enthusiastic about this recipe, because I normally dont get to partake in the treats I post on my blog, due to extra sensitivities and allergies. I am working through reintroductions, and I recently and successfully reintroduced the Cassava root. Happy dance!!

Cassava flatbread. Its chewy, salty, and actually fat free. Not that I’m at all against fat! I’ve been experimenting with separating my macros lately, this recipe was created to fall into a carb meal. The added salt and the chewiness of the bread takes me back to the days of sprouted and sourdough breads, an indulgence in the finest of what food has to offer. A gluten free diet does not have to be void of flavor, texture or tradition. A chewy piece of bread is truly my love language.

Let’s dig in.


  • 2 cups Cassava Flour
  • 1 tsp Sea Salt
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 40 grams Beef Gelatin (4 scoops of Vital proteins)
  • 1 TBSP Apple Cider Vinegar
  • 1 1/2 cups Water


*The original recipe called for 1 cup of applesauce added. Try it both ways, and see which your family prefers! We prefer it without. 🙂
Pre-heat your oven to 400 degrees. I let my stone pan pre-heat in the oven to activate the ”not stick”. It adds a beautiful textured bottom to your bread, sealing the bottom instantly. If you dont have a seasoned stone pan, I’d suggest using parchment paper on a cookie sheet, or 9×13” pan.

In a bowl, combine the Cassava Flour, Salt, Baking Soda, Baking Powder, gelatin and mix well. Add the water and vinegar (And applesauce here if included).

Evenly distribute the dough into whatever shape/size pan you’re going for. You can use this for a pizza crust, sandwich bread (baked in a single layer on a cookie sheet) or a cake pan to make a tortilla, even in a muffin tin to make mini English muffins!

The thickness of your dough will determine how long it should cook. I’d say at least 30 minutes for a 1 inch thick dough and an additional 10 minutes for every 1/2 inch. You’re looking for golden brown, and cassava is difficult to over bake. When removed from the oven, separate the edges of the dough from the sides of the pan, or if you used the parchment paper method, remove from the pan and allow to cool on a wire rack.

Fresh out of the oven, this bread will be gummy. The Cassava root has this quality to it, add the binding agent of the gelatin and applesauce it may seem under baked. These qualities are what allow this bread when cooled, to offer the traditional texture of glutinous bread. Cassava Flatbread is especially good once its cooled, and refrigerated. I appreciate this, because most breads you have to gobble up right away to enjoy the yummy chewy texture before they harden. Not so with this recipe, it gets better as the days go by! As long as you can make it last that long.

One response to “AIP Cassava Flatbread”

  1. […] talk Cassava. My previous post was on Cassava Flatbread. After making this recipe for the second time this week, I felt it was […]


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