Cassava flour is gaining momentum as a “go-to” nut-free, gluten-free, grain-free flour. The cassava plant is a staple in South America and parts of Asia and Africa. The plant produces the cassava root (also known as yuca). Cassava flour is made from the whole root, simply peeled, dried and ground. The flour is very mild and neutral in flavor and not grainy or gritty in texture. As always, quality matters when it comes to cassava flour and Otto’s Cassava Flour is the brand that I use and recommend.

Tapioca flour is also made from the casssava plant. They cannot be used interchangeably. To make tapioca flour, the root is washed, pulped, and then squeezed to extract a starchy liquid. Once all the liquid evaporates, what remains is the tapioca flour.

I’ve been excited by the results of my weeks playing with this new flour and thought i’d share my favorite!


1 pkg. instant yeast (approx 1 tbsp)

1 cup water

1 tbsp. coconut sugar

2 tbsp. avocado oil – divided

1 cup cassava flour

3/4 tsp. sea salt

1/4 cup sesame seeds (unhulled)


Preheat oven to 375 F

In a measuring cup add 1 cup water, yeast and sugar.  Keep in a warm area and allow the yeast to bloom.

In a large bowl add flour and salt.  Make a well in the center and add 1 tbsp. of oil and yeast mixture.

Stir to combine then knead, adding in additional flour as needed until you have a smooth ball of dough.

Divide into 16 balls.

Gently (seriously)  roll each ball out into a log and roll into sesame seeds, if using.

Place on baking sheet.

Brush with avocado oil.

Bake 30 minutes. Flip and bake an additional 10-15 minutes.

Cool before serving.