Eating gluten-free foods may not be so easy, because some marketed foods are not suitable for those of you who have a gluten intolerance. One of them if you like to cook cakes. You may be confused in choosing flour ingredients that accommodate the gluten free conditions that you live in.

If you’re still looking for gluten-free flour alternatives, maybe you can try cassava flour.

This is the recipe to make Cassava Flour Bread

Cassava Flour Bread Recipe

Yield: 1 pan 22x8x6cm


  • 125g cassava flour Rumah Mocaf
  • 45g rice flour
  • 40g hunkwee flour (or soy beans, green beans or peas)
  • 40g cornstarch
  • 15g cow’s milk powder/soya/rice flour
  • 10g xanthan gum/guar gum or 15g CMC/psyllium husk
  • 40g sugar/palm sugar/honey
  • 10g instant yeast
  • 5g baking powder
  • 4g salt
  • 4g apple cider vinegar/lime juice
  • 250g water/milk
  • 1 egg (skip and add water 50g if you’re vegan)
  • 20g soybean oil + extra for greasing the tin
  • Vanilla water to spread on the surface of the bread (1 tsp vanilla extract mixed with enough water)

Steps in Cooking

  1. Preheat the oven below 250°C and up 170°C
  2. Grease a 22 x 8 x 6 pan with oil/margarine.
  3. Put all dry ingredients in a bowl, mix well.
  4. Add water, eggs and apple cider vinegar, stir again.
  5. Add vegetable oil, stir again 5-6 minutes.
  6. Turn off the mixer, resting the dough for 3-4 minutes then put it in the pan and let it rise 1½x for about 15-18 minutes. Spray the surface with vanilla water so it doesn’t dry out, then cover with a damp cloth.
  7. Bake 30-40 minutes

Well, that’s a brief explanation of cassava flour and there’s also a recipe that you can try at home

Rumah Mocaf Indonesia

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