BONUS RECIPE - The Great Gluten-Free Bread Quest: Our Cassava Bread Adventure

Well—mission accepted. And spoiler alert: we nailed it.

After way too many dry, disappointing, and overpriced loaves from the store, my new friend and I decided to take things into our own hands (literally) and try a homemade cassava bread recipe we found online. Let me tell you: it did not disappoint.

Why Cassava?

Cassava flour is made from the whole root of the cassava plant, which makes it naturally gluten-free, grain-free, and friendly for most dietary needs. Plus, it's got this amazing dense-yet-moist texture that gives serious “real bread” vibes—no sad slices here.

It’s also easy to work with and a great base for both sweet and savory experiments—which I’m already dreaming about (more on that in a sec).

The First Slice - So delish!

Cassava Bread Recipe (aka: The One That Actually Works)

Ingredients:

• 10 large eggs (yep, ten. Cassava flour is thirsty.)

• 1¼ cups cassava flour

• ¼ cup vegetable oil

• ¼ cup honey

• ½ tsp baking soda

• ½ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9" loaf pan with a little oil. Then line it with parchment paper so you can lift the loaf out easily after baking.

2. In a medium bowl, mix together the cassava flour, baking soda, and salt.

3. Grab your blender (yes, a blender!) and add the wet ingredients first: eggs, oil, and honey. Then dump in your dry mix.

4. Blend on low for 10–15 seconds—just until it comes together. Scrape down the sides and bottom, then blend for a few more seconds. You’re aiming for smooth and combined, not over-mixed.

5. Pour the very liquidy batter into your parchment-lined pan. Don’t panic—it’s supposed to look like that.

6. Bake on the center rack, uncovered, for 45–55 minutes. Start checking with a toothpick around the 45-minute mark. If it comes out clean, you’re good. If not, give it another 5–10 minutes.

7. Let it cool completely before slicing (seriously—this part’s hard but worth it).

Our Honest Review

We made it on a regular ol’ Wednesday—and suddenly, it wasn’t so regular anymore. Once that loaf cooled (barely—we were too excited), we slathered it in butter and local guava jelly…and yeah, we couldn’t stop at one piece. We’re not even sorry. The crust was golden, the inside perfectly soft and just the right amount of sweet from the honey.

And honestly, sharing that moment with a new friend here on the island made it even sweeter. There’s just something about breaking bread—especially when you baked it yourselves—that bonds you in a special way.

What’s Next? Bread Experiments Incoming…

Now that we know this base is solid, I cannot wait to start playing around with it.

Rainson bread, anyone? (Raisin + cassava = rainson. You heard it here first.)Or how about a savory rosemary and olive loaf for brunch with a side of herby goat cheese?

This cassava bread is officially a blank canvas for my gluten-free dreams—and I have a feeling it’s going to be the start of many delicious experiments (and even more laughter-filled baking sessions).

Want to try it?

Let me know if you give this cassava bread a go and what you top it with—team sweet or team savory? And if you want more midlife-friendly recipes that support hormone health, don’t forget to check out my hormone harmony cookbook and meal plans over at www.victorialifestrategist.com!

Until next time—eat well, experiment often, and never underestimate what a homemade loaf and a new friend can do for your soul.

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