Easy No-Knead Cassava Bread
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Cassava bread came into my kitchen because I wanted warm, cheesy homemade bread on a weeknight without committing to an actual bread project. What I did not expect was how good it would be. It bakes up golden around the edges, tender and chewy in the middle, and so deeply cheesy that I always end up eating a slice straight from the pan before it ever makes it to the table. I have made it enough times now to know it is one of those recipes that consistently over-delivers for how little effort it asks for.
Cassava has deep roots in Latin American cooking, and this no-knead cheese bread draws on that tradition in a way that feels both familiar and a little unexpected for anyone who has not cooked with it before. It is naturally gluten-free, which makes it an easy option when I am feeding a mixed group and want something everyone can enjoy without a second thought. The texture is rich and slightly chewy in a way that sets it apart from anything made with regular flour, and that is exactly what makes it so good.
I first pulled this out for a casual snack spread because cheesy appetizers are always the first thing gone at my house, and this was no exception. I make this alternately with beer bread and bread machine bread that use the same dump-and-go-away logic with even less prep.
How to Make Cassava Bread
Cassava bread is refreshingly low-maintenance for something that comes out looking this golden and cheesy. You’ll find the printable recipe card below with the exact measurements, full ingredient list, and step-by-step instructions.
Ingredient Notes
- Yuca flour: Also called cassava flour, this is what gives cassava bread its tender bite. Make sure you’re using cassava flour, not yucca from the ornamental plant.
- Mozzarella cheese: Shred it yourself if you can. It melts better than pre-shredded cheese. It’s also possible to substitute this with Monterey Jack or cheddar.
- Baking powder: Gives the bread a little lift without yeast, rise time, or any bread babysitting.
- Milk: It’s optional; I usually just use plain water, but milk is commonly used, so you can pick.
Step-By-Step Instructions
- Preheat the oven.
- Mix the dry ingredients in a food processor.
- Then add the wet ingredients.
- Spoon into the muffin pan and bake until golden.
Expert Tips
- Bake it in a 9×13-inch dish if you want one big loaf-style bread instead of individual portions. Plan on 50 to 60 minutes, depending on how crisp you want the edges. My kids like it best with a golden brown finish and crispy edges, which can take up to an hour for me in my oven. This is what I make for potlucks because it’s easier to divide into more portions for a crowd.
- Let it cool for 10 minutes before cutting. The cheese needs a minute to settle, unless you are fully prepared for a gooey first piece.
- Add chopped jalapeños, sun-dried tomatoes, cooked bacon, herbs, or 1 teaspoon of garlic powder if you want to push the flavor a little further.
Storage & Reheating Tips
Keep leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a 350 F oven until warm, or use a skillet over medium heat to bring back some of those crisp edges.
This is a great meal prep recipe. I make a batch on Sunday, and it will last through the week with multiple servings.
How to Serve Cassava Bread
Cassava bread is best warm, when the edges are still crisp, and the cheese is soft in the middle. Pair it with cozy soups like potato and leek or broccoli cheddar, or pair it with fresh salads when dinner needs something warm on the side.
It also works well for brunch, snack boards, game day, or casual get-togethers. Add marinara, onion dip, or your favorite savory spread if you want something easy to dunk your bread in.
More Easy Bread Dishes To Try
- Beer bread
- Copycat Jimmy John’s bread
- Cornbread with Bisquick
- Banana bread
- Bread machine zucchini bread
Lazy Day Cassava Bread Recipe (No-Knead)
Ingredients
- 2 cups yuca flour also known as tapioca starch
- 4 cups shredded mozzarella cheese
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 ounces butter softened to room temperature
- 2 large eggs
- 1 cup water or milk, divided
Instructions
- Set your oven to 375 °F.
- Place the yuca flour, cheese, baking powder, and salt into your food processor bowl. Blend to combine.
- Add the butter and eggs. Process the mixture until it comes together into a heavy dough.
- Pour in water, 2 tablespoons at a time, with mixing. Keep going until the dough thins out enough for the blade to spin smoothly. I use at least ½ cup of liquid and sometimes up to a full cup, mostly depending on the moisture level of the cheese.
- Scoop the batter into the muffin tin, filling each cup about ¾ of the way up.
- Bake for 25 minutes until you see golden brown edges.
Notes
- Bake it in a 9×13-inch dish if you want one big loaf-style bread instead of individual portions. Plan on 50 to 60 minutes, depending on how crisp you want the edges.
- Let it cool for 10 minutes before cutting. The cheese needs a minute to settle, unless you are fully prepared for a gooey first piece.
So cheesy and delicious. People always ask me to bring this to events. Thanks for the amazing recipe.
That’s the best kind of compliment — a recipe people keep requesting! Cassava bread has such a satisfying texture, it’s easy to see why it travels well to events. Thanks for sharing your success!