If you’ve been on the hunt for a gluten-free, nut-free, low histamine, and lower-carb bread that actually tastes good and holds up to toasting— this cassava and flaxseed bread recipe is for you!
I’ve been experimenting with different flours and combinations to find a bread that works for my food sensitivities and still gives me that satisfying slice for toast, sandwiches, or a simple snack with a smear of ghee or seed butter. After some trial and error, I turned to ChatGPT and asked it to create a bread recipe based on my exact needs: gluten-free, nut-free, low histamine, and lower in carbs (but not completely low-carb). The result? This simple, delicious cassava and flaxseed bread.
Let me tell you… I love how this turned out.
Why This Cassava and Flaxseed Bread Works for Special Diets
- Gluten-Free: Cassava flour is made from the root of the yuca plant and contains no gluten.
- Nut-Free: Unlike many paleo or keto bread recipes, this one doesn’t rely on almond flour or nut butters.
- Low Histamine: No yeast, no aged ingredients, no high-histamine flours or nuts—this is as clean and safe as it gets for histamine-sensitive eaters.
- Lower Carb: While not strictly low carb, it’s significantly lower in carbs than traditional bread thanks to the flaxseed meal and lack of added starches.
The Texture & Taste
The bread is slightly dense but moist with a soft crumb that holds together beautifully. It slices cleanly and toasts like a dream. You can crisp it up for avocado toast, slather it with jam, or enjoy it warm with olive oil and herbs. It has a subtle, earthy flavor with a hint of nuttiness from the flaxseed meal—even though it’s 100% nut-free.
The Recipe: Cassava and Flaxseed Bread
Ingredients:
- 1 cup cassava flour
- ½ cup flaxseed meal
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 3 large eggs
- ¼ cup olive oil or avocado oil
- ¾ cup warm water
- 1 tablespoon apple cider vinegar
Optional Add-ins:
- 1 tablespoon maple syrup or honey (omit if strictly low histamine)
- 1 teaspoon dried herbs, garlic powder, or everything bagel seasoning
Instructions:
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it lightly with oil.
- In a mixing bowl, combine cassava flour, flaxseed meal, baking soda, and salt.
- In a separate bowl, whisk together the eggs, oil, water, and apple cider vinegar. Stir in optional sweetener or seasonings if using.
- Mix the wet ingredients into the dry until a thick batter forms. Let it rest for 3–5 minutes so the flaxseed can absorb some of the liquid.
- Pour the batter into your prepared loaf pan and smooth the top.
- Bake for 40–50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool fully before slicing (trust me—it helps the texture).
Final Thoughts
I’ll definitely be making this bread again and again. It’s so versatile and easy to tweak based on what you’re craving. I’m already dreaming up some variations—like adding grated zucchini for moisture, mixing in cinnamon and raisins for a breakfast loaf, or even using it as a base for savory herb bread.
This bread has officially earned a permanent spot in my gluten-free, low histamine kitchen lineup. If you try it, I’d love to hear what you think—and let me know if you come up with your own twist!
I acually used ChatGPT to help me craft this recipe, and I think that’s something I’ll definitely be doing more of in the future, because I love how this turned out! Sometimes, you just need to ask the right question to get the perfect loaf!
gluten-free bread, nut-free bread, low histamine recipes, cassava flour bread, flaxseed bread, clean eating, healthy bread recipes, toast-friendly gluten-free bread, no coconut flour, gut-friendly baking