This recipe is absolutely wonderful, so versatile, and extremely healthy! I added chocolate chips to make a sweet breakfast bread, but you can add anything you want to enjoy it for breakfast or dinner.



  • 1/2 cup warm water
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons honey or agave nectar
  • 4 egg yolks
  • 1 tablespoon active dry yeast
  • 4 egg whites
  • 1 cup+1/3 cup cassava flour
  • 1/2 teaspoon salt
  •  4 tablespoons coconut flour, divided
  • 1 egg white, beaten until frothy (for egg wash)
  • 3/4 cup chocolate chips (optional)


  1. Preheat oven to 375 degrees Fahrenheit and grease a large baking sheet with some olive or coconut oil.
  2. In a large mixing bowl, combine the water, oil, honey or maple syrup, egg yolks, and yeast. Whisk together and set aside.
  3. Crack the egg whites into a metal or glass bowl (not plastic or copper) and whisk until soft peaks form.
  4. In another smaller bowl, combine 1 cup cassava flour with 1/2 teaspoon salt and mix well.
  5. Whisk the cassava flour mixture into the yeast mixture.
  6. Carefully fold the egg white into the yeast and cassava flour mixture.
  7. Fold in the coconut flour, 1 tablespoon at a time.
  8. Fold in the remaining 1/3 cup cassava flour.
  9. If adding chocolate chips, gently fold them into the dough.
  10. Carefully scoop the dough onto the baking sheet. It will be very sticky. Using floured or wet hands, carefully form the dough into a baguette shape. Don’t manhandle the dough too much.
  11. Brush the loaf with the egg wash and make a few slashes in the top with a bread knife.
  12. Bake for 25-30 minutes, or until golden brown. I baked mine for exactly 28 minutes.
  13. Cool, slice and serve.

-Adapted from Cook it up Paleo