So Yuca bread (Casabe) has actually been around for a long time. Dominicans, Brazilians & other Latin cultures have been using yuca flour & yuca root to bake with for ages! Although their recipes weren’t exactly Paleo- yuca’s natural viscosity makes it ideal for AIP baking. This flatbread was a take on Predominantly Paleo’s pizza crust. I simplified the recipe & made it with less fat & without coconut flour — it’s practically Whole30 if you ask me (wink, wink).
The result: light, flaky bread, almost like puff pastry. It gave me hope and inspiration for a yuca puff pastry recipe or even a pop tart sort of pastry, filled with warm cashew berry cream… oh, my! But I’m getting ahead of my self.
*recipe is edited to include more detailed instructions to help avoid an overly sticky dough*
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Paleo Yuca Flatbread (Grain Free, AIP)
- Prep Time: 40 minutes
- Cook Time: 20 minute
- Total Time: 1 hour
- Yield: 1 flatbread 1x
- Category: sides
- Method: baking
- Cuisine: Brazilian
Description
Yuca Flatbread, flaky, nut and egg free AIP bread
Ingredients
- 1.5–2 cups mashed boiled yuca, completely chilled.
- (I cooked mine a few days ahead, FROZE IT, then THAWED it out in the fridge 24 hours ahead, IMPORTANT FOR IT NOT TO BE STICKY)
- 2 tbsp coconut oil
- 2 tsp olive oil
- 1 tsp salt
- 1 tsp garlic powder
- up to 1/4 cup water
Instructions
- Preheat Oven to 375F
- Blend all ingredients, except water in Vitamix on medium to high and use prod to keep it moving. You can also do this in your food processor if it’s large enough! It will be easier to clean too!
- Add water a little bit at a time to get the mixture to move, only add as much as you need.
- Once there are no chunks left, scrape it out of blender on to a large piece of parchment paper.
- It won’t look like dough yet, just like white lumps and clumps. With your hands shape it into a ball. Use oiled or wet hands to handle the dough so it won’t stick to your hands.
- It should smooth out easily and not be too sticky.
- Use a second sheet of parchment paper on top of the ball, then with hands or rolling pin flatten the dough.
- Flatten into circle or square, about 1/4 inch thick.
- You may wet your hands if needed to smooth dough out.
- Move parchment paper with dough bread on it on to baking sheet. Remove the top sheet of parchment paper.
- Drizzle with olive oil.
- Bake for 15-20 minutes, until golden and then flip, bake for another 15-20 minutes. (30-40 minutes total, but cooking time may vary depending on thickness or moisture in the dough).
- It shouldn’t stick to the paper at all. If it does, use a spatula to separate it. When done, slide off to a cutting board, let cool and cut up, top with yummies etc!
- I ate mine with vegan pesto of cashews, basil, avocado, garlic & olive oil. Amazing!
Recipe Notes:
- *troubleshooting: if your dough is sticky, this usually results from too much liquid or yuca that was too warm, add in a spoonful of tigernut or cassava flour while you knead until it’s not so sticky. Your dough won’t be flaky, but it will still get crispy.
Nutrition
- Serving Size: 1/4 recipe
Melissa says
Where do you find yuca? I’ve looked at Whole Foods and I can’t find any frozen or fresh.
Hazel says
1. sprouts: https://shop.sprouts.com/product/7473
2. walmart: https://www.walmart.com/ip/GOYA-Yuca-Cassava-18-oz/52518380?wmlspartner=wlpa&selectedSellerId=0&wl13=5435&gclsrc=aw.ds&adid=2222222227752518380_161193766053_21214199653&wl0=&wl1=g&wl2=c&wl3=697173827980&wl4=pla-2348450966064&wl5=9191014&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=local&wl12=52518380&veh=sem_LIA&gad_source=4&gclid=CjwKCAjwgfm3BhBeEiwAFfxrGxKDXitRbXGkvtoXgiksY-8gsjRuo8IQFLqhw9WoYIamHp5buOdOtxoChZsQAvD_BwE
BrennaAZ says
You can never go wrong with any of your recipes!! Thank you for sharing.
Danielle says
Is eating the whole flatbread too much for one sitting? 🤣 Seriously, I love the crunchy edges!
Cristina Curp, FNTP says
lol you live your life by your own rules girl, those edges are life
Rachel says
This recipe is awesome! I’ve been eating these with soups and curry lately.
Julie m barcic says
Can this be made and then frozen for later use?
Cristina says
YES
Ginger says
We use this as a crust for pizza. We follow your recipe to a tee. After it’s done, we add our toppings and stick it back in the oven until they’re hot.
My favorite is sautéed mushrooms,onions,peppers and black olives. I drain all the juices off before I add it onto the yuca crust. Then I dollop bbq sauce here and there and add Parmesan cheese.
My husband, who has a restricted diet, enjoys chicken, healthy bacon That’s crisp and cut into small pieces, dollops of homemade bbq sauce and cashew based non-dairy cheese. It’s one of our favorite meals!!!!!!!
Thanks for this recipe. I’ve shared it w/ so many and they all love it.
Cristina says
that sounds amazing!
Mel says
Hi!
Is this ok on carb up days when carb cycling?
Xoxo
Mel
Cristina says
yes
Pat says
How about cassava flour ?
Cristina says
it won’t work for this recipe
Emily says
I used frozen shredded cassava found at the asian grocery store. Dethawed one bag. Used this recipe minus the water and it turned out really tasty and a bit crunchy.
Cristina says
Awesome! THanks for sharing
Jennifer says
How do I get to the “MAShED boiled yuca” point – peel and cut into chunks, boil until soft (how long are we THINKING – is it possible to overcook?), mash then chill? Thanks!
Cristina says
Hey… yes, peel, dice, boil until fork tender. Then drain and chill. xo
Kristine says
Can I use frozen cassava? Also can I make multiple mini FLATBREADs?
Cristina says
SOrry, this recipe does not translate to cassava flour as one cup of cassava flour = 4 cups of yuca root. But yesm you can make mini flat breads!