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Paleo Yuca Flatbread

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 were far from 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!

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 a head of my self.

*recipe is edited to include more detailed instructions to help avoid an overly sticky dough


Yields makes 12" flatbread

Paleo Yuca Flatbread
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  • 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


  • 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 in to 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 in to 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 seperate it. When done, slide off to cutting board, let cool and cut up, top with yummies etc!
  • I ate mine with vegan pesto of cashews, basil, avocado, garlic & evoo. Amazing!


*trouble shooting: if you dough is sticky, this usually results from too much liquid or yuca that was too warm, add in spoonful of coconut flour while you knead until it's not so sticky. Your dough won't be flaky, but it will still get crispy.


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8 Thoughts to “Paleo Yuca Flatbread”

  1. Sima
    This bread really drove me crazy!! It wouldn't go past the sticky stage and in the end I just gave up after trying three different machines and getting immensely sticky cassava EVERYWHERE!! In fury I emptied the mess out in a baking tray and shoved it in the oven. It looked terrible but tasted good and I could see where it would become flaky so I really want to try again. Is the secret a very powerful blender as I could smell mind burning up!! Any tips greatly appreciated!
    1. Hi Sima! Yes, when it gets sticky it gets very frustrating! So... let's troubleshoot! 1. Once your yuca root was cooked did you freeze it & then thaw? I know this step seems redundant, but it helps make it not sticky. so, you peel & cook it, then freeze it. next let it thaw in your fridge overnight and then use that thawed, cold yuca to make the dough. 2. You don't have to knead it a lot, just get it all out of the blender and flatten it. Then place another piece or parchment paper on top to avoid it sticking to your hands and rolling pin. Flatten it that way. 3. I use my Vitamix, a very high powered blender. But, I also use my food processor. My aunt prefers to make it this way, she finds it easier to clean! If these tips were not helpful, let me know and we'll figure it out together! Thank you for trying my recipe! xo, cristina
      1. Sima
        Hi Christina Thanks for your reply! Actually I had some of the boiled and defrosted cassava left in the fridge so after reading your message it gave me a push to try again. It seemed a bit softer this time for some reason and easier to work with and anyway it worked!! Thank you so much for that! What a wonder that bread is! x
  2. Salman
    How do I prepare the actual yuca from the brown root I buy in the store
    1. Hi! So you have to peel it, under the thick hard skin is the white root. I use a potato peeler to remove the skin, then dice it and boil it submerged in water. When it's fork tender, remove from heat, carefully drain and store in a container to freeze/cool before making the yuca bread. Was this helpful?
  3. Jen
    Would I be able to make this with all olive oil or avocado oil? I'm allergic to coconut oil. (Wondering if it acts as a binder when the bread cools.)
    1. You can use any oil you have. The yuca dough is sticky enough :)

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