Fecha de publicación: 20/04/2016 Fuente: Wipo Olive Table The invention provides gluten-free cassava nutritional bread and a preparation method thereof. The gluten-free cassava nutritional bread is prepared from the following components in parts by weight: 75 to 100 parts of cassava fermented whole meal, 10 to 20 parts of polished round-grained rice meal, 10 to 15 parts of sorghum flour, 15 to 20 parts of corn starch, 12 to 16 parts of soybean protein powder, 5 to 10 parts of whole pea meal, 3.0 to 5.0 parts of yeast, 2.0 to 3.0 parts of table salt, 10 to 15 parts of sugar, 15 to 25 parts of olive oil, 9.0 to 12 parts of fructose syrup, 25 to 35 parts of whole egg pulp, 100 to 145 parts of water and 3 to 4 parts of xanthan gum. According to the bread and the preparation method thereof, the cassava fermented whole meal is adopted to substitute wheat meal used in the conventional production, and the produced cassava bread not only can meet the requirements of the crowd sensitive to gluten, but also solve the problems that a traditional gluten-free fermented and baked product is low in protein content and poor in fermentation property of dough and poor in forming effect. Rich cassava resources of China are effectively utilized, specific excellent values of the cassava resource are reflected, and the problem of increasingly serious food crisis in China is relieved.