Raw Yucca

• Certain parts of common vegetables, including the sprouted eyes and green or damaged areas of potatoes (Solanum tuberosum) and parsnips (Pastinaca sativa), as well as parsnip skin and the cooking water, can contain harmful toxins, the University of Guelph Food Science Network explains. Raw or unprocessed yucca (Manihot esculenta), which thrives in the U. S. Department of Agriculture plant hardiness zones 8 to 11, and is also known as cassava, manioc or gaplek, contains cyanogenic glycosides. Certain other cyanogenic plants with naturally occurring toxins or cyanides include bamboo (Bambuseae) shoots and lima beans (Phaseolus lunatus), Hong Kong’s Center for Food Safety explains. Toxins, such as those in yucca, especially bitter yucca (Manihot esculenta "Variegata"), which is hardy USDA zones 10 to 12, can be harmful and even deadly, advises the Network. Along with about 2,000 other fruits or vegetables containing natural toxins or poisonous parts, proper handling and preparation is important to making the tropical tuber edible.

Obtaining Yucca

• The Food Science Network and the Center for Food Safety report that you can remove the toxin from sweet yucca by peeling, cubing and boiling it. Bitter yucca, however, requires further processing, such as soaking, fermenting and boiling, to make it edible. Obtaining properly processed yucca or cassava flour with which to make bread is a safer option.

Making Cassava Bread

• Other than water, traditional cassava bread only contains yucca. A little less than 2 cups of yucca flour is mixed with just over 1/2-cup of water to form a crumbly mixture. One-third of the mixture at a time is pressed into a frying pan set to medium heat. The cooking takes a few minutes per side for each round of this cornmeal-like, flat bread. One 3-ounce round of cassava bread has about 300 calories, 70 grams of carbohydrates and 3 grams of protein, Hispanic Foodways explains.

Serving Cassava Bread

• Meat, poultry, fish or vegetarian proteins, such as beans or lentils, go well with high-fiber cassava bread. Traditional dishes include barbecued meat or gravy served alongside this gluten-free, wheat-free bread. As a dessert or breakfast, consider serving banana or avocado with the wholesome staple. When you purchase a loaf or rounds of cassava bread from a retailer, chances are they will contain other types of flour and preservatives.