Cassava flour is made by cooking,
drying and grinding cassava root to a fine powder. It differs from
Tapioca Flour in that Tapioca flour is made from the starch of the cassava
plant where the Cassava flour is the ground root.
Naturally gluten-free this flour is processed in a
facility that is also gluten-free.
Great for breads and other baked goods, it is suitable
for a celiac diet and we've added a little recipe below for you to try
this Cassava flour.
Cassava is good substitute for wheat flour. As a
side note: Insects will not eat Cassava Flour, not even cockroaches.
GLUTEN FREE CASSAVA BREAD
3/4 c. Cassava Flour *
1/3 c. All purpose Gluten free flour
*
1/2 t. aluminum free baking powder *
1/2 t. xanthan gum *
Pinch of sea salt *
3/4 c water
1 T vegetable oil
Mix dry ingredients together in a bowl.
Slowly add water, blending it smoothly into
the dry ingredients.
Stir in vegetable oil.
Dough should hold together well enough to
roll out. If necessary add more water, 1 T at a time.
Divide dough into half. Place one
half in plastic bag to prevent drying while working with the second half.
Sprinkle pastry board with cassava flour
and roll dough out into about a 6"-8" circle about 1/4"
thick.
Heat griddle or heavy skillet. Brush
with oil when hot.
Fry each disk of dough about 3-4 minutes
per side. Surface should be speckled with browning.
Cool slightly on wire rack while cooking
second disk.
Eat while still warm as it will toughen
when cold.
To reheat or as an enhancement: brush with
a mix of olive oil and crush garlic clove and heat in the oven at 350º F
for a few minutes. This will crisp the bread.
