WHAT IS CASSAVA FLOUR?
Cassava flour is the newest ‘it’ flour in grain and gluten-free baking. Cassava/Yuca is a root vegetable that is peeled, dried and finely milled into a flour. It has a fine texture which resembles all-purpose flour. One of the great things about cassava flour is that it’s nut-free and school-snack friendly.
HOW DO YOU USE CASSAVA FLOUR?
This flour can be substituted for all-purpose in an almost 1:1 ratio so it makes grain-free and gluten-free baking fairly simple. The most precise way to substitute for all-purpose flour is by weight (grams) not volume (cups). All-purpose flour weighs 120 grams per cup so aim for that weight when measuring cassava flour which is heavier than all-purpose on a cup-by-cup basis.
Often cassava flour is confused with tapioca flour because they come from the same root vegetable. Cassava flour is the whole dried root and tapioca flour comes from the extracted starch. These ingredients are not interchangeable in recipes.
WHAT’S THE NUTRITIONAL LOW-DOWN ON CASSAVA FLOUR?
Cassava flour is fairly high in carbohydrates at 14 grams per 1/8 cup (15g). This is why it’s such a great subsistence food in a lot of cultures but cannot be a subsistence food in our house!
WHERE CAN I FIND CASSAVA FLOUR?
Up until recently, it wasn’t affordable for a Canadian to get their hands on the gold-standard of cassava flour, Otto’s Naturals, but now its possible from Flour Confections online and the price is on-par with blanched almond flour. I have had success with cassava flour found in a Carribean food store in Kensington Market as well, it’s a fraction of the price but is grittier and has a bit of an odour that Otto’s doesn’t.
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