Cassava Flour (Manioc Or Yuca Flour)
Cassava flour is made from dried, ground cassava root. It is of the more versatile of the gluten-free flours, thanks to its white color and a neutral flavor that won’t influence or change the flavor of cooking or baking. Cassava flour is vegan and gluten-free, making it a great choice for those on with food allergies and sensitivities.
Suggested uses
Basic prep
Ready to use.
Ingredients
Cassava root.
Cassava, also known as yucca, is a starchy root vegetable thought to have originated in the South American tropics. Probably first cultivated by the Maya around 5,000 years ago, cassava plants can grow to be nearly 10 feet high, with edible roots that can grow to up to 2 feet long and weigh 50 pounds.
Cassava flour is made from dried, ground cassava root. It is of the more versatile of the gluten-free flours, thanks to its white color and a neutral flavor that won’t influence or change the flavor of cooking or baking. In addition, cassava root boasts a fine texture that makes it a great thickening agent.
Cassava flour is vegan and gluten-free, making it a great choice for those on with food allergies and sensitivities. High in carbohydrates, cassava is a good source of fiber, vitamin C, folic acid and other vitamins and minerals.
Classic recipe
Pão de Queijo (Brazilian Cheese Bread)
Cassava Flour is the key to Brazilian pão de queijo. Similar to a French gougère pastry it is made with plenty of cheese, resulting in a pleasantly crispy exterior and airy, chewy interior. Cassava Flour also stands in well for quantities of all-purpose flour in shortbread and cookie recipes.
