26.2 C
New York
Sunday, July 14, 2024

What Is Cassava Flour?

The gluten-free flour aisle is rife with alternative today, and among the many plethora of choices you would possibly discover cassava flour. This nutrient-dense ingredient is made out of cassava, a starchy tuber that’s beloved all through South America, the Caribbean, and past for its nutty, earthy taste and flexibility. Extremely absorptive and elastic with a impartial, pleasingly earthy taste, it’s a terrific possibility within the gluten-free toolkit for tender desserts, stretchy tortillas, velvety gravies, and extra. 

What’s cassava?

A local plant of South America and staple crop all through Africa and Asia, cassava — often known as yuca — grows deep within the soil in tropical and subtropical areas. It resembles an elongated potato with a tough, bark-like pores and skin and sometimes has white flesh. For those who purchase contemporary cassava, you could prepare dinner it earlier than consuming; in its uncooked type, it comprises traces of cyanide, which is poisonous to ingest. 

Cassava will not be solely allergen-friendly (it’s dairy, grain, and nut-free), however excessive in fiber, vitamin C, and potassium. It’s usually ready like potatoes — boiled, fried, mashed, or roasted. However probably the most standard makes use of for it’s milling it right into a gluten-free flour to be used in baking.

What’s cassava flour?

Cassava flour is made out of the entire tubular cassava root that has been peeled, dehydrated, and pulverized right into a tremendous, powdery substance. It’s to not be confused with tapioca flour or starch, which can be made out of cassava, however is processed so that almost all of what stays is soluble fiber (that’s why tapioca starch is most frequently used as a thickener somewhat than as an alternative to conventional flours). 

Methods to use cassava flour

Cassava flour’s delicate taste and off-white shade make it a favourite gluten-free substitute for baked items that embody brownies, desserts, muffins, cookies, crackers, bread, pancakes, and tortillas. It can be used as a thickener for soup, broth, gravy, or béchamel sauce. 

In the case of baking functions, cassava flour has a lighter texture than wheat-based wheat flour and tends to absorb excessive quantities of liquid, much like coconut flour. It may be utilized in wheat flour recipes, although trade professionals don’t advocate substituting at a one-to-one ratio in recipes that decision for conventional wheat flour.

Bob’s Crimson Mill, which provides GMO-free cassava flour, suggests beginning with about ⅔ cup of cassava flour for each one cup of wheat flour and adjusting up as wanted if the batter nonetheless appears too moist. Owing to its sticky texture, baking professionals additionally advocate experimenting with a mix of non-wheat flours; attempt a mixture of cassava flour and one other grain-free flour like sorghum, chickpea, coconut, or buckwheat. 

Cassava flour can be a standard addition to farofa, a aspect of crunchy toasted cassava that’s usually served alongside stews in Afro-Brazilian Brazilian delicacies, in response to chef Junior Borges. Attempt making farofa to serve with traditional stews like Moqueca or Feijoada

The place to purchase and retailer cassava flour

Yow will discover cassava flour manufacturers equivalent to Otto’s Pure and Bob’s Crimson Mill within the well being meals part of bigger supermarkets, at specialty well being meals shops, or on-line. Generally referred to as manioc flour, cassava flour can be discovered at Latin American grocery shops, the place manufacturers like Julia could be labeled as farinha de mandioca branda (the Portuguese time period for manioc flour).

Due to its comparatively low moisture content material, cassava flour has an extended shelf life. It’ll final in a cool, dry place like your pantry for as much as two years.

Related Articles


Please enter your comment!
Please enter your name here

Stay Connected

- Advertisement -spot_img

Latest Articles