Baking and Cooking With Cassava Flour Substitutes
Whether you're following gluten free recipes or preparing dishes for individuals with a specific diet plan and/or special dietary restrictions, you'll find an ideal substitute for cassava flour. From sweet desserts to savory dishes, the options I provided will make cooking and baking easier for you, even without the cassava flour.If you use cassava flour regularly, learning how to make the flour will ensure you have a stock ready when you don't have time to run to the grocery.
Servings: 4.5 cups
Calories: 580kcal
Equipment
- Oven
- Blender or food processor
- Bowl
- Knife
- Baking sheets
- Parchment Paper
- Fine-mesh colander or sieve
- Airtight container
Ingredients
- 4 large fresh or frozen cassava
Instructions
- Preheat your oven to its lowest temperature setting.
- Wash and peel your cassava.
- Cut each of the cassava into two and remove the thread-like segment.
- Cut your cassava into small pieces.
- Line your baking sheet with parchment paper.
- Put the cassava slices on your baking sheet, making sure they're not placed close to each other.
- Put your baking sheet with the cassava slices inside your oven.
- Allow to bake for 8 to 10 hours until they're dry and crumbly.
- Once done, remove the baking sheet from the oven and place it on your countertop to allow it to cool.
- Put your dehydrated cassava slices in your blender or food processor.
- Pulse until you have a fine powder.
- Place your colander over a bowl, then dump the fine powder you just made.
- Sift to strain large pieces or clumps of flour.
- Place your cassava flour in a glass container and seal it tightly.
Notes
Your homemade cassava flour has a shelf life of one year.
Nutrition
Calories: 580kcal | Carbohydrates: 138g | Protein: 5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 51mg | Potassium: 983mg | Fiber: 7g | Sugar: 6g | Vitamin A: 47IU | Vitamin C: 75mg | Calcium: 58mg | Iron: 1mg