Bob's Red Mill · 567 g
Bob's Red Mill Cassava Flour
What it is
This is a finely ground flour made from the whole cassava root. Cassava is a starchy tuber native to South America. It has a neutral flavor and a smooth texture. It is a versatile ingredient for various baking and cooking applications. The processing of the cassava root results in a flour that can absorb a good amount of liquid. This characteristic makes it useful for thickening sauces and creating doughs.
How people cook with it
Cassava flour can be used in many ways in the kitchen.
- Thickening soups and stews
- Making pancakes and waffles
- Creating flatbreads and tortillas
When baking, cassava flour can often be used as a direct substitute for wheat flour in many recipes, though sometimes in different proportions. It tends to absorb more moisture than all-purpose flour, so you might need to adjust the liquid content of your recipe. For thickening, whisk a small amount of cassava flour with cold water to create a slurry before adding it to hot liquids. This prevents clumping and ensures a smooth consistency. It can also be used in batters for frying or as a coating for meats and vegetables.
How it differs from similar foods
Unlike tapioca starch, which is derived from the cassava root but is a more refined starch, cassava flour uses the entire root. This gives it a slightly different texture and nutrient profile. It is less processed than tapioca starch and retains more of the root's original properties.
How to keep the rest
To maintain freshness, store the unopened package in a cool, dry place. Once opened, transfer the flour to an airtight container. Keep it away from direct sunlight and moisture to prevent spoilage. Proper storage will help preserve its texture and flavor for future use.