Bob's Red Mill
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 milling process ensures a consistent product for reliable results in recipes.
How people cook with it
Cassava flour can be used as a direct substitute for wheat flour in many recipes. It is also a popular choice for thickening sauces and gravies.
- Thickening agent
- Flatbreads
- Pancakes
When baking, cassava flour can often be substituted one-to-one for all-purpose wheat flour. However, it absorbs more liquid than wheat flour, so you may need to adjust the amount of liquid in 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. It works well in both sweet and savory dishes. Experiment with different ratios to find what works best for your specific needs.
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.
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. This will help prevent moisture absorption and keep out pantry pests. It is best to use it within a reasonable time frame for optimal baking performance.