Higher harvest
Higher Harvest 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 is a versatile ingredient that can be used in a variety of baking and cooking applications. The processing involves peeling, washing, drying, and grinding the cassava root into a fine powder. This method preserves the natural qualities of the root.
How people cook with it
It can be used as a direct substitute for wheat flour in many recipes.
- Baking bread
- Making pancakes
- Thickening sauces
When substituting cassava flour for wheat flour, a one-to-one ratio is often a good starting point. However, due to its absorbent nature, you might need to adjust the liquid content in your recipe. It can create a tender crumb in baked goods like cakes and muffins. In savory dishes, it works well as a binder or a thickening agent for gravies and stews. Experimentation is key to finding the perfect balance for your specific culinary creations.
How it differs from similar foods
Unlike tapioca starch, which is just the extracted starch from the cassava root, cassava flour is made from the whole root.
How to keep the rest
To maintain freshness, store the cassava flour in an airtight container in a cool, dry place. This will prevent moisture absorption and keep it from going rancid. Proper storage ensures its quality for future use.