Cassava flour is easy to use in recipes in place of traditional grain-based flours or even gluten-free flour blends. One of the best things about using cassava flour is its neutrality in terms of taste. It doesn’t have a dry, strong or unfamiliar taste or texture that often comes with using some gluten-free flours.
Many people find that cassava can be used in recipes without it even being detected at all and that it’s practically indistinguishable from wheat-based counterparts. Its texture lends well to baking things like brownies, cookies and denser breads, or you can use it in savory dishes to thicken sauces or to form burgers/patties.
Many people like baking with cassava flour since it doesn’t have a sour taste or smell that fermented, sprouted grain flours sometimes can carry. If you’re going to bake something like bread or cake and require a flour that rises well, cassava can be used to replace a portion of the flour in the mixture. For recipes that don’t require rising, cassava can totally replace grain flours.
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