How to Bake with Cassava Flour (Measurements, Mix Ratio & Recipes)

There are so many flour baking options with some gluten-free and some with gluten. But my recommended is the gluten free Flour.

My new favorite among gluten-free flours is baking with cassava flour. When baking, I noticed it behaves similar to wheat flour and due to its high starch content, I love to use it when baking.

I was excited trying out long-lost works of art, such as white bread rolls or pizza.

Let’s bake together!!

More About Baking with Cassava Flour

A 1:1 substitution for wheat flour or all-purpose flour is possible with cassava flour, although it is not suitable for every recipe. You may have to try a little to get the appropriate amount for each dish

Cassava flour is comparable to all-purpose flour in consistency, although it is lighter; don’t worry if you think baking with it will be tricky.

Cassava flour absorbs more moisture while being lighter. Baking something you’ve previously succeeded with increases your chances of identifying what has to be modified to achieve the desired result.

What Is the Distinction Between Cassava and Tapioca Flour?

Baking with cassava flour is straightforward; it’s one of the few gluten-free flours with a near 1:1 substitution ratio with all-purpose wheat flour in most baked good recipes, not requiring significant rising.

Both cassava and tapioca flours are used interchangeably. However, they are not the same product. Tapioca flour is cassava tuber starch that has been bleached and extracted.

Because of its high starch content, tapioca flour acts as a thickening. Cassava flour, on the other hand, includes fiber from the root and is excellent for making more structured meals.

Tapioca flour is ideal for creating smooth, creamy mousses, sauces, puddings, and gravies. Cassava flour, because of its lack of gluten, does not rise as well as all-purpose flour when combined with yeast.

When it comes to yeasted baked products, it is not the most excellent replacement.

Here are the most asked questions about Cassava Flour

Tips For Baking With Cassava Flour

When baking or cooking with cassava flour, there are a few recommended practices to remember:

• First, ensure that the quantity of cassava flour to be used is whisked to eliminate any lumps.
• If you substitute cassava flour for all-purpose flour, you may need a little less flour than the recipe asks for since, although being incredibly lightweight, it absorbs more moisture. (Alternatively, if the recipe is a little more forgiving, you can add extra liquid as needed.)
• Cassava flours can also be combined with other gluten-free flours to make the ideal baking mix for you.
• Experiment with different flour combinations to discover which results you like, combining cassava with other gluten-free flours such as rice, oat, or coconut flour. While not overwhelming, this flour is produced from a root that imparts a nutty taste to some dishes.
• Cassava flour is extremely dusty, which you should bear in mind for the final flavor of any baking project you pick.
• Recipes that require large amounts of flour tend to bake faster on the outside, while the inside may still be rather “doughy.”
• • If you don’t mind a denser end product, cassava flour may still be used to create bread, although most people prefer it in recipes that do not require rising.

 My Recommended  Cassava Flour For Baking

There is a specific brand of cassava flour that I prefer, Jeb Foods Cassava Flour.  This brand’s for Paleo baking is superior to any other since it uses only the most refined grade cassava flour

Jeb Foods Cassava flour is made from cassava that has been peeled, dried, and finely ground. Every batch is additionally tested for the top eight allergens. You may learn how to produce a DIY homemade cassava flour here 

Another brand’s flour may have a grainy texture (not ideal for baking), does not employ organic agricultural techniques, and does not do allergy testing on its batches of flour.

Even while the Jeb Foods cassava flour is a bit more costly, the extra cost is well worth it

Where To Get Cassava Flour

Many health food stores sell cassava flour or supermarkets with health food sections.  It is also available online.

In addition to Jeb Foods website, you can also find cassava flour on Amazon and other online retailers

Measurements When Using Cassava Flour To Bake

Cassava flour is an excellent one-to-one ratio alternative for all-purpose flour. A cup of all-purpose flour weighs approximately 120 grams.

Most recipes will turn out excellent if you substitute an equal weight of cassava flour using a digital scale (FYI, this method does not work with yeast-based recipes).

If you do not have a scale, you can thoroughly mix the flour before scooping (or whisk it well before each scoop) and measure the exact quantity needed for the recipe.

Pro tip: Because flour may weigh itself down, using 4 x 14 cup scoops to produce 1 cup gives you a more precise outcome.

If you do not have a scale, use 3/4 cups cassava flour for every 1 cup, AP flour called for in the recipe without sifting or stirring.

As with any baking, weather, elevation, and ingredient brands may all significantly impact how the final product comes out.

If your recipe ever comes out too dry, consider decreasing the flour instead of adding extra liquid the next time.

We’re always happy to troubleshoot with you or assist you in figuring out how to adapt any of our recipes to your specific sensitivities or preferences. Simply inquire!

Things To Avoid When Baking With Cassava Flour

Begin with slightly less cassava flour than a recipe asks for; do not replace cassava flour 1:1 with white flour! Despite their similarities, they are not identical.

Cassava flour is somewhat more powdery and denser than white flour. But if a recipe asks for 1 cup white flour, use 3/4 cup cassava flour. Then make necessary adjustments.

Cassava flour has a significantly higher absorbency than white flour. It absorbs liquids considerably more rapidly than conventional flour. Without adjustment, this might result in dry-baked products. As required, adjust the wet components.

Measure precisely. Due to the thick and granular nature of this flour, adding too much or too little might cause a recipe to fail.

It is easier to begin with, a small amount and add more than start with an excessive amount and be challenging to remove.

Because this flour is derived from a root vegetable, it imparts a subtle nutty taste to baked products. I honestly no longer notice it, but it is something to keep in mind.

What Can You Make with Cassava Flour

Find below a few easy-to-make recipes with cassava flour.

Lemon Poppy Seed Muffins on a Paleo Diet (with Cassava Flour)

Cassava flour, dairy-free yogurt, and fresh lemon make these paleo lemon poppy seed muffins.

They’re light and fluffy with a delicious lemon taste and a sugar-free frosting on top. This simple cassava muffin recipe is ideal for a breakfast side dish or a lunch addition.

Preparation Time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings: 8 muffins

Ingredients

Muffins

• 1/2 cup Jeb Foods cassava flour (70g)
• 2 tablespoons coconut flour (14g)
• 1 tablespoon poppy seeds
• 1 tablespoon paleo baking powder
• 1/4 teaspoon salt
• 1/2 cup non-dairy yogurt
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 tablespoons raw honey
• 1/4 teaspoon baking soda
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• glaze (optional)
• 1 tbsp. monk fruit powdered sweetener
• 2 teaspoon tapioca flour
• 1 tablespoon water or almond milk

Instructions

For Muffins

1. Preheat the oven to 350°F.
2. Set aside 8 paper muffin liners in a muffin pan.
3. In a small mixing basin, combine all of the dry ingredients. Cassava flour, coconut flour, poppy seeds, baking powder, baking soda, and salt are all included.
4. Combine all of the wet ingredients in a medium-sized mixing basin. Yogurt, eggs, honey, lemon juice, lemon zest, and vanilla are all included. Whisk until the mixture is smooth.
5. Whisk the dry ingredients into the wet mixture until thoroughly mixed.
6. Allow the batter to rest for 30 seconds to fluff up.
7. Stir the batter a few times with a spatula (do not over-mix) before scooping it into the prepared muffin tin.
8. Place the muffins in the oven and bake for 15 to 20 minutes at 350 degrees.
9. Cool the muffins in the baking pan for 5 minutes before transferring them to a wire cooling rack.

Glaze

1. Combine all glaze ingredients in a small bowl. Mix until smooth.

2. Using a spoon, drizzle the glaze over the cooled muffins.

Notes

*Measure cassava flour and coconut flour by weight for the best results. Otto’s Cassava Flour is my favorite since it bakes better than any other brand.

You may use any sort of yogurt. These muffins were made using coconut milk yogurt (a great nut-free, dairy-free option). Yogurt made from grass-fed cow’s milk should also function well.

To get the desired texture, allow the batter to rest for a few seconds before gently stirring it with a spatula. If you neglect these procedures, the muffins will not bake correctly!

Flatbreads

Cassava flour is excellent for creating flatbreads to griddle on the stove or grill outside. It works well for tortillas and crepes.

It’s also fantastic for pancakes and waffles. Cassava flour may also be used to make a simple pizza crust or naan bread.

Serving: 6 pieces

Ingredients

• 3 cups Jeb Foods Cassava flour
• 1-2 teaspoons Salt
• 1 1/4  Water

Instructions

1. Combine the cassava flour and salt in a large mixing basin. Add enough water to form a firm dough. Cover and leave away for at least 30 minutes to relax.

2. Divide the dough into six equal halves. Roll each piece out into 4-inch circles approximately 1/2 inch thick on a cassava flour-dusted surface.

3. Heat a seasoned skillet over medium heat—Cook for 3 to 5 minutes on each side, or until browned. Serve hot.

Vegan Ginger Cassava Cake 

This Cassava Ginger Cake is sure to be one of the most accessible cakes you’ve ever made. Since the cake doesn’t use eggs or flour, it’s completely vegan-friendly. And for those of you with gluten intolerance, this cake is gluten-free! See why you should use Gluten free flour

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6

Calories: 71kcal

Ingredients

• 1 cup Jeb Foods Cassava Flour
• 1/2 cup Swerve
• 1 13.5 ounces can full-fat coconut milk
• 1 tablespoon Minced Ginger
•  

Instructions

1. Grease a 6-in baking pan and set it aside.
2. Preheat oven to 350F. 
3. Whisk together cassava flour, coconut milk, sugar, and minced ginger in a medium bowl. Pour into the prepared bowl.
4. Bake at 350F for 30 minutes and then allow the cake to cool in the pan for 5-10 minutes. Slice into 6 wedges and serve hot.

Grain Free Cassava Salted Crackers

Prep Time: 20 minutes

Baking Time: 10 minutes

Total Time: 30 minutes

Servings: 6

Ingredients

• 3 cups Jeb Foods cassava flour divided
• 3/4 cup Organic Grass-Fed Butter or Ghee divided
• 1 teaspoon Sea Salt + additional for sprinkling
• 1 1/2 cups whole milk yogurt
• 1/4 cup water, filtered

Instructions

1. Preheat the oven to 400°F.
2. Melt 1/4 cup butter in a small saucepan over low heat, then remove from heat and put aside.
3. Combine 2 1/2 cups cassava flour, 1/2 cup room temperature butter, sea salt, yogurt, and water in a food processor fitted with a dough blade (or stand mixer fitted with a dough hook).
4. Mix until a smooth dough forms. If it’s too dry, add a teaspoon of water at a time, or if it’s too wet, add a tablespoon of cassava flour at a time. Don’t be concerned; you can’t overwork this dough.
5. Divide the dough into four equal halves. Roll out one piece till 1/8 inch thick on a surface thoroughly coated with cassava flour.
6. Shape into desired shapes with a biscuit cutter, cookie-cutter, sharp knife, or pizza cutter. Arrange crackers on a baking sheet lined with parchment paper, allowing at least 1/4 inch between crackers.
7. Prick each cracker with a fork (to prevent ballooning) and brush with melted butter. Lightly salt the tops of the buttered crackers if desired.
8. Bake for 8-10 minutes on a middle oven rack at 400 degrees F, or until gently browned and crispy.
9. Place the cooked crackers on a cooling rack to cool; they will crisp up as they cool.

Notes

Thinner crackers will begin to darken. Cooking time should be adjusted based on the thickness of your crackers.

Final Thoughts

While switching to Cassava Flour for all your favorite recipes is relatively straightforward, you may want some pointers. You may use it 1:1. This implies that if you usually use 1 cup wheat flour, you may use 1 cup of cassava flour instead.

Cassava Flour, on the other hand, is lighter and absorbs more moisture than regular wheat flour. As a result, particular cakes may become somewhat denser.

In most situations, you will likely notice little change. However, you may need to explore a little at first. Reduce Cassava Flour slightly to make cakes or brownies less thick or lighter.

While the flavor is relatively neutral, keep in mind that this is a natural root flour, not a grain flour. It does have a slightly nutty flavor, which is not bad. In some instances, you may wish to modify the taste subtly.

Cassava flour has a higher degree of refinement than wheat flour. It might become dusty if it is thrown about excessively.