Cassava flour, or cassava starch, comes from cassava plants. This gluten-free starch helps to improve the flavor and texture of gluten-free baked foods. Gluten is responsible for building the structure of bread and other baked foods, making them unique in chewing texture. Cassava flour helps to increase the body of your gluten-free diet and make them feel like more traditional recipes.
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span= "article-image inner caption-block"> bread made of cassava flour. (Image: iryna melnyk/istock/getty images)gluten-free multifunctional flour
For most of your baking needs, you can create a gluten-free multifunctional flour mixture containing cassava flour. Mix 1 portion of cassava flour, 2 portions of potato starch and 6 portions of brown rice flour. When this flour is used in traditional formulations, the same amount of gluten-free mixed flour is used instead of general flour. If you are making gluten-free bread, please mix three portions of millet and three portions of sorghum with two portions of potato starch, corn starch and cassava flour. In varieties, you can replace some millet or sorghum with oat, quinoa or PTFE.
h3>gluten-free cake powderp>To make more delicate cake powder, mix approximately equal amounts of white rice powder, potato starch and cassava powder. Add rice flour and potato starch. This mixture is used instead of the same amount of cake powder required in the traditional formula.Notes
Because most gluten-free baking is an art, not a science, you can test proportions in these mixtures until you reach the desired texture. Cassava flour adds a little elasticity to your baked goods. If the texture of your baked goods is too elastic, you can slightly reduce the amount of cassava flour. In addition, if traditional formulations are to be converted to gluten-free formulations containing cassava flour, a slight reduction in liquid content is required, as wheat flour is more water-absorbent than gluten-free flour.
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