Cassava is a root or the underground part of a cassava plant, also known as a yuca root. A tuber crop, it is similar in structure and shape to a yam or sweet potato and grows in many regions. It is a staple worldwide in the diets of around 800 million people. Cassava is made into flour that can be found in many recipes and is gluten-free. It is a natural and easy replacement for wheat flour in a wide variety of recipes.
Though Cassava flour and Tapioca flour both come from the cassava root, there are many differences between the two flours:
Because Cassava flour is gluten-free, it is considered by many to be the most similar gluten-free alternative to wheat flour in terms of taste and texture. This makes it an ideal gluten-free option in baking and cooking. However, cassava flour absorbs a little more liquid than wheat flour. Therefore, consider using slightly less cassava flour than one would use when using wheat flour in a recipe.
Cassava Flour Waffles
servings: 6 5-inch waffles
¼ cup vegetable oil
¼ cup sugar
2 tsp vanilla
1 cup milk
1 3/4 cups Panhandle Milling Cassava Flour
1 tsp baking powder
1 tsp salt
Directions: Preheat the waffle iron to medium heat. Whisk together the first 5 ingredients in a large bowl. Combine the cassava flour, baking powder, and salt in a medium bowl. With a whisk, mix the flour ingredients in with the wet ingredients until very smooth. Finally, scoop about ½ cup of the batter into the greased waffle iron. Cook according to the waffle iron instructions, usually about 3-4 minutes per waffle. Enjoy!