TIPS : Cassava flour for baking
Cassava flour is known as flour that is good for health. It is gluten-free, grain-free, plant-based, and has many other benefits. Many people are starting to switch to cassava flour instead of wheat flour. Starting from cooking ingredients to baking.
It has different ingredients from flour commonly used for baking, here are things to know about cassava flour for baking:
consistency and flavor of cassava flour
Cassava flour has a consistency and density similar to all-purpose flour. If you are baking, they have a 1:1 ratio. It has a neutral taste and is white in color without coloring, so it doesn’t spoil the flavor or add flavor to the dough. In addition, it is not like almond flour which has a strong nutty taste or coconut flour.
Moreover, it has a lighter texture than wheat flour or all-purpose flour but it has better absorption. It’s a little bit tricky but if you have mastered it, using cassava flour is healthier. Make a dough that has been mastered beforehand, so you can add the amount of flour and get the right consistency.
Also read: Which one is better between cassava flour and tapioca flour?
Tips for baking from professional:
First of all, you need to be gentle while using cassava flour. It’s a little bit dusty and you shouldn’t pour it directly into the bowl. Although many say it’s a 1:1 ratio, many bakers say that cassava flour absorbs more water so its use should be reduced less than the existing recipe. Although cassava flour does not smell like almond flour, the smell of the tubers is still there even though it has a slight aroma.