Cassava flour has gained enormous popularity as a gluten-free flour because it can often be substituted 1:1 for wheat flour in simple recipes. Made from the whole yuca root, it contains fiber and starch, giving it more body than pure starches. However, it absorbs more liquid than wheat flour, browns faster, and has a slightly sweet, earthy flavor that works better in some recipes than others. This guide covers when cassava flour excels (tortillas, flatbreads, cookies), when it struggles (yeast breads, layer cakes), and how to adjust your recipes for best results.
#cassava#yuca#flour-guide#1-to-1
