Colleen
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Posts: 12 
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Post by Colleen on Nov 18, 2015 12:55:31 GMT -5
Can anyone tell me what the texture of commercially bought cassava flour is like? For instance, is it similar to arrowroot starch or more like coconut flour? Just as an experiment, I want to try making my own as it is not easy to obtain in Canada. I have a good grasp on how to prepare it safely and it's ready to go, but as I've never used it before, I'm unsure how much to grind it.
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stane
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Post by stane on Nov 23, 2017 21:18:28 GMT -5
Cassava is most like blanched almond flour for texture / milled size and general cooking reaction, rather than arrowroot (more fine) or coconut flour (more coarse). I buy Otto's Naturals cassava flour myself, although one of the local Farmers Market stores has their own version of cassava that I haven't tried yet. Their coconut and almond flours are good, equal or better than Bob's Red Mill. I've toyed with cassava a bit, but most of my baking is using different blends of almond, coconut and tapioca flours.
Arrowroot is a reasonable substitute for tapioca flour if you can't handle tapioca. Tapioca gives me tummy gurgles, but no stool issues.
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Post by aftongrogan on Apr 16, 2018 23:23:29 GMT -5
Yes, Stance is right.
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suew77
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Post by suew77 on Apr 27, 2018 21:00:19 GMT -5
I just opened a bag of cassava flour that has been in my fridge for a while. It smells a bit like rancid flour, though not as strong. I made biscuits with it and they tasted the way it smelled. The bag is dated 9/2018 and was kept in the fridge. Could it be rancid or is this it's normal smell/taste?
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