RECIPES

CASSAVA FLOUR

CHOCOLATE CHIP COOKIES

By Marie Cavalcanti

INGREDIENTS

⅔ cup shortening
1 cup sugar
½ cup brown sugar
2 eggs
1 ½ cups + 3 tablespoons Cassava Flour
1 teaspoon baking soda
¼ teaspoon Xantham Gum
1 teaspoon salt
2 teaspoon vanilla extract
1 cup chopped nuts (optional)
1 small package semi sweet chocolate chips

DIRECTIONS

1) Preheat oven to 350 degrees fahrenheit.

2) Cream shortening. Add sugar and mix. Beat eggs and add to mixture.

3) Mix dry ingredients and sift into mixture. Stir well. Add vanilla extract, nuts and chocolate chips, mix well.

4) Place dough in plastic wrap and refrigerate for an hour (or overnight).

5) Place teaspoon fulls about 2 inches apart on a lightly greased baking sheet.

Bake 9 minutes at 350 degrees.

WHEAT FLOUR VS CASSAVA FLOUR

Utilize a flour conversion exclusively for classic recipes when you are directly replacing traditional wheat flour with Cassava flour. Avoid applying it to recipes that incorporate different gluten-free flours like almond or rice flour, or recipes explicitly designed for Cassava flour. When in doubt, opt for a more generous approach rather than a conservative one.

WHEAT FLOUR

CASSAVA FLOUR

1/8 cup

1 ½ tablespoons

1/4 cup

1/8 cup +1 tablespoon or 3 tablespoons

1/3 cup

1/4 cup + 1 tablespoon

1/2 cup

1/4 cup + 1/8 cup

2/3 cup

1/2 cup + 1/8 cup

3/4 cup

1/2 cup + 1 ½ tablespoon

1 cup

3/4 cup + 2 table spoons

ORIGINAL RECIPE VS CASSAVA FLOUR

Original Recipe (Baking Soda or Baking Powder)

BAKING SODA OR BAKING POWDER

WHEN SUBSTITUTING CASSAVA FLOUR

IN BAKED GOOD

¼ teaspoon

½ teaspoon

1 teaspoon

¾ teaspoon

1 ½ teaspoons

1 teaspoon

2 teaspoons

1 ½ teaspoon

2 ½ to 3 teaspoons

2 teaspoons

3 ½ to 4 teaspoons

1 tablespoon

2 tablespoons