RECIPES
CASSAVA FLOUR
CHOCOLATE CHIP COOKIES
By Marie Cavalcanti
INGREDIENTS
â…” 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.
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2) Cream shortening. Add sugar and mix. Beat eggs and add to mixture.
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3) Mix dry ingredients and sift into mixture. Stir well. Add vanilla extract, nuts and chocolate chips, mix well.
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4) Place dough in plastic wrap and refrigerate for an hour (or overnight).
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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
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