RECIPES
CASSAVA FLOUR
PECAN PIE
By Karmen Sieja
SHORTBREAD CRUST INGREDIENTS (THIS MAKES 2 THIN CRUSTS)
2 ½ cups Cassava flour
2/3 cup powdered sugar plus more for dusting
½ teaspoon salt
1 cup or 2 sticks butter, melted
(Note: You can add a little vanilla or almond extract, for extra flavor)
PECAN PIE FILLING INGREDIENTS (MAKES 2 PIES)
2 sticks of butter
1 cup sugar
1 ½ cup white Karo Syrup
¼ cup + 2 tablespoons CASSAVA FLOUR
4 eggs
2 teaspoons vanilla
2 cups of Pecans
(Note: can add chocolate chips into pecan mix for Kentucky derby version)
DIRECTIONS FOR EACH CRUST
1) Whisk together 2 1/2 cups of flour with the powdered sugar and salt, then pour in the melted butter and mix until combined. A dash of vanilla can be added in with the butter at this step.
2) Sprinkle the dough into your pie pan and press into pan up edges. Bake at 350F for about 20 to 25 minutes or until a light golden color.
DIRECTIONS FOR FILLING
Combine and mix all the ingredients. Pour contents in 2 pie crusts and bake for 50-60 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
