Recently, I began playing around with cassava flour. A reader whom I had the pleasure to meet in person a few months ago mentioned it as a good grain-free, gluten-free alternative. I’d been meaning to Google it ever since. Then I happened to see a bag of it at my local health food store. Talk about sticker shock when I saw the price ($17 for a 2-pound bag!). I wondered how many people like myself were curious about it, but too scared off by the price tag. Into my cart went the bag, delegating myself the official taste tester, and risk taker, for all of us collectively.
Cassava flour isn’t a perfect fit for every recipe, and it certainly isn’t an even swap, regardless of what the packaging says. I’ll do a more detailed post on this in the coming weeks. I still have a bit more playing around to do with it. I’ve shared a recipe for grain-free brownies before, and hot dang they are amazing. But you can taste the almond flour bits in them (I don’t mind that), and since they have nuts, they’re not well, um, nut-free. Which is what prompted me to develop another grain-free brownie recipe last week using the cassava flour. Continue reading »