Cassava (also know as Manioc, or Yuca) is a staple of African, South American, and Caribbean cookery. Flour from this starchy root is rich in carbohydrates, calcium, and vitamin C, and can be used to make gluten-free baked goods that are delightful in taste, texture, and digestibility.
For example, cassava flour can be used to make the dough for a quick and chewy Bammy. This Jamaican cassava flour fry-bread traces its roots back to the fry-bread once enjoyed by the island’s original inhabitants the Arawaks.
In a large bowl add:
- 3 cups of cassava flour,
- 2 teaspoons baking powder,
- 1 teaspoons of salt
- 1 tablespoon honey
- 1/4 cup fat ( Mix Ghee and Coconut Oil)
- 1 tablespoon rich yogurt
- 1/2 cup warm water
Bring the ingredients together with your hands to form a responsive dough. Work the dough awhile, kneading, bolstering, and consoling it. When a resilent skin has formed but it still feels warm and compliant to the touch, divide into four smaller rounds and flatten each one on a chopping block with a rolling pin.
Now smear some coconut oil over the bottom of a cast-iron pan or griddle. Fry the flat rounds of cassava dough in the thin layerb of hot fat for about two minutes on each side twice. This will create a golden, spotted, chewy and delicious flat bread to accompany your favorite spicy soups, curries, etc.
Otto’s Naturals is Non-GMO certified Cassava flour free of binders such as Xanthan gum, that are sometimes used to bolster the texture of gluten-free flours. The company also employs a proprietary pre-baking method to prepare its flour for consumption. Though traditionally, a sun-drying and fermentation process is used in order to render the natural toxins in the root harmless, by pre-baking and then finely-milling Otto’s has created a flavor-neutral flour designed for use crafting gluten-free replicas of classic baked goods.