Recently I asked about cassava flour because I wanted to try a new cookie from Rose Levy Beranbaum's most recent cookbook. She calls it the most tender, melting-est cookie she's ever made. Now I already have a favorite melting cookie: "Marbalet's Key Lime Meltaways" brought over from the dark side, Aug 2000.
I found cassava flour at Ingles, a store which seems to carry every Bob's Red Mill product there is. It was $10 and my curiosity wasn't worth that, but then they dropped the price to $7 and I got sucked in.
www.bobsredmill.com
I made the recipe and it was fine. But just that...fine. Marbalet's version still reigns as my favorite, so I dropped the idea to test the recipe with 2 alternate products. However I can still physically show the difference between cassava flour, tapioca starch and cornstarch. The cassava is more gritty...more like rice flour than tapioca or cornstarch, both of which have a silky, powdery texture. Also, the cornstarch weighed slightly less than the other two samples.
I found cassava flour at Ingles, a store which seems to carry every Bob's Red Mill product there is. It was $10 and my curiosity wasn't worth that, but then they dropped the price to $7 and I got sucked in.
Cassava Flour
Made from the whole root of the cassava plant, our cassava flour has a mild flavor and fine texture that is perfect for gluten free cooking and baking. Non-GMO verified!
I made the recipe and it was fine. But just that...fine. Marbalet's version still reigns as my favorite, so I dropped the idea to test the recipe with 2 alternate products. However I can still physically show the difference between cassava flour, tapioca starch and cornstarch. The cassava is more gritty...more like rice flour than tapioca or cornstarch, both of which have a silky, powdery texture. Also, the cornstarch weighed slightly less than the other two samples.
