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  • Manioc/Cassava/Yucca Flour

    hi all,

    after pretty much reading the entire recipes forum (i'm a hopeless foodie) i didn't notice much mention of manioc flour... it has a few other names too like cassava flour or yuca flour.

    it's made from yucca, a starchy tuber used a lot in the caribbean and in brazil (other parts of latin america as well)..

    it makes really nice breads and rolls that resemble yeast-risen doughs.

    i'm not a big bread eater, but i figured some people could get some inspiration from a new flour to use.

    Authentic Brazilian Cuisine: Gluten-free, delicious “pćo-de-queijo mineiro” this is a recipe for brazilian pao de queijo which is like a cheese roll of sorts.

    A Foreign Life » Blog Archive » Pan de Yuca/Yucca Bread this is called pan de yuca, pretty much the same as the bread from brazil..

    they make good hamburger buns.

    also, yuca flour can be fried in butter and onions and it's called *farofa* in brazil where it's very popular as a side dish.

    for different cassava bread recipes, you can google the following terms:

    pan de yuca
    manioc bread
    pan de casabe

    some of the recipes may be in spanish, but i can translate them for someone if they need it.

    hopefully this is useful to people who miss bread, i'm going to try to use it to make tortillas (that i miss dearly)..

    -tara
    Last edited by Primal_Cubana; 04-28-2011, 09:21 AM.

  • #2
    I've had this, delicious. There's a bakery on 23rd St. in NYC that sells this as a gluten-free option. I haven't tasted bread in months, maybe I will stop by there. I just sort of assumed that they were including other grains as well, maybe corn or something. Recipe looks good!

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    • #3
      Originally posted by Primal_Cubana View Post
      hopefully this is useful to people who miss bread, i'm going to try to use it to make tortillas (that i miss dearly)..

      -tara
      Oh, please let us know if it works. I have a mad craving for some tacos!
      My food blog, with many PB-friendly recipes

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      • #4
        Originally posted by aktres View Post
        I've had this, delicious. There's a bakery on 23rd St. in NYC that sells this as a gluten-free option. I haven't tasted bread in months, maybe I will stop by there. I just sort of assumed that they were including other grains as well, maybe corn or something. Recipe looks good!
        more than likely it is just the straight cassava flour. some different recipes include a mixture of maiz but you can just ask to double check if it has corn or not. usually it's just straight yucca flour.

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        • #5
          Originally posted by Ajax View Post
          Oh, please let us know if it works. I have a mad craving for some tacos!
          i know, me too. wrapping tacos up in lettuce just doesn't cut it for me. so far i've just been eating the different meats without the tortilla and that's ok, but i miss them for real tacos. i'll get some yucca flour this weekend and see how it goes. in theory it should work, but i don't know if they'll be pliable like a tortilla or more crispy like a cracker.

          only one way to find out!

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          • #6
            Yucca is used to make casabes, flatbreads that are very cracker-like. Do the rolls still turn out fairly soft?
            “The whole concept of a macronutrient, like that of a calorie, is determining our language game in such a way that the conversation is not making sense." - Dr. Kurt Harris

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            • #7
              The rolls I had were soft and chewy.

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              • #8
                Originally posted by Chaohinon View Post
                Yucca is used to make casabes, flatbreads that are very cracker-like. Do the rolls still turn out fairly soft?
                yeah, the rolls are soft and chewy like aktres said.

                cassabe is crunchy, but they can be prepared softer like lavosh or crackerbread. i use those to make paleo hye rollers like these:

                http://www.flickr.com/photos/stoutideas/5168918719/ <-- not my pic
                Last edited by Primal_Cubana; 04-28-2011, 09:33 AM.

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                • #9
                  omg. so jealous. now i just need to find the flour.

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                  • #10
                    I wish it wasn't so starchy, which I have digestive issues with. Yuca is delicious just boiled with mojo criollo. Cassava pone is insanely good. I grew up in Florida, outside Tampa, and when I get homesick this is the stuff I crave.
                    Buy house, Demolish house, Build house.

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                    • #11
                      Back when I used to bake, I used tapioca flour in place of cornstarch to thicken things (e.g. berry pie filling) because it holds up better under heat and leaves a nice glossy finish. I still sneak a tablespoon (dissolved in a little water) to curries or chowders to thicken them up. A little goes a long way and it's not corn so it's kinda sorta ok =D
                      Cooking Primal with Otter - Journal
                      Otter's (Defunct) Primal Log
                      "Not baked goods, Professor, baked bads!" ~ The Tick

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                      • #12
                        I went to a churrascaria for the first time yesterday and indulged in a couple pieces of cheese bread made with tapioca/manioc flour. They were quite good. But I filled most of my stomach capacity with vast quantities of meat, hehe. I'm interested in making some of the bread at home. It'd be a great postworkout meal accompaniment and a good change to eating sweet/white potatoes all the time.

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                        • #13
                          Originally posted by Primal_Cubana View Post
                          hi all,

                          after pretty much reading the entire recipes forum (i'm a hopeless foodie) i didn't notice much mention of manioc flour... it has a few other names too like cassava flour or yuca flour.
                          Also Tapioca flour. I use it sometimes where flour is called for in a recipe. I've also used hemp protein powder for this purpose.

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                          • #14
                            I love pao de queijo! The problem is they are very addictive (because of all the simple starch).

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                            • #15
                              are these them?
                              Gluten-free and LOVIN
                              They look yummy, but I haven't tried them due to the starch......
                              Cooking Primal with Otter - Journal
                              Otter's (Defunct) Primal Log
                              "Not baked goods, Professor, baked bads!" ~ The Tick

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