Skip to content
LoginRegister
WhatToEat.Today

Recipes with gluten-free cassava flour

3 recipes that use gluten-free cassava flour, with photos, step-by-step instructions and cook times. The quickest, Kalo, takes 20 minutes. It is most often cooked with bicarbonate of soda, butter and cardamom.

Got a few things in the fridge? Search by everything you have

Mauritian cassava biscuits

In Mahébourg, on the south-east coast of Mauritius, a family biscuit works has made thin cassava biscuits on hot iron plates for more than a century, and biscuit manioc has become the island's signature tea biscuit. They are pale, square and so crisp they snap cleanly, with a gentle sweetness and flavours such as plain, coconut, vanilla or cinnamon. Mauritians eat them with a cup of vanilla tea, spread them with butter, or crumble them over a bowl of fruit. Made with cassava flour, they are naturally gluten free. Chef's tip: mix the dough with very hot water, which partly cooks the starch and makes the dough pliable; cold water is the common mistake, and the dough cracks and crumbles as you roll it.

55 minMauritianBakingGluten free
by KrazyBadal 0 views

KaloFinger millet bread

Called kalo in Lango and Acholi, kwon kal further north and oburo in the west, this dark, dense mound of finger millet is what many Ugandan grandmothers still consider a real meal. It is not baked: millet flour is stirred into boiling water with a strong wooden spoon until it forms a stiff, smooth dough with a slightly sour, nutty, earthy taste. Pieces are pinched off by hand and dipped into groundnut sauce, malakwang, boo or beef stew. Many cooks mix in some cassava flour to make it smoother and less sticky. The classic mistake is tipping in all the flour at once, which leaves dry lumps you can never beat out. Chef's tip: wet a bowl with water, press the hot kalo into it, then turn it out for a neat dome.

20 minEast AfricanBasicsVeganGluten free
by KrazyBadal 0 views

KabalagalaBanana and cassava pancakes

Street sellers in Kampala pile these small, dense golden rounds into plastic tubs and sell them warm by the handful, and a whole lively neighbourhood of the city shares their name. Over-ripe sweet bananas are mashed into cassava flour, scented with cardamom and a pinch of chilli, then fried until crisp outside and soft and chewy within, a little like a doughnut that forgot to rise. Children eat them after school, adults dunk them in milky spiced tea at breakfast. The usual mistake is adding too much flour: the dough should be soft and just stop sticking to your hands, or the pancakes turn heavy and dry. Chef's tip: use bananas with black-speckled skins; the riper they are, the less sugar you need and the better they brown.

35 minEast AfricanSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Goes well with gluten-free cassava flour