20 Delicious Cassava Flour Recipes for Gluten-Free Baking

Oh, the joys of gluten-free baking just got a whole lot tastier with cassava flour! Whether you’re crafting cozy weekend treats or whipping up quick weeknight dinners, this versatile flour is your secret weapon. Dive into our roundup of 20 delicious recipes that promise to delight your taste buds and keep your baking adventures exciting. Ready to explore? Let’s get started!

Cassava Flour Pancakes

Revolutionize your breakfast with these cassava flour pancakes—fluffy, grain-free, and packed with a subtly sweet, nutty flavor that’ll make you forget all about traditional pancakes.

Ingredients

• 1 cup cassava flour (sifted for a smoother batter)
• 1 tbsp coconut sugar (or any sweetener of choice)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (adjust to taste)
• 1 cup almond milk (or any milk alternative)
• 1 large egg (room temperature for better mixing)
• 2 tbsp melted coconut oil (or any neutral oil)
• 1 tsp vanilla extract (optional for extra flavor)

Instructions

1. In a large bowl, whisk together the cassava flour, coconut sugar, baking powder, and salt until well combined.
2. In another bowl, beat the egg, then mix in the almond milk, melted coconut oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; avoid overmixing to keep the pancakes fluffy.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
7. Repeat with the remaining batter, greasing the skillet as needed between batches.

Cassava flour pancakes offer a delightfully tender texture with a slight chewiness, perfect for stacking high. Drizzle with maple syrup and top with fresh berries for a vibrant, Instagram-worthy breakfast.

Cassava Flour Bread

Transform your gluten-free game with this cassava flour bread—soft, fluffy, and surprisingly easy to make. Trust us, your taste buds won’t miss a thing.

Ingredients

• 2 cups cassava flour (pack it lightly for accurate measure)
• 1/4 cup coconut oil, melted (or any neutral oil)
• 4 large eggs, room temperature (for better mixing)
• 1 tsp apple cider vinegar (helps with rise)
• 1/2 tsp baking soda (fresh for best results)
• 1/2 tsp salt (adjust to taste)
• 1 cup water, lukewarm (not hot to avoid cooking eggs)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with coconut oil.
2. In a large bowl, whisk together cassava flour, baking soda, and salt until well combined.
3. Add melted coconut oil, eggs, apple cider vinegar, and water to the dry ingredients. Mix until smooth—no lumps allowed. Tip: A hand mixer can speed this up.
4. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
5. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Tip: Don’t open the oven door too early to prevent sinking.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Slicing is easier when fully cooled.

Airy with a slight chew, this bread is a dream toasted with avocado or as a base for your favorite sandwich. Get creative—it’s your canvas.

Cassava Flour Pizza Crust

Venture into gluten-free pizza night with this cassava flour crust that’s crisp, chewy, and totally foolproof. No one will guess it’s grain-free!

Ingredients

• 1 1/2 cups cassava flour (pack it like brown sugar)
• 1/2 tsp salt (fine sea salt blends best)
• 1/4 cup olive oil (or any neutral oil)
• 1/2 cup warm water (110°F, like a warm bath)
• 1 tsp apple cider vinegar (helps with rise)
• 1 egg (room temp binds better)

Instructions

1. Preheat oven to 425°F. Use a pizza stone or inverted baking sheet for extra crispness.
2. Whisk cassava flour and salt in a large bowl. Make a well in the center.
3. Add olive oil, warm water, apple cider vinegar, and egg to the well. Mix until a dough forms. Tip: Dough should be slightly sticky but manageable.
4. Knead dough on a cassava-floured surface for 2 minutes until smooth. Tip: Over-kneading makes it tough.
5. Roll out between two parchment sheets to 1/4″ thickness. Peel off top sheet.
6. Transfer crust (on parchment) to preheated stone/sheet. Bake for 10 minutes until edges golden. Tip: No flop—pre-baking is key.
7. Top as desired, bake another 8-10 minutes until bubbly.

Now, revel in that golden, slightly nutty crust that holds up to hefty toppings. Try a drizzle of hot honey post-bake for a sweet-heat twist.

Cassava Flour Tortillas

Perfect for your next taco night, these cassava flour tortillas are gluten-free, easy to make, and deliciously pliable. **Mix**, **press**, and **sizzle** your way to homemade goodness in minutes.

Ingredients

• 1 1/2 cups cassava flour (pack it lightly for accuracy)
• 1/2 tsp salt (adjust to taste)
• 1/4 cup avocado oil (or any neutral oil)
• 3/4 cup warm water (just hot enough to handle)

Instructions

1. In a large bowl, **whisk** together cassava flour and salt until well combined.
2. **Add** avocado oil and warm water to the dry ingredients. **Mix** with a fork until a dough forms.
3. **Knead** the dough on a clean surface for 2 minutes until smooth. Tip: If the dough feels dry, add water 1 tbsp at a time.
4. **Divide** the dough into 8 equal pieces. **Roll** each into a ball, then **press** into a flat disc.
5. **Heat** a non-stick skillet over medium heat (350°F). No oil needed.
6. **Cook** each tortilla for 1-2 minutes per side until lightly browned and puffy. Tip: Press down gently with a spatula to ensure even cooking.
7. **Stack** cooked tortillas on a plate covered with a towel to keep warm. Tip: For extra pliability, brush with a little oil while still warm.

Delightfully soft with a slight chew, these tortillas are your new go-to for wraps, quesadillas, or even as a pizza base. **Layer** them with your favorite fillings or **tear** into pieces for dipping—endless possibilities await.

Cassava Flour Banana Bread

Skip the gluten, not the flavor—this cassava flour banana bread is your new go-to. Smash those bananas and let’s bake up something unforgettable.

Ingredients

• 3 ripe bananas (the spottier, the better)
• 3 eggs (room temp for best mix)
• 1/2 cup coconut sugar (or sub with brown sugar)
• 1/4 cup coconut oil, melted (or any neutral oil)
• 1 tsp vanilla extract (the real deal, please)
• 2 cups cassava flour (sifted to avoid lumps)
• 1 tsp baking soda (fresh for maximum rise)
• 1/2 tsp salt (fine sea salt works great)
• 1/2 cup chocolate chips (optional but highly recommended)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 loaf pan. Tip: Use parchment paper for easy removal.
2. In a large bowl, mash the bananas until smooth. A few lumps are okay for texture.
3. Whisk in the eggs, coconut sugar, melted coconut oil, and vanilla extract until fully combined.
4. Sift in the cassava flour, baking soda, and salt. Fold gently to avoid overmixing—this keeps the bread tender.
5. Stir in the chocolate chips if using. Tip: Reserve a handful to sprinkle on top before baking.
6. Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Tip: It slices easier when completely cool.

Perfectly moist with a slight chew, this banana bread is a dream. Serve it toasted with a smear of almond butter for next-level goodness.

Cassava Flour Chocolate Chip Cookies

Viral for a reason, these cassava flour chocolate chip cookies are your new gluten-free obsession. Crispy edges, chewy centers, and packed with melty chocolate—every bite is pure joy.

Ingredients

• 1 1/2 cups cassava flour (sifted for best texture)
• 1/2 cup coconut sugar (or sub with brown sugar)
• 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
• 1 large egg (room temperature)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 cup dark chocolate chips (or chunks, adjust to preference)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and coconut sugar until light and fluffy, about 2 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Whisk together the sifted cassava flour, baking soda, and sea salt in a separate bowl.
5. Gradually add the dry ingredients to the wet, mixing until just combined to avoid tough cookies.
6. Fold in the dark chocolate chips evenly throughout the dough.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but centers are still soft.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Now, these cookies are a game-changer with their perfect balance of sweet and salty, and a texture that’s irresistibly chewy. Serve them warm with a scoop of vanilla ice cream for the ultimate dessert hack.

Cassava Flour Waffles

Revolutionize your breakfast game with these cassava flour waffles—gluten-free, grain-free, and utterly delicious. Ready in minutes, they’re the perfect crispy-on-the-outside, fluffy-on-the-inside treat.

Ingredients

• 1 cup cassava flour (sifted for best texture)
• 1 tbsp coconut sugar (or any sweetener of choice)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt
• 2 large eggs (room temperature blends better)
• 1 cup almond milk (or any milk alternative)
• 2 tbsp melted coconut oil (or any neutral oil)
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. Preheat your waffle iron to 375°F for optimal crispiness.
2. In a large bowl, whisk together cassava flour, coconut sugar, baking powder, and salt until well combined.
3. Add eggs, almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Mix until smooth—no lumps allowed.
4. Let the batter rest for 5 minutes; this helps the cassava flour absorb the liquids for a better texture.
5. Lightly grease the waffle iron with coconut oil to prevent sticking.
6. Pour 1/2 cup of batter onto the center of the iron, close, and cook for 4-5 minutes or until golden brown and crispy.
7. Repeat with remaining batter, keeping cooked waffles warm in a 200°F oven.

Outshine any breakfast spread with these waffles—top with fresh berries and a drizzle of maple syrup for a sweet start, or go savory with avocado and a fried egg. Their versatile flavor and satisfying crunch make them a repeat-worthy recipe.

Cassava Flour Pie Crust

Just when you thought pie crust couldn’t get any better, cassava flour steps in to shake things up. Gluten-free, grain-free, and utterly flaky, this crust is a game-changer for any pie lover.

Ingredients

• 1 1/2 cups cassava flour (pack it like brown sugar for accuracy)
• 1/2 cup cold butter, cubed (or coconut oil for a dairy-free version)
• 1/4 tsp salt (adjust to taste)
• 1/4 cup ice water (add more if needed)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready when you are.
2. In a large bowl, whisk together the cassava flour and salt to combine evenly.
3. Add the cold butter cubes to the flour mixture. Use your fingers to press and smear the butter into the flour until it resembles coarse crumbs. Tip: Keep everything cold for a flakier crust.
4. Drizzle in the ice water, 1 tablespoon at a time, mixing with a fork until the dough starts to come together. Tip: The dough should hold when pressed but not be sticky.
5. Gather the dough into a ball, flatten into a disc, and wrap in plastic. Chill in the fridge for at least 30 minutes to relax the dough. Tip: This step is crucial for easy rolling.
6. On a lightly cassava-floured surface, roll the dough out to fit your pie dish. Carefully transfer and press into the dish.
7. Trim the edges, then crimp as desired. Poke the bottom with a fork to prevent bubbling.
8. Bake for 15-20 minutes, or until the edges are just golden. Let cool before filling.

Kick your pie game up a notch with this crust—its buttery, slightly nutty flavor pairs perfectly with both sweet and savory fillings. Serve it up with a dollop of whipped cream or a sprinkle of sea salt for an unforgettable bite.

Cassava Flour Muffins

Jumpstart your morning with these cassava flour muffins—gluten-free, grain-free, and packed with flavor. Just mix, bake, and enjoy a guilt-free treat that’s as easy to make as it is delicious.

Ingredients

• 2 cups cassava flour (sifted for a lighter texture)
• 1/2 cup coconut sugar (or any sweetener of choice)
• 1 tsp baking soda (ensure it’s fresh for best rise)
• 1/4 tsp sea salt (adjust to taste)
• 2 eggs (room temperature for even mixing)
• 1/3 cup coconut oil (melted, or any neutral oil)
• 1 cup almond milk (unsweetened, or any milk alternative)
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the cassava flour, coconut sugar, baking soda, and sea salt until well combined.
3. In another bowl, beat the eggs, then mix in the melted coconut oil, almond milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix to keep muffins tender.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Absolutely moist and subtly sweet, these muffins have a satisfyingly dense yet fluffy texture. Serve them warm with a dollop of almond butter or enjoy as a quick on-the-go snack.

Cassava Flour Brownies

Overwhelm your taste buds with these fudgy, gluten-free cassava flour brownies. Perfect for a quick dessert fix or a healthy snack hack.

Ingredients

• 1 cup cassava flour (sifted for a smoother texture)
• 1/2 cup cocoa powder (unsweetened, for rich flavor)
• 1/2 cup coconut sugar (or any granulated sweetener, adjust to taste)
• 1/2 cup coconut oil (melted, or any neutral oil)
• 2 large eggs (room temperature, for better mixing)
• 1 tsp vanilla extract (pure, for depth of flavor)
• 1/2 tsp baking soda (ensure it’s fresh for rise)
• 1/4 tsp salt (fine sea salt, to balance sweetness)
• 1/2 cup dark chocolate chips (optional, for extra gooeyness)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, whisk together the sifted cassava flour, cocoa powder, coconut sugar, baking soda, and salt until no lumps remain.
3. Add the melted coconut oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined; avoid overmixing to keep the brownies tender.
4. Fold in the dark chocolate chips if using, then pour the batter into the prepared pan, smoothing the top with a spatula.
5. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The edges should be set but the center still soft.
6. Let the brownies cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This step ensures they set properly without falling apart.

Just out of the oven, these brownies boast a crackly top with a dense, fudgy center. Serve them warm with a scoop of vanilla ice cream for an indulgent twist, or enjoy them as is for a guilt-free treat.

Cassava Flour Crackers

Let’s ditch the gluten without sacrificing crunch—these cassava flour crackers are your new snack obsession.

Ingredients

• 1 cup cassava flour (scoop and level for accuracy)
• 1/4 cup olive oil (or any neutral oil)
• 1/2 tsp sea salt (adjust to taste)
• 1/4 cup water (add more if needed)
• 1 tbsp nutritional yeast (for a cheesy hint, optional)

Instructions

1. Preheat your oven to 350°F—no guessing, use an oven thermometer.
2. In a bowl, mix cassava flour and sea salt. Whisk to eliminate lumps.
3. Drizzle in olive oil, stirring until the mixture resembles coarse crumbs.
4. Add water gradually, kneading until a smooth dough forms. Tip: If it’s sticky, dust with more flour.
5. Roll the dough between two parchment sheets to 1/8″ thickness. Uniformity is key for even baking.
6. Remove the top parchment, cut into squares or use a cookie cutter for fun shapes.
7. Transfer the parchment with cut dough onto a baking sheet. Sprinkle with nutritional yeast if using.
8. Bake for 15-18 minutes until edges are golden. Watch closely—they go from perfect to burnt fast.
9. Cool on a wire rack. They’ll crisp up as they cool, so patience pays off.

Golden and crisp, these crackers have a satisfying snap with a subtly nutty flavor. Serve them with avocado smash or dunk into your favorite hummus for a gluten-free twist on snack time.

Cassava Flour Crepes

Forget everything you know about crepes—these cassava flour versions are gluten-free, grain-free, and absolutely foolproof. Flip them like a pro and stuff with your favorite sweet or savory fillings.

Ingredients

• 1 cup cassava flour (sifted for lump-free batter)
• 1 1/2 cups almond milk (or any dairy-free alternative)
• 2 large eggs (room temperature for best mix)
• 2 tbsp coconut oil (melted, plus extra for pan)
• 1/2 tsp salt (adjust to taste)
• 1 tbsp honey (optional, for sweetness)

Instructions

1. Whisk together cassava flour and salt in a large bowl to combine.
2. Add eggs, almond milk, and melted coconut oil to the bowl. Whisk until smooth, about 1 minute. Let batter rest for 5 minutes to thicken slightly.
3. Heat a non-stick skillet over medium heat (350°F). Lightly grease with coconut oil.
4. Pour 1/4 cup batter into the center of the skillet. Immediately tilt and rotate the skillet to spread batter thinly.
5. Cook for 2-3 minutes until edges lift easily. Flip and cook for another 1-2 minutes until golden spots appear.
6. Transfer to a plate. Repeat with remaining batter, greasing skillet as needed.

Velvety with a slight chew, these crepes are your blank canvas. Layer with berries and coconut cream for a decadent breakfast, or go savory with avocado and smoked salmon.

Cassava Flour Donuts

Whip up these cassava flour donuts for a gluten-free twist on a classic favorite. Perfectly fluffy and ready in under 30 minutes, they’re a game-changer for your morning routine or dessert table.

Ingredients

• 1 cup cassava flour (sifted for lightness)
• 1/2 cup coconut sugar (or any sweetener of choice)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (enhances flavor)
• 1/2 cup almond milk (or any dairy-free milk, adjust consistency as needed)
• 1 egg (room temperature for better mixing)
• 2 tbsp coconut oil (melted, or any neutral oil)
• 1 tsp vanilla extract (pure for best flavor)
• Oil for frying (enough to fill 2 inches in your pot)

Instructions

1. In a large bowl, whisk together cassava flour, coconut sugar, baking powder, and salt.
2. In another bowl, mix almond milk, egg, melted coconut oil, and vanilla extract until smooth.
3. Combine wet ingredients with dry ingredients, stirring until just mixed. Let the batter rest for 5 minutes to thicken.
4. Heat oil in a deep pot to 350°F. Use a thermometer for accuracy.
5. Using a small scoop or spoon, drop batter into the hot oil, frying in batches to avoid overcrowding.
6. Fry donuts for 2-3 minutes per side, or until golden brown. Drain on paper towels.
7. Tip: For even cooking, maintain oil temperature by adjusting heat as needed.
8. Tip: Test oil readiness by dropping a small batter piece; it should sizzle and float.
9. Tip: Flip donuts gently with a slotted spoon for uniform color.

Serve these donuts warm, dusted with powdered sugar or dipped in chocolate glaze. Their crispy exterior gives way to a soft, chewy center, making them irresistible any time of day.

Cassava Flour Bagels

Get ready to revolutionize your breakfast game with these cassava flour bagels—gluten-free, grain-free, and utterly delicious. Perfect for those mornings when you crave something hearty yet healthy.

Ingredients

• 2 cups cassava flour (sifted for a smoother texture)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (adjust to taste)
• 4 large eggs (room temperature for better mixing)
• 1/4 cup olive oil (or any neutral oil)
• 1/2 cup warm water (about 110°F, perfect for activating the baking powder)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the sifted cassava flour, baking powder, and salt until well combined.
3. Make a well in the center of the dry ingredients and add the eggs and olive oil. Mix until a dough starts to form.
4. Gradually add the warm water, stirring continuously, until the dough is smooth and slightly sticky. Tip: If the dough is too dry, add a tablespoon more water.
5. Divide the dough into 6 equal parts and shape each into a bagel form, making a hole in the center with your thumb. Tip: Wet your hands to prevent sticking.
6. Place the shaped bagels on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and firm to the touch. Tip: Rotate the baking sheet halfway through for even baking.
7. Remove from the oven and let cool on a wire rack for at least 10 minutes before serving.

These bagels boast a chewy texture and a subtly sweet flavor, making them a versatile base for both sweet and savory toppings. Try them toasted with avocado or slathered with almond butter for a satisfying twist.

Cassava Flour Cake

Skip the gluten, not the flavor with this cassava flour cake. Sweet, fluffy, and unbelievably moist, it’s a game-changer for anyone diving into grain-free baking.

Ingredients

• 1 1/2 cups cassava flour (sifted for a lighter texture)
• 3/4 cup coconut sugar (or any granulated sweetener, adjust to taste)
• 1/2 cup coconut oil, melted (or any neutral oil)
• 3 large eggs, room temperature (for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup almond milk (or any milk alternative)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, whisk together cassava flour, coconut sugar, baking powder, and salt.
3. Add melted coconut oil, eggs, vanilla extract, and almond milk to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
4. Pour the batter into the prepared pan and smooth the top with a spatula. Tip: Tap the pan lightly on the counter to remove air bubbles.
5. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: Check at 25 minutes to avoid overbaking.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Rich in flavor with a tender crumb, this cake pairs perfectly with a dollop of coconut whipped cream. Ready to impress, it’s a foolproof treat that’ll have everyone asking for seconds.

Cassava Flour Biscuits

Bake these cassava flour biscuits for a gluten-free twist on a classic. They’re fluffy, buttery, and perfect for your next brunch or breakfast spread.

Ingredients

• 2 cups cassava flour (sifted for lightness)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (adjust to taste)
• 1/4 cup cold butter, cubed (or coconut oil for dairy-free)
• 3/4 cup milk (any kind, even almond or oat milk works)
• 1 tbsp honey (optional, for a hint of sweetness)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the cassava flour, baking powder, and salt until well combined.
3. Add the cold butter cubes to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Pour in the milk and honey (if using). Stir gently until a soft dough forms. Tip: Don’t overmix to keep the biscuits tender.
5. Turn the dough onto a lightly floured surface. Pat it into a 1-inch thick circle.
6. Use a biscuit cutter or a glass to cut out biscuits. Press straight down without twisting for even rise.
7. Place the biscuits on the prepared baking sheet, leaving about 1 inch apart. Tip: For extra golden tops, brush with a little milk before baking.
8. Bake for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.
9. Remove from the oven and let cool on a wire rack for a few minutes before serving.

Enjoy these biscuits warm with a drizzle of honey or as a side to your favorite soup. Their light, airy texture and subtle sweetness make them a versatile addition to any meal.

Cassava Flour Flatbread

Get ready to flip your kitchen routine with this cassava flour flatbread—gluten-free, grain-free, and guiltlessly good. Perfect for wraps, dips, or just plain snacking.

Ingredients

• 1 cup cassava flour (pack it well for accuracy)
• 1/2 tsp salt (adjust to taste)
• 1/4 cup olive oil (or any neutral oil)
• 1/2 cup warm water (more if needed)
• 1 tsp apple cider vinegar (for a slight tang)

Instructions

1. In a large bowl, whisk together cassava flour and salt until well combined.
2. Add olive oil and apple cider vinegar to the dry ingredients, mixing until crumbly.
3. Gradually pour in warm water, stirring continuously, until a dough forms. Tip: The dough should be pliable but not sticky. Adjust water or flour as needed.
4. Divide the dough into 4 equal parts and roll each into a ball. Tip: Cover with a damp cloth to prevent drying.
5. On a lightly floured surface, roll each ball into a thin circle, about 1/8 inch thick. Tip: Use parchment paper to avoid sticking.
6. Heat a non-stick skillet over medium heat (350°F) and cook each flatbread for 2-3 minutes per side, until golden spots appear.

Outcome? A slightly chewy, wonderfully pliable flatbread with a subtle nutty flavor. Try it as a base for avocado toast or tear into pieces for scooping up hummus.

Cassava Flour Scones

Make your mornings epic with these Cassava Flour Scones—gluten-free, grain-free, and totally guilt-free. They’re fluffy, buttery, and ready in 30 minutes flat.

Ingredients

• 2 cups cassava flour (pack it lightly for accurate measure)
• 1/4 cup coconut sugar (or swap for maple syrup)
• 1 tbsp baking powder (aluminum-free for best taste)
• 1/2 tsp sea salt
• 1/3 cup coconut oil (solid, not melted)
• 2 eggs (room temperature blends easier)
• 1/2 cup almond milk (any nut milk works)
• 1 tsp vanilla extract (pure for the best flavor)

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together cassava flour, coconut sugar, baking powder, and sea salt.
3. Cut in coconut oil with a pastry cutter until the mixture resembles coarse crumbs.
4. In a separate bowl, beat eggs, almond milk, and vanilla extract until smooth.
5. Pour wet ingredients into dry ingredients. Stir until just combined—don’t overmix.
6. Turn dough onto a floured surface. Pat into a 1-inch thick circle.
7. Cut into 8 wedges. Transfer to the baking sheet, spacing 2 inches apart.
8. Bake for 18-20 minutes, until golden brown and a toothpick comes out clean.
9. Cool on a wire rack for 5 minutes before serving.

Outrageously tender with a slight crunch on the edges, these scones are a dream. Serve warm with a dollop of coconut cream or your favorite jam for a next-level treat.

Cassava Flour Noodles

Elevate your noodle game with cassava flour noodles—gluten-free, grain-free, and guilt-free. These chewy, satisfying strands are your new weeknight hero.

Ingredients

• 2 cups cassava flour (sifted for clump-free noodles)
• 1/2 tsp salt (adjust to taste)
• 3/4 cup hot water (just off the boil for perfect dough)
• 1 tbsp olive oil (or any neutral oil for kneading)

Instructions

1. In a large bowl, whisk together cassava flour and salt until well combined.
2. Gradually add hot water to the flour mixture, stirring constantly with a fork until a shaggy dough forms.
3. Drizzle olive oil over the dough and knead by hand for 5 minutes until smooth and elastic. Tip: If the dough feels dry, add water 1 tbsp at a time.
4. Divide the dough into 4 equal parts and roll each into a thin sheet on a lightly floured surface. Tip: Use a pasta machine for uniform thickness.
5. Cut the sheets into desired noodle width using a sharp knife or pasta cutter.
6. Bring a large pot of salted water to a boil over high heat and cook noodles for 3-4 minutes until they float to the top. Tip: Stir occasionally to prevent sticking.
7. Drain noodles and rinse under cold water to stop the cooking process.

Serve these cassava flour noodles with your favorite sauce or stir-fry for a quick, nutritious meal. Their slightly nutty flavor and al dente texture make them a versatile base for any dish.

Cassava Flour Pretzels

Zero excuses needed to dive into these Cassava Flour Pretzels—crispy outside, chewy inside, and gluten-free. Perfect for snack attacks or party spreads.

Ingredients

• 2 cups cassava flour (packed, for best texture)
• 1 tbsp baking powder (aluminum-free preferred)
• 1 tsp salt (plus extra for topping)
• 1 cup warm water (110°F, for activating yeast)
• 1 tbsp honey (or maple syrup for vegan option)
• 2 tbsp olive oil (or any neutral oil)
• 1 large egg (for egg wash, or flax egg for vegan)

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together cassava flour, baking powder, and salt.
3. Add warm water, honey, and olive oil to the dry ingredients. Mix until a dough forms. Tip: Dough should be slightly sticky but manageable.
4. Divide dough into 8 equal pieces. Roll each into a 20-inch rope and form into a pretzel shape.
5. Beat the egg and brush over each pretzel. Sprinkle with salt. Tip: For extra shine, brush with egg wash twice.
6. Bake for 12-15 minutes until golden brown. Tip: Rotate the tray halfway for even baking.

Just out of the oven, these pretzels boast a golden crust with a soft, satisfying bite. Serve warm with mustard or cheese dip for an irresistible twist.

Conclusion

Here’s to discovering the versatility and joy of gluten-free baking with cassava flour! Whether you’re a seasoned baker or just starting out, these 20 recipes promise delicious results that everyone can enjoy. We’d love to hear which ones become your favorites—drop us a comment below. And if you found this roundup helpful, why not share the love? Pin this article on Pinterest to spread the gluten-free goodness!

Bella Bacinos