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Cassava Bread

Caribbean · Side · Medium

Cassava Bread

Total
50 min
Prep
20 min
Serves
8
Calories
260
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Coarse cassava meal gives these griddled flatbreads a sandy, toasted crust and a soft center ready for savory toppings.

Store-bought farine makes Cassava Bread manageable in a home kitchen. The toasted granules absorb water, while fine cassava flour binds them into dough that can be pressed directly onto a hot griddle.

Farine and cassava flour have different jobs here, so use both. Shape the breads thin enough to cook through, and keep the heat moderate so the outside toasts without leaving a damp center.

SavoryMildBudgetVeganVegetarianDairy-freeNut-freeEgg-freeGluten-free

Method

  1. Combine 2 1/2 cups farine with the cassava flour and salt. Stir in 2 1/2 cups water, then rest for so the granules absorb it.

  2. Knead in the remaining water a spoonful at a time only as needed to make a firm, moldable dough. Divide into eight balls and press into 5-inch rounds about 1/4 inch thick.

  3. Coat both sides lightly with the reserved 1/2 cup farine. Heat a dry heavy griddle over medium heat and cook four breads for per side until lightly browned and firm through the center.

  4. Cook the remaining four breads the same way, lowering the heat if the meal scorches. Place on a rack briefly so the underside stays dry, then serve warm.

Forkue tips

  • Use packaged, processed farine and cassava flour. Tapioca starch does not replace either ingredient; it makes a much stickier dough.
  • Choose cassava flour labeled gluten-free if avoiding wheat cross-contact.

Storing and reheating

Refrigerate wrapped breads for up to 3 days or freeze for 1 month. Warm on a dry skillet over medium-low heat until the centers soften and the surfaces toast again.

Kitchen gear

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Nutrition per serving, estimated

260Calories
1gProtein
64gCarbs
0gFat

Cassava Bread: FAQ

What is farine?

Here it means coarse, toasted cassava meal, sold in Caribbean groceries. It is not ordinary wheat flour, despite the French name.

Why does the dough crumble when pressed?

The granules may need more time to absorb water. Let the dough rest, then knead in a spoonful of the reserved water before shaping again.

How do I store and reheat Cassava Bread?

Refrigerate wrapped breads for up to 3 days or freeze for 1 month. Warm on a dry skillet over medium-low heat until the centers soften and the surfaces toast again.

How long does Cassava Bread take?

About 50 min in total: 20 min prep and 30 min cooking.

What do I need to make Cassava Bread?

The key ingredients are farine and gluten-free cassava flour, plus pantry basics.

Any tips for Cassava Bread?

Use packaged, processed farine and cassava flour. Tapioca starch does not replace either ingredient; it makes a much stickier dough.

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