Baking with alternate flours

[aaronatthedoublef]

Hello,

Any suggestions on where to start with baking with alternate flours? Someone gave me a bag of non-grain flours to see what I can come up with. One, chickpea flour, I have several recipes I've been waiting to try. But others, like casava, I have no idea where to start beyond searching the internet. I trust you all more than random search results. So any guidance would be appreciated.

Recipes?
Recipe sites?
Cookbooks?

Thanks

Spread the word

      

  

  

[Mike Nolan]

Casava or tapioca is the flour used in Brazilian cheese rolls. Yum!

[aaronatthedoublef]

Thanks Mike! These look great. I've looked at a few recipes and they all use tapioca flour and say casava is not a substitute even though they are both from the casava. Can I substitute?

[Mike Nolan]

We had a houseguest from Brazil who stayed with us while he finished his degree, he's the one who introduced me to Brazilian cheese rolls. I found a recipe and started making them, he said mine were as good as his mother's.

We went to a Brazilian-American Friendship dinner a few times, and my Pao de Queijo were very well received by the Brazilians present.

I've been told that in Brazil, it is more common to use casava flour than tapioca starch, I suspect the main reasons many online recipes use the latter is because casava flour is harder to find in stores here. The biggest difference between them is casava flour has more fiber.

I've also made them--without the cheese--for gluten-free cream puffs, and I made some that were intentionally more like English muffins that we used for eggs Benedict when our daughter-in-law was on a gluten-free diet.

I haven't had the courage (or the ingredients) to make my own feijoada yet. It's a peasant dish that traditionally uses leftover parts from the pig: foot, ears, snout, though many recipes use things like pork shoulder that are easier to find.

[aaronatthedoublef]

Thanks Mike. Did you post your recipe? I'd rather start with yours than one off the internet. These look similar in concept to popovers.

Judging from the recipes, I'll need to make two different batches - a dairy one and a non-dairy one (yes, I know, non-dairy cheese bread sounds like an oxymoron).

[Author]

Posts