Cassava flour is taking the health food world by storm—and for good reason. Made from the whole root of the cassava plant, this naturally gluten-free flour is rich in resistant starch, gut-friendly, and versatile enough to replace wheat flour in many recipes. Whether you’re sensitive to grains, eating paleo, or just looking for a new ingredient to play with, cassava flour deserves a spot in your pantry.
But there’s more to cassava flour than just being a gluten-free swap. At 5 Ways to Use, we love making every ingredient stretch a little further—so we’ve put together five creative, nourishing, and zero-waste-friendly ways to use cassava flour that go beyond your usual baking routine.
1. Cassava Flour Tortillas: The Easiest Grain-Free Staple
Forget store-bought wraps. With just cassava flour, water, salt, and a bit of oil, you can make soft, pliable tortillas that taste better than anything in a package—and hold up to fillings like a dream.
These tortillas are naturally gluten-free, grain-free, and perfect for everything from taco night to breakfast burritos. Plus, they’re freezer-friendly, making them a great batch-cook item.
Basic Cassava Tortilla Recipe
- 1 cup cassava flour
- ¾ cup warm water
- 1 tbsp olive oil or avocado oil
- ½ tsp sea salt
Mix until you form a dough, divide into balls, roll out, and cook on a hot skillet until lightly golden on each side. That’s it!
Bonus Use: Cut into triangles and bake with olive oil + sea salt for homemade cassava chips.
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2. Crispy Coating for Veggies, Fish, or Chicken
Craving something crunchy without gluten or heavy breading? Cassava flour gives a beautiful golden crust to everything from zucchini slices to chicken tenders.
Here’s the secret: cassava flour has a fine texture that sticks well, crisps up in oil, and adds a subtle, nutty flavor. You can use it alone or mix with spices for added flavor.
Try this easy crispy coating:
- ½ cup cassava flour
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
Dip veggies, tofu, or protein in egg (or plant milk), then dredge in the flour mixture and pan-fry until crisp. It’s comfort food without the bloat.
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3. Cassava Flatbreads and Pizza Crusts
If you’re missing chewy naan or dreaming of a pizza crust that doesn’t fall apart, cassava flour delivers.
Unlike almond or coconut flour, cassava holds together well and offers elasticity, so you can stretch and roll without crumbling. It’s especially popular in AIP (Autoimmune Protocol) and paleo circles for its grain-free but bread-like texture.
Cassava Pizza Crust Idea:
- 1 cup cassava flour
- ¼ cup olive oil
- ½ cup warm water
- ½ tsp baking soda + 1 tsp lemon juice (natural leavening)
- Pinch of sea salt
Form into a ball, roll into a thin circle, and bake at 400°F for 10–12 minutes. Then top and return to the oven for a crispy, chewy base that holds everything from tomato sauce to pesto.
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4. Thickening Agent for Soups, Stews, and Gravies
Cassava flour is an unsung hero in the kitchen when it comes to thickening. Because it absorbs moisture and binds well, it makes the perfect swap for wheat flour in roux or cornstarch in gravies.
How to use it:
- Mix 1–2 tablespoons of cassava flour with cold broth or water to create a slurry.
- Stir into simmering soup or stew.
- Cook for a few minutes until the liquid thickens.
It adds body to creamy mushroom sauces, chili, or even vegan cheese sauce—without altering the flavor.
Pro tip: Store in a jar and label it as your go-to thickener—it’s that versatile.
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5. Naturally Sweet Baked Goods (Cookies, Cakes & More)
Yes, cassava flour shines in baking too—but not just as a “healthier” alternative. It lends a light, moist texture to cakes and a chewy bite to cookies. Better yet, it doesn’t have the gritty mouthfeel some gluten-free flours do.
It pairs especially well with:
- Bananas (hello, banana bread!)
- Coconut sugar
- Cacao or chocolate
- Cinnamon and warm spices
Cassava Banana Bread Quick Mix:
- 1 cup mashed banana
- 2 eggs
- ½ cup cassava flour
- ¼ cup almond butter or coconut oil
- 1 tsp baking powder
- Dash of cinnamon and vanilla
Bake at 350°F for 30–35 minutes in a lined loaf pan. Moist, dense, and perfect for breakfast or a snack.
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Bonus: Why Cassava Flour Is a Zero-Waste Pantry Hero
Cassava is more than just a gluten-free ingredient—it’s a sustainable one. The cassava root grows quickly in diverse climates, requires less water than grains like wheat, and the flour is made using the entire peeled root—meaning less waste.
When stored in an airtight jar, cassava flour stays fresh for months. You can even reuse your old pasta sauce or yogurt jars to keep your pantry organized and plastic-free.
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Why Cassava Flour Deserves a Spot in Every Kitchen
Cassava flour is the kind of ingredient that grows with you. Whether you’re dipping your toes into grain-free baking or cooking daily meals for your family, it adapts to your lifestyle and dietary needs. It’s easy to digest, allergen-friendly, and—most importantly—it actually tastes good.
At 5 Ways to Use, we believe in cooking that honors your body, your time, and the planet. So next time you’re wondering what to cook, open your pantry, grab that bag of cassava flour, and get creative. From tortillas to thickeners, the possibilities are endless.
Tag us @5waystouse or #5WaysWithCassava so we can see what you create!
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