Cassava flour biscuits

You guys know how much I love Cassava “Yuca”. I love spending time in the kitchen creating anything with cassava, it could be sweet, savory and muffins. However, or random occasions, I will get inspired to create sweet recipes because I am a savory eater. Typically I will recreate bread substitute. As someone who eats gluten-free, I know it can be challenging to find gluten free bread  so making it is always a great option for me. I love to recreate any of my favorite food and customize the flavors to exactly what I love to eat. 

Which I am so excited to brings you this Cassava flour biscuits. They are super easy to make and texture is amazing. 

I never buy biscuits from store anymore. My family love these biscuits which made with cassava flour. Which has been just as big of a hit. They’re  made with healthy ingredients.

Table of Contents

• Why You’ll Love This Recipe
• Ingredient Notes
• Cassava flour biscuits
• How to Make Cassava flour biscuits
• Secrets to Success
• Recipe Variations 
• Storage Tips
• Recipe FAQs
• More Snack Recipes
• Easy Homemade Cereal Bars Recipe (Vegan) Recipe
  

Why You’ll Love This Recipe

These biscuits are light, slightly crispy on the outside, and soft on the inside. Made with cassava flour, they are naturally gluten-free and perfect for anyone looking for a nutritious alternative to regular biscuits. You can enjoy them with your favorite spread, dip them in tea, or eat them as a quick snack.

What makes these biscuits even better is how easy they are to make. With just a few simple ingredients, you can whip up a batch in no time! Cassava flour gives them a nice texture while keeping them grain-free. Whether you’re avoiding gluten or just want to try something new, this recipe is a must-try. Get ready to enjoy a tasty, homemade treat that’s both healthy and satisfying!

Ingredients Note:

Not only it is tasty and delicious but each ingredients contains nutrients such as:

• Cassava Flour (¾ cup) – A great gluten-free alternative rich in resistant starch, which supports gut health and digestion. It provides steady energy without causing blood sugar spikes.
• Baking Powder (2 teaspoons) – Helps make the biscuits light and fluffy. While it doesn’t provide significant nutrients, aluminum-free baking powder is a better option for those sensitive to additives.
• Cold Ghee (¼ cup) – Rich in healthy fats and fat-soluble vitamins like A, D, E, and K. It supports digestion and has anti-inflammatory properties that can benefit gut health.
• Coconut Sugar or Sweetener (2 tablespoons) – A natural sweetener with a lower glycemic index than white sugar, helping to prevent sudden blood sugar spikes. It also contains small amounts of minerals like iron and zinc.
• Pink Salt (¼ teaspoon) – Contains trace minerals like potassium, magnesium, and calcium that support hydration and electrolyte balance. It is a healthier alternative to refined table salt.
• Vegetable Milk (½ cup) – Provides essential nutrients depending on the type (almond, coconut, oat, etc.), such as calcium, vitamin D, and healthy fats. It is a great dairy-free option for those with lactose intolerance.

Lemon (½ tablespoon) – High in vitamin C, which supports the immune system and skin health. It also helps balance the flavors and enhances mineral absorption in the body.

Cassava flour biscuits

Recipe by Glennys MarquezCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Ingredients

• 3/4 cup cassava flour

• 2 teaspoons baking powder

• ¼ cup cold ghee

• 2 tablespoons coconut sugar or sweetener

• ¼ teaspoon pink salt

• ½ cup vegetable milk

• ½ tablespoon lemon

Directions

• Preheat the oven to 180 C.
• In a bowl, add the vegetable milk with the lemon. Set aside for 5 minutes.
• In a food processor, add: cassava flour, baking powder, sugar and pink salt. Pulse a few times until combined.
• Add the ghee and pulse again until you have a sandy texture.
• In a large bowl, add the milk or buttermilk and then the dry mixture. Mix with your hands until you obtain a compact dough.
• Take the dough to a surface and with the help of a rolling pin or bottle, carefully stretch the dough. Cut out 4 circles. Let them rest on a baking tray with wax paper. Put your cookies in the freezer for 30 minutes.
• Meanwhile, preheat the oven to 180 C. After 30 minutes, bake the biscuits for 18 to 20 minutes.

Secrets to Success

o For a typical sandy texture of cookies, let them cool completely.

o These cookies are delicious with ghee and jam.

Recipe Variations

You can use both cassava flour and arrowroot flour are great gluten-free options, but they have key differences:

• Cassava Flour – Made from the whole cassava root, it has a slightly nutty flavor and a texture similar to wheat flour. It provides fiber and resistant starch, making it good for digestion. Cassava flour works well as the main flour in this biscuit recipe, giving it structure and a slightly chewy texture.
• Arrowroot Flour – A fine, starchy powder extracted from the arrowroot plant. It is more neutral in taste and best used as a thickener or combined with other flours. If used in this recipe, it won’t work as a 1:1 substitute for cassava flour but can be mixed with other gluten-free flours for a lighter texture.

Recipe FAQs

1. Can I substitute cassava flour with another flour?

Yes, but the texture may change. Almond or coconut flour can be used, but adjustments in liquid ingredients may be needed.

2. How do I store these biscuits?

Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

3. Can I make this recipe dairy-free?Yes! Use coconut oil or dairy-free butter instead of ghee, and choose plant-based milk like almond or coconut milk.