Jamaican Cassava Bread
A great quick and easy substitute for wheat bread especially for those who are trying to avoid gluten and it is a great substitute for bammy.
Serves: 2-4
INGREDIENTS:
1 cup farina (parched, granulated, grated cassava available in West African food stores)*
1/3 cup cassava flour (available in West African food stores)
2 tea spoons baking powder
1 table spoon liquid coconut oil
1 and 1/4 cup water
Original recipe by ©eatjamaican.com http://eatjamaican.com/recipes/cassava-bread-recipe.html
Pre-heat oven to 400 degrees. Thoroughly mix farina, cassava flour, and baking powder in a bowl. Stir in one and a quater cup of cold water. Then stir in one table spoon of coconut oil or other vegetable oil. If the coconut oil is solidified it must be melted. Bake in a lightly greased iron skillet for 35 to 45 minutes.
OPTIONAL: Add one egg, add a pinch of salt.
*If you use gari, which is a coarser cassava grits, you will have to add more water and work much faster as gari absorbs a lot of water and thickens quickly.
Serves: 2-4
INGREDIENTS:
1 cup farina (parched, granulated, grated cassava available in West African food stores)*
1/3 cup cassava flour (available in West African food stores)
2 tea spoons baking powder
1 table spoon liquid coconut oil
1 and 1/4 cup water
Original recipe by ©eatjamaican.com http://eatjamaican.com/recipes/cassava-bread-recipe.html
Pre-heat oven to 400 degrees. Thoroughly mix farina, cassava flour, and baking powder in a bowl. Stir in one and a quater cup of cold water. Then stir in one table spoon of coconut oil or other vegetable oil. If the coconut oil is solidified it must be melted. Bake in a lightly greased iron skillet for 35 to 45 minutes.
OPTIONAL: Add one egg, add a pinch of salt.
*If you use gari, which is a coarser cassava grits, you will have to add more water and work much faster as gari absorbs a lot of water and thickens quickly.
