Meltable cashew cheese recipe9/7/2023 ![]() ![]() Think of cornmeal and corn starch, or potato flour and potato starch to understand how these two gluten-free Paleo AIP flours behave differently. Tapioca starch is the extracted starch and thus has no fiber and little nutrition. Cassava flour is made from the whole tuber and thus it contains fiber and some micronutrients. I call the root yuca (pronounced YOU-kuh) and it is important to know that it is not even related to yucca (pronounced YUCK-uh) so please don't call it that!Ĭassava flour and tapioca starch both come from the yuca root. The starchy tuber is known by multiple names depending on the country: yuca, cassava, manioc, mandioca, Brazilian arrowroot (which is extra confusing since it is not even related to true arrowroot). ![]() I know it gets really confusing to talk about the plant Manihot esculenta and the various products derived from it so let me break it down for you. The Difference Between Cassava Flour and Tapioca Starch In fact, it's my favorite Paleo AIP flour to work with: Otto's Cassava Flour! So I decided to try a little experiment with a different Paleo AIP flour to see what would happen. I didn't want to use cashews or another type of nut since allergies are so common and I personally have found it hard to get a smooth texture with nut-based cheeses since I don't have a $500 high-powered blender. I knew that tapioca cheese wasn't quite the right texture for a cheddar, so started brainstorming. Yup, I needed to make a Paleo cheddar cheese. I didn't want to stop there with my cheese-making, and was having a hankering for a Paleo AIP cheese that would go great in a grilled cheese sandwich, or on top of a burger, or on a bacon egg cheese biscuit. It's also easy to make vegan to suit so many dietary needs. Tapioca cheese is the perfect Paleo and AIP replacement for mozzarella, and has the texture and consistency of fresh mozzarella balls. In my cookbook, it is called Queso Blanco, but I just couldn't stand not having that recipe available to everyone, so I published it on my blog as tapioca cheese.Īnd boy oh boy has it made so many of you happy to enjoy a dairy-free cheese suitable for Paleo and AIP that actually melts and stretches like real cheese. Ever since my best-selling cookbook Latin American Paleo Cooking came out in 2017, my recipe for tapioca cheese has EXPLODED. It is the first ever dairy-free cheese recipe in the Paleo and AIP community that actually melts and stretches since it is not made with gelatin or ground nuts. ![]()
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