Master Cassava Flour Dough (All‑Purpose Gluten‑Free Base)
A flexible, gluten-free, grain-free cassava flour dough that works as a base for flatbreads, tortillas, biscuits, pizza or pie crust, crackers, and more, with easy savory and sweet variations.
Ingredients
- 2 cups cassava flour about 240 g; use a consistent brand such as Otto’s Naturals or Bob’s Red Mill
- 1 teaspoon fine sea salt or regular table salt
- 1 teaspoon baking powder aluminum-free if possible
- 2 tablespoons olive oil or avocado oil, melted butter, or ghee
- 1 1/4 cups warm water plus up to 1 1/2 cups total as needed; water should feel like a very warm bath
- 2 tablespoons full-fat coconut milk optional, for extra tenderness; or use plain (dairy or dairy-free) yogurt
- 2 tablespoons sugar optional, for sweet variations; can use coconut sugar or maple syrup (up to 4 tbsp total)
- 1 teaspoon vanilla extract optional, for sweet variations; use up to 2 teaspoons depending on recipe
Instructions
- In a large mixing bowl, whisk together the cassava flour, salt, and baking powder. Break up any clumps so the mixture is evenly combined.2 cups cassava flour, 1 teaspoon fine sea salt, 1 teaspoon baking powder
- Pour in the olive oil (or avocado oil, melted butter, or ghee). Use a fork or your fingers to rub it into the flour mixture until it resembles a sandy, slightly damp texture.2 tablespoons olive oil
- Add 1 1/4 cups warm water to the bowl. Stir with a wooden spoon or spatula until the dough starts to come together. If it seems dry, add more water 1 tablespoon at a time. Let the dough sit for 1–2 minutes to allow the cassava flour to hydrate before adjusting.1 1/4 cups warm water
- Use your hands to bring the dough into a ball. It should be smooth, soft, and pliable, not cracking when pressed and not sticky like glue. If it is dry or crumbly, knead in a teaspoon of warm water at a time. If it is too sticky, sprinkle in 1–2 teaspoons cassava flour until it pulls away from your hands.
- Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 10–15 minutes. This allows the cassava flour to fully absorb the liquid and improves the texture.
- For flatbread or tortillas: Divide the dough into 8–10 pieces, roll into balls, and keep covered so they do not dry out. For biscuits: Pat the dough out on a lightly floured surface and cut with a biscuit cutter or glass. For a pizza or pie crust: Press the dough directly into a greased pan with your hands.
- Heat a dry cast-iron or nonstick skillet over medium to medium-high heat. Roll each dough ball between pieces of parchment paper to about 1/8 inch thick. Cook each piece for 1–2 minutes per side, until small bubbles form and golden spots appear, adjusting heat so they do not brown too quickly.
- For biscuits: Bake at 400°F (200°C) for 12–15 minutes, until lightly golden. For pizza or pie crust: Press into a greased 9–10 inch pan and pre-bake at 375°F (190°C) for 10–12 minutes before adding toppings or filling. For crackers: Roll the dough very thin, brush lightly with oil, sprinkle with salt, score into cracker shapes, and bake at 350°F (175°C) for 12–18 minutes until crisp.
Notes
YIELD OPTIONS: This master dough makes about 8 medium flatbreads or 10–12 small tortillas, 8–10 biscuits, or one 9–10 inch pizza or pie crust.
SWEET VARIATIONS (general guidance): For pancakes, waffles, muffins, cake, banana bread, cookies, or brownies, add sugar (2–4 tbsp), vanilla (1–2 tsp), and usually eggs and milk (dairy or non-dairy) to create a batter. Example pancake batter: 1 1/2 cups cassava flour, 2 tsp baking powder, 2 tbsp sugar, 2 eggs (or flax eggs), 1 1/2–2 cups milk, vanilla to taste; cook on a greased griddle. Muffin/cake example: 2 cups cassava flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 3/4–1 cup sugar, 3 eggs, 1/2 cup oil or melted butter, 1 cup milk; bake at 350°F (175°C) for 18–22 minutes as muffins or 25–30 minutes as cake.
VARIATIONS: Add herbs, garlic, or spices to the dry mix for savory versions; add cheese for cheesy biscuits; add cinnamon and sugar for sweet flatbreads; use plant-based fats and milks for vegan and paleo versions.
STORAGE: Cooked flatbreads, tortillas, and crackers keep 1 day at room temperature in an airtight container, 3–4 days in the fridge, or up to 2 months in the freezer (with parchment between pieces). Raw dough can be wrapped and refrigerated up to 2 days; let it sit at room temperature 15 minutes before using. Reheat flatbreads and tortillas in a dry skillet for 30–60 seconds per side, or warm biscuits and crusts in a 325°F (160°C) oven for 8–10 minutes.
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