Cassava flour is more absorbent and slightly denser than all-purpose flour made from wheat. In gluten-free bread dough, it will sop up the liquids in the recipe like a sponge. For this reason ...

Peel the cassava and cut it into French fry-sized pieces. Rinse the cassava pieces under cold water to remove any excess starch. In a large pot or deep fryer, heat the oil. Once the oil is hot ...

The skin is inedible, so it's the inside that you want to use in your recipes. This is a staple ... as they go well with all ...

(Laughter) I see what you did there. CHANG: (Laughter). SUMMERS: Cassava bread, a staple in many Latin American countries, has been recognized by UNESCO as part of humanity's cultural heritage.