Cassava Dough

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Who misses bread? Crackers? Carbs? Well, problem solved! This dough is super easy to make and very customizable. If you roll it thin and cut the dough thin, a quick 10 minute bake makes great, crispy crackers that pair well with my Peach Mango Salsa or Olive Tapenade.

You’ll make this in the same way you would pasta dough, make a ring with the dry mix and stir.

Here is what you’ll need:

• Cassava Flour - 1 Cup

• Warm Water - 1/2 Cup

• Olive Oil - 1 TBSP

• Seasonings - I used garlic powder, thyme and salt but you can mix in any combination you like. I make a ring and sprinkle enough to cover the top ring. then mix in.

• Grey Salt - 1/2 TBSP (grey salt is a very course grain so if you’re using table salt you need to use less)

Make a ring on your non-stick surface and pour a little bit of the water/oil mixture into the center and whisk with a fork. Slowly pouring more water in and combining. Once you’ve mixed in about 1/3 Cup of the water I start hand folding the dough and slowly mix in the water until the dough holds it’s shape and no longer crumbles.

At this point you can roll it thin and cut for crackers, pasta or savory pie crust. Bake for 10 minutes or until all the edges are golden brown.