Once duck fat is melted,
whisk in cassava flour forming a roux and cook 1 minute.
Whisk in the cassava flour to form a thin roux.
Not exact matches
In a medium bowl, combine
cassava flour, tapioca flour, baking powder, salt and baking soda and mix with a
whisk.
In a separate small bowl,
whisk together the
cassava flour and water until well combined then pour into pot and stir to combine.
In a medium sized bowl,
whisk together the
cassava flour, baking powder, salt and pumpkin pie spice — set aside.
Mix bone broth, Otto's
cassava flour and balsamic vinegar together
in a bowl and
whisk well til all the flour is completely incorporated.
Combine almond flour,
cassava flour, baking powder, salt and beet powder
in a medium sized mixing bowl and
whisk until fully combined.
In a large mixing bowl,
whisk together the
cassava flour, baking powder, Italian seasoning, salt, red pepper flakes, and nutritional yeast.
To make the crust
whisk together the
cassava flour and salt
in a small bowl.
In a large bowl, combine the coconut flour,
cassava flour, and arrowroot starch with a fork or
whisk.
In a large mixing bowl
whisk together
cassava flour, baking powder, salt, sugar, and apple pie spice.
In a separate bowl,
whisk together
cassava flour, tigernut four, arrowroot starch, salt, and baking soda.
Reduce heat to medium - low, add the oil to the skillet (omit if your sausage was fatty and left enough oil
in the pan), then
whisk in the Otto's
Cassava Flour (starting with 2 tablespoons and adding 1 tablespoon at a time if needed) until a thick roux forms.