Baking Guide

Baker’s Dozen

Baking made simple. It’s all about the ratios. These 13 recipes cover everything from bagels to waffles, cookies to crusts. Learn the formulas once, and you’ll bake with confidence forever.

Baking with Cassava Flour: Start Clean, Add What You Need

The Remix approach to baking is simple: start with a foundation that nourishes your body, then add performance enhancers based on what you’re making.

Cassava flour is a root vegetable—not a refined grain—which means you get gut-friendly fiber, anti-inflammatory benefits, and stable blood sugar without the nutritional emptiness of white flour. It’s also free from common allergens: no gluten (unless you add it), no nuts, no seeds, no soy, no dairy. But here’s the trade-off: cassava lacks the protein structure that makes wheat flour stretch and rise.

This isn’t a problem. It’s an opportunity. Think Cassava Flour+.

Instead of starting with nutritional emptiness where only gluten does the work, you’re starting with a foundation that actually nourishes your body. When you need extra lift, chew, and elasticity—the performance that gluten protein provides—you add it yourself.

Think of vital wheat gluten (VWG) like baking powder: an optional ingredient you control. Need tall sandwich bread or chewy pizza crust? Add it. Making muffins or cookies? Skip it. Baking gluten-free? Use psyllium husk instead.

You’re in control of what goes in. And unlike white flour, where gluten is baked in, cassava gives you the choice.

Master Cassava Flour with the 2 Tablespoon Rule

Alternative flours give you better blood sugar control and gut-friendly nutrition—but they lack the protein structure that makes wheat flour work. Cassava flour has only 2% protein. Wheat flour has 10-12%. That missing protein is why your cassava bakes turn out dense, gummy, or crumbly.

The solution is simple: add protein back.

For every cup of cassava flour, add 2 tablespoons of vital wheat gluten. This brings your protein to 10-12%—exactly what wheat flour provides—giving you elastic dough, excellent rise, and bakery-quality crumb.

These 13 recipes teach you ratios, not just instructions. Learn the formulas once, scale them forever. Every recipe shows you the flour-to-liquid ratio, when protein matters, and the key principles that make cassava flour perform like wheat.

Quick Reference: When to Add Protein

Use vital wheat gluten for:
Bread, rolls, bagels, pizza dough (needs serious rise and chew)
Tortillas, pie crusts (needs flexibility and structure)
Anything that requires elasticity or stretch

Skip it for:
Cookies, muffins, quick breads (tenderness matters more than structure)
Pancakes, waffles (optional—adds protein but reduces fluffiness)
Gluten-free baking

Gluten-free alternative: Psyllium husk powder
Use 1-2 tsp per cup of flour (not 2 tbsp like VWG)
Mix with liquid first, let gel 5 minutes
Creates binding, not elasticity—won’t give you bagel chew or pizza stretch

Choose any recipe below—learn the ratios once, scale them forever.

Flour to liquid ratio: 2:1 (55-60% hydration—stiff, dense dough)
Fat: Minimal or none (creates chewy texture)
Leavening: Active dry yeast (slow rise for flavor)
Salt: 2% (2 tsp per 4 cups flour)
Sweetener: Allulose or barley malt syrup (feeds yeast + flavor)
Cooking method: Boil THEN bake – boil 1 minute per side in water + allulose, then bake at 425°F
Needs protein? YES – 3 tbsp VWG per cup (maximum chew)
Rest time: 1-2 hours rise + overnight cold fermentation (optional for complex flavor)
Why it works: Boiling gelatinizes exterior starches creating shiny, chewy crust. High VWG ratio (3 tbsp vs standard 2 tbsp) creates New York-style dense, chewy interior. Low hydration = tight crumb.
Scale it:
* 4 bagels: 2 cups flour + 1 cup water + 6 tbsp VWG
* 8 bagels: 4 cups flour + 2 cups water + 12 tbsp (¾ cup) VWG
* 12 bagels: 6 cups flour + 3 cups water + 18 tbsp (1⅛ cups) VWG
Key ingredients: Cassava flour, vital wheat gluten (extra), active dry yeast, water, salt, allulose (for boiling water + dough), optional toppings (everything seasoning, sesame, poppy seeds)

Flour to liquid ratio: 4:3 (thick batter—mashed banana counts as liquid)
Fat: Melted butter or coconut oil (moist, tender crumb)
Leavening: Baking soda
Salt: 2% (½ tsp per 2 cups flour)
Sweetener: Allulose (bananas add natural sweetness)
Eggs: 2 (structure + richness)
Needs protein? OPTIONAL – skip for most tender quick bread
Rest time: 5 minutes (cassava hydration)
Why it works: Very ripe bananas (black spots) = more natural sweetness and moisture. Baking soda reacts with natural acids in banana. Don’t overmix—stir just until no dry streaks remain.
Scale it:
* 1 loaf: 2 cups flour + 1½ cups mashed banana (3 bananas) + 2 eggs
* 2 loaves: 4 cups flour + 3 cups mashed banana (6 bananas) + 4 eggs
* 3 loaves: 6 cups flour + 4½ cups mashed banana (9 bananas) + 6 eggs
Key ingredients: Cassava flour, very ripe bananas, eggs, melted butter, baking soda, salt, allulose, vanilla, optional walnuts or chocolate chips
Get the full Banana Bread recipe →

Flour to liquid ratio: 3:1 (firm dough)
Fat: Cold butter (creates flaky layers)
Leavening: Baking powder
Salt: 2% (1 tsp per 2 cups flour)
Temperature: Cold ingredients (cold fat theory)
Needs protein? YES – 2 tbsp VWG per cup of cassava flour
Rest time: 10 minutes chill before baking
Why it works: Cold fat theory—solid butter stays in pieces during mixing, then melts during baking to create steam pockets for flaky layers. VWG provides structure without toughness.
Scale it:
* 4 biscuits: 1 cup flour + ⅓ cup liquid + 3 tbsp cold butter
* 8 biscuits: 2 cups flour + ⅔ cup liquid + 6 tbsp cold butter
* 12 biscuits: 3 cups flour + 1 cup liquid + 9 tbsp (1 stick + 1 tbsp) cold butter
Key ingredients: Cassava flour, vital wheat gluten, cold butter, cold milk (or buttermilk), baking powder, salt
Get the full Biscuits recipe →

Flour to liquid ratio: 2:1 (thick batter)
Fat: Melted butter or coconut oil (tender crumb)
Leavening: Baking powder
Salt: 2% (½ tsp per 2 cups flour)
Sweetener: Allulose (adds sweetness)
Eggs: 2 (structure + richness)
Needs protein? OPTIONAL – skip for most tender muffins
Rest time: 5 minutes (cassava hydration)
Why it works: Quick bread—don’t overmix or muffins will be tough. Toss blueberries in cassava flour to prevent sinking. VWG optional: skip for classic tender muffins.
Scale it:
* 6 muffins: 1 cup flour + ½ cup milk + 1 egg + ¾ cup blueberries
* 12 muffins: 2 cups flour + 1 cup milk + 2 eggs + 1½ cups blueberries
* 24 muffins: 4 cups flour + 2 cups milk + 4 eggs + 3 cups blueberries
Key ingredients: Cassava flour, milk, eggs, melted butter, baking powder, allulose, salt, vanilla, fresh or frozen blueberries
Get the full Blueberry Muffins recipe →

Flour to liquid ratio: 7:1 (very stiff dough—egg is the “liquid”)
Fat: Room temperature butter (creaming method)
Leavening: Baking soda
Salt: 2% (½ tsp per 1¾ cups flour)
Sweetener: Allulose + brown sugar (chewiness + flavor)
Eggs: 1 (binding)
Temperature: Room temp butter (fat temperature matters)
Needs protein? OPTIONAL – skip for chewier cookies
Rest time: 15 minutes chill (prevents spreading)
Why it works: Creaming room temperature butter with sugar creates air pockets for tender texture. Chilling prevents cookies from spreading into flat disks. VWG optional: skip for classic chewy cookies.
Scale it:
* 12 cookies: ¾ cup flour + 3 tbsp butter + ½ egg (beat and measure half)
* 24 cookies: 1¾ cups flour + 6 tbsp butter + 1 egg
* 48 cookies: 3½ cups flour + 12 tbsp butter + 2 eggs
Key ingredients: Cassava flour, room temp butter, allulose, brown sugar, egg, baking soda, salt, vanilla, dark chocolate chips
Get the full Chocolate Chip Cookies recipe →

Flour to liquid ratio: 1:1 (cottage cheese counts as liquid)
Fat: Minimal (cottage cheese provides moisture)
Leavening: Baking powder
Salt: 2% (1 tsp per 2 cups flour)
Eggs: 4 (structure + protein boost)
Needs protein? YES – 2 tbsp VWG per cup of cassava flour
Rest time: 5 minutes (cassava hydration)
Why it works: Cottage cheese + vital wheat gluten = 15g protein per slice with incredible rise. Protein coagulation creates structure while baking powder provides lift.
Scale it:
* 1 loaf (8 servings): 2 cups flour + 2 cups cottage cheese + 4 eggs
* 2 loaves (16 servings): 4 cups flour + 4 cups cottage cheese + 8 eggs
* 3 loaves (24 servings): 6 cups flour + 6 cups cottage cheese + 12 eggs
Key ingredients: Cassava flour, vital wheat gluten, cottage cheese, eggs, allulose, baking powder, salt

Flour to liquid ratio: 1:2 (reverse of most doughs—very wet paste)
Fat: Butter (melted into liquid)
Leavening: Steam power (no baking powder/yeast)
Salt: 2% (½ tsp per cup flour)
Eggs: 4+ (creates structure that traps steam)
Cooking method: Stovetop THEN fry – cook flour paste on stove, cool, add eggs, pipe, fry in 360°F oil
Needs protein? YES – 2 tbsp VWG per cup (crucial for structure)
Rest time: Cool paste to room temp before adding eggs
Why it works: Starch gelatinization on stovetop transforms flour into paste. Eggs create protein structure. Frying creates rapid steam expansion for hollow, crispy shells. VWG essential for structure.
Scale it:
* 8 crullers: 1 cup flour + 2 cups liquid (water + butter) + 4 eggs
* 16 crullers: 2 cups flour + 4 cups liquid + 8 eggs
* 24 crullers: 3 cups flour + 6 cups liquid + 12 eggs
Key ingredients: Cassava flour, vital wheat gluten, water, butter, eggs, salt, oil for frying (360°F), allulose for glazing
Get the full Crullers recipe →

Flour to liquid ratio: 1:1 (pourable batter)
Fat: Melted butter (tender texture)
Leavening: Baking powder
Salt: 2% (½ tsp per 1½ cups flour)
Sweetener: Allulose (adds sweetness)
Eggs: 2 (binding + richness)
Needs protein? OPTIONAL – skip for fluffier texture, add for protein boost
Rest time: 5 minutes (cassava hydration)
Why it works: Quick bread—baking powder does the lifting, no gluten development needed. VWG optional: adds protein but makes them slightly chewier. Skip for classic fluffy pancakes.
Scale it:
* 4 pancakes: ¾ cup flour + ¾ cup milk + 1 egg
* 8 pancakes: 1½ cups flour + 1½ cups milk + 2 eggs
* 16 pancakes: 3 cups flour + 3 cups milk + 4 eggs
Key ingredients: Cassava flour, milk (or buttermilk), eggs, melted butter, baking powder, allulose, salt, vanilla
Get the full Pancakes recipe →

Flour to liquid ratio: 4:1 (very firm, rollable dough)
Fat: Cold butter (creates flaky layers)
Leavening: None
Salt: 2% (1 tsp per 2½ cups flour)
Temperature: Cold ingredients + ice water (cold fat theory)
Needs protein? MINIMAL – 1 tbsp VWG per cup (you want tender, not chewy)
Rest time: 30 minutes chill minimum
Why it works: Less VWG than bread recipes = tender, flaky crust not chewy. Cold fat theory creates visible butter chunks that melt into steam pockets during baking.
Scale it:
* 1 single crust: 1¼ cups flour + 5 tbsp butter + ¼ cup ice water
* 1 double crust: 2½ cups flour + 10 tbsp butter + ½ cup ice water
* 2 double crusts: 5 cups flour + 20 tbsp butter + 1 cup ice water
Key ingredients: Cassava flour, minimal vital wheat gluten, cold butter, ice water, salt, allulose (optional)

Flour to liquid ratio: 3:2 (60-65% hydration for chewy crust) | 7:6 (70-80% for artisan/airy)
Fat: Olive oil (adds flavor, tender crumb)
Leavening: Active dry yeast
Salt: 2% (2 tsp per 3 cups flour)
Sweetener: Allulose or honey (feeds yeast)
Needs protein? YES – 2 tbsp VWG per cup of cassava flour
Rest time: 1-2 hours rise (yeast science + gluten development)
Why it works: Gluten development creates stretch and chew, yeast creates rise and complex flavor. Higher hydration = more open crumb and airier texture.
Scale it:
* 2 personal pizzas: 1½ cups flour + 1 cup water
* 2 large pizzas: 3 cups flour + 2 cups water
* 4 large pizzas: 6 cups flour + 4 cups water
Key ingredients: Cassava flour, vital wheat gluten, active dry yeast, warm water (110°F), olive oil, salt, allulose

Flour to liquid ratio: 5:1 (very stiff, press-in dough)
Fat: Cold butter (tender, cookie-like texture)
Leavening: None
Salt: 2% (½ tsp per 1½ cups flour)
Sweetener: Allulose (sweet pastry)
Eggs: 1 yolk (richness + binding)
Temperature: Cold ingredients
Needs protein? MINIMAL – 1 tbsp VWG per cup (tender crust)
Rest time: 20 minutes chill before baking
Why it works: Egg yolk adds richness and helps bind without extra water. Minimal VWG keeps crust tender and cookie-like, perfect for fruit tarts and custards.
Scale it:
* 1 tart (9-inch): 1½ cups flour + 6 tbsp butter + 1 egg yolk + 2 tbsp ice water
* 2 tarts: 3 cups flour + 12 tbsp butter + 2 egg yolks + 4 tbsp ice water
* 3 tarts: 4½ cups flour + 18 tbsp butter + 3 egg yolks + 6 tbsp ice water
Key ingredients: Cassava flour, minimal vital wheat gluten, cold butter, egg yolk, ice water, allulose, salt

Flour to liquid ratio: 3:1 (firm, rollable dough)
Fat: Lard, butter, or coconut oil (tender texture + flexibility)
Leavening: None (unleavened flatbread)
Salt: 2% (1 tsp per 2 cups flour)
Cooking method: Stovetop griddle (dry heat, 30-45 seconds per side)
Needs protein? YES – 2 tbsp VWG per cup (crucial for flexibility)
Rest time: 15 minutes (gluten development + relaxation)
Why it works: VWG is essential—creates the stretch and flexibility tortillas need to fold without cracking. Roll as thin as possible. Keep cooked tortillas wrapped in towel to stay soft.
Scale it:
* 4 tortillas: 1 cup flour + ⅓ cup warm water + 1½ tbsp fat
* 8 tortillas: 2 cups flour + ⅔ cup warm water + 3 tbsp fat
* 16 tortillas: 4 cups flour + 1⅓ cups warm water + 6 tbsp fat
Key ingredients: Cassava flour, vital wheat gluten, warm water, lard (or butter/coconut oil), salt

Flour to liquid ratio: 1:1 (pourable batter, slightly thicker than pancakes)
Fat: Melted butter (crispy edges, tender interior)
Leavening: Baking powder + baking soda + beaten egg whites (maximum lift)
Salt: 2% (½ tsp per 1¾ cups flour)
Sweetener: Allulose (adds sweetness)
Eggs: 2, separated (whites beaten = fluffy interior)
Needs protein? OPTIONAL – skip for fluffier texture
Rest time: 5 minutes (cassava hydration)
Why it works: Separated eggs + folding = ultra-fluffy waffles. Beaten egg whites create air pockets for light interior, while waffle iron creates crispy exterior. Buttermilk adds tang.
Scale it:
* 3 waffles: ¾ cup flour + ¾ cup buttermilk + 1 egg (separated)
* 6 waffles: 1½ cups flour + 1½ cups buttermilk + 2 eggs (separated)
* 12 waffles: 3 cups flour + 3 cups buttermilk + 4 eggs (separated)
Key ingredients: Cassava flour, buttermilk, eggs (separated), melted butter, baking powder, baking soda, allulose, salt, vanilla