Profile PhotoZziwa
Post count: 49

i think casava flour wont give you the ideal your seeking ,how about using defatted soy flour it will help you increase the yields of your batch  1 pound of DSF can take upto 1 pound of water . i think water is the cheapest ingredient in the bakeshop its used in the ratio of 1 to 3 on flour weight in bread andd contains soy protein giving your bread structure.

baking with casava flour is really tricky ,you will have to use it less than you may expect because it contains no gluten and the more u add it the more the bread volume will shrink ,this type of flour is not a good susbstituite in yeast raised products.

but if you want to try it out it will be more of  a try and error ,because it is also going  to be dependent on the quality of ingredients your using especially flour