I've been suffering from histamine intolerance for 2 months now and your video was a breath of fresh air. I would love if you guys could make more videos like this. I don't have anyone in my family or friends that deal with this and it is very frustrating. I haven't had any form of bread in 2 months and just the thought of being able to have something like this every now and then is an absolute treat.
I'm so sorry you are dealing with that too! It is hard when friends and family don't get it! I'll see what we can do about more videos.. my daughter that is the chef hates the camera lol but I've told we need to do more videos! It is lovely to have some kind of bread or crackers or crunchy chips when you've not had any for so long. It's amazing that I will actually crave textures (I will miss crunchy when I go a while without anything crunchy). I hope you tried the bread and enjoyed it! We have done new flat breads we are enjoying that are better than these!
Funny enough I found this video searching for cassava recipes. Finding a new skoolie channel... Just an added bonus. Cassava is terrific for we health conditions people who are avoiding grain.
I look forward to my flat bread each day! I really really like the brand we got from Amazon.. I put the link in the description for which one.. it is so close to white flour!
I made it and it tasted good. However, don't add a full cup of water; use only 3/4 cup or half a cup instead. Also, it wasn’t fully cooked. I believe making it thinner will help.
Oh wow! That's so awesome! Ours are just starting to lay.. not sure how many hens we have but probably about 14.. they move soo fast it's hard to keep up! We are going on a few weeks they will be laying good and we can get the incubator going again.. we ordered our first batch of eggs and incubated those. Those are the ones that just started laying. I'll be excited to get our own eggs in the incubator! How many quail do you have? That's a lot of eggs!
Thanks for sharing how you make Cassava flat bread. Very helpful. The only thing I don't like is the part when you said that you have been known to "Spit" in the pan to check if the oil is hot enough to add the dough. What??? YUCK! LOL!!! That's why I rarely eat from others kitchens. You never know what goes on back there.
any germs from any spit is instantly vaporized when it hits a hot pan. u wd b better off worrying about folks cats on their kitchen counters as their kitty paws have been pawing through their poopy litter boxes.
Thank you for sharing your thoughts. You could definitely try baking it if trying to lower calories. Personally, I'm not concerned with calories and am pro healthy fats in high amounts for their benefits for the brain and helping to balance blood sugar. But if someone has an issue with that, they can for sure try making it.
Cassava often is gummy.. it's just its nature. With ours it can be gummy too but if you roll it thin it isn't as gummy but if it is thick then it will be gummy. Adding hot water helps with the gummy by making it easier to get it thinner.. it makes it almost like it has gluten in it texture wise. The brand will affect it too.. what brand did you use? We had got some from Azure and the taste and texture was not as good as the brand we use at all.. it was actually a chore for us to use it up because it just wasn't good. I have a link to the brand of flour we use in the description of this video. We have actually been liking adding the Tapioca starch in the mix better than just the cassava flour.. we use the same brand.
@@livingwithedenstreasures thank you so much , this was my first time I will try again . The outside were really yummy . But my main concern was that it was undercooked so I threw it out thinking it was harmful 😅
if you bake it, it will have a better texture. i bake mine for 30 minutes at 350F then 30 minutes at 300F; less gummy that way. but it still has a slightly gummy texture, but theres nothing wrong with it, mine tastes fine!
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I've been suffering from histamine intolerance for 2 months now and your video was a breath of fresh air. I would love if you guys could make more videos like this. I don't have anyone in my family or friends that deal with this and it is very frustrating. I haven't had any form of bread in 2 months and just the thought of being able to have something like this every now and then is an absolute treat.
I'm so sorry you are dealing with that too! It is hard when friends and family don't get it! I'll see what we can do about more videos.. my daughter that is the chef hates the camera lol but I've told we need to do more videos!
It is lovely to have some kind of bread or crackers or crunchy chips when you've not had any for so long. It's amazing that I will actually crave textures (I will miss crunchy when I go a while without anything crunchy).
I hope you tried the bread and enjoyed it! We have done new flat breads we are enjoying that are better than these!
@@livingwithedenstreasures I understand as well. I have not had a slice of any bread in 3 years.
@@rosewood513 it can be challenging not having simple things like a cracker or bread for so long! Way to go on your will power!
I added some plain coconut milk yogurt for a more sourdough taste and it was great
Aww that's awesome! Thank you for sharing!
Funny enough I found this video searching for cassava recipes. Finding a new skoolie channel... Just an added bonus. Cassava is terrific for we health conditions people who are avoiding grain.
Oh how fun! So glad you found us!
That’s why I’m here, great for celiac people, thank you ladies.
I find otto’s brand is the most consistent and tasty
Thank you for sharing
I like the way you make without measuring some times i do this way i just bought this flour thank you for showing how to make flat bread
Thank you! I would love to hear how it turns out!
That looks so good. I have never bought cassava flour. Think I will get some and try this.
I look forward to my flat bread each day! I really really like the brand we got from Amazon.. I put the link in the description for which one.. it is so close to white flour!
I do mine the same way but I bake it.
Oh we should try that! Thank you for sharing!
How long you bake it for and what temp ? Please
Do you think I can make this with arrowroot flour? As a substitute from Cassava flour?
I made it and it tasted good. However, don't add a full cup of water; use only 3/4 cup or half a cup instead. Also, it wasn’t fully cooked. I believe making it thinner will help.
I love quail i get 12 to 25 eggs aday right now. And got 40 in the incubator now
Oh wow! That's so awesome! Ours are just starting to lay.. not sure how many hens we have but probably about 14.. they move soo fast it's hard to keep up!
We are going on a few weeks they will be laying good and we can get the incubator going again.. we ordered our first batch of eggs and incubated those. Those are the ones that just started laying.
I'll be excited to get our own eggs in the incubator!
How many quail do you have? That's a lot of eggs!
Not good where is the cassava? No flour should be added or oil. It should be 100 % pure cassava
What kind of pan do you use?
These are carbon steel, but we like cast iron and stainless steel.
Thanks for sharing how you make Cassava flat bread. Very helpful. The only thing I don't like is the part when you said that you have been known to "Spit" in the pan to check if the oil is hot enough to add the dough. What??? YUCK! LOL!!! That's why I rarely eat from others kitchens. You never know what goes on back there.
Lol yes well I only did that when it was just us lol
Hillbilly shit
any germs from any spit is instantly vaporized when it hits a hot pan. u wd b better off worrying about folks cats on their kitchen counters as their kitty paws have been pawing through their poopy litter boxes.
yeah, just throw a few drops of water in and you'll know the pan is hot enough as it skitters...
If you are demonstrating a recipe, you should measure all the ingredients. Less confusing for your watchers!! Just saying!!! ❤
The final measurements are in the description of the video
why dont you bake it instead, that way you dont have to add oil, which adds a LOT of calories to it.
Thank you for sharing your thoughts. You could definitely try baking it if trying to lower calories. Personally, I'm not concerned with calories and am pro healthy fats in high amounts for their benefits for the brain and helping to balance blood sugar. But if someone has an issue with that, they can for sure try making it.
Why did my flat bread come out gummy ?
Cassava often is gummy.. it's just its nature. With ours it can be gummy too but if you roll it thin it isn't as gummy but if it is thick then it will be gummy. Adding hot water helps with the gummy by making it easier to get it thinner.. it makes it almost like it has gluten in it texture wise. The brand will affect it too.. what brand did you use? We had got some from Azure and the taste and texture was not as good as the brand we use at all.. it was actually a chore for us to use it up because it just wasn't good. I have a link to the brand of flour we use in the description of this video. We have actually been liking adding the Tapioca starch in the mix better than just the cassava flour.. we use the same brand.
@@livingwithedenstreasures thank you so much , this was my first time I will try again . The outside were really yummy . But my main concern was that it was undercooked so I threw it out thinking it was harmful 😅
@@abbydesouza4933 oh no! I'm so sorry! Nope it wasn't undercooked just the way cassava does.
@@abbydesouza4933 let me know how it does next time. Try to roll it thin for it to be less gummy too
if you bake it, it will have a better texture. i bake mine for 30 minutes at 350F then 30 minutes at 300F; less gummy that way. but it still has a slightly gummy texture, but theres nothing wrong with it, mine tastes fine!
So much flour left behind in the bowl
No one can be that lazy.Not a grain of rice should wasted.
If you don't measure you shouldn't make recipe videos!