Cassava flour, Form : Powder, Packaging Type : White

Description :

• Cassava Flour is an amazing, grain-free and nut-free replacement for wheat flour that can be used as a 1:1 substitute in countless recipes. Cassava flour is gluten, grain and nut-free.
• The cassava plant is a staple crop to millions of inhabitants in South America and parts of Asia and Africa. The plant produces the cassava root (also known as yuca or manioc), a starchy, high-carbohydrate tuber – like yam, taro, plantains and potato.
• As a tuberous root vegetable, cassava is gluten, grain and nut-free, as well as vegan, vegetarian and paleo.
• Cassava flour is not the same as tapioca flour
• While sometimes the terms cassava flour and tapioca flour are used interchangeably, there are in fact distinct differences. Tapioca is a starch extracted from the cassava root through a process of washing and pulping. The wet pulp is then squeezed to extract a starchy liquid. Once all the water evaporates from the starchy liquid, the tapioca flour remains.
• Alternatively, cassava flour is the whole root, simply peeled, dried and ground. This means it has more dietary fiber than tapioca flour – and allows me to make cassava flour tortillas, which would not be possible with tapioca flour.

Cassava flour is the most like wheat flour (of gluten-free flours)

• This is the holy grail characteristic of cassava flour. Unlike other gluten-free flours such as almond or coconut flour, cassava flour is very mild and neutral in flavor. It’s also not grainy or gritty in texture – rather, it’s soft and powdery.
• These qualities, along with the fact that it can be replaced on a 1:1 basis with wheat flour in many recipes, make cassava flour a preferred flour for gluten-free, grain-free baking and cooking. It’s also a great nut-free flour.