Cassava Flour (400 grams)

350.00

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.

Cassava Flour has a minimum of 1.5 years shelf life if stored in a clean and dry place at room temperature.

Description

The cassava plant produces the cassava root (also known as yuca or manioc), a starchy, high-carbohydrate tuber – similar to yam, taro, plantains and potato.

Cassava flour is made from the whole root, simply peeled, dried and ground. As tapioca flour also comes from the cassava root, the latter is a starch extracted from the cassava root through a process of washing and pulping. This means cassava flour has more dietary fiber than Tapioca flour.

As a tuberous root vegetable, cassava is gluten, grain and nut-free, as well as vegan, vegetarian and paleo.

Source: Downshiftology
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