Authentic Cassava Flour

Benefits of Cassava Flour

1. 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 – similar to yam, taro, plantains and potato. As a tuberous root vegetable, cassava is gluten, grain and nut-free, as well as vegan, vegetarian and paleo. 

2. 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. 

3. CASSAVA FLOUR IS NOT POISONOUS

It’s true that the cassava root contains naturally occurring cyanide compounds (also found in almonds and spinach!) and that yes, they can be extremely toxic. But only if eaten raw. That’s why the traditional cultures who rely on cassava for sustenance have centuries old processes of soaking, cooking and fermenting. These processes remove the toxic compounds and prevent one from getting sick.

4. CASSAVA FLOUR IS HIGH IN CARBOHYDRATES

Given that cassava is a starchy tuber, you would expect it to have a high carbohydrate profile. But it’s higher than you most likely imagined. For instance, per 100 grams, cassava has double the calories and carbohydrates as sweet potato. This makes it a valuable and relied upon food source for millions of native people.

5. CASSAVA FLOUR IS THE MOST SIMILAR TO 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.

Cassava flour is a gluten-free and grain-free flour made from the dried and ground root of the cassava plant (Manihot esculenta). This versatile flour is a staple in many tropical regions around the world and is appreciated for its various culinary applications. 

🌱 Source: Cassava flour is derived from cassava, a starchy tuber commonly grown in tropical and subtropical regions. It is a crucial food source for millions of people in Africa, Asia, and South America.

🌱 Gluten-Free: One of the key attributes of cassava flour is that it is naturally gluten-free, making it an excellent choice for individuals with gluten sensitivities or those following a gluten-free diet.

🌱 Versatility: Cassava flour is incredibly versatile and can be used as a one-to-one substitute for wheat flour in many recipes. It is used to make various baked goods, including bread, cakes, cookies, and pancakes, and as a thickener in sauces and soups.

🌱 Neutral Flavor: Cassava flour has a relatively neutral flavor, allowing it to blend seamlessly into a wide range of dishes without overpowering other ingredients. It is often appreciated for its ability to maintain the original taste of recipes.

🌱 Grain-Free Alternative: For individuals seeking grain-free alternatives to wheat flour or other grains, cassava flour is a popular choice. It provides a familiar texture and consistency to baked goods.

🌱 Nutritional Profile: Cassava flour is a good source of carbohydrates and dietary fiber. It also contains some vitamins and minerals, including vitamin C, manganese, and folate. However, it is not as nutrient-dense as some other alternative flours.

🌱 Cultural Significance: Cassava flour plays a significant role in the cuisines of regions where cassava is a staple crop. It is used in traditional dishes and is central to cultural celebrations and ceremonies.

Cassava flour’s gluten-free and grain-free properties, along with its adaptability in various culinary preparations, make it a valuable ingredient for those with dietary restrictions and a versatile addition to the global pantry. It offers a way to enjoy familiar dishes while accommodating specific dietary needs and preferences.