Cassava flour is quickly rising to be one of the most used ingredients in gluten-free baking and for good reason. Here’s what you should know about the gluten-free starch.
Cassava Flour is a Good Substitute for Regular Flour
Besides being allergen-free, cassava flour works well as a grain-free substitute because of its soft, light, and powdery texture as well as its neutral taste, making it an easy substitute for all-purpose flour.
Cassava Flour is Gluten-Free, Grain-Free, and Nut-Free
Cassava flour comes from the cassava root. Like potatoes and yams, it’s a starchy, high-carb tuber that is ground up into a fine powder and is versatile, from making cookies to tortillas.
Cassava Flour is Safe to Eat
You may have heard that cassava, like other foods such as almonds and lima beans, has natural occurring cyanide. While that is true, cassava is only dangerous when eaten raw and in large amounts. Commercial businesses have developed refinement processes that eliminate the very minimal amounts of cyanide, making it perfectly safe to eat and use.
Cassava Flour is High in Carbohydrates
Since cassava is a starchy tuber, it shouldn’t surprise you that it rich in carbohydrates, double that of sweet potatoes. This makes it a concentrated source of healthy carbs.
If you’re looking to stay gluten-free or you just want to add some variety to your baking with added health benefits, reach for some cassava next time you’re in the store or purchase our Eating Gluten Free Products.
