Cassava flour is an ideal replacement for all regular flour when it comes to grain-free and gluten-free foods. Cassava flour is made from the whole root of cassava plant. Harvesting the raw tubers are from organic certified farmers. Raw tubers are cleaned, peeled, and sun-dried. Dried tubers are ground up to make flour. Grate the flour into a fine mesh using a hand-held grater or food processor. Cassava flour is starchy, high in carbohydrates with little protein and fat content. It is easily digestible because of available starch is in pure form.
- Cassava flour can be used as an ‘enriched flour’ because you can add extra nutrients to the flour.
- Cassava flour has neutral flavour and fine, light texture make it an excellent choice for cakes, brownies, flatbread, tortillas, sweet, savoury foods.
- Cassava flour can also be used in meat foods, replaces breadcrumbs in meatballs and veggie burgers.