This neutral flavored, gluten-free flour can be used for all your cooking needs! Cassava Flour is the perfect gluten-free flour replacement for recipes calling for wheat flour. It also acts as a thickening agent for sauces and soups and can be successful for batters and coatings and is especially useful in thin coatings such as tempura batter.
Reseal pouch tightly and store in a cool dry place.
What is Cassava Flour?
Cassava flour contains ground cassava root. It is low in protein and a good source of resistant starch, which is excellent for digestive health. Cassava flour has a slightly earthy/nutty taste that can blend well with many foods both sweet and savory.
How do I use Cassava Flour?
It can be substituted up to ¼ - ⅓ of the total flour, with the lower amount used in foods with more structure, such as bread. Because the protein content is low, more xanthan gum is needed to provide structure, and less water may be needed in the recipe. Cassava flour can be used in unleavened baking as well as in yeast or chemically leavened baking, but more yeast or baking powder/baking soda may be needed. The resistant starch in cassava flour forms a structure that is quite strong but does not typically allow for much rise (such as in cakes or breads). However, this structure is very helpful in some products such as tortillas, pancakes, or cheese puffs.