Cassava Flour is a premium grain free product. It has the same fluffy texture and mild neutral flavour of ordinary wheat flour. It is excellent for grain free baking and substitutes 1:1 with ordinary wheat flour in many of your favourite recipes.
Cassava flour comes from ground, dehydrated cassava root. Unlike tapioca flour, cassava flour uses the entire root instead of just a separated starch, so it keeps the fibre, protein, starch, vitamins, and minerals that would otherwise be lost in making tapioca flour.
Despite being high in carbohydrates, cassava flour is a resistant starch and good source of fibre (compared to many starches, which tend to be stripped of their natural fibre content during preparation). It is also a rich source of nutrients compared to many other starches: vitamin C, vitamin A, vitamin K, and folate are some of the highlights!
Raw cassava does have some anti-nutrients, including phytate, oxalate, and cyanide; however, the preparation and baking of cassava reduces the potency of these, and some of them also have antioxidant properties, such as tannins.
Click here to learn more about resistant starch. What it is and why it’s okay to have despite being high in carbohydrates.
Suitable for all phases of the Art of Undieting.
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