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Have you heard of cassava flour before? I hadn’t until last year. In short cassava flour is a gluten free flour that you can use easily in baking. It is also the flour that the team at Gluten Free Me use in their delicious range of products.
What is cassava flour?
Cassava or yuca is a root vegetable that is found in countries in South America, Africa and Asia. It is very similar to the sweet potato and grows underground with a brown, bark-like skin and a white flesh. Cassava can be boiled, mashed, friend and roasted or it can be dried and turned into cassava flour. The flour has a nutty, earthy flavour and can be swapped 1 for 1 with normal flour when used in baking. Cassava flour is a versatile flour that can be used to make a range of things like pizzas, wraps and more.
Some facts about Cassava flour
- Cassava flour and tapioca are not the same thing. Tapioca does come from the cassava root but the two things are not the same products. Tapioca is starch that is extracted from the cassava root while the flour is made from the root that is peeled, dried and ground up.
- Cassava flour is high in carbohydrates. It has double the amount of carbs as sweet potatoes.
- It is the most similar to wheat flours which means you can substitute it easily. (if you have ever baked with a gluten free flour you will know this is not always the case.)
- It is not poisonous. Cassava does contain cyanide compounds but they are only harmful if the root is eaten raw which is why they are cooked before being ground down or used in commercial products.
My fellow gluten-free friends, will know the frustration of trying to find a flour that you can use in baking. Everything I have baked with cassava flour has worked and actually tastes really yummy.
If you want to try out cassava flour, start with some of the mixes on Gluten Free Me, their brownies and crackers are unbelievably good.