Cassava flour is a gluten-free, grain-free flour made from the cassava root, a starchy tuber. It’s often used as fufu and as a substitute for wheat flour in various recipes, including baked goods, pasta, and tortillas, due to its similar texture and flavor profile. Cassava flour is also a good source of carbohydrates and resistant starches, which can benefit digestive health.
Key features of cassava flour:
- Gluten-free and grain-free: Suitable for individuals with gluten intolerance or those following a grain-free diet.
- Mild and neutral flavor: Can be used in both sweet and savory dishes without overpowering other ingredients.
- Soft and powdery texture: Similar to wheat flour, making it easy to incorporate into recipes.
- Good source of carbohydrates: Provides energy and can be a part of a balanced diet.
- Rich in resistant starch: May support digestive health and potentially contribute to weight management.
How it’s made:
Cassava flour is produced by grating and drying the fibrous cassava root, then grinding it into flour. The resulting flour is a fine, off-white to cream-colored powder with a slightly lighter texture than regular wheat flour.
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