Cassava flour is a paleo, grain-free, gluten-free, vegan, and nut-free, baking flour. This flour is made from the root vegetable cassava.
What is Cassava Flour?
Cassava is a vegetable and the whole tubular root is used to make the flour. The best Cassava flour has been a staple food around the world for centuries (it’s also known as Yuca in some countries).
It’s native to South America and is also grown in Africa and Asia. Although often treated as an annual crop, it’s a perennial crop grown in tropical regions and is now produced in Queensland (Australia).
This flour has a mild flavor, off-white/cream in color, and is slightly lighter in texture than regular wheat flour but is more absorbent. This paleo flour is free from grains, gluten, soy, nuts, additives, and fillers. It’s a perfect flour for those doing an autoimmune protocol diet, for nut-free baking, anyone with food allergies or intolerances.
How is Cassava Flour made?
Cassava is a vegetable and the whole tubular root is peeled, pulped, then dried and milled to create a fine powdery flour. This makes cassava flour a great replacement for wheat flour in both sweet and savory recipes.
Cassava flour is high in potassium and vitamin C, it also contains calcium, vitamin A, folate, magnesium, iron, plus resistant starch, which can improve gut health. This flour is low in fat, low in cholesterol, low in sodium. Additionally, it’s very high in fiber and healthy carbohydrates.
Being high in resistant starch it will feed the good bacteria in our gut. Foods that are high in resistant starch can be very beneficial to the body. Resistant starch can potentially lead to a better metabolism, lowering the risk of diabetes, obesity and also lowering inflammation.