Cassava isn’t a new ingredient by any means, it has been a staple in Asian, African and Central American cuisines throughout history.
Cassava isn’t a new ingredient by any means, it has been a staple in Asian, African and Central American cuisines throughout history. But with a growing number of today’s consumer going gluten free, and with the surge in diets like paleo, Whole30 and low FODMAP, food makers are looking to provide gluten and grain free products that meet these demands. To do so, they are milling the cassava plant to produce a flour that can be used in a variety of applications.
Let’s explore what cassava flour is, the health benefits, how it differs from other gluten-free flours, and brands that are using it in their products.
Cassava flour is sourced from the cassava root (also known as yuca or manioc), a starchy, high-carbohydrate root vegetable that is similar to yam, taro, plantains and potato. The cassava plant is gluten, grain and nut-free, as well as vegan and paleo. Learn more about it from leading cassava flour brand Otto’s Naturals.
Thanks to its white color and a neutral flavor that won’t influence the flavor of cooking or baking, cassava flour is one of the more versatile gluten-free flours. It is vegan, nut-free, and grain and gluten-free, making it a great choice for those on with food allergies and sensitivities. Also, because it can be used 1:1 in recipes that call for flour, unlike others that require a blend to get the same texture, it is a great choice if making a grain-free product.
Cassava isn’t a new ingredient by any means, it has been a staple in Asian, African and Central American cuisines throughout history. But with a growing number of today’s consumer going gluten free, and with the surge in diets like paleo, Whole30 and low FODMAP, food makers are looking to provide gluten and grain free products that meet these demands. To do so, they are milling the cassava plant to produce a flour that can be used in a variety of applications.
Let’s explore what cassava flour is, the health benefits, how it differs from other gluten-free flours, and brands that are using it in their products.
Cassava flour is sourced from the cassava root (also known as yuca or manioc), a starchy, high-carbohydrate root vegetable that is similar to yam, taro, plantains and potato. The cassava plant is gluten, grain and nut-free, as well as vegan and paleo. Learn more about it from leading cassava flour brand Otto’s Naturals.
Thanks to its white color and a neutral flavor that won’t influence the flavor of cooking or baking, cassava flour is one of the more versatile gluten-free flours. It is vegan, nut-free, and grain and gluten-free, making it a great choice for those on with food allergies and sensitivities. Also, because it can be used 1:1 in recipes that call for flour, unlike others that require a blend to get the same texture, it is a great choice if making a grain-free product.
Cassava isn’t a new ingredient by any means, it has been a staple in Asian, African and Central American cuisines throughout history. But with a growing number of today’s consumer going gluten free, and with the surge in diets like paleo, Whole30 and low FODMAP, food makers are looking to provide gluten and grain free products that meet these demands. To do so, they are milling the cassava plant to produce a flour that can be used in a variety of applications.
Let’s explore what cassava flour is, the health benefits, how it differs from other gluten-free flours, and brands that are using it in their products.
Cassava flour is sourced from the cassava root (also known as yuca or manioc), a starchy, high-carbohydrate root vegetable that is similar to yam, taro, plantains and potato. The cassava plant is gluten, grain and nut-free, as well as vegan and paleo. Learn more about it from leading cassava flour brand Otto’s Naturals.
Thanks to its white color and a neutral flavor that won’t influence the flavor of cooking or baking, cassava flour is one of the more versatile gluten-free flours. It is vegan, nut-free, and grain and gluten-free, making it a great choice for those on with food allergies and sensitivities. Also, because it can be used 1:1 in recipes that call for flour, unlike others that require a blend to get the same texture, it is a great choice if making a grain-free product.
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