Ingredient Insider: Cassava Flour Catching On

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.

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What it is

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.

Health benefits

Gluten-free
Grain-free
Whole30 and paleo approved
Nut-free
Lower in calories than other gluten-free flours

Cassava vs. other flours and starches

Applications for food and beverage

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.