Cassava Flour

Cassava flour is made from the root of the cassava plant, a tropical tuber widely cultivated in Africa, Asia and Latin America. It is produced by drying and grinding the whole root, which distinguishes it from tapioca starch, which is merely an extracted component. It has a mild, neutral flavour and a white colour. In the kitchen it serves as a gluten-free alternative to wheat flour, suitable for baking, thickening sauces and making flatbreads and tortillas. It is naturally gluten-free, making it popular in gluten-free and paleo diets.