- — Kosher, Non-GMO, Organic, Vegan
- — Very Low in Cholesterol, Sodium, Saturated Fat
- — Good Source of Manganese and Vitamin C
Tired of Grainy Gluten-Free Flours? Try Organic Cassava Flour!
Everyone who needs to avoid gluten knows the pain of not being able to enjoy delicious baked goods. Fortunately, Organic Cassava Flour comes to rescue! Because of similar chemical properties to that of wheat flour, Cassava Flour serves as the closest 100% gluten-free substitute. With Organic Cassava Flour you’ll be able to bake goods that are actually fluffy and soft. Cassava flour presents with a mild nutty flavor that will make your pastry products that much more delicious.
Food to Live’s Organic Cassava Flour is made of cassava root. It contains quite a lot of fiber as well as trace amounts of some vitamins and minerals. Despite of the fact that Cassava Flour is completely gluten-free, it has a smooth powdery texture and is very fine. So, when baking, you won’t have to suffer with unpleasant grainy texture that nut and bean flours have. Because Organic Cassava Flour works as well as all-purpose flour, additives like xanthan gum are not needed.
How to Bake with Organic Cassava Flour
You can use Organic Cassava Flour as a direct substitute for all-purpose flour in majority of recipes. However, bear in mind that it absorbs a bit more water, so you might need to experiment with the amount of liquid added when creating your dough.
Note that cassava flour has a very mild nutty flavor. You’ll need to take that into account when baking, as regular wheat flour has no flavor.
What’s the Difference Between Organic Cassava Flour and Tapioca
Both cassava flour and tapioca are made from cassava root. However, while the flour is, basically, powdered root, tapioca is pure starch derived from it.
Unlike tapioca, cassava flour has a mild nutty flavor and a high content of fiber. It also gives your gluten-free cakes, breads, buns, and cookies a much better texture.
