- — Kosher, Non-GMO, Organic, Vegan
- — Very Low in Cholesterol, Sodium, Saturated Fat
- — Good Source of Manganese and Vitamin C
Everyone who needs to avoid wheat knows the pain of not being able to enjoy delicious baked goods. Fortunately, Organic Cassava Flour comes to the rescue. Because of similar chemical properties to that of wheat flour, it serves as the closest substitute. With Organic Cassava Flour, you’ll be able to bake goods that are 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 comes from cassava root. It contains quite a lot of fiber, as well as trace amounts of some vitamins and minerals. Even though this Flour is entirely does not contain wheat, it has a smooth powdery texture and is very fine. When baking, you won’t have to suffer from an unpleasant grainy texture that nut and bean flours have. Because it 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 the 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 taste.
What’s the Difference Between Organic Cassava Flour and Tapioca
Both cassava flour and tapioca come from cassava roots. 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, bread, buns, and cookies a much better texture.
Cassava Flour Pizza Crust