- — 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, but Organic Cassava Flour can solve this problem for you. This is the closest gluten-free substitute for regular wheat flour, and it has nearly the same properties. This means that with this product, you’ll be able to make baked goods that are actually fluffy and soft, and they will be even tastier than the ones made with regular all-purpose flour.
Organic Cassava Flour from Food To Live is made from cassava root. It contains quite a lot of fiber as well as trace amounts of some vitamins and minerals. Most importantly, it’s completely gluten-free. However, this flour is very fine and has a smooth powdery texture. This means that when using it in baking, you won’t have to suffer the nasty grainy texture of nut and bean flours. Moreover, you won’t even need to use xanthan gum and other similar products when baking with organic cassava flour because it’s nearly the same in properties as wheat, so it doesn’t require any additives to actually work like flour should.
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 liquids in recipes.
Note that cassava flour has a very mild nutty flavor. You’ll need to take it into account when baking as regular wheat flour has no flavor.
What’s the Difference 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 some mild flavor and a high content of fiber. It also gives your gluten-free cakes, breads, buns, and cookies goods a much better texture, so it’s the best choice for baking.