Cassava, also known as yucca, is a starchy root vegetable thought to have originated in the South American tropics. Probably first cultivated by the Maya around 5,000 years ago, cassava plants can grow to be nearly 10 feet high, with edible roots that can grow to up to 2 feet long and weigh 50 pounds.
Cassava flour is made from dried, ground cassava root. It is of the more versatile of the gluten-free flours, thanks to its white color and a neutral flavor that won’t influence or change the flavor of cooking or baking. In addition, cassava root boasts a fine texture that makes it a great thickening agent.
CASSAVA FLOUR IS THE MOST SIMILAR TO WHEAT FLOUR (OF GLUTEN-FREE FLOURS)
This is the holy grail characteristic of cassava flour. Unlike other gluten-free flours such as almond or coconut flour, cassava flour is very mild and neutral in flavor. It’s also not grainy or gritty in texture – rather, it’s soft and powdery.
1:1 WHEAT FLOUR SUBSTITUTE BY WEIGHT: Recreate grain-free versions of nearly any recipe with our cassava flour. Its mild flavor & light texture make it an easy 1:1 substitute by weight for all-purpose wheat flour or simply reduce volume by 25%. 1 cup AP flour = 3/4 cup Otto's cassava flour
CASSAVA FLOUR IS NOT THE SAME AS TAPIOCA FLOUR
While sometimes the terms cassava flour and tapioca flour are used interchangeably, there are in fact distinct differences. Tapioca is a starch extracted from the cassava root through a process of washing and pulping. The wet pulp is then squeezed to extract a starchy liquid. Once all the water evaporates from the starchy liquid, the tapioca flour remains.
Alternatively, cassava flour is the whole root, simply peeled, dried and ground. This means it has more dietary fiber than tapioca flour – and allows me to make cassava flour tortillas, which would not be possible with tapioca flour.
It is easily digested when compared to Tapioca flour (starch). Tapioca flour is made from bleached Cassava flour itself which is mainly starch.
CASSAVA FLOUR IS GLUTEN, GRAIN AND NUT-FREE
The cassava plant is a staple crop to millions of inhabitants in South America and parts of Asia and Africa. The plant produces the cassava root (also known as yuca or manioc), a starchy, high-carbohydrate tuber – similar to yam, taro, plantains and potato.
As a tuberous root vegetable, cassava is gluten, grain and nut-free, as well as vegan, vegetarian and paleo.
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Cassava flour is vegan and gluten-free, making it a great choice for those with food allergies and sensitivities. High in carbohydrates, cassava is a good source of fiber, vitamin C, folic acid, and other vitamins and minerals.
- Substitute for any wheat flour product
- Use to bake bread, rolls, or muffins
- Bake cakes and pies
- Add to gravies and sauces as a thickening agent
- Mix into pie fillings
Recipes
Cassava Crackers
Cassava Muffins
Cassava Pancakes
