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Cassava flour is made from 100% dried whole cassava root that’s peeled, dried, and finely milled. With a soft texture and mild-tasting flavour, it’s a naturally gluten-free option that works well in a wide range of sweet and savoury recipes.
Unlike tapioca starch, which is extracted from just the starchy part of the cassava root, cassava flour uses the entire root — giving it more structure and fibre for cooking and baking.
How to Use: – Use as a wheat flour alternative in baking (breads, muffins, pancakes) – Make flatbreads, tortillas, or fritters – Stir into soups, sauces, or batters to add structure – Great in both sweet and savoury recipes – Often works 1:1 in place of wheat flour, though results may vary slightly
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