Just as potatoes are in Estonia, cassava, the root of the Manioc, is one of the staple foods in South America, Asian countries and Africa. Its high calorie content and harmless (gluten-free) composition make it a good everyday food.
Flour obtained from the Cassava plant behaves similar to wheat in baked goods, giving a neutral grainy texture. Cassava flour is the perfect helper in the kitchen if you want to make gluten-free dishes. Cassava flour is gluten-, grain- and nut-free.
Cassava flour and tapioca starch are made from the same cassava plant, but the preparation process is different.
- Gluten-free alternative to baking
- Does not contain nuts
- Suitable for baked goods
- Neutral taste
- From controlled organic farming
If you haven’t used cassava flour before and feel unsure what to do with it, to get started, we highly recommend testing this simple recipe for Italian pastry focaccia:https://www.elusvali.ee/gluteenivaba-focaccia/