Our Cassava flour is made by grating and grinding the fibrous root. It’s a great substitute for wheat and other flours. You can use it in any recipe that calls for wheat flour, making baking and cooking gluten-free meals easy. Cassava flour is very rich in carbohydrates. Cassava flour is a gluten-free alternative to wheat flour that comes from the dried, ground root of the cassava plant. It’s high in fiber and resistant starch, which may help with weight loss, improve gut health, and lower the risk of diabetes and obesity. Cassava flour is also high in potassium and vitamin C, and contains calcium, vitamin A, folate, magnesium, and iron. 

Cassava flour has many uses beyond baking, including:

Thickening: Cassava flour can thicken sauces, gravies, and pie fillings.

Pasta: Cassava flour can be used to make pasta dough

Industrial uses: Cassava flour can be used to make glucose syrups, industrial alcohol, adhesives, and plywood glues. It can also be used as a source of starch in textile sizing.

Cassava flour is high in potassium and vitamin C, it also contains calcium, vitamin A, folate, magnesium, iron, plus resistant starch, which can improve gut health. This flour is low in fat, low in cholesterol, low in sodium. Additionally, it’s very high in fibre and healthy carbohydrates.

Being high in resistant starch it will feed the good bacteria in our gut. Foods that are high in resistant starch can be very beneficial to the body. Resistant starch can potentially lead to a better metabolism, lowering the risk of diabetes, obesity and also lowering inflammation.