This gluten free flour is made from the whole root of the cassava plant. The root is peeled, dried and ground to give a flour which is naturally gluten-free and as it is not derived from either a nut or a grain, its suitable for nut-free and paleo diets as well. Cassava flour is high in carbohydrate, but is a low GI food and is rich in dietary fibre.
Tiana suggest that it can be substituted for wheat flour in exactly the same quantities. Reviewers online quibble to some degree with this, noting that it seems to absorb a lot more liquid than wheat flour, so may require you to make some alteration to your recipes.
We don't eat much cassava in the West really, but we do know it pretty well in a slightly different form: tapioca.
Tapioca is a starch extracted from the cassava root through a process of washing, pulping and squeezing, to give a liquid. When the water evaporates from the liquid, the tapioca starch remains. this is commonly known as tapioca flour and is great for thickening sauces, such as gravy and custard. If you are on a gluten-free diet, you probably know all about it as it's often used, in combination with other flours, to give a chewy texture to gluten-free baking.
Whole fresh Cassava Root
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Cassava is a woody shrub with an edible, starchy root. Its a major source of carbohydrate in tropical regions of the world up there with rice and maize. Its great at growing in poor-quality soil and can tolerate drought well.
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