Cassava flour is gluten-free, grain-free and nut-free. These
properties make it a great choice for people with a selective diet
or with food allergies and sensitivities. Cassava flour is useful
for healthy bread, pastries, pancakes, cookies, pasta,
etc.
Here are 7 reasons why cassava flour should be used in gluten-free
baking or pasta making.
Cassava flour can be used as the main ingredient in any baking or
pasta recipes.
Among gluten-free flour, cassava flour is the most similar to wheat
flour. It can, therefore, be replaced 1:1 in wheat flour based
recipes.
In addition to being gluten-free, cassava flour also is grain-free,
nut-free and it fits in vegetarian, vegan and
paleo-diets.
Unlike other gluten-free flours such as almond, rice or coconut
flour, cassava flour is very mild and neutral in flavor and
taste.
While many other gluten-free flours need a lot of other ingredients
to achieve a good consistency, cassava flour can be used by
itself.
Cassava flour gives a super-soft result, which is often hard to
come by with other gluten-free flours that are usually nut-based
and often grainy.
Cassava flour is a whole food that retains all of its
fiber.
