Cassava Flour White Organic
South American tuberous plant
Cassava or manioc is the edible tuber of Manihot esculenta, a woody, perennial shrub. Cassava is commonly eaten in Africa and South America. The plant originated in Brazil. Archaeological findings of tools used for scraping the tubers indicate that cassava has been cultivated in Brazil and Venezuela for 5000 years. All currently cultivated plants are cultivars. Cassava can grow on very poor soils (but then yields are relatively low) and can also withstand dry periods (except shortly after planting a young crop). In addition, the plant is well resistant to locust infestations.
Production process Cassava flour
Cassava flour is a dehydrated powder with a fine structure and is rich in fiber and starch, obtained by crushing cassava roots, which are pressed, dried and classified. The starch from the root is an excellent substitute for more common starches such as those from wheat. Moreover, it is naturally gluten-free!
Use Cassava Flour
Cassava flour is very useful for making gluten-free recipes. In addition, cassava flour is useful for baking for a bread-like result. It can be used for both sweet and savoury dishes such as biscuits, pizza bases or pancakes. Read more about Cassava flour where to buy.
Where do I purchase organic cassava flour?
You can buy organic cassava flour at Vehgroshop of course. In our web shop you can order organic cassava flour in quantities from small to big. Subscribe to our newsletter and don't miss out on any more organic cassava flour offers.FALSE
|Recommended Use||According to taste|
|Country of cultivation||Brazil|
|Private Label possible?||Yes|
|Energy (kcal/kJ)||354kcal / 1481kJ|
|Carbohydrates||86 g (1,3 g Sugar)|