Sourced locally and sold per gram
Cassava flour is a good substitute for wheat flour in a variety of recipes and is rich in carbohydrates and contains important vitamins and minerals. As cassava flour is gluten-free, people who avoid gluten can use it as a replacement for wheat flour in a variety of recipes.
Here are some of the ways a person can use cassava flour:
In baking: To replace wheat flour in a number of recipes, including bread, muffins, cookies, cakes, brownies
In pasta: To make pasta dough.
Thickening: To help thicken a sauce, gravy, or pie filling.
Flatbreads: Cassava flour is great for making flatbreads and tortillas that a person could toast or grill.
Cassava flour does absorb more liquid than wheat flour. Therefore, a person may need to use slightly less cassava flour than they would use regular wheat flour in a recipe.
Cassava flour contains carbohydrates, which are the main energy source for the body.
Cassava flour also contains resistant starch. These are starches that the small intestine does not digest.
Resistant starches work in a similar manner to dietary fiber. They pass from the small intestines into the colon where they begin to ferment.
Resistant starches promote gut health by feeding the beneficial gut bacteria as they ferment.