Open yourself up to a whole new world of grain-free possibilities: SHILOH FARMS Organic Cassava Flour so closely mimics traditional wheat-based flours, you'd swear you were using the "real" thing!
Paleo-friendly and highly digestible, cassava flour is a wonderful non-allergenic option for those who cannot tolerate coconut- or nut-based flours in their grain-free baking. Exceptionally versatile and easy-to-use, it's neutral flavor and fine texture make it a welcome addition to just about any recipe!
Although closely related to tapioca flour, the two are distinctly different. To produce tapioca flour, the starch is extracted from cassava root before being bleached, dried, and milled. In contrast, cassava flour is made from the whole peeled root. Distinctions also exist in their uses: while tapioca functions best as a thickener or in flour blends, cassava behaves in many ways like a traditional flour and can even be substituted cup-for-cup in many recipes.
Flourishing in sub-optimal conditions and requiring relatively little energy to produce, cassava (also know as yuca) is a highly sustainable crop. Because of this, this starchy root vegetable is a primary source of nutrients in many parts of the world. In fact, in its various forms, cassava accounts for up to 30% of the total daily calories consumed in parts of Africa!
Usage: Cassava flour can be substituted for up to 100% of the total flour in many recipes. For certain recipes requiring a rise (such as yeast breads), 25%-50% of the total flour can be substituted with cassava.
1. Make grain-free cookies, brownies, muffins, and other baked goods.
2. Its neutral flavor makes it a great choice for grain-free breads, biscuits, and pizza dough.
3. Add to pancake, crepe, or tempura batters.
4. Thicken soups, stews, gravies, or sauces.
5. Use as a binder in meatloaf or burgers.
Certified Organic by Pennsylvania Certified Organic (www.paorganic.org)
Certified Kosher by KOF-K Kosher Supervision (www.www.kof-k.org)
This product was packaged in a facility that also handles wheat, soy, and tree nuts.