Cassava flour is made from cassava (yuca) root. Comparable to root vegetables such as yams and taro, this super ingredient is grown in Africa, Asia, and South America, with Nigeria as the top grower of Cassava in the world.
- What is Cassava Flour?
Cassava flour is made from the cassava root—also known as yuca or manioc root—of a cassava plant. Native to Africa, South America, and parts of Asia, cassava is a starchy plant often compared to yams, taro, and potatoes. Cassava flour is fine and creamy in texture with a near-neutral taste.
- How Is Iya Foods’ Cassava Flour Made?
Our cassava flour is made in a fully automated cassava facility from cassava root sourced directly from farms.
- Is Tapioca Flour the Same as Cassava Flour?
Although both flours are made from yuca, cassava flour is made from the cassava root, while tapioca is cassava starch extracted from the cassava root.
- How Do You Bake With Cassava Flour?
YSay goodbye to mixing several flours to get the traditional consistency you’re looking for. Cassava flour is the ultimate multi-purpose flour. We recommend starting with a ¾ :1 substitution ratio for fluffy recipes, e.g. pancakes, and a 1:1 swap for richer, denser recipes such as brownies.
- Is There Cyanide in Cassava Flour?
Raw cassava root contains naturally occurring cyanide compounds similar to almonds and spinach. The processing of cassava root into flour removes cyanide. Iya Foods provides great quality cassava flour for baking and cooking.
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