Organic Cassava flour is made from the roots of the cassava also called yuca and manioc in other American cultures. Traditionally, the cassava is grated and placed in a press bag (woven with thatch leaves) and placed in an outdoor press where heavy stones are loaded on. Once completely drained, but still a bit moist, the cassava is beaten in a mortar then sieved to a fine flour texture. Cassava flour is not being mistaken with tapioca flour.
Both types of flours are made from cassava, but tapioca flour is made from cassava starch while cassava flour is made from the cassava root. Cassava is often used as a substitute for wheat flour, especially to make breads, cakes, pasta and dumplings. It is also used to make starchy custards and puddings.
The flour is high in calories. 100 grams of cassava flour provide about 340 calories and is slightly higher than the amount that wheat flour provides (333 calories). The flour is quite low in fat, with about 1.6 gram per 100 grams. It is rich in carbohydrates (80g/100g) and in fiber (12g/100g). Cassava flour is known to attract fewer insects and pests than normal wheat flour. Cassava flour's starchy texture makes it an excellent thickener, and it is used to thicken soups, baby foods, puddings, sauces and gravies.
Ingredients: Jamaican Sweet Cassava