Cassava flour is gaining more and more popularity as the go-to replacement for regular flour when it comes to grain-free and gluten-free diets. Normally people on restrictive diets coming from a Whole 30 or going paleo have to replace dozens of different ingredients when it comes to their meals: sugar, cheese, black beans, brown rice, peanut butter, lentils, ugh! But once you’re used to it, it all becomes second nature. And the best part? You feel amazing.
One of the main replacements of substitutes in these plans is flour. When on restrictive diets people typically have to blend several flours to achieve the same consistency as wheat flour. No one is ever really a huge fan of this, but Cassava Flour 1-55 lbs gets about as close to being the ultimate replacement for flour in these cases as you can. This may just be a godsend in the way of grain-free flour, but let’s cover just a few things before making a full-on proclamation.
How is cassava flour made?
Cassava flour is made from the whole root of the cassava plant. The root is peeled. Then it is dried. Lastly, it’s ground up to make a flour substance. Grate the roots into a fine mash using a hand-held grater or food processor.
Then, press and dry the roots. Get the roots as dry as possible, then spread them onto a drying rack. The substance left is the brilliance that is cassava flour. It could be the answer to all of your substitute flour needs.