With Organic Cassava Flour you can enjoy delicious cakes, buns, and other goodies with soft and fluffy texture even if you are gluten-intolerant. This is the closest gluten-free substitute for wheat flour that wont alter the texture of your baked goods in any significant way. Also, it will enrich those treats with fiber and some trace amounts of essential vitamins and minerals.

Organic Cassava Flour also has a delicious, if mild, nutty flavor. This adds another dimension to your baking making it easier for you to create true masterpieces that are 100% gluten-free. Its made from dried and pulverized cassava root and has a very fine texture. How to Use Organic Cassava Flour When Baking.

The best thing about Organic Cassava Flour is that this product can literally substitute all-purpose flour in a recipe without any additions. Unlike other types of gluten-free flours, this one is nearly identical to wheat in texture and chemical properties, so it acts the same when you add it to the dough.

The only small difference is that it absorbs water a bit better. Thats why you should first have a few test runs with your baking recipes. The similarities between wheat and cassava flour mean that the baked goods will have a nearly identical texture as well. This wont be the case if you use any other type of gluten-free flour as none other can fluff up the dough right.

Organic Cassava Flour Vs/ Tapioca: Are They the Same? Do not mistake cassava flour for tapioca because despite coming from the same plant, these are two distinctly different products. Organic Cassava Flour is exactly that, its a flour made from whole cassava root. This means that it contains the fiber and other nutrients from the original plant.

Tapioca, however, is starch derived from cassava root. As its starch only, it has no taste, very few nutrients, and its texture and chemical properties arent the same.