Cassava flour is made from ground cassava root, which is a tuberous root vegetable. To make cassava flour, the cassava or yuca root is peeled, then dried and ground into a flour. Cassava is a shrub native to South America and is most commonly known for making tapioca. And even though it has a mild, slightly nutty taste, it can still be used as an allergy free alternative to all-purpose flour, without altering the flavour. It is the base ingredient of the famous FAROFA.
Ingredients: cassava flour. Store in a dry and cool place.
Nutritional Value per 100g, Energy:
1.394,6667 kJ (333,3333 kcal); Fat: 0,00g, includes unsaturated fatty acids: 0,00g; Carbohydrates: 83,3333g includes sugar: 0,00g; Protein: 1,6667g; Salt: 0,127g