Cassava Flour is a gluten-free flour made from the root of the cassava plant. The process involves peeling, grating, drying, and finely milling the cassava root into a fine powder. Cassava flour is light in color, with a mild, neutral flavor, making it a versatile ingredient in cooking and baking. It is rich in carbohydrates, particularly starch, and contains small amounts of fiber and protein.

Cassava flour is commonly used as a substitute for wheat flour in gluten-free recipes, such as bread, pancakes, and pastries. It is often used in combination with other gluten-free flours to improve texture and consistency in baked goods. Its high starch content gives it a smooth texture and excellent binding properties, which is why it is frequently used in making tortillas, crackers, and other snack foods.

Due to its mild taste and texture, cassava flour is an ideal ingredient in both sweet and savory dishes. It is a staple in many gluten-free and paleo diets, providing a versatile and easily digestible option for those with dietary restrictions.