Cassava Flour
Quay naturals Cassava flour is a single ingredient, gluten-free, allergen-free, grain-free, nut-free flour
Made with 100% Yuca root. Quay naturals Cassava flour is a single ingredient, gluten-free, allergen-free, grain-free, nut-free flour with taste and texture of wheat, without the dry, strong, unfamiliar taste or texture that often comes with using some gluten free flours.
Free of Top 9 allergens: Quay’s Premium Cassava flour is made from 100% Yuca root. Every batch is tested and confirmed to be free from milk, eggs, fish, tree-nuts, peanuts, Sesame, wheat, and soybeans. So, you can make any recipe allergen free with peace of mind.
Ingredients:
100% Yuca root
Certifications:
Gluten Free Tortillas
Quality Tips:
For a slightly nutty taste, add our brown rice flour in your favorite recipes- pancakes, muffins
You'll Need:
1 1/2 Cups of Quay Naturals Cassava Flour
1/2 Teaspoon garlic powder
1/2 Cup olive oil
3/4 warm water plus more if needed
Extract
Directions:
- WHISK in a large bowl, Quay Naturals Cassava Flour, salt and garlic powder.
- MIX with oil and warm water. Knead dough until thoroughly mixed.
- DIVIDE dough into 8 equal portions. Roll each portion into a ball and place between two pieces of parchment paper. Using a rollng pin, roll dough until it is 1/8 thick and has a diameter of 4 1/2 -5 inches,. Or, place balls of dough in a tortilla press. Repeat with remaining balls of dough.
- HEAT a dry skillet or griddle over medium-height heat, Cook each tortilla for 1-2 minutes per side, or until it begins to bubble.
- ENJOY tortillas warm with your favorite taco ingredients.
Cassava Flour FAQs
Is cassava flour is gluten, grain and nut-free?
The cassava plant is a staple crop to millions of inhabitants in South America and parts of Asia and Africa. The plant produces the cassava root (also known as yuca or manioc), a starchy, high-carbohydrate tuber – like yam, taro, plantains and potato.
As a tuberous root vegetable, cassava is gluten, grain and nut-free, as well as vegan, vegetarian and paleo.
Is cassava flour the same as tapioca flour?
While sometimes the terms cassava flour and tapioca flour are used interchangeably, there are in fact distinct differences. Tapioca is a starch extracted from the cassava root through a process of washing and pulping. The wet pulp is then squeezed to extract a starchy liquid. Once all the water evaporates from the starchy liquid, the tapioca flour remains.
Alternatively, cassava flour is the whole root, simply peeled, dried and ground. This means it has more dietary fiber than tapioca flour – and allows me to make cassava flour tortillas, which would not be possible with tapioca flour.
Is cassava flour is not poisonous?
It’s true that the cassava root contains naturally occurring cyanide compounds (also found in almonds and spinach!) and that yes, they can be extremely toxic. But only if eaten raw. That’s why the traditional cultures who rely on cassava for sustenance have centuries old processes of soaking, cooking, and fermenting. These processes remove the toxic compounds and prevent one from getting sick.
Rest assured that all commercially available cassava and tapioca flours do not contain any harmful levels of cyanide.
Is cassava flour is high in carbohydrates?
Given that cassava is a starchy tuber, you would expect it to have a high carbohydrate profile. But it’s higher than you most likely imagined. For instance, per 100 grams, cassava has double the calories and carbohydrates as sweet potato. This makes it a valuable and relied upon food source for millions of native people.
But it could mean an insulin spike for you! For most people who don’t rely on cassava for subsistence, it would be prudent to monitor your cassava intake. Particularly if you’re following a low carbohydrate, low-sugar, or Paleo-based diet.
Cassava flour is the most similar to wheat flour (of gluten-free flours)
This is the holy grail characteristic of cassava flour. Unlike other gluten-free flours such as almond or coconut flour, cassava flour is very mild and neutral in flavor. It’s also not grainy or gritty in texture – rather, it’s soft and powdery.
These qualities, along with the fact that it can be replaced on a 1:1 basis with wheat flour in many recipes, make cassava flour a preferred flour for gluten-free, grain-free baking and cooking. It’s also a great nut-free flour.
As always, quality matters when it comes to cassava flour and Quay Naturals Cassava Flour is the brand that I use and recommend. Unfortunately, I’ve recently heard from readers who’ve used other brands that their results were less than stellar. As cassava flour has grown in popularity and manufacturers are popping up left, right and center, it seems quality and how the flour is processed now varies greatly.
Therefore, if you have any problems with the cassava flour recipes listed below, know that it’s likely the brand of cassava flour you’re using.
Quick Info:
