Cassava flour is obtained from the whole root. In this case, the root is peeled, dried and ground, giving rise to a powder similar to wheat flour but much more interesting as it does not cause inflammation. It works best as a cooking or baking flour. It is also easier for most people to digest as it has a lower concentration of pure starch. If you have problems using coconut or nut-based flours, cassava is your great alternative for gluten-free baking.
Because it is completely grain-free, it is a good option for those with symptoms of gluten intolerance or sensitivity. It is also suitable for the Paleo diet. The best way to use cassava flour is by supplementing it with other nutrient-rich foods in order to increase the fiber, vitamins, and minerals in your recipes. For example, you can increase the amount of fiber in recipes by using cassava flour in combination with high-fiber foods like chia seeds or flaxseed. It can also be used to make pizza or crepe dough that can be topped with your favorite healthy ingredients (raw cheese, tomato sauce, vegetables, fruits or avocado)
