In this article:
- The origin and cultivation of cassava
- The composition of the flour of cassava
- Application and useful properties of cassava flour
- Preparation and cooking of cassava root
- 3 gluten-free recipe of flour cassava
Cassava flour is a great gluten-free alternative to wheat flour. It is considered a product with a low glycemic index, so it is suitable for people who adhere to a low-glycemic diet. Due to the mild taste, light color and powdery texture of flour cassava is a very good substitute for wheat flour. It does not usually gives the dish a specific taste, and some even say that it is difficult to realize that when cooking you have not used the traditional flour.
The origin and cultivation of cassava
Cassava is made from Yucca root, which in some countries is called cassava. It is inexpensive, easy to grow and requires only minimal treatment.
Flour from cassava root is used in many traditional recipes and is present in traditional pastry of many countries. This is a basic food like potatoes. Cassava is a strong and hardy plant, it is considered a high-performance culture and is grown in many regions of the world.
Many people feed their families with Yucca root flour cassava in difficult times. Sale of cassava is a good solution for those who want to support small farming community and the cultivation of plants, not harming the planet.
The composition of the flour of cassava
Cassava has a starchy root and nutrient-rich leaves. It is rich in potassium, calcium and vitamin C.
Flour cassava is considered a natural product because it is not bleached and is not extract. It can be used for the manufacture of tapioca starch, which is bleached and which is the extract. It is convenient to use to thicken soups and for making puddings.
Cassava flour is low in fat and calories and little sugar. It has a lot of carbohydrates, so it is similar to the common flour of wheat and other grains.
Application and useful properties of cassava flour
Cassava is unique in that in most cases does not cause allergies. In particular, it is well tolerated by people with allergies to nuts, for example, those who can’t eat almond or coconut flour. It also contains no grain and is easily tolerated by the digestive system. Even cassava is used in folk medicine for different health problems.
Here are some facts due to which cassava flour is a good substitute for wheat flour:
- Gluten free — while conventional types of flour contribute to the emergence of problems such as leaky gut and inflammation, cassava is a completely gluten-free product. Thus, it can be the best choice for families with sensitive digestive system. It can also be an important product for people with autoimmune triggers, which you want to restrict the use of food allergens and irritating products.
- Low sugar content — People who have diabetes or who are trying to monitor their blood sugar levels, it is very important to know the foods that have a low glycemic index. Many people do not know that the traditional types of flour and bread can increase blood sugar levels, even if not to eat a lot of sugar. Studies have shown that cassava flour is an alternative product with a low sugar content which helps to maintain stable blood sugar levels.
- Easily digested —t cassava is an excellent alternative for people suffering from irritable bowel syndrome or a sensitive stomach. This soft and easily digested product, which is non-irritating alternative to the more heavy types of flour. In addition, the absence in cassava of chemicals can help to protect your intestinal flora and reduce bacterial imbalance, as it acts as a beneficial prebiotic.
- It is allergen-free and grain is a grain — free diet can be extremely useful for people with chronic fatigue or poor health. Intolerance to various foods and autoimmune diseases can lead to loss of energy and irritation on the body. Food Allergy can sometimes occur without overt symptoms, so it is sometimes difficult to correlate the problem with its cause. Cassava allows to exclude such problems, as it does not contain common allergens.
Preparation and cooking of cassava root
To prepare cassava from Yucca, it is necessary to remove from it a peel, and then wash and grate. Grated cassava that must be overcome to remove the liquid. Then the pulp is allowed to dry, and then grind it into flour. Once the flour is completely dry and turns into a fine powder, it is possible to start the oven. This is a very simple process, it does not require the use of harsh chemicals or industrial processing.
Traditionally, cassava bread is prepared, which is a flat unleavened bread. After drying they turn into biscuits, like crackers. In this form they can be stored for weeks or even months. Dried biscuits, you can easily soak a little pokipyatit them in the sauce, but they taste best fresh.
To make the prepared dishes more useful, you can add the cassava flour and other rich nutrients of the ingredients. The most common such ingredients use flax seed flakes and Chia seeds, as they can be used to increase the content in foods of nutrients and fiber. The texture of the cassava flour-like texture of a white potato, so it gives the dish an attractive appearance, if it is to replace regular flour.
The juice obtained as a by-product in the processing of Yucca, can be used for cooking sauces. This sauce is called cuticura, it is boiled and used for stewing meat. If the juice to boil for longer, you get a thick sauce, called cassareep.
3 gluten-free recipe of flour cassava
Those who think where to find a good recipe with flour of cassava, don’t worry. Here are three delicious recipe from the flour of cassava.
Waffles from cassava with banana and strawberries
- 1 Cup flour cassava California Gold Nutrition
- 0,5 tsp sea salt
- 2 tsp baking soda
- 1 ripe banana
- 1 Cup sliced strawberries
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp coconut oil
- 1,5 nut milk or water
Simple cake made of cassava
- 1 Cup filtered water
- 3 cups of cassava flour from California Gold Nutrition
- Form for pizza
- The pots and pans for the stove
- measuring Cup
- spoon for stirring
- the potato masher for potatoes
Butter cake from cassava
- 2 cups cassava flour from California Gold Nutrition
- 1 can (420 ml or 14 oz) sweet condensed milk (leave the third Cup for topping)
- 1 can (360 ml or 12 oz) unsweetened evaporated milk
- 1 can (420 ml or 14 oz) coconut milk (leave the third Cup for topping)
- 1 can (360 ml or 12 oz) coconut cream (leave-third of a Cup for topping)
- 2/3 Cup coconut sugar
- 3 eggs
- 3 egg whites
- 3 egg yolks (reserved for topping)
- 1 Cup shredded coconut
This article was written by staff writer iHerb.