naturally gluten free

Cassava root was a staple food for pre-Columbian peoples in the Americas, and depictions of it are often portrayed in indigenous art. Cassava roots are very high in starch and contain significant amounts of calcium, phosphorous, and vitamin C. Tapioca is the name of the flour made from the yuca or cassava root. Tapioca flour is white, starchy, and slightly sweet and can be used to sweeten breads or make pie fillings. In Peru, yuca is a staple food that grows widely in the jungle regions and is eaten on a daily basis by many.

Yuca flour is most commonly used to bake breads and desserts, and can be combined with other gluten-free flours to form an all-purpose gluten-free flour blend in order to create a lighter gluten-free baked good. It can also be used in pie fillings, sauces, gravy, and puddings as a thickener. The neutral taste of yuca flour allows the other flavors in baked goods to shine through, and will not impart a very pronounced flavor on your desserts.

Product of Peru