Baking & Patisserie, Breads, Small Bites & Canapes

How to Use Cassava Flour

Cassava – also known as manioc, yuka or aipim – is a root vegetable native to Brazil & Bolivia along the southwestern border of the Amazon Basin.

Cassava is an essential ingredient in Brazilian cuisine, used to make traditional dishes that range from appetizers, main meals, side dishes and desserts. Today, it is also used widely around the world, and cassava can either be cooked fresh in the same way as potato (steamed, fried, mashed, roasted) or turned into a flour.

Like a white potato, it naturally contains no gluten and has become a trend among the gluten-free, nut-free and paleo-diet communities. Because cassava is totally grain-free and non-allergenic, it’s a popular flour alternative for those who need to follow an auto-immune protocol diet.

Nutritionally, cassava is rich in positive calories, carbohydrates and iron as a good source of energy. It contains very low saturated fat, cholesterol and sodium.

Are Tapioca flour and Cassava flour the same?

Absolutely not.

Tapioca flour, also known as manioc starch, commonly used in brazilian crepes, bubble (boba) tea or puddings is the starch extracted from cassava roots. Alternatively, cassava flour is made from the entire root with all its nutrients and dietary fiber still intact.

Types of Cassava Flour

Cassava flour provides benefits for cooks and bakers avoiding grains or nuts, as it can often substitute wheat flour and almond flour in a recipe. There are different types of cassava flour for purchase – raw, toasted, sweet and sour – and each yields different culinary results.

Yoki Raw Cassava Flour – Manioc Flour (Farinha de Mandioca) – 500g

Raw cassava flour is made directly from the Cassava root vegetable, which is peeled, chopped and  minced into tiny pieces then finally dried to make the coarse-grained flour.

Manioc flour is used to make Farofa, the famous brazilian side dish, from scratch: just fry some onions, garlic and bacon in butter, gently stir in the manioc flour over medium heat until it turns a light golden brown and crunchy.

HIghlights: vegan, vegetarian, gluten-free, grain-free, nut-free

Yoki Toasted Cassava Flour (Farinha de Mandioca Tostada)

Toasted cassava flour is rich in nutrients, naturally gluten-free and quite versatile. It is ideal for savory pasta, breaded delicacies (salgadinhos) or as a ready-base for the traditional brazilian farofa.

HIghlights: vegan, vegetarian, gluten-free, grain-free, nut-free

Yoki Sweet Manioc Starch (Polvilho doce) – 500g

Sweet cassava starch, known as sweet tapioca flour or polvilho doce, is made by allowing the starchy liquid from the root to settle before pouring off excess water. The starch is then left to dry into a fine powder. It is widely used to make biscuits, tapioca crepes and breads that require creamy texture, such as pao de queijo, banana bread and vegan carrot cake.

HIghlights: vegan, vegetarian, gluten-free, grain-free, nut-free

Yoki Sour Manioc Starch (Polvilho Azedo) – 500g

The key difference between sweet and sour cassava starch is fermentation. To make sour cassava starch, known as sour tapioca flour or polvilho azedo, the liquid is fermented before it’s dried.

Sour tapioca flour expands more than the sweet one when baked, creating an aerated dough with a stronger, sharper flavour. Many pao de queijo recipes recommend using a combination of sweet and sour cassava flour. Likewise, tapioca crepes can be sweet or savoury depending on the flour used.

Highlights: vegan, vegetarian, gluten-free, grain-free, nut-free

Cassava Sustainability

Cassava plants are highly sustainable. Nearly every part of the plant can be used and purposed for consumption. The cassava plant is drought tolerant and can be grown in poorer soils with reduced needs of water and fertilization. Cassava is an important security crop for preventing famine.

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