Cassava flour is a great substitute to use for baking and cooking due to its increased absorption capabilities, rich fiber, and carbohydrate content. It has similar physical traits to all-purpose or wheat flours. Maybe you’ve seen it on blogs that say “top 5 gluten or grain-free flour options,” or you’ve caught the name on specific ingredient labels at your local health food store. The cassava plant, also known as yucca or manioc, has been well established across the globe for years as a…
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