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About Cassava Flour

Which might just make it the holy grail of gluten-free, grain-free flours. But before you go off the deep-end by gobbling up cassava-everything (it’s easy to do!), here’s five things you need to know:
 
1. Cassava flour is gluten, grain and nut-free
 
The cassava plant is a staple crop to millions of inhabitants in South America and parts of Asia and Africa. The plant produces the cassava root (also known as yuca or manioc), a starchy, high-carbohydrate tuber – similar to yam, taro, plantains and potato.
 
As a tuberous root vegetable, cassava is gluten, grain and nut-free, as well as vegan, vegetarian and paleo. 
 
2. Cassava flour is not poisonous
 
It’s true that the cassava root contains naturally occurring cyanide compounds (also found in almonds and spinach!) and that yes, they can be extremely toxic. But only if eaten raw. That’s why the traditional cultures who rely on cassava for sustenance have centuries old processes of soaking, cooking and fermenting. These processes remove the toxic compounds and prevent one from getting sick.
 
Rest assured that all commercially available cassava and tapioca flours do not contain any harmful levels of cyanide.
 
3. Cassava flour is high in carbohydrates
 
Given that cassava is a starchy tuber, you would expect it to have a high carbohydrate profile. But it’s higher than you most likely imagined. For instance, per 100 grams, cassava has double the calories and carbohydrates as sweet potato. This makes it a valuable and relied upon food source for millions of native people.
 
But it could mean an insulin spike for you! For the vast majority of people who don’t rely on cassava for subsistence, it would be prudent to monitor your cassava intake. Particularly if you’re following a low carbohydrate, low-sugar or Paleo-based diet.
 

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