Cassava Flour

Save $2.54

Size: 5 lbs
Sale price$39.99 Regular price$42.53

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What's Inside?
  • Cassava flour and tapioca flour are sometimes used interchangeably, however, they’re not the same. 
  • Cassava is extensively cultivated as an annual crop in tropical and subtropical regions.
  • Though it is often called yuca in Spanish America and in the United States, it is not related to yucca, a shrub in the family Asparagusate.
  • It is classified as either sweet or bitter. Like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritional factors, with the bitter varieties containing much larger amounts.  
  • Cassava plays a particularly important role in agriculture in developing countries, especially in sub-Saharan Africa, because it does well on poor soils and with low rainfall, and because it is a perennial that can be harvested as required.


  • Cassava flour is a good substitute for wheat flour in a variety of recipes.
  • Cassava flour comes from the root vegetable cassava.
  • Cassava Flour is rich in carbohydrates and contains important vitamins and minerals.
  •  It also contains vitamin C, a key micronutrient.
  • Since cassava flour is high in carbohydrates, it helps in boosting energy. 


  • In a medium bowl, combine the flours, olive oil, and salt.
  • Cover and let the dough rest for 30-40 minutes.
  • Heat a pan, griddle, or non-stick skillet to medium-high heat, depending on your stove.
  • Then place the dough between two pieces of parchment paper and roll out with a rolling pin. 
  • Remove the top paper and gently turn it out to your hand and place it on the hot skillet.
  • Let it cook for about a minute or until the bottom sets, then flip with a large spatula and smear it with a bit of ghee or butter.
  • Flip a couple more times, while pressing gently with the spatula, until the roti is completely cooked.
  • Cover with a cloth and serve immediately.

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