Cassava flour

Cassava flour is a starchy flour made from the dried root of the cassava plant, a tropical shrub native to South America. The root is peeled, washed, dried, and then ground into a fine powder. It is naturally gluten-free and has a neutral flavour.

Cassava flour is used as a gluten-free alternative to wheat flour in baking, acting as a binder and thickener. It can be found in a variety of products such as crackers, bread, cakes, and as a coating for fried foods. Its neutral taste makes it versatile for both sweet and savoury applications.

Cassava flour is not considered a food additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of carbohydrates and fibre. Like other starchy foods, excessive consumption could contribute to overall energy intake. The WHO has noted that cassava can contain cyanogenic glycosides, which are toxic, but processing methods like drying significantly reduce these compounds to safe levels.