MSD High-Quality Cassava Flour is a type of flour made from the starchy tuberous roots of the cassava plant grown in Nigeria, also known as manioc, yuca, or tapioca plant. It is a drought tolerant, easy to grow and simple to harvest staple crop in West Africa region (Nigeria, Ghana) and is valued for its versatility and high carbohydrate content. It is naturally gluten-free, making it an excellent alternative to wheat flour for individuals with gluten sensitivities, celiac disease, or those following a gluten-free diet.
MSD High-Quality Cassava Flour is made within a day of harvesting the roots by peeling, washing, and grating the cassava roots. The grated cassava is then pressed to extract the moisture, and the resulting cake is dried and ground into a fine powder to produce high-quality cassava flour with a neutral flavour and a fine texture. It is very white, has low fat content, it is not sour like traditional, fermented cassava flour, does not give a bad smell or taste to food products and can mix very well making it suitable for a wide range of culinary applications especially as a substitute for wheat flour in making bread, cakes, cookies, pancakes, tortillas, and other baked goods as well as a thickener in soups, stews, sauces, and gravies.
MSD High-Quality Cassava Flour produces baked goods with a texture similar to those made with wheat flour. However, it may not provide the same elasticity and structure as wheat flour, hence combine with other gluten-free flours or binders to achieve better results. Our Cassava Flour is a versatile and nutritious ingredient in a variety of recipes, offering a great option for individuals with dietary restrictions or those looking to explore new culinary possibilities.
