Cassava flour is peeled, dried and ground from the whole root of the cassava plant. It’s a good substitute for traditional wheat flour due to its fine texture and mild, neutral flavour. How To Use: This flour is particularly popular for making tortillas but is equally good for tempura, sauces and gravies. When baking cakes, brownies, pretzels and muffins it can often be a 1:1 substitute for wheat flour and can also be used in combination with other flours such as banana, millet, tapioca or brown rice flour. Storage: Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date. Image for illustrative purposes only.
