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Eumarrah Hobart |
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MADE FROM THE WHOLE ROOT OF THE CASSAVA PLANT
Cassava flour is made from milling the whole cassava root, unlike tapioca flour which is made only from the starchy part of the plant, which also has less fibre. This certified organic flour is great in gluten and grain free baking, and used in sweet and savoury dishes as it has a neutral taste (slightly nuttier than tapioca).
HOW TO USE
> Use as a thickening agent for sauces and soups. It has more thickening power than tapioca due to higher fibre.
> Great in cakes, bread, flatbreads and biscuits.
> Can be used as a substitute for tapioca flour, arrowroot, or to replace wheat flour, breadcrumbs and cornflour in some recipes.
Product should last up to 12 months if stored in an airtight container in a cool dark area.
Country of origin: Thailand
Nutrition info per 100g: Energy 1481 kJ; Protein 1.8 g; Total Fat 0 g; -Saturated 0 g; Carbohydrate 86 g; -Sugars 1.3 g; Sodium 3 mg
Product should last up to 12 months if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
