Ciranda's organic cassava flour is produced from peeled and dried cassava (tapioca) roots, creating a functional flour with additional nutrients like carbohydrates, fiber and potassium.
With a neutral flavor and soft texture, true cassava flour is often touted by gluten-free bakers as the closest wheat flour alternative. It is widely used across Africa and South America for traditional cuisines. Try it in extruded snacks, cereals, and gluten-free crackers, cookies and breadings.
Our organic cassava flour is available in fine, extra fine and toasted varieties. Fine and extra fine cassava flour are used in many of the same applications with selection based mostly on preference. Toasted cassava flour has a coarse texture and toasty flavor to complement applications like whole grain snacks and breadings.