Cassava Flour is a flour made from ground Casava roots.
It is used for unleavened baking, or as a thickener.
To make Cassava Flour, Cassava roots are fermented or boiled, then dried and ground into a flour.
No insects, not even cockroaches, will eat Cassava Flour.
When a recipe calls for Cassava Flour as a thickener, you can try using toasted bread-crumbs, or just plain old all-purpose flour. Use double the amount per amount of Cassava Flour called for.
Columbus's diaries mention his eating bread made from Cassava in the New World.
Root FloursCassava Flour; Gari (Cassava); Malanga Flour; Okonomiyaki Flour; Water Chestnut Flour
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Farine de manioc (French); Farinha de mandioca (Portuguese)