The difference between Cassava Flour and All Purpose Flour

Both cassava flour and all-purpose flour(which means wheat flour) are basic ingredients in bread, cakes, cookies, and most baked goods. Now, let's take a closer look at the differences between cassava and all-purpose flour, and I'll offer my humble opinion, explaining the advantages and disadvantages of each type of flour.

Cassava flour is a root vegetable that comes from an underground oblong tuber with a bark-like, brownish skin, and white flesh, made by grinding and drying the fibers of the cassava root.

All-purpose flour(which means wheat flour)

All-purpose flour is a cereal grain made by removing the bran or husk from wheat berries and grinding the seeds into a flour-like consistency.

The protein in wheat, rye, and barley is known as gluten, but cassava is gluten-free. Gluten acts as a glue in wheat, making foods stick together and hold their shape. Gluten is found in bread, cereals, pastries, fried foods, and a range of foods processed with wheat flour.

However, most people don't like to eat gluten because if you suffer from this autoimmune digestive disorder, gluten can damage your small intestine and interfere with your body's ability to absorb essential nutrients. Gluten intolerance can lead to digestive problems. Symptoms such as upset stomach, bloating, diarrhea, and anemia may occur.

Cassava flour

However, cassava is gluten-free. It contains high levels of resistant starch, a starch that bypasses digestion and has properties comparable to soluble fiber. Consuming meals high in resistant starch can provide a variety of health benefits.

The good news is that cassava flour is carefully processed to be free of toxins or any other harmful compounds and is certified non-GMO, grain, and gluten-free, so it is safe to use without any pre-cooking. Studies have also shown that cassava has a relatively low glycemic index compared to other starches and is healthier for diabetics when consumed in the right proportions.

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