Whole Cassava Flour

Although whole cassava flour is less famous than the traditional version widely known for its use in farofa, whole cassava flour is a special option, heavily used in gluten-free baking. While traditional flour is made only from the fibrous part of the root (after pressing to remove liquids and starch), the whole version utilizes the entire root — utilizing the pulp and natural fibers without any waste. Knowing the particularities of this flour is the first step to substituting wheat with much more lightness and precision.

What is Whole Cassava Flour?

Whole cassava flour is obtained from the entire cassava root, meaning everything in it is utilized (the pulp with all its natural properties). It is important to note that it has nothing to do with the coarse or flaked common cassava flour used for farofas; it is an ingredient with an ultra-fine particle size, developed for culinary purposes and gluten-free baking.

During production, the roots go through a cleaning and peeling process. Next, the whole cassava is sliced and subjected to a careful controlled drying process to preserve its natural characteristics, without undergoing any roasting processes. Right after drying, it goes through a high-precision milling process, resulting in an extremely fine and uniform powder, essential to avoid a sandy texture in preparations and allow a homogeneous absorption of liquids.

How to Use Whole Cassava Flour in Recipes?

Structural Function

Acts as a base ingredient in gluten-free flour blends, providing structure, binding, and consistency to doughs.

Texture Control

Thanks to the absence of roasting and its ultra-fine milling, it provides softness and helps retain moisture, preventing cakes, breads, and doughs from drying out — a common problem in gluten-free cooking. Because of the whole composition of the root, the flour leaves a slight aftertaste and causes preparations to have a more brownish color after baking, characteristics slightly different from the more neutral and lighter standard of wheat or rice.

Balance

Combining whole cassava flour with other starches or light flours is the ideal strategy to achieve perfect textures. By mixing the ingredients, you unite the moisture and structure of cassava with the lightness of other starches, coming very close to the behavior of traditional wheat flour.

Where to Find Whole Cassava Flour?

Although it is hard to find in traditional supermarkets, it is easily found in specialized natural product stores and, primarily, in e-commerce platforms and marketplaces.