Cassava or cassava flour is a feasible option for people with gluten intolerance, as well as being used in a wide variety of recipes and pastries as it is an alternative for people with celiac disease.
This tuber, known as cassava, represents the third most important source of calories, being vital in countries such as Asia, Africa and Latin America. Furthermore, it is arich source of minerals and vitamins, very easily digestible and widely recommended as an ingredient to add to the diet.
Among the main minerals present in thecassava starch which later becomes thecassava flour, is potassium, phosphorus, iron, magnesium and calcium. It is also a source of vitamin B and C, with little fat and protein. It is important to note that this food should not be eaten raw as it has toxic substances, which decompose into cyanide and acetone.
How to make cassava flour
Cassava goes through a period of grating and pressing, when it is dried either in the sun or by fire, it is ground to obtain a very fine flour, from which the starch calledtapioca. This is in different forms, either as flour or small pearls of different sizes.
- Cassava is a food rich in carbohydrates, fiber, it also contains vegetable protein,vitaminsA, B2, B3, B6, B9 or folic acid, C, K andminerals like potassium, magnesium, phosphorus, calcium, iron, and sodium.
- It has energetic, cleansing, cholesterol-lowering, neurostimulating, antithrombotic, antioxidant, anti-inflammatory, immunostimulating action.
- It is a satisfying food.
- It helps with blood circulation.
- Cassava has hardly any fat.
- It brings a lotEnergy, is therefore excellent for athletes, children and active people.
- It is easily digestible.
- Helps prevent thrombus formation.
- As it does not contain gluten, it is an excellent option for celiacs to replacecereals withgluten and get a good source of carbohydrates.
- It favors the functioning of the renal system.
- Helps maintain strong and healthy hair and nails
- Improve ourdefenses
- It is beneficial during pregnancy, lactation and growth stages due to its folic acid content (B9).
- Helps maintainstrong teeth and bones
It should not be confused with tapioca starch as this can also have the appearance of flour.
Recipe for celiacs: Bread with Cassava Flour
Gluten-free bread with cassava flour. This healthy bread is healthy and nutritious to incorporate into the daily celiac diet. As a suggestion, with the same dough bun you can prepare delicious cookies, pizzas and also small pizzas.
Preparation time: 40 minutes
Yield: 2 loaves
- 4 tablespoons cassava flour
- 4 tablespoons cornstarch
- 5 eggs
- Salt to taste
First, place the egg whites in a bowl and beat them until stiff. Besides, in another bowl beat the yolks until they take on a foamy consistency and then combine the two preparations.
Next, add salt to taste, cornstarch and cassava flour (previously sifted) and mix with smooth and enveloping movements. Once this step is done, pour the dough into loaf pans, buttered and sprinkled with cornstarch. Then, cook in the oven on a low temperature for approximately 30 minutes. Finally, when the bread is baked and the surface is golden brown, remove it and let it cool to room temperature, before unmolding and cutting the portions.
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