Ingredients that inspire change
In partnership with Biorganica Produtos Organicos Ltda in Brazil.
Cassava flour has a mild, neutral flavor. It is often touted as the closest single wheat flour alternative and is a preferred flour for gluten-free bakers. Ciranda offers various mesh sizes of organic and non-GMO cassava flour which are suitable for a variety of applications from extruded snacks to crackers to breads.
- Although cassava flour has only become commercially available in North America within the last 10 years, cassava (also known as tapioca, manioc and yuca) has been widely used across Africa and South America in traditional dishes for centuries.
- Cassava grows in tropical and subtropical climates. It is drought-tolerant, relatively easy to grow, and can survive in poor soil conditions. Harvesting is possible as early as six months after planting. As climate change continues to impact global agriculture, cassava is an alternative crop source that is resilient.
AP60 (All-Purpose) - Some water binding; best for softer and lighter doughs; try it for tortillas, soft cookies and most other bakery or snack applications
EF50 (Extra Fine) - Very high water binding capacity; creates cornbread type structure in bakery; softer fiber; well-suited for crisp cookies, crackers, chips, extrusions, and breadings
F20 (Fine) - Highest water binding capacity; creates dense structure; chewy fiber; suitable for crisp baked goods, extruded cereals and snacks, breadings
T20 (Toasted) - High water binding capacity; coarse texture; adds crisp and crunch; slightly nutty flavor; well-suited for coatings/breadings and whole grain snacks