Manioc Flour, Farinha de mandioca

Manioc root also called yuca, cassava or kamoteng kahoy, native to South America. Manioc flour is made by soaking, grating, drying and grinding manioc root to a fine powder. It has a mild flavor and fine, light texture. An excellent choice for gluten free cooking and savory baked goods & substitute for wheat flour.

Used as a thickener for soups & stews. Used to make breads, cakes, pasta, dumplings, starchy custards and puddings. Also used as a breading for fried food & African FuFu.