- This cassava flour went through microbial fermentation which modifies the cell into simpler structures. It is easier to digest and has similar characteristics as in wheat flour (texture, aroma & flavor), therefore it is perfect for baking
- As a great substitute for wheat flour, cassava flour is easy to use in any recipes: brownies, cookies, or highly-dense bread
- It is non-allergenic (nut-free, gluten-free, grain-free), therefor this low-in-calories flour can be consumed by people with sensitive digestive systems
- For the health-conscious, this is an excellent substitute for baking and cooking
- Proudly made in Indonesia