All About Cassava—The 'Newest' Gluten-Free Flour

All About Cassava - The 'Newest' Gluten Free Flour

In today’s world, we are stuck having to decide what food is best for our children to eat. Should we give them foods that are gluten-free or not? Can they have some sugar or not? Should they be eating Paleo or not? Advice is on every corner and from every foodie fanatic that you can think of.

From a registered dietitian's perspective, it is believed that all foods can fit in your life but you have to be mindful and understand moderation.

You also need to understand the nutritional value of what your eating and feeding your children.

Exploring New Foods

If you look at nourishing your child from a perspective of exploration, then you can tap into all kinds of new and exciting foods. One food that has recently made waves with the gluten-free and paleo diets is cassava.

Cassava is the same thing as a yuca, a long tuberous root. Their shape is similar to a sweet potato, but they are smaller in size. Other names for cassava are yucca, manioc, mandioca, casaba, and tapioca.

Cassava is native to Brazil and is a staple in Indonesia, Thailand, and Africa. It is calorically dense and is made up mostly of complex carbohydrates. It serves up about 330 calories per cup. It has more protein compared to yams, potatoes, and plantains. It is also considered gluten-free and Paleo friendly.

Nutrition in Cassava

Cassava has a lot of fiber. Fiber has been linked with reducing your risks of cardiovascular disease by lower blood pressure, reducing cholesterol and even help maintain blood sugar control.

That one cup of cassava or (½ root) has about 4 grams of fiber.

Cassava also has a significant source of copper and magnesium. Magnesium is a mineral that is used to help with maintaining a healthy blood pressure and plays an important role of healthy bones. Copper is yet another mineral that helps our body maintain healthy nerve function.

Cassava has a healthy dose of vitamin C and folate. Including more folate in your diet protects against colon cancer and reduces the risk of complications during pregnancy and a diet high in vitamin C offers protection against coronary heart disease and several types of cancer.

Cassava is not recommended to be eaten raw because of toxins similar to quinoa. Cooking or roasting your cassava will eliminate the toxin. You should wash, peel, and cook the roots just like you would cook a potato and add seasoning or mash to enjoy your new found food.

Quick Recipe Idea

I thought a quick lesson on how to use cassava flour in our daily menu planning would be to try tortillas. Making your own tortillas is actually very simple and fun. Kids can help you mix, roll, flatten and even flip it on the pan (supervised of course).

Continue Reading