What is manioc flour?

Manioc flour is made of tuber roots of the plant manihot esculenta , which is originally from Central and South America. This wooden shrub is more often known as Manioc, Kasava or Yucca, and in addition to being a source of this flour, it is also used to produce tapioca and whole in recipes in which it can be fried, steamed or steamed. Native Americans have used it for centuries, and many Latin American cultures require it in traditional recipes. It can be used in recipes for cakes, biscuits and other dishes, either separately or in combination with other gluten -free flour. The flour has a coarse, small texture and walnut taste with a weak inhalation of acidity, which can be quite pronounced.

The best source for this flour is the Alatin's American market. Tapioca flour, half, Yucca or Kasava flour can also be marked, and in some regions people know it better as Farinha de Mandioca . MoUka is made of grilles with raw tuber, which allows the pieces to dry and then grind them. Some Kasava plants have dangerous substances in their roots that require people to soak the roots before and on the grid to infuse these substances; MANIOC flour is absolutely safe for use as it is because it has been treated to remove any toxins as part of the process used to convert it into flour.

Latin American cuisine is often used as bread for fried food and as a folder in cakes and breads. It can be used separately or mixed with other ingredients, depending on the taste of the chef, so people traveling in Latin America should not assume that something made with this flour is inherently easier.

chefs who have never worked with flour Manioc, which are specially designed for this flour to allow them to get used to it. Once the cook is familiar with how the flour behaves as it is usedthat experimenting with substitutions and changes in recipes to meet its specific needs. Like all flour, manioc may be stored incorrectly; The chefs should keep it in a closed container in a cold dry place and try to use it within six months. The flour can also be frozen to keep it longer.