This starch is made from the root of the cassava, the result is a fine white powder similar to corn starch. Cassava provides elasticity to doughs, helps add body to gluten-free dough recipes, and in many cases provides that crisp and airy texture characteristic of real bread.
* It is also used to thicken liquids, puddings, sweets, sauces, etc. It can be used to prepare a creamy custard and for your dairy-free ice creams.
* Two large molecules made of simple sugars, called amylose and amylopectin, make starch the perfect ingredient in many recipes due to its adhesive property, the same property that makes bread and cakes fluffy.
* The cassava root has more starch than other tubers, hence its great potential as a substitute for wheat.
* With cassava starch it is not necessary to add yeast to obtain the sticky structure typical of foods made with wheat. It is used as an absorbent and water binding agent.
