Cassava flour is made from the whole root of the cassava plant. The cassava used is unfermented and processed within 24 hours of harvest. It has a neutral flavor and is gluten-free, grain-free and nut-free.

Cassava flour can replace wheat flour in most recipes. It’s ideal for baking bread, cakes, muffins and more.

Yes, our cassava flour comes from our organic farm in Cameroon, following strict agricultural practices, free from artificial chemicals and pesticides. We are organically certified by Ecocert.

Yes, you can definitely make bread with cassava flour. Cassava flour does not contain gluten, so making bread with it will give a different texture and flavor than traditional wheat-based bread. Gluten gives elasticity and structure to bread. So when using gluten-free flours like cassava, additional ingredients or binders may be needed to achieve the desired texture.

Our farm is located in the central region of Cameroon.

Our cassava flour has a shelf life of 2 years, when stored in a cool and dry place.

Yes, cassava flour is nut-free and is suitable for individuals with nut allergies.

Yes, cassava flour is rich in dietary fiber, vitamins, and minerals. It’s also low in fat and has a lower glycemic index.

Absolutely! Cassava flour can be used as a thickening agent in soups and sauces.