Gluten-free with Cassava Flour
A unique, natural cassava flour is an innovative substitute for wheat flour. It enables the production of gluten-free baked goods with virtually the same taste, texture, crumb and baking characteristics as those made with wheat flour.
Made from cassava root, King Lion brand Premium Cassava Flour, from American Key Food Products (AKFP), is produced through a proprietary manufacturing process that yields an ingredient with superior baking properties, the company states. Unlike most formulations for gluten-free baked goods, which are composed of several types of flours and starches, a wide range of high-quality baked goods can be made using only this cassava flour in place of wheat flour. This simplifies formulation and production, reduces the need for inventorying ingredients and simplifies label declaration.
According to Carter Foss, AKFP’s technical sales director, the product is unique, because “it behaves like flour. Being cassava-based also means it has a significant starch content and acquires some of the important attributes of a starch.”
The process enables this flour to manifest a taste profile, as well as organoleptic properties and functionalities that closely approximate the qualities of wheat flour, according to Foss. The result is a cassava flour that can deliver to consumers excellent-quality, gluten-free baked goods, such as cakes, cookies, muffins and pancakes, to name just a few. The company is also developing a version for use in bread. pf