Manioc root also called yuca, cassava or kamoteng kahoy, native to South America. Manioc flour is made by soaking, grating, drying and grinding manioc root to a fine powder. It has a mild flavor and fine, light texture. An excellent choice for gluten free cooking and savory baked goods & substitute for wheat flour.

Used as a thickener for soups & stews. Used to make breads, cakes, pasta, dumplings, starchy custards and puddings. Also used as a breading for fried food & African FuFu.