Sweet cassava starch

Starches are basically carbohydrates and starch , while flours are composed of water, gluten, and starch.

Cassava starch, also known as manioc starch, has an advantage over other starches due to its faster kneading process, as cassava has a stronger thickening power than wheat, corn, or rice starch.

It is a very nutritious food, mild in flavor and easy to digest. It is gluten-free.

Be careful, because starches don't dissolve in cold water and can form lumps if you don't dissolve them first. So, what you'll need to do is dissolve them in a little warm water and add this mixture to the dough you're making, always while it's hot, stirring and letting it thicken slowly.

We can also use starches for coating and then frying. This will result in a crispier coating.

* Gluten-free product but may contain traces.