Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    Will New Gluten-free Cassava Flour Rock Your Baking World?

    Reviewed and edited by a celiac disease expert.

    Celiac.com 11/01/2010 - American Key Food Products (AKFP) has announced a patent application for the production process for a gluten-free cassava flour. The company also announced that it has begun initial production of this new gluten-free flour at its manufacturing facility in Brazil.

    Gluten is the protein found in wheat, rye, and barley. Gluten provides the structural elasticity in kneaded dough products, permits leavening, and supports the crumb structure and chewy texture of traditional baked goods.

    Celiac.com Sponsor (A12):
    In the last few years, a number of manufacturers have produced gluten-free flour and starch products for gluten-free baking. However, creating baked goods without gluten is challenging, and the resulting baked goods can often be dry, crumbly, or gummy products.

    Cassava, or tapioca flour, has been one of the more promising ingredients for gluten-free baking. However, most traditional cassava flours have a coarse texture, similar to corn meal.

    According to AKFP technical sales director Carter Foss,  the company has spent more than a year developing the flour to have baking characteristics that closely mimic wheat flour in structure, texture and taste.

    The result of the AKFP process, which uses the complete root, is a fine, soft flour that contains both protein and fiber. The patent application covers various aspects of the manufacturing process, including particular milling and drying procedures, as well as the resulting flour itself.

    “During the processing of it, we have to get the physical characteristics made correctly or the flour fails. It over-bakes and turns to dust,” Foss said.

    Foss says that AKFP cassava flour can replace combinations of flours, starches and hydrocolloids in gluten-free baked goods, allowing for a simpler ingredient statement.

    After the pilot runs are completed at its new Brazilian facility, AKFP intends to have continuous production on line by the beginning of 2011.

    Source:

    • Open Original Shared Link



    User Feedback

    Recommended Comments

    Guest Diane Lilly

    Posted

    Thank you for the article on the new flour. I can't wait to try baking with it. It is fun to try new products and hopefully I will get great bakery items at home.

    Link to comment
    Share on other sites
    Guest Patty

    I was diagnosed with celiac in 1961. Back then there wasn't very much in the gluten free world. I'm so excited about the new advances they are making. It is becoming much easier to stay gluten free. I just know someone will come up with a flour that behaves every bit as good as glutenous flours, hopefully this will be it.

    Link to comment
    Share on other sites
    Guest irene spezialetti

    Posted

    Well written..clean, to the point .

    Link to comment
    Share on other sites
    Guest Francine

    Posted

    Yes, but doesn't cassava mess with your thyroid if you consume too much? I read it in a book on the thyroid gland. You have to be careful - too much of anything isn't good. Let food be your medicine...

    Link to comment
    Share on other sites
    Guest Linda

    Posted

    Yes, but doesn't cassava mess with your thyroid if you consume too much? I read it in a book on the thyroid gland. You have to be careful - too much of anything isn't good. Let food be your medicine...

    Cassava in large quantities can effect thyroid function of severely iodine-deficient populations. Cassava is often consumed as the main calorie source by populations suffering from malnutrition. A few cakes eaten in our abundant food nation shouldn't harm most people.

    Link to comment
    Share on other sites
    Guest Velma

    Posted

    This is exciting news. I can't wait to bake with it.

    Link to comment
    Share on other sites
    Guest JJ Blanton

    Posted

    Here it is almost 2014 and I have just found this informative article. Recently, I found XO Baking Co.'s cookie mix and enjoyed delicious just-baked cookies for the first time in going on two decades. Cassava is here and it is terrific! My diet is extremely limited, so I'll be looking for the flour itself to make something besides treats, but thank goodness for progress!

    Link to comment
    Share on other sites
    Guest Carola

    I have also just discovered the XO Baking Company products...so far I've tried sugar cookies, brownies, chocolate chip cookies, banana bread, pumpkin bread, and there are other mixes as well that I haven't yet tried. The ingredients in all of them seem to be a base of cassava and coconut flour. Everything I've tried has been phenomenal and tastes exactly like the "real" gluten product equivalent, and no one who didn't know these are from gluten free mixes would ever suspect these products are not made with wheat. The bread textures are fluffy and perfect. The usual gluten-free mixes (rice flours and tons of starches) really upset my digestive system, and I've never been sure if it was the vast combination of components, or the rice flour, or what it was. So far, I have done well with all of the cassava flour mixes, no upsets whatsoever. This company also makes a cassava flour mix which I haven't yet found. However, I suspect it will be more cost effective than mixes because you do have to add a lot of your own ingredients to the mixes (which are expensive), so I suspect you could make your own recipes from scratch and just add the cassava flour and it would possibly be more cost effective. In any case, cassava flour (or the cassava-coconut flour combo) is absolutely amazing for celiacs, and I haven't had anything this delicious for decades.

    Link to comment
    Share on other sites
    Guest Joel

    And what about the cyanide potential from Cassava? What is the residual amount left from processing? Independent lab results? Please be sure to include the cons of things when you write about the pros, otherwise it just looks like an advertisement. Thank you!

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Wendy Cohan, RN
    Celiac.com 11/12/2008 - It's not as hard as you might think!  It's easy to start with the big items—a gluten-free turkey, gluten-free stuffing, gluten-free pumpkin pie, and of course, gluten-free gravy.  All are easily achievable by the average home cook, and no one will be able to tell anything is different or unusual—just a lovingly prepared meal full of flavor.
    Order an organic turkey from New Seasons or Whole Foods in plenty of time, or choose a less expensive option such as Norbest, Riverside, or Honeysuckle White (my favorite).  Some commercially produced turkeys contain gluten in the broth used to inject them full of flavorings, salt, and fat.  It is important to avoid eating gluten with your conscientiously prepared meal by choosing a gluten-free turkey as your centerpiece.  Check...


    Jules Shepard
    This recipe may be prepared using a mixer and oven or in a bread machine. This loaf is light and airy, yet substantial enough to use as sandwich bread (however, if you want a denser loaf, simply add 1/4 cup dry milk powder to the dry ingredients).
    The recipe boasts the addition of flax seed meal and flax seeds which contribute a large amount of dietary fiber and other beneficial nutritional properties like high omega 3.  The simple addition of two tablespoons of flax seed meal to this bread also adds four grams of dietary fiber and three grams of protein.  As an alternative, you can simply use 2 eggs in place of the flax seed and water mixture, and you will add the dry yeast to the dough at the final mixing step.
    When using a bread machine, always be sure to add all liquid ingredients t...


    Jules Shepard
    Ok, I know these cookies aren't free from peanuts, but they are peanut butter cookies, after all!  If you can do almonds, but not peanuts, definitely try this recipe with almond butter – yum!
    For the rest of us with other dietary restrictions, take heart! These cookies fit the bill! They're delicious, and still gluten-free, dairy-free, egg-free, soy-free, and sugar-free! Yes, they even have a low glycemic index! Enjoy these cookies on their own, or add chocolate chips (dairy-free chips are great too!) for a change of pace. High protein, loads of vitamins and minerals, dietary fiber – it's all there, and in a cookie!!!  Maybe I should have called these “Guilt-Free Cookies”!!!
    Don't be daunted by some of the unusual flour ingredients. Try them if you will, or just use my al...


    Jefferson Adams
    Gluten-free Apple Pie and 20 Recipes for Festive Gluten-free Holiday Treats
    Like many people, I associate the holidays with delicious desserts and yummy baked goods. As a child, holidays meant ovens warming the house, delicious smells filling the rooms, counter tops brimming with wonderful treats. Homemade desserts and baked goods bring these things and more to the holidays. They bring smiles to the faces of friends and guests and family. They bring joy to the heart.
    However, for people with gluten-sensitivity or celiac disease, making tasty desserts and baked goods comes with extra challenges. Not only do they need to avoid wheat and flour, they need to find recipes that match the taste and texture and goodness of favorites that are now off-limits.
    In fact, these challenges have inspired us to include links to some of our best loved and most delicious ...


  • Recent Activity

    1. - PixieSticks replied to PixieSticks's topic in Super Sensitive People
      2

      Working in a kitchen with gluten?

    2. - BoiseNic replied to BoiseNic's topic in Dermatitis Herpetiformis
      11

      Skinesa

    3. - knitty kitty replied to Whyz's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      Feeling ill

    4. - Scott Adams replied to Brianne03's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Advantages vs. Disadvantages of having an official Celiac diagnosis

    5. - Scott Adams replied to Whyz's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      Feeling ill


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,533
    • Most Online (within 30 mins)
      7,748

    Loneal67
    Newest Member
    Loneal67
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Whyz
      6
    • Art Maltman
      6
    • JA917
      13
    • Dana Gilcrease
      5
    • GardeningForHealth
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...