New cassava flour may be an ideal wheat replacement for gluten-free commercial baking

A cassava-based wheat flour replacement will appeal to bakery manufacturers keen to develop a wide selection of gluten-free products when it becomes available later this year, claims the US ingredient supplier.
American Key Food Products (AKFP) said that the company’s newly developed King Lion Premium Cassava Flour is made from the root of the cassava plant, which is commonly used to make tapioca starches, granules and pearls.

The supplier maintains that, unlike other formulations for gluten-free bakery that are composed of multiple flours and starches, its cassava flour can simply replace wheat flour and makes ingredient inventory and label declaration less time consuming.

Carter Foss, technical sales director at AKFP, said that the product, a year in development, has demonstrated in internal tests that it can provide the taste, texture, crumb and baking characteristics equivalent to wheat flour.

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First Published in January 2010