The Superfood Flour And Snack Replacement That Changed My Life

How I found Cassava

One of the first new foods I discovered on my anti-inflammatory health journey was cassava. I had just begun the Auto-Immune Protocol (AIP) diet that requires removing all grains, seeds, and nuts during the elimination phases in order to calm your body’s inflammatory response. While the diet worked wonders for my health, it meant no bread and almost all gluten free alternatives were out. No almond flours or oat flours or rice flours to make pastas or experiment with. The AIP diet also eliminates potatoes, so basically every snack food in a regular grocery aisle is also not allowed. It’s tough. But cassava emerged as a flour and starch replacement that I began to use to make everything from pancakes to pie to banana bread. Without cassava, I don’t think I would have been able to stick to the protocol and see the positive results that I have. Cassava chips have become a staple in my diet and my go-to snack.  

What is it and what does it taste like? 

Cassava is a root vegetable that grows in subtropical regions across Southeast Asia, Africa, as well as Latin and South America. When used as a flour there is a mild, nutty flavor and it can be very dense to bake with. Cassava tortillas are one of my favorite AIP replacements for the traditional corn/wheat tortillas. As a chip, they can be very similar to a potato chip and have the same airy, light crunch and feel. Most people are probably familiar with tapioca pearls, made popular in bubble tea, which is a form of processed cassava. 

Who could benefit from Cassava? 

Cassava is a resistant starch(1) which makes it a great snacking option or flour alternative for people suffering from a number of inflammatory diseases, such as diabetes (or in my case, rheumatoid arthritis). Resistant starches are better for the gut microbiome, can help lessen the glycemic index of a meal(2), and their lower glycemic index overall makes them a great snacking option when compared to traditional potato chips. Cassava is gluten free, grain free, and better for your microbiome than the baked goods and snacks available as part of the Standard American Diet (SAD) we have today. 

In a world where our food is a large part of the rising chronic health issues in America, cassava emerges as a better option for all. 

1)https://www.healthline.com/nutrition/cassava#benefits

2)https://pmc.ncbi.nlm.nih.gov/articles/PMC10085630/#:~:text=Resistant%20starch%20can%20dilute%20the,favorably%20alter%20gut%20microbial%20composition.