Sour gluten free cassava flour


Polvilho azedo or sour manioc starch is a key ingredient in Brazilian cheese bread. The sour manioc starch or cassava starch is made from pressing and juicing fresh cassava roots, which are fermented and then dried to form a very fine white flour. The starch is called sour in contrast to sweet manioc starch where the cassava juice is dried without the fermentation process – which you use is a matter of personal taste. It’s certainly worth trying both!

Cassava starch derivative (Manihot sp).

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