Grain Free Bread Loaf:Cassava, arrowroot, water, butter, eggs, yeast, honey, salt.
Cassava (yuca or manioc) is a nutty flavored, starch-tuber in the spurge family (Euphorbiaceae) of plants. It thought to have originated from the South-American forests. It's sweet, and chewy underground tuber is one of the traditional edible root vegetables.
Cassava carbohydrates are high while its glycemic index low. Naturally gluten-free, it contains saponins to help ease inflammation and balance your gut flora and minerals that perform many important functions throughout your body.
Resistant starch is beneficial because it feeds the friendly bacteria in your colon and turns them into important short-chain fatty acids. It feeds good gut bacteria and may lower your blood glucose levels.
Cassava also contains saponins that can ease inflammation, break down organic body wastes like uric acid, cleanse mineral deposits from your joints and help balance your gut flora.
Low-GI foods also may help control triglyceride and other lipid levels in your blood. Cassava has even been called a "weight loss wonder food" due to its ability to decrease appetite and decrease fat storage in fat cells.
5 B-complex vitamins contained in cassava include folate, thiamin, pyridoxine (vitamin B6), pantothenic acid (vitamin B5) and riboflavin (vitamin B2). The root also includes a number of minerals that perform important functions throughout your body like zinc, magnesium, copper, iron, and manganese.It also offers adequate amounts of potassium.
Cassava vs. Tapioca-Tapioca is a starch extracted from the cassava root through a process of washing and pulping. The wet pulp is then squeezed to extract a starchy liquid. Once all the water evaporates from the starchy liquid, the tapioca flour remains. Alternatively, cassava flour is the whole root, simply peeled, dried and ground.