American Key Food Products – Gluten Free Cassava Flour

http://www.akfponline.com/

“Not the Same as Tapioca Starch and Tapioca Flour Available Today. Premium Cassava Flour is Different; and it’s better!

Too many people erroneously believe that tapioca starch, tapioca flour and cassava flour are one and the same product. In fact, they are not! Tapioca starch and tapioca flour are actually two different products which are manufactured through different processes, although both are produced from the same raw material: the roots of the cassava plant. The cassava processors and vendors produced and sold tapioca flour up to the 1970’s. They then adopted starch manufacturing technology and since produced and sold only tapioca starch.

Tapioca flour, or more appropriately – cassava flour, is still produced and consumed in tropical countries where the cassava plant is indigenously grown. However, the quality and characteristics of the flour are adapted only to native dishes in these countries. These local cassava (or tapioca) flours are not well suited for use in baking applications which are based on wheat flour in the rest of the world, including North America.

This inspired AKFP to design a flour from cassava roots that can approximate the physical characteristics of wheat flour, and has inherent properties that will perform well in a gluten-free baking environment. The result: Premium Cassava Flour. Try it and be amazed!”

I have been experimenting with this amazing flour and have found that it works very well in every recipe I have used it in.  It really does work just like wheat flour and Cassava is wonderful for thickening sauces, gravies and stews too.

Try these cookies:

Tim’s Gluten Free Cookies

INGREDIENTS

1 lb butter (or margarine)

3 cups brown sugar

3 eggs

1 cup ground oats

4 or more cups Cassava Flour

2 tsp baking soda

3 cups unsweetened desiccated coconut

3 cups GF milk chocolate morsels

½ cup slivered almonds.

DIRECTIONS

Preheat oven to 350°F.

In a large mixer bowl, beat the butter, eggs and sugar.

Add the oats and coconut.  Mix well.

Add the all-purpose flour and baking soda a little at a time until you can touch the dough with your finger and your finger comes away clean.

Mix in the Chocolate morsels and the slivered almonds.

Roll into tablespoon sized balls and flatten slightly with the heel of your hand.

Bake 5 to 7 minutes. (Do not over-cook)

Here is a link to more fabulous recipes:

http://www.akfponline.com/Recipes.aspx

Izzi B’s Allergen-Free Cupcakes

About Izzi B’s Allergen-Free Cupcakes
Izzi B’s Allergen-Free Cupcakes is a wholesale bakery in Norwalk, CT. Our cakes and cupcakes are free of gluten, wheat, soy, dairy, eggs, nuts, casein, honey, seeds and apples. No preservatives, no trans-fats, no refined sugar, no cholesterol. Vegan and celiac friendly. All ingredients are either all-natural, organic or Fair Trade. All our food colorings are made of natural derivatives of plants. We supply frozen and freshly baked cakes and cupcakes to retail establishments in Fairfield, New Haven and Westchester Counties, as well as individual orders to customers right from our wholesale bakery or ship them to you. We deliver—to New York City, too! (We’re currently working on getting into a store near you.) Our cupcakes and cakes freeze well and are great for schools, playdates, and just plain I-need-a-treat-now. Our bakery is an allergen-free facility, ensuring that all of our baked goods are free of all the above listed allergens, all the time. And, you don’t have to have a food intolerance to enjoy Izzi B’s cupcakes. Izzi B’s wants everyone to know there are options when it comes to making smarter, healthier food choices, even treats. Remember, you are what you eat.

Izzi B’s Allergen-Free Cupcakes manufactures it’s products in a dedicated facility that is free from all commons allergens, offering consumers the highest level of assurance that the products you’re enjoying are safe and free from cross-contamination.

Please vote for our gingerbread house.

Open voting for fan favorites takes place from November 12 -­‐ December 18 either at the museum or on the Museum’s website: www.stamfordmuseum.org.