Cassava flour for use in gluten-free baking

by Jeff Gelski
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CLOSTER, N.J. — New King Lion brand premium cassava flour has been shown to work as a direct replacement for wheat flour, which allows for the production of gluten-free baked foods, according to American Key Food Products, Closter. The company projects commercial production of the flour for early 2010. The company also is developing a version for use in bread, said Carter Foss, technical sales director for American Key Food Products.

A proprietary milling process produces the cassava flour, which is made from the cassava root. Gluten-free baked foods made with the cassava flour have virtually the same taste, texture crumb and baking characteristics as those made with wheat flour, according to American Key Food Products. The cassava flour has exhibited excellent moisture retention characteristics and thus may reduce the amount of flour needed by as much as 25% versus wheat flour.

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