Did you know that manioc was once a staple in the daily diet of Guadeloupeans, just as wheat flour is today in Europe? Today you have the opportunity to discover this heritage treasure, transformed into flour.  As a 100% Guadeloupe-grown cassava flour, I'm delighted to tell you that I'm rich in starch and remain supple when cooked. My texture and flavour are similar to wheat flour, but I have the advantage of being gluten-free. 

What's more, I'm easy to digest. I can be used medicinally to treat digestive disorders such as diarrhoea or heartburn. All you need to do is dissolve a tablespoon of my flour in a glass of water. Please note, however, that this information does not constitute medical advice. 

TASTING TIP :

Don't hesitate to use my flour to liven up your aperitifs with mini West Indian bokits or cod accras. You can also try your hand at making fried plantain slices coated in my delicious flour. I'm perfect for your gluten-free desserts and pastries. Use me in the same proportions as wheat flour, with the same cooking time.