This versatile, gluten-free baking staple is made from the starchy cassava root, valued by bakers for its light texture and neutral flavour. It's an excellent source of dietary fibre and works well as a wheat flour alternative in a wide range of recipes.

Use it to bake bread, cakes, pies and cookies, or as a natural thickener for sauces and gravies - a pantry essential for gluten-free cooking and baking.