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Cassava Flour is becoming increasingly popular around the world as a gluten-free flour option, but there are a number of things you should know about the nutrition and potential health effects of this flour variety. 
Cassava flour is a white-free flour made from peeled, dried, and ground cassava roots from the cassava plant scientifically known as Manihot Esculenta. This flour has been produced and used widely by native poeple in South America and others around the worldas a nutrient dense flour alternative to wheat.
The plant is also known as Yuca and Manioc in some cultures.
In terms of nutrition, this flour is dense, but also has a very high level of carbohydrates. It also delivers a significant amount of magnesium, vitamin C, vitamin B6, and potassium. While low in fat, it is also quite low in protein.