Cassava flour comes straight from the whole Cassava root; a starchy tuber that looks like a yam or sweet potato that has simply been peeled, dried and ground. How unprocessed can you get? The Cassava root is native to South America, but was brought to Africa by Portuguese traders from Brazil in the 16th century, where it has become one of the most important staple foods along with maize. Cassava is one of the most drought tolerant and highly productive crops. It is the most similar to wheat flour out of all the gluten free flours, and has become very popular in gluten free cooking and baking. It is one of the richest sources of carbohydrates and good source of minerals such as calcium, phosphorus, manganese, iron and potassium. It is high in fibre and an excellent source of saponins – phytochemicals that help lower unhealthy cholesterol levels in your bloodstream.