Cocoyam Flour

Cocoyam flour is a versatile gluten-free flour made from dried and ground cocoyam roots, also known as taro. It is known for its fine texture and neutral taste, making it a popular choice for various culinary applications.

Key Features:
- Gluten-Free: Suitable for those with gluten intolerance or celiac disease.
- Versatile Use: Ideal for baking, thickening sauces, and making traditional dishes like cocoyam fufu or dumplings.
- Nutrient-Rich: Contains fiber, potassium, and other vitamins and minerals beneficial for health.
- Neutral Flavor: Does not impart a strong taste, allowing it to blend well with other ingredients.

Usage Tips:
- Baking: Substitute cocoyam flour for wheat flour in recipes to create gluten-free baked goods.
- Thickening: Use as a thickener for soups, sauces, and gravies.
- Storage: Store in a cool, dry place in an airtight container to maintain freshness.