Malanga Flour
© Copyright 2010. Do not copy. All rights reserved and enforced.Malanga Flour is dried malanga ground into a beigey-white flour.
When used with water, it tastes very bland (such as in sauces or stews.) When used in frying, it tastes more potatoe-y. More of the malanga taste comes through in baked goods.
It is reputedly good for people with food allergies, as the starch molecules are very small and easily digested. Companies that make food for people with food allergies use it for everything from bagels to fettuccine.
See Also: Malanga, Thickeners
Other entries for: Flour
Ash Content of Flour, Bean Flours, Black Millet Flour, Bromated Flour, Chapati Flour, Corn Flours, Durum Flour, Flax Flour, Flour Grades, French Flours, German Flours, Italian Flours, Malanga Flour, Malted Barley Flour, Matzo Meal, Millet Flour, Nut Flours, Oat Flour, Okonomiyaki Flour, Potato Flour, Quinoa Flour, Rice Flour, Rye Flour, Seasoned Flour, Sorghum Flour, Spelt Flour, Stone Ground Flour, Water Chestnut Flour, Wheat Flour, Whole Durum Flour
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