Locally baked cassava flour, particularly High-Quality Cassava Flour (HQCF), is a cost-effective, gluten-free substitute that can replace up to 30% of wheat in commercial bread recipes. It lowers production costs, provides a stable market for local farmers, and helps reduce reliance on imported wheat.
- Harvesting & Selection: Choose fresh, healthy, and mature cassava roots (harvested within 24–48 hours of processing).



