An Exclusive from AKFP, King Lion Premium Cassava Flour.
The Simple, Natural Gluten-free Solution

American Key Food Products (AKFP) has developed a unique ingredient, King Lion Premium Cassava Flour, a simple replacement for wheat flour in gluten-free foods. King Lion Premium Cassava Flour delivers baking performance characteristics that closely mimic the structure, texture, and taste of numerous wheat-based products with a single ingredient. This effectively eliminates the need for complex formulations of flours, starches and hydrocolloids commonly used in gluten free products. Plus, it enables simplified formulation, production and inventories, and simpler, more consumer-friendly labels..

AKFP invested more than a year in developing and perfecting the specialized manufacturing process that produces this ingredient from cassava root, which is naturally gluten-free. An AKFP exclusive, we have applied for a U.S. patent on the process and the product,which are unique and proprietary to AKFP. Now consumers can enjoy gluten-free baked goods with all of the satisfying taste, moistness and texture they expect in high quality baked goods. And bakers can offer these products with the

confidence that they meet the same quality standards as their regular wheat-based products.

The Premium Cassava Flour has been tested to perform well for cookies, brownies, cakes, muffins, pancakes, tortillas, breads/buns and pizza crusts. Further, the flour can be used as a singular replacement for wheat flour in cookies and cakes. When used with just one or two more flours or starch, Premium Cassava Flour delivers excellent breads with a nice, brown crust and light crumb structure.

Not the Same as Tapioca Starch and Tapioca Flour Available Today. Premium Cassava Flour is Different; and it’s better!

Too many people erroneously believe that tapioca starch, tapioca flour and cassava flour are one and the same product. In fact, they are not! Tapioca starch and tapioca flour are actually two different products which are manufactured through different processes, although both are produced from the same raw material: the roots of the cassava plant. The cassava processors and vendors produced and sold tapioca flour up to the 1970’s. They then adopted starch manufacturing technology and since produced and sold only tapioca starch.

Tapioca flour, or more appropriately – cassava flour, is still produced and consumed in tropical countries where the cassava plant is indigenously grown. However, the quality and characteristics of the flour are adapted only to native dishes in these countries. These local cassava (or tapioca) flours are not well suited for use in baking applications which are based on wheat flour in the rest of the world, including North America.

This inspired AKFP to design a flour from cassava roots that can approximate the physical characteristics of wheat flour, and has inherent properties that will perform well in a gluten-free baking environment. The result: Premium Cassava Flour. Try it and be amazed!