## 1 Introduction  
The global cassava market was valued at USD 198.90 billion in 2024 and is projected to grow from USD 207.22 billion in 2025 to USD 299.62 billion by 2034 [1]. In Brazil, cassava production was estimated at approximately 19 million tons, cultivated over a total area of 1.24 million hectares [2], generating more than 2 billion BRL (Brazilian reais) during this period [3]. This value highlights the economic importance of cassava, a tuber widely utilized for human consumption in the form of flours, starches, and other derivatives, as well as in animal feed [4]. Additionally, cassava finds applications in industrial sectors, including biofuel production [5], biodegradable packaging [6], and cosme manufacturing [7]. Among the derivatives obtained from cassava processing, hydrated cassava starch stands out, accounting for approximately 755,000 tons of the total cassava produced and processed in Brazil [8]. Hydrated cassava starch is produced by hydrating cassava starch, followed by moisture adjustment (30-40%) through drying and/or pressing and subsequent sieving [9]. Although initially a traditional craft product, the production of hydrated cassava starch has become more industrialized in recent years. However, it still lacks standardization, resulting in variations in product characteristics depending on the manufacturer and the processing methods employed [10]. The increase in domestic consumption and the growing interest in international markets have driven the industrialization of hydrated cassava starch [11]. Additionally, its popularity is linked to its appeal as a healthy food, emphasizing natural and functional ingredients, and its suitability for gluten-free diets, as it is naturally gluten-free [12]. However, the lack of specific regulations and standardized processing methods raises the risk of cross-contamination with gluten, particularly in environments where gluten-containing foods are consumed, handled, or processed [13]. Cross-contamination with gluten is a common issue in the alternative starch and flour industry, affecting even naturally gluten-free foods such as hydrated cassava starch [14]. Gluten contamination in hydrated cassava starch production may occur due to shared equipment with gluten-containing products, use of uncertified raw materials, contamination from handlers, airborne particles, inadequate cleaning, contaminated packaging, improper storage, and secondary ingredients containing gluten traces. The ingestion of gluten, even in trace amounts, can trigger severe symptoms in genetically predisposed individuals, including gastrointestinal and neurological issues, as well as more serious complications [14; 15; 16]. It is estimated that up to 3% of the global population is affected by celiac disease [17]. Gluten ingestion can trigger an immune response that results in inflammation, villous atrophy, and crypt hyperplasia in the small intestine [18; 19]. These changes lead to reduced nutrient absorption, weight loss, abdominal pain, diarrhea, and steatorhrea, considered typical symptoms [20; 21]. Additionally, atypical symptoms may occur, affecting various body systems, including anemia, osteoporosis, infertility, headaches, and neurological deficits [21; 22; 23]. Although hydrated cassava starch is naturally gluten-free, it can become contaminated when processed in facilities that do not implement strict precautions or fail to ensure the complete absence of gluten. This is particularly concerning when cross-contact occurs with other products carrying gluten due to the processing methods employed. The risk of cross-contamination increases in environments where production control is not clearly defined or enforced, making rigorous monitoring essential to prevent contact with gluten sources and ensure consumer safety [14; 24; 25; 26]. Therefore, a partial characterization of hydrated cassava starch is essential to understand its behavior under different production conditions and to ensure it is free from allergens such as gluten.