If you're monitoring your weight, cassava flour is an excellent choice because it has less calories than other flours. It's also abundant in vitamin C, which functions as an antioxidant to help alleviate stress, boost your immune system, and improve your skin's health. Cassava flour is made by grinding fresh or frozen cassava roots into a powder. The flour has a slightly sweet taste that can be used in place of sugar. Cassava flour is widely used in Africa and Asia to make cakes, cookies, and pancakes. Because it has a high starch content, it can be used to make breads and pastas that will not get moldy like those containing wheat. This unique property makes cassava flour useful for travelers who want to avoid food poisoning from contaminated meals. In addition to being healthy, cassava flour is also cheap. One pound of cassava roots yields three pounds of flour, so it's easy to find enough flour for any recipe. You can store cassava flour unrefrigerated for up to one year. However, the flavor becomes stale after about six months. People have been using cassava flour since the 16th century, but it was not until much later that scientists discovered its protein content: 14%. That means that out of every 100 grams of flour, there will be 71 grams of protein. All-purpose flour has only 8% protein.