Cassava flour – BIO – gluten-free, is made from grinding the tubers of cassava, a plant belonging to the Euphorbiaceae family, whose scientific name is Manihot esculenta. This flour can also be found under the names yuca flour, cassava, or manioc, depending on the region. It is a naturally gluten-free food, making it an excellent alternative for people with celiac disease or gluten intolerance. Thanks to its high energy value, it is especially suitable for those who engage in intense physical activity or need an extra caloric intake, such as athletes. Additionally, it is a good source of fiber, which promotes healthy intestinal transit and contributes to digestive well-being. Regarding its nutritional profile, cassava flour contains important minerals such as iron, phosphorus, calcium, and potassium, all essential for the body's functioning. It also provides B vitamins and vitamin C, essential for metabolism and strengthening the immune system. Its flavor is mild and neutral, making it very versatile in cooking, adapting well to both sweet and savory recipes. In summary, cassava flour is a nutritious, energetic, and functional option, ideal for a balanced diet.