Is cassava flour high in polyols?

Polyols status

Safe

Find out whether cassava flour is high or low in polyols, see its exact rating, and check its FODMAP, salicylate, oxalate and diet compatibility all in one place.

Related checkers

Compare cassava flour across criteria

HistamineSafe Histamine LiberatorsSafe FODMAPsAvoid FructansSafe GOSSafe FructoseSafe

Sensitivity notes

Why polyols food checker matters

Polyols (sugar alcohols) are found naturally in some fruits and vegetables, and are used as artificial sweeteners. They're poorly absorbed and can cause digestive symptoms, especially in IBS sufferers.

Avoid sugar-free products with sorbitol, mannitol, xylitol, maltitol
Stone fruits are naturally high in polyols
Cooking doesn't reduce polyol content

Triggers

HistamineSafe

Histamine LiberatorsSafe

FODMAPs

FructansSafe

GOSSafe

FructoseSafe

PolyolsSafe

GlutenSafe

LactoseSafe

Dairy ProteinsSafe

NightshadesSafe

SalicylatesSafe

OxalatesSafe

NickelSafe

SulfitesSafe

NitritesSafe

GlutamatesSafe

TyramineSafe

CaffeineSafe

LectinSafe

Low FermentationModerate

Diets

GlutenFit

InflammationFit

VeganFit

VegetarianFit

Paleo AIPAvoid

MediterraneanFit

DASH DietFit

EoE CompatibleFit

FODMAPsAvoid

Low FermentationAvoid

Priority ingredient notes

Serving size, prep, and portion notes for cassava flour

Cassava flour is the whole cassava root peeled, dried and milled, and that whole root origin is the entire point of it. Tapioca starch comes from the same plant but is only the starch washed out of the root, so it arrives as pure carbohydrate, while cassava flour keeps the fibre and the rest of the root with it. On the trigger panel the flour is close to spotless: A for gluten, histamine, histamine liberation, salicylate, oxalate, nickel, sulfite, glutamate, dairy protein and nightshade. Its single borderline grade is fermentability at C, and that is precisely the retained fibre doing what fibre does in a gut that ferments too eagerly. The commercial drying and milling process also deals with the cyanogenic compounds that make the raw root dangerous, so the flour on a supermarket shelf does not carry the preparation risk fresh cassava does.

Watch for

It is not interchangeable with tapioca flour. Cassava flour is the whole dried root and tapioca is the extracted starch, so they absorb liquid differently, bake differently and land differently in the gut. Substituting one for the other cup for cup is the most common reason a recipe fails. / Borderline at C for low fermentation and SIBO. The fibre that makes it more nourishing than pure starch is also what ferments, so it can bloat where tapioca starch or arrowroot pass quietly. / FODMAP content is unrated for the flour in our data while the fresh root grades B. Treat a heavy cassava flour bake as an unmeasured portion rather than a confirmed green light. / Grain free does not mean allergen free. Cassava flour grades A for gluten, but shared mills and shared bakery lines still matter if you are coeliac, so buy certified if that applies to you. / Food grade cassava flour is processed to strip the root cyanogens. The exception is under-processed flour milled from bitter cassava in subsistence settings, which has been behind poisoning outbreaks and is a processing failure rather than a property of the flour you buy.

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