We love Danielle Walker of @againstallgrain cookbooks and blog. And appreciate her awareness around sensitivities to and #tapioca. We notice a lot of and people in our circle are overloading on cassava as a substitute and it has surprised and concerned us. Here’s something to think about: ・・・ Super bummed to see @foragerproject changed their recipe to include corn and cassava! Guess I’ll just have to keep making my recipe from my For all those who asked why I don’t use cassava: I do not tolerate tapioca, and since tapioca is made from cassava, I stay away. A lot of people do not tolerate it well, and notice bloating or other GI discomfort when consumed. I’ve read that it is on the list of gluten cross reactors, but have not seen the studies. I don’t believe in replacing a recipe with 2 cups of all purpose flour for something so high in starch and little nutritional value, but may be open to occasionally eating some yuca fries or if tolerated, using a tablespoon of tapioca starch to thicken something. I try to limit complex carbs for good gut health. If you have IBD or IBS, I suggest watching to see if you can tolerate it (read up on GAPs and SCD to understand why I limit these types of carbs). This is the same reason why I don’t frequently eat white potatoes (and that they’re a nightshade that I don’t tolerate well). I always say, do what works best for you though! ———-