Tag: Farofa

Over 90% of Brazilian households consider a toasted cassava flour mixture, known as farofa, an indispensable staple on their dining tables. This beloved side dish is the satisfyingly crunchy answer to the question: what is the powder Brazilians eat?. Its rich history dates back to Indigenous traditions, yet it remains a crucial and versatile component of modern Brazilian cuisine today.

While traditionally made from cassava flour, which is primarily a source of carbohydrates, farofa's protein content depends heavily on its added ingredients. The inclusion of items like bacon, eggs, or sausage can significantly boost the overall protein level, transforming it from a simple carb-heavy side into a more balanced dish.

According to a 2018 study, many consumers perceive gluten-free diets to be healthier, regardless of celiac disease or gluten sensitivity. This focus on dietary choices leads many to question: **Is farofa gluten?** This article explains the core ingredients of this popular Brazilian side dish and how to ensure your portion is completely gluten-free.

While the core ingredient of traditional farofa—cassava flour—is naturally gluten-free, Yoki brand products present a complex situation that requires careful label reading. Yoki produces multiple farofa varieties, some of which explicitly list gluten-containing ingredients or warn of cross-contamination risks.