Tag: Yoki

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.

While traditional pão de queijo is made with naturally gluten-free tapioca starch, a common question arises for pre-packaged mixes: **Is Yoki Pao de Queijo gluten-free?** The answer lies in carefully examining product labeling and understanding the potential for cross-contamination, a critical consideration for managing a nutrition diet, especially for individuals with celiac disease.