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Malanga

Malanga is probably the most hypoallergenic food in the world, so even persons with extensive allergies should do very well with this flour. The reason? The starch grains are the smallest and most easily digested of all complex carbohydrates. Malanga is closely related to the taro root, which is used to make poi, a cooked paste, common in Polynesian countries. Malanga and taro root are in the Arum family, Araceae. Malanga is also called yautia, cocoyam, eddo, coco, tannia, sato-imo, and Japanese potatoes. Malanga are about the size and shape of a regular white potato; they look a little like an overgrown gladiola bulb, because the outside skin of the malanga is brown and somewhat hairy. There are about 1530 calories in one pound of malanga flour. The composition of malanga flour is approximately: 75.5% carbohydrates, 5.1% protein, 1.6% fat, 9.8% fiber, 1.2% water, and 6.8% minerals.

At Special Foods!™ we use malanga flour to make cookies, quick breads, loaf breads, pancakes, bagels, muffins, doughnuts, dumplings, and so forth. Again, all recipes are made without wheat or other grains, without yeast, and without milk, eggs, or sugar. Malanga flour is an excellent thickener for gravies, soups, stews, and sauces. Malanga flour for instant mashed potatoes is a cooked flour. Malanga pasta is very similar to regular wheat noodles when cooked. Of all the pastas, malanga fettucine is our favorite.