Don't know how I missed this thread. I'm gluten free and nightshade free. I've probably read it all since I started this in the 90s, but today, I saw cassava flour and once again hope ebbed.I recall reading back in the 1970s that "modified starch" was first invented to put into baby food (the jarred vegetables type) because it would not be digestible by human saliva. Seems that the adults feeding the infants were finding that the contents were getting "digested" due to the spoons being repeatedly placed back in the jars and this "didn't look good" so there were complaints. (Presumably the baby food manufacturers originally assumed the adults would toss out the jars after one feeding and therefore would not reopen the jars and dish out the contents on a second occasion, the next day or whenever. Therefore they invented this "starch.") I just searched on these terms and there are patents around creating "stabilized baby food" and so on . ALSO, I see that tapioca is mentioned which I recently found out is the same as cassava, which is a cyanide-containing goitrogen.
Yesterday, I got this 3qt Instant Pot. Found a little recipe book that has GF recipes. One was for these really yummy looking chocolate mini cakes. Anybody GF probably knows the routine. You study up. You forget. Then... Repeat. Anyway I was just going to cave and order some cassava flour. Then thought to check the RPF.
Reading your, "cassava, which is a cyanide-containing goitrogen", has brought me back to earth. I'll hold off on the cassava for now at least.
Jan and @Rinse & rePeat , I use that masa flour too. I've made the masa balls for soup. We got tired of them tho. I've made tortillas but not lately. I just use it occasionally these days. No baking here...