A gluten-free product is available in France that is an alternative to traditional wheat couscous and is easier to prepare than classic semolina. The flavor is slightly acidic, and this is due to the natural fermentation that takes place during the production process of cassava, also known as cassava or yuca, which is a plant of the Euphorbiacee family native to South America. Its texture is consistent, and according to Matahi it is also particularly...