<<Disclaimer: Verify this information before applying it to your situation.>> Hi there, I have just read in a cook book that manioc root, also known as Cassava, is great for making dumplings, breads and fritters, because of its high gluten content. I have been eating buns made from manioc for a few days and am having worse recations everyday. Does anybody know anything about this stuff? I have also changed a few other things in my diet, but I'm sure they have nothing to do with my reactions Need to know real soon! Ron, Canada