Taro flour, made from the root of the taro plant, is a gluten-free alternative to wheat flour. It is high in fiber and contains essential minerals such as potassium and iron. It also contains a good amount of antioxidants which may help to lower the risk of chronic diseases. Additionally, it is low on the glycemic index, making it a good option for people with diabetes. Taro flour can be used in a variety of recipes, including baked goods, as a thickener for sauces and soups, and as a coating for frying. It also adds a unique, nutty flavor to dishes.