Sago flour has several advantages over other flours. It is gluten-free, which is perfect for those who have gluten intolerance or are on a gluten-free diet. In addition, sago flour is also rich in complex carbohydrates that are easily digested and can be a good source of energy. The soft texture of sago flour also makes it ideal as a natural thickener in a variety of dishes, from soups to sauces.
In terms of durability, sago flour-based foods have the strength to retain the softness and chewy texture of foods, especially in traditional baking and snacks. Compared to wheat flour, which relies on intensive farming processes, sago is more environmentally friendly as it grows wild on peatlands and does not require much maintenance. With the increasing awareness of health and environmental sustainability, sago flour is becoming an increasingly relevant option in today’s culinary world.