The article explores the ongoing debate in Brazil about the use of cassava starch in breadmaking flour, driven by the need to reduce the country's wheat imports due to global supply issues like the war between Russia and Ukraine, which has significantly increased wheat prices. This debate, which resurfaced in the early 2000s and gained traction with the late deputy Aldo Rebelo's proposals to include cassava starch in bread, has found renewed interest due to the current crisis. The research by Joselito Motta and the ongoing legislative efforts, such as a bill proposed by deputy Elcione Barbalho in 2009, aim to legalize the use of cassava starch in bread, thereby improving nutritional content, reducing reliance on imported wheat, and creating new job opportunities. However, the proposal faces resistance due to the perceived diminution of bread's quality and the concerns about wheat's high gluten content and health effects.