Cassava flour comes from the root vegetable cassava. It can serve as a gluten-free substitute for wheat flour in bread, pasta, and other foods. To make cassava flour, a person must grate cassava, dry it out, and grind it to a fine powder.

This article will explain everything about cassava flour, including its uses and benefits. It will also explain how to make it or buy it.

What is cassava flour?

Cassava is a root vegetable. It consists of the underground part of the cassava plant.

Cassava is a tuber crop and is similar in shape to a sweet potato. Cassava grows in many countries and is a staple in the diet of around 800 million people worldwide.

Manufacturers make cassava flour as follows:

1. They grate the cassava into small pieces.
2. Next, they dry out the grated cassava.
3. Finally, they grind the dry, grated cassava until it forms a very fine powder.

Cassava flour features in a number of recipes. As cassava flour is gluten-free, people who avoid gluten can use it as a replacement for wheat flour in a variety of recipes.

Cassava flour vs. tapioca flour

Cassava flour and tapioca flour both come from the cassava root. However, there are some key difference between the two:

• The part of the plant they come from: Cassava flour contains the whole root, while tapioca flour is made up only of the starchy part of the root.
• Fiber content: Cassava flour contains moreTrusted Source dietary fiber than tapioca flourTrusted Source.
• Calories: Cassava flour has fewer calories per serving than tapioca flour.
• Their use in recipes: Both flours work similarly in recipes. However, due to the higher fiber content of cassava flour, it can be more effective as a thickener.
• Their taste: Cassava flour has a more noticeable taste — it has a nuttier flavor in comparison to more plain-tasting tapioca flour.