What is cassava flour?

Cassava flour is ground from the whole tuber of the cassava plant (also called manioc or yuca). Unlike tapioca starch — which is extracted from cassava and contains mostly starch — cassava flour includes the whole root, giving it fibre and a neutral, slightly nutty flavor. It’s a top choice for anyone searching for a reliable grain free flour or a substitute in gluten free baking.

Common names and forms

• Cassava flour — whole-root, used like wheat flour in many recipes.
• Tapioca starch — refined starch from cassava, used as a binder or thickener.
• Mandioca/manioc/yuca — regional names for the cassava root.

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Why choose cassava flour? (benefits)

Cassava flour is prized for both dietary and functional reasons. If you’re seeking a dependable gluten free flour or exploring paleo cassava flour options, here are the benefits:

• Gluten-free & grain-free: Safe for gluten-intolerant and grain-avoidant diets.
• Neutral flavor: Works in sweet and savory recipes without overpowering other ingredients.
• Good texture: Produces tender baked goods that mimic wheat when used correctly.
• Non-GMO & organic options: Many sellers offer certified organic cassava flour and non-GMO supply chains.

How to use cassava flour in baking

Cassava flour behaves differently from almond or coconut flour. It’s closer to wheat flour in texture but still requires adjustments. Use these quick rules when swapping:

Substitution guidelines

1. Start with a 1:1 substitution in recipes that call for plain flour, then adjust liquid — cassava can absorb more moisture.
2. For recipes relying on gluten structure (like yeasted bread), combine cassava flour with binders (eggs, psyllium husk, xanthan gum) or use it in flatbreads, pancakes, and quick breads instead.
3. When making pastry or cookies, chill dough as cassava can be softer at room temperature.

Simple recipe ideas

• Gluten-free banana pancakes (replace wheat flour 1:1, add extra egg for structure).
• Paleo cassava flatbreads — cassava + water + pinch of salt, pan-fried.
• Cassava flour shortbread — use butter and chill the dough for cleaner edges.

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Choosing the best cassava flour: what to look for

When shopping for cassava flour or non-GMO cassava flour, check these attributes:

• Origin & processing: Whole-root milling vs. starch extraction. Whole-root gives the true cassava flour properties.
• Certification: Organic or non-GMO labels if those are priorities for your customers.
• Texture: Fine, consistent grind works best for baking.
• Packaging & freshness: Airtight packaging and best-before dates help keep baked goods tasting fresh.

Nutrition & dietary considerations

Cassava flour provides carbohydrates and some fibre, making it an energy-dense option. For people on strict low-carb diets it may not be ideal, but for gluten-free or paleo baking it’s an excellent wheat alternative. If you have health concerns, consult nutrition resources or a dietitian before making major dietary swaps.

Storage & shelf life

Store cassava flour in a cool, dry place in an airtight container. Unopened packages last many months; once opened, use within a few months or refrigerate to extend freshness.

Troubleshooting common baking issues

If your cassava-baked goods are dense or crumbly, try adding a binding agent (egg, psyllium husk) or slightly increasing liquids. Achieving the right texture often requires small, recipe-specific tweaks.