Native to South America, cassava is heavily relied upon as an energy source in Sub-Saharan Africa. Becoming a popular gluten-free flour alternative and thickener, cassava flour (aka tapioca flour) is made
from the starchy root of the yuca plant. It is not refined; the whole root is used to make flour. Use caution if attempting to make your own cassava flour and never eat raw cassava: It contains a compound that produces cyanide, which is eliminated when cooked.
Popular among paleo diet followers, cassava flour can be found in the baking or gluten-free sections of the grocery store. Compared to whole-wheat flour, cassava flour is more expensive at about $9 to $10 per pound. Cassava flour can be substituted 1:1 in recipes calling for wheat flour.
All Purpose Flour Substitutes & How to Use Them. Paleo Scaleo website. Published September 18, 2018. Accessed January 22, 2019.
Cassava Flour. Bob’s Red Mill website. Accessed January 22, 2019.
Cassava Inspection Instructions. USDA Agricultural Marketing Service website. Accessed January 22, 2019.
Fessenden M. A Cassava Revolution Could Feed the World’s Hungry. Scientific American website. Published March 24, 2014. Accessed January 22, 2019.
Herbst ST, Herbst R. The Deluxe Food Lover’s Companion. Hauppauge, NY: Barron’s Educational Series, Inc.; 2009.
Otto’s Naturals – Cassava Flour. Otto’s Naturals website. Accessed January 22, 2019.