Cassava flour

Cassava flour is a gluten-free, grain-free, and nut-free flour made from the whole root of the cassava (yuca or manioc) plant, which is native to South America and widely grown in Africa and Asia. It’s become popular as a versatile alternative to wheat flour in both cooking and baking.

Here’s a breakdown

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Nutritional Profile

Made from whole cassava root, peeled, dried, and ground.

High in carbohydrates (mainly starch).

Low in fat and protein.

Naturally gluten-free, grain-free, and nut-free — suitable for paleo, AIP, and gluten-free diets.

Contains small amounts of fiber, vitamin C, and minerals like potassium and magnesium.

 

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Culinary Uses

Texture & taste: Mild, slightly nutty flavor; soft and light texture.

Substitute for wheat flour: Can often replace all-purpose flour 1:1 by volume, though recipes may need small adjustments for moisture.

Excellent for:

Breads and tortillas

Pancakes, muffins, and cakes

Coatings for frying (crispy texture!)

Thickening soups and sauces

 

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Tips & Considerations

Highly absorbent: May require more liquid than wheat flour.

Dense if overused: Combine with other flours (e.g., almond or coconut) for lighter results.

Raw cassava is toxic — always use properly processed flour from a reputable brand.

Storage: Keep in an airtight container in a cool, dry place.

 

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Would you like me to give you recipe ideas using cassava flour (like tortillas, pancakes, or bread), or a comparison to other gluten-free flours (e.g., almond, coconut, tapioca)?