Cassava Flour



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While sometimes the terms cassava flour and tapioca flour are used interchangeably, there are in fact distinct differences. Tapioca is a starch extracted from the cassava root through a process of washing and pulping. The wet pulp is then squeezed to extract a starchy liquid. Once all the water evaporates from the starchy liquid, the tapioca flour remains.

Alternatively, cassava flour is the whole root, simply peeled, dried and ground. This means it has more dietary fibre than tapioca flour – and allows me to make cassava flour tortillas, which would not be possible with tapioca flour.