Baking

Cassava Flour

Gluten-free flour from dried cassava root, used for fufu, flatbreads, and gluten-free baking.

Cassava flour is milled from the whole dried cassava (manioc) root and is naturally gluten-free. In West and Central Africa it is cooked with water into stiff fufu and foofoo doughs eaten with stews, and it is increasingly used as a one-to-one wheat substitute in gluten-free baking. It has a mild, neutral flavor and fine texture.

Cassava flour is ground from the dried root of Manihot esculenta, a plant native to South America that has been cultivated for roughly 10,000 years. The roots are peeled, washed, grated, and dried at low temperatures to produce a fine white flour. Unlike tapioca starch, which is pure extracted starch, cassava flour uses the whole root and retains more fiber, giving it slightly more body and nutritional content. This distinction matters in the kitchen: cassava flour behaves differently from both wheat flour and its starchier cousin.

The flour is entirely gluten-free and grain-free, making it valuable for allergen-free baking and traditional cuisines where wheat is absent. Its flavor is mild and slightly sweet, acting as a neutral backdrop that takes well to bold seasonings or gentle sweeteners alike. The high starch content means it browns quickly and creates smooth textures, but it lacks the protein network that gives wheat flour its elasticity. This structural difference requires adjustments in recipes: cassava flour needs binders, less liquid, and often pairs with other gluten-free flours to achieve the best results in baked goods.

Measured in: g
Storage: Pantry

Types & varieties

White Cassava Flour

Milled from white-fleshed cassava roots; most common variety in West Africa and Latin America

Yellow Cassava Flour

Milled from yellow-fleshed varieties; contains beta-carotene; slightly richer color and mild earthy taste

Fermented Cassava Flour

Cassava is soaked and fermented before drying; used for garri (West Africa) and gives a tangier flavor

Pre-cooked Cassava Flour

Root is cooked before milling; reduces processing time and gives a different texture in final dishes

Common uses

Fufu — West African thickening staple; stirred into boiling water to form a smooth, dense dough eaten with soups and stewsTapioca flatbreads (Brazilian beijú / tapioca) — hydrated with coconut milk or water, sieved, and baked on a hot griddleBammy — Jamaican cassava bread; fried flatbread traditionally served with fishGluten-free baking — breads, cookies, cakes, and pastries when combined with other flours and bindersThickening agent — for sauces, gravies, and soups, though adds more fiber than pure tapioca starchCoating for fried foods — creates a crisp, light crustPudding and pastry fillings — contributes smooth texture and slight sweetness

Tips & pitfalls

Cassava flour lacks gluten, so baked goods need binders like xanthan gum, psyllium husk, or eggs to hold structure — without them, crumbly texture results
Use less liquid than with wheat flour — cassava flour absorbs water readily and can make doughs overly sticky if over-hydrated
Combine with other gluten-free flours (tapioca starch, sorghum flour, or rice flour) in a blend for better texture in yeast breads
Sift before measuring to break up clumps and ensure even distribution in batters and doughs
For frying, cassava flour browns quickly due to its high starch content; use medium heat to prevent burning and achieve even crisping
When making flatbreads, let the batter rest 5–10 minutes after hydrating to allow the starches to fully swell before cooking
Do not substitute cassava flour 1:1 for wheat flour in traditional recipes — start with a tested gluten-free formulation or the dough will fall apart
Common mistake: confusing cassava flour with tapioca starch — they come from the same root but perform differently; using pure tapioca starch where cassava flour is called for will yield a gummier texture

Nutrition

No USDA FoodData Central match for Cassava Flour yet. We surface a per-100 g profile once a generic whole-food entry is matched and verified.

In the shops

Matched grocery products

No matched grocery products for Cassava Flour yet.

Good to know

Source: Root of the cassava plant (Manihot esculenta), also called yuca, manioc, or Brazilian arrowroot
Origin: Native to Brazil and Paraguay; domesticated roughly 10,000 years ago; spread globally via Portuguese traders in the 16th century
Processing: Root is peeled, washed, grated, and dried at low temperatures to produce a fine flour
Toxicity Note: Raw cassava contains cyanogenic glycosides; heat processing during flour production neutralizes these compounds
Gluten-Free: Yes — contains no wheat, rye, barley, or gluten proteins
Grain-Free: Yes — derived from a root vegetable, not a grain or legume
Flavor: Mild, slightly sweet, neutral — does not impart strong flavor to dishes
Starch Content: High in starch; retains more fiber than pure tapioca starch since it uses the whole root
Storage: Keep in an airtight container in a cool, dry place; shelf life of 1–2 years when stored properly
Where to Buy: International grocery stores, Latin American/African markets, health-food stores, and online retailers specializing in gluten-free products

Substitutes

Tapioca Starch / Tapioca Flour — Closest substitute; from the same plant but is pure starch with no fiber; may yield a slightly gummier texture in baked goods
Coconut Flour — Grain-free and nut-based; highly absorbent — use roughly one-quarter the amount and increase eggs and liquid significantly
Arrowroot Flour — Good for thickening sauces and gravies; not ideal as a 1:1 flour replacement in baking due to different structural properties
Potato Starch — Provides similar lightening effect; substitute 1:1 but expect a different flavor profile and softer texture
Rice Flour — Most common gluten-free flour; substitute 1:1 but expect a different texture and slight grittiness in baked goods