Understanding About The Cassava Flour

Cassava flour is a Paleo flour that is easy to work with and nutritionally dense. This grain-free, gluten-free, and nut-free flour has been hailed as the closest gluten-free flour to white flour. This flour is made from the root vegetable cassava.

Its texture, appearance, and flavor profile are similar to that of white flour. In addition, this flour is great for both sweet and savory recipes. Other names include manioc and yuca (sometimes spelled yuca). Is manioc flour gluten-free? Yes!


Cassava flour is a root vegetable that is found in South America and parts of Africa. The flour is made from dried-up and peeled cassava roots. The ENTIRE root is then ground up into flour. The result is a powdery flour texture that is great for replacing white and wheat flour. It is Paleo, Grain-Free, Gluten-Free, Vegan, Dairy-Free, and Sugar-Free.

I highly recommend Otto’s Naturals Cassava Flour. This is their process. They dry the cassava roots in ovens instead of the sun within a 36-hour window of harvest. Sun-drying brings an unwanted fermentation flavor to the flour. In addition, sun drying exposes the root to molds and other food droppings.


No, cassava flour and tapioca flour are not the same things. Cassava flour is made from the whole cassava root being ground up. On the other hand, tapioca flour is made from the starch that is extracted from cassava roots. It does not use the entire root.