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Home » Flour » Root Flours » Cassava Flour

Cassava Flour

Cassava flour is a flour made from ground cassava roots.

It is used for unleavened baking, or as a thickener.

To make cassava flour, cassava roots are fermented or boiled, then dried and ground into a flour.

No insects, not even cockroaches, will eat cassava flour.

Substitutes

When a recipe calls for cassava flour as a thickener, you can try using toasted bread-crumbs, or just plain old all-purpose flour. Use double the amount per amount of cassava flour called for.

History Notes

Columbus’s diaries mention his eating bread made from cassava in the New World.

Other names

French: Farine de manioc
Portuguese: Farinha de mandioca

This page first published: Sep 7, 2002 · Updated: Jun 20, 2018.

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Tagged With: Latin American Food, Thickeners

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