What is Cassava Flour?
Cassava flour is a gluten-free, grain-free flour made from the whole cassava root, a starchy vegetable widely used across Latin America, Africa and Asia. Known by other names such as manioc, yuca and tapioca, cassava has been a staple ingredient for centuries due to its versatility and natural energy content.
Unlike tapioca starch, which is extracted and refined, cassava flour uses the entire root, making it a more nutrient-dense and functional option for cooking and baking. Today, cassava flour is growing in popularity in Australia as a natural wheat flour alternative for those following gluten-free, paleo or allergy-friendly diets.
With its mild flavour and fine texture, cassava flour closely mimics traditional wheat flour, making it one of the best gluten-free flour substitutes available.
How to use Cassava Flour?
Cassava flour is one of the most versatile options when it comes to gluten-free baking and cooking. Thanks to its neutral taste and soft, powdery consistency, it works well in both sweet and savoury recipes.
It is commonly used for:
- Gluten-free baking (bread, pancakes, muffins)
- Grain-free cooking
- Thickening sauces and gravies
- Making tortillas and flatbreads
One of the biggest advantages of cassava flour is its ability to create a soft, chewy texture similar to wheat-based products, making it ideal for recipes where texture matters.
While some recipes suggest a 1:1 replacement for wheat flour, results can vary depending on the dish. For best results, start with recipes specifically designed for cassava flour before adapting your own.
Don't know where to start? Visit our Recipes page for some inspiration on how to use Cassava flour!