FOOD NEWS
Tapioca Vs. Cassava Flour: What's The Difference?
BY WENDY LEIGH
Both tapioca and cassava flour come from the roots of the cassava plant, but while tapioca comes from the starch of the root’s pulp, cassava comes from the whole root.
Cassava, also known as yuca, is a subtropical tuber that is used to make cassava flour, a hearty, affordable, gluten-free flour with a nutty flavor and high levels of vitamin C.
The flour is made by peeling, drying, and grinding cassava into a thick flour ideal for bread, baked goods, or as a thickening agent due to its dense texture that absorbs liquid.
By contrast, tapioca flour is starchier, lighter, and powdery. It’s made by washing and pulping the cassava root, giving it a slightly sweet taste and silky-smooth consistency.
While the pulping process removes much of the nutritional value, tapioca flour is a coveted ingredient for sauces, tapioca pudding, and tapioca pearls.
Like cassava, tapioca flour is a versatile ingredient that adds a bit of chewiness and structure to baked goods and adds a creamy thickness to stews without a distinctive taste.