Grains, rice & flours · Gluten-free flours
Cassava flour
Whole dried cassava root ground to a fine flour; the most wheat-like of gluten-free flours.
Also called: kondowole flour, manioc flour, fufu flour (cassava), yuca flour, farinha de mandioca
Around the world: farinha de mandioca (pt) · farine de manioc (fr)
What it is
Cassava flour is made by peeling, drying and grinding the whole cassava (manioc, yuca) root, so it contains the fibre as well as the starch. That makes it different from tapioca starch, which is the extracted starch alone. It is powdery and absorbent and can stand in for wheat flour in many tortillas and flatbreads. In Brazil, farinha de mandioca is a coarser, toasted cassava meal.
Manihot esculenta
How it’s used
- Fufu, kondowole and other swallow foods
- Gluten-free tortillas and flatbreads
- Grain-free baking
- Farofa (coarse meal)
Characteristics
Storage
Pantry-stable. Airtight in a cool, dry place.
Diet, allergens and safety
No major allergens in typical versions.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
- Made from processed cassava, which is safe; never eat raw cassava root, which can contain cyanogenic compounds removed by proper processing.
Nutrition per 100 g
- Energy
- 358 kcal
- Protein
- 0.19 g
- Carbohydrate
- 88.69 g
- Fat
- 0.02 g
- Fibre
- 0.9 g
- Sugars
- 3.35 g
USDA FoodData Central: Tapioca, pearl, dry (a close stand-in).
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- Gluten-free flour blend — In baking, 1:1 by weight as a starting point; cassava absorbs more liquid.
Related ingredients
Recipes with cassava flour
Banku with okra stew
Ghanaian · 1 h 5 min · 640 kcalFarofa
Brazilian · 20 min · 231 kcal
Funge
Angolan · 12 min · 269 kcal · VeganKondowole
Malawian · 17 min · 269 kcal · Vegan
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