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How Is Cassava Flour Made?

Cassava is a vegetable and the whole tubular root is peeled, pulped, then dried and milled to create a fine powdery flour. This makes cassava flour a great replacement for wheat flour in both sweet and savory recipes.

Health Benefits:

Cassava Flour 1-55 lbs is high in potassium and vitamin C, it also contains calcium, vitamin A, folate, magnesium, iron, plus resistant starch, which can improve gut health. This flour is low in fat, low in cholesterol, low in sodium. Additionally, it’s very high in fiber and healthy carbohydrates.

Being high in resistant starch it will feed the good bacteria in our gut. Foods that are high in resistant starch can be very beneficial to the body. Resistant starch can potentially lead to a better metabolism, lowering the risk of diabetes, obesity, and also lowering inflammation.

Are Cassava and Tapioca Flours the Same?

No, cassava flour and tapioca flour are not the same but they do come from the same plant. Cassava flour is made from the whole cassava root being dried and ground down. Tapioca flour/starch is produced from the same cassava roots as cassava flour but almost all the fiber and nutrients are removed in a filtering and dewatering step after the roots are peeled and pulped. 

When all the water has evaporated, a fine tapioca powder is left behind. Aside from soluble carbohydrates, tapioca is almost totally devoid of important nutrients and fiber.

The two flours have different textures and different purposes. Cassava flour resembles regular white flour whereas tapioca flour resembles arrowroot or cornflour/starch. Tapioca is typically used as a thickener.