Tapioca Flour vs. Cassava Flour

At Just About Foods, we offer both tapioca and cassava flours, but did you know they’re not the same thing?
Both are made from the cassava root, yet their processing methods, texture, and culinary uses are quite different.

Tapioca Flour

Tapioca flour is made by extracting only the starch from the cassava root.
It has a fine, smooth texture and a neutral taste, making it incredibly versatile.

Uses:

Thickens soups, sauces, gravies, and desserts
Adds elasticity and softness to gluten-free baking
Works well in cookies, breads, and pastries
Acts as a natural binder or gelling agent

Great for:

Clean-label, grain-free, and gluten-free cooking. Ideal for recipes where light texture and smooth consistency are essential.

Cassava Flour

Cassava flour is made by grinding the whole peeled cassava root, which preserves its fiber and natural nutrients.
It has a more hearty texture, similar to wheat flour, but is still naturally gluten-free.

Uses:

1:1 substitute for wheat flour in many recipes
Perfect for baking pancakes, brownies, muffins, tortillas, and coatings
Adds fiber and body to recipes without sacrificing taste

Great for:

Wholesome baking and recipes that need more structure and nutrition. Popular in gluten-free and plant-based cooking.

Why It Matters

Understanding the difference helps you choose the right flour for the results you want. Whether you’re looking for a reliable thickener or a full-flavor baking base, both flours support grain-free, gluten-free, and non-GMO diets—and align with our mission to offer simple, honest ingredients.

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