Tapioca Flour vs Cassava Flour

Over time, I am starting to appreciate the art of having less clutter as well as recipes that require fewer ingredients. I am in the mist of trying to narrow down my flour selection.

These two are among my favorite flours for different reasons and it is hard to pick tapioca vs cassava.

The foremost reason that I like them both is that they have a neutral flavor and mix well with others.

They are made from the same starch, high-carbohydrate tuberous root vegetable cassava.

It is a root vegetable similar to yucca, potato, or taro. Both these flours are gluten-free, nut-free, grain-free they are vegan, paleo and vegetarian friendly.

There has been some negative publicity going on about cassava root having cyanide (which is also found in almonds and spinach) and being toxic. This is true but it is removed during the making of flour and there is no chance of anyone being poisoned when consuming it.

Similarities of Tapioca and Cassava

Top Similarities:

Neutral flavor, that maintains a feel-full effect and non-GMO

Gluten-free, grain-free, nut-free therefore allergen free with a 24-month shelf life

Great for digestion

Excellent source of energy

Low in sodium while still providing vitamins and minerals such as foliate, iron and manganese

Cassava can even substitute tapioca evenly. As I said before they can both be found in kosher, vegan, vegetarian, or paleo kitchens. As you can see they have really good similarities and what sets them apart you may wonder…

What makes cassava flour different from tapioca flour?

Top Differences:

Cassava:

Full cassava root, peeled, dried and ground

Is thicker and has more fiber therefore creating a greater gut health

Slight nuttier flavor

Can substitute easily in wheat flour substitutes

Great for making tortillas and breads

Of other gluten-free flours this is the most easily compatible with wheat flour

Has a greater amount of nutrients, protein, fiber, potassium, calcium, iron, vitamin C, vitamin K, vitamin B6, Folate

As the owner of Gluten-Less Flour I am promoting flour and products that I myself believe in. I believe them to be of good quality and would like to share them. As an Amazon Associate I earn from qualifying purchases,  but rest assured that it will by no means change the price of the product. Full Disclosure 

 

 

Here is a link to the one I use: Amazon

Tapioca:

Starch extracted from the cassava root

Does not have full amounts of nutrients as cassava flour

Stickier quality making it perfect for sauces, pudding, Boba drinks (bubble tea)

Best place to purchase- AMAZON

What are the purposes or strengths of each?

In prior posts as well as this one I have talked about the best uses for these flours. Here is a recap:

Cassava: Tapioca vs Cassava

Flat Breads

Tortillas

Pizza Crust

Biscuits

Brownies

Tapioca:

Thickening for sauces

Pie filling

Sauces

Pudding

Bubble tea (Boba)

In conclusion they are both great, with different strengths. Hopefully I was able to teach you the difference and help with your selection.

They are both very useful in the kitchen and can be used in numerous recipes. The strangest part is that although they are made from the same plant they are also very different which instead of putting them against each other in tapioca flour vs cassava flour, it is more of them working along with each other and bringing different strengths into the kitchen.

Sources:

Oboh, G., Akindahunsi, A. A., & Oshodi, A. A. (2002). Nutrient and anti-nutrient contents of Aspergillus niger-fermented cassava products (flour and gari). Journal of Food Composition and Analysis, 15(5), 617-622.

Dufour, D., O’Brien, G. M., & Best, R. (Eds.). (1996). Cassava flour and starch: progress in research and development (No. 271). CIAT.

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