What can I substitute for cassava flour?
Running low on cassava flour? Here are the best verified substitutes, including how to adjust your measurements.
About cassava flour
Cassava flour is a fine, white, grain-free flour made from the whole peeled and dried cassava root (also known as yuca or manioc). It has a neutral, slightly earthy flavour and a soft texture that closely mimics wheat flour, making it one of the most versatile gluten-free flours available. It is naturally gluten-free and commonly used in Latin American, African, and Caribbean cuisines, as well as in paleo and allergy-friendly baking.
Best substitute
tapioca flour
Tapioca flour is also derived from cassava root but is made only from the starch, making it much lighter and more elastic. It works well as a 1:1 swap in small quantities but can create a gummy or chewy texture in larger amounts, so blending with another flour is recommended for full substitution.
Use ¾ cup for every 1 cup, or blend with another starch for best results
thickeningflatbreadslight battersNot suitable for: yeast breadsNot suitable for: dense baked goods
Alternative
all-purpose gluten-free flour blend
A commercial gluten-free flour blend (such as one based on rice flour and tapioca starch) can substitute cassava flour with similar structural results in most baked goods. Many blends already contain xanthan gum, which helps replicate the binding properties cassava flour provides naturally.
Use 1 cup for every 1 cup
bakingpancakesmuffinscookiesNot suitable for: wrapstortillas
What is cassava flour called in other countries?
| Country | Name |
|---|---|
| Australia | cassava flour |
| Canada | cassava flour |
| New Zealand | cassava flour |
| United Kingdom | cassava flour |
| United States | cassava flour |
Common names for cassava flour
yuca flourmanioc flourtapioca root flour