Cassava is a staple food crop in many parts of the world. Tapioca, commonly used in puddings and as a thickener, is made from cassava starch. While tapioca is the extracted starch, cassava flour is made from the entire root.

Can I use tapioca instead of cassava?

In most recipes, cassava flour can be swapped evenly for tapioca, but the fiber content gives it slightly more thickening power. Thus, if your recipe calls for any additional thickeners or gums you may want to reduce or eliminate them when using this particular substitute.

Is cassava healthier than tapioca?

While gluten-free, tapioca flour has less nutrition than cassava flour, 100gr of it has 360 calories, the majority of which are carbs. Nonetheless, it is still a decent gluten-free starch.