Cassava flour is cassava that has been dried and ground into flour. Whereas tapioca flour is the starch that has been extracted from cassava, cassava flour includes the whole root. This makes cassava a whole food. Admittedly, it’s a processed whole food, but the processing is minimal.
The Nutritional Profile
Cassava is pretty high in calcium, vitamin C, and some B vitamins, but that’s about it. It’s used mainly as a source of carbohydrates, so just keep that in mind when baking with cassava flour.
Cassava flour is great for making Paleo baked goods light and fluffy, but beware the carb content. Cassava is extremely starchy and although there’s nothing wrong with the occasional cookie or brownie made from cassava flour, we don’t recommend making it a daily practice. Consuming that many carbs on a regular basis can result in a lot of the same health problems that come from eating grains.
On the other hand, some people need a slightly higher carb content in their diet, especially in the form of resistant starch. Resistant starch is a type of fiber that feeds the beneficial bacteria in our guts. It’s necessary for building and maintaining a healthy gut biome, and cassava flour can be a source of supplemental resistant starch.