Tag: Cassava vs tapioca

Both tapioca and cassava flour come from the cassava root, but they have distinct nutritional profiles because of differing processing methods. This article answers the question: which is healthier, tapioca or cassava flour? The choice depends on dietary needs and intended uses.

According to numerous food producers and health experts, yuca flour is naturally and completely gluten-free. Derived from the root of the cassava plant, it is a versatile, grain-free option that has become a staple for those with celiac disease, gluten sensitivities, or anyone on a paleo diet.

Unlike tapioca starch, which is derived from the isolated starch of the root, authentic cassava flour is made from the entire peeled and dried root, retaining more of its natural fiber and vitamins. This whole-root approach is key to understanding what does cassava flour contain beyond just carbohydrates.

According to Consumer Reports, recent testing of popular cassava products revealed that more than two-thirds contained concerning levels of lead, raising serious questions: Is cassava flour bad for you?. While it's a popular gluten-free substitute, navigating the health and safety of this starchy root is crucial for consumers.