Cassava is made from
the entire yuca root whereas tapioca flour is just the bleached and extracted starch.
Cassava flour is the flour from
the entire yuca / cassava root where as tapioca is the starch only (from the same source).
You can also read my post here about working with cassava flour dough as compared to
the entire yuca root.
Not exact matches
I was wondering how different / similar the result is since they are both
yuca (tapioca is from
entire plant & cassava is just from root).
Otto's Cassava Flour is made using the
entire cassava root (which is the same thing as yucca,
yuca, manioc and tapioca root) minus the peel.