Cassava is made from
the entire yuca root whereas tapioca flour is just the bleached and extracted starch.
You can also read my post here about working with cassava flour dough as compared to
the entire yuca root.
Not exact matches
Cassava flour is the flour from the
entire yuca / cassava
root where as tapioca is the starch only (from the same source).
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.