It can be confusing because the terms “Tapioca starch” and “Cassava flour” are used interchangeably. However, there are distinct differences between the two.

1. Tapioca starch and cassava flour are different:

In fact, they are both produced by cassava roots. However, tapioca starch only uses the starchy pulp to produce while cassava flour uses the whole root. The tapioca starch is a very fine, white powder that works well in gluten free baking.

2. Making tapioca starch:

Tapioca is a starch extracted from the cassava root through washing and pulping. The wet pulp is then squeezed to extract a starchy liquid, and once the water has evaporated from this liquid, the tapioca flour remains. This is totally different with the cassava flour.

3. Tapioca starch is heavier in calories, zero gluten:

A portion of 100 grams tapioca starch contains 360 calories, which are mostly carbohydrates. Besides, cassava flour does not provide significant amounts of protein, fatty acids, vitamins or minerals. With a small but significant difference: it does not contain gluten.

4. Uses:

Tapioca starch is used to thicken soups and sauces, much like potato starch, corn starch or rice flour while cassava flour is mainly used in baking, especially breads and desserts.

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