Cassava (Yuca) Flour is made from the roots of the cassava also called yuca and manioc in other American cultures. Traditionally, the cassava is grated and placed in a press bag (woven with thatch leaves) and placed in an outdoor press where heavy stones are loaded on. Once completely denied, but still a bit moist, the cassava is beaten in a mortar then sieved to a fine flour texture. Cassava flour is not to be mistaken with tapioca flour. Both types of flour are made from the cassava root. Cassava is often used as a substitute for wheat flour, especially to make breads, cakes, pasta and dumplings. It is also used to make starchy custards and puddings.
Cassava flour is known to attract fewer insects and pests than normal wheat flour. Cassava flour’s starchy texture makes it an excellent thickener, and it is used to thicken soups, baby foods, puddings, sauces and gravies.