“Cassava flour is made from ground cassava root which is a tuberous root vegetable,” Mia Syn, M.S., RDN says. To make cassava flour, the cassava or yucca root is peeled, then dried and ground into a flour. Cassava is a shrub native to South America and is most commonly known for making tapioca.
And even though it has a mild, slightly nutty, flavor, it can still be used as an alternative to all-purpose flour, without altering the flavor.
It’s also important to cook the cassava root before eating, since it has the potential to be poisonous. So, on that note, be sure to avoid consuming this flour raw.