Cassava flour

Also called cassava powder

Cassava flour is made from ground cassava root. Cooks use it for baking or dry-toast it.

Plant-based
Gluten-free
No listed allergens

About the plain ingredient, not packaged products; general information, not medical advice. Details

Category: Grains, flours & pasta
Made from: Cassava root
Part used: Root
Cooked most in: Africa, Asia
Top country: Indonesia
Dishes: 5 in the catalogue
Energy: 357 kcal per 100 g

Photo: Hajia Hijjah · CC BY-SA 4.0 · Wikimedia Commons

In the kitchen

How to use cassava flour

Typical ways to cook or use it

Bake
Dry toast

Preparing it

For the wetting method, make a thick paste with water and spread it thinly over a basket. Leave it in the shade for five hours at 30 °C.

Nutrition

What 100 g of cassava flour holds

Per 100 g. Averages from USDA; real values vary by variety, season and growing conditions.

Protein 1%Fat 1%Carbohydrate 98%of the macronutrients by weight

Nutrition per 100 g of cassava flour
Energy	357 kcal
Protein	0.92 g
Fat	0.49 g
Carbohydrate	87 g
Fibre	4.8 g
Sodium	13 mg

Nutrition per 100 g of cassava flour: minerals and vitamins
Potassium	198 mg
Calcium	75 mg
Iron	4 mg
Magnesium	34 mg
Zinc	0.41 mg

Source: USDA FoodData Central (food 2512377), public domain. Minerals and vitamins are listed only where USDA measured a non-zero amount.

Around the world

Where cassava flour is cooked

5 dishes in the catalogue use cassava flour. Here is where they come from.

Dishes by continent

Africa3
Asia2

Countries whose dishes use it most

Counts are catalogued dishes from each country that list cassava flour among their ingredients.

On the table

Dishes made with cassava flour

4 of the 5 catalogued dishes that use it, spread across the countries they come from.

Pothil
Indonesia
White Amala
Nigeria
Tuo Zaafi
Ghana
Amala
Nigeria

Dish lists come from Wikidata; a dish counts when its recorded ingredients include cassava flour.

Good to know

Diet and allergens: cassava flour in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.

Allergens: None of the 15 listed allergens foundChecked and not found: soy, eggs, fish, milk, lupin, wheat, celery, sesame, mustard, peanuts, molluscs, sulphites, tree nuts, crustaceans, gluten cereals.
Animal origin: No animal ingredients foundChecked and not found: egg, fish, meat, dairy, honey, insect, gelatin, poultry, bone char, shellfish, other animal, animal fining, animal rennet.
Gluten: None
Alcohol: None
Caffeine: None
Pork: None

Family

Related forms

Made from: cassava root (ground)

Around the world

What cassava flour is called

Names in 12 languages, from Wikidata.

French
farine de manioc
Portuguese
farinha de mandioca · crueira · Farinha de pau
German
Maniokmehl
Polish
kassawa
Japanese
キャッサバ粉 · キャッサヴァ粉
Korean
카사바 가루
Indonesian
tepung tapioka · tepung kanji
Belarusian (Taraskievica orthography)
касававая мука
Brazilian Portuguese
farinha de mandioca
dag
banchi zim · kunkuntɛ
Javanese
glepung kanji
Slovenian
maniokova moka · maniokina moka · moka iz manioke · kasavova moka

Show all 12 languages

Tumbuka
kondowole

Sources and credits

Data

GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
USDA FoodData Central (Foundation, SR Legacy): nutrition values (Public domain (US government work, CC0))
Wikidata: names, classification and dishes (CC0 1.0)
Wikimedia Commons: photos

Wikidata item: Q10261845

Photos