Description
Cassava Starch (commonly labeled as Tapioca Starch) is a gluten-free, grain-free powder extracted from the root of the cassava plant. In many regions, the terms “Cassava Starch” and “Tapioca Starch” are used interchangeably, though they are technically different from “Cassava Flour” (which uses the whole root).
🌟 Key Differences: Starch vs. Flour
It is easy to get these mixed up on the shelf, so here is the breakdown:
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Cassava Starch (Tapioca Starch): Only the isolated starch. It is a fine, bright white powder. It is used for thickening, adding stretch (boba), and creating a glossy finish.
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Cassava Flour: Made from the whole peeled, dried, and ground root. It contains more fiber and is used as a 1:1 substitute for wheat flour in baking.
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