19 Oct Yuca Flour vs Tapioca Starch
WHAT IS YUCA?
Yuca, commonly known as cassava or manioc is one of the world’s most versatile vegetables. Use it fried, boiled, or mashed, yuca is a nutty-flavored starch tuber native to South America that is also found in Asia and parts of Africa. Together with other tropical root vegetables like yam, taro, plantains, and most notably the potato, it is an indispensable part of the carbohydrate diet for many.
When ground down into a flour-like powder, yuca also behaves similarly to wheat which can be used in various forms of baking. This is becoming increasingly popular due to paleo, vegan, and gluten free diets.
Tapioca starch on the other hand is most commonly used to thicken soups and sauces, much like one would use potato starch, cornstarch, or rice flour.
While sometimes the terms cassava flour and tapioca flour are used interchangeably, there are distinct differences.
Tapioca is a starch extracted from the cassava root through a process of washing and pulping. The wet pulp is then squeezed to extract a starchy liquid. Once all the water evaporates from the starchy liquid, the tapioca flour remains.
Alternatively, cassava flour is the whole root, simply peeled, dried and ground. This means it has more dietary fiber than tapioca flour which helps bind gluten free recipes and improves the texture of baked goods.